Frying pan Miracle Grill-gas (reviews)

And I have a black speckled frying pan. When I bought it, I carefully studied the label - the pan seems to be Romanian. And you write that it is dark brown.

the color is dark brown but many see it as black

was the insert? if yes then you have Romanian

Yes, exactly like that. But I would say that the color is bluish black. Now I saw it in daylight. But it's not about shades.

I was going to buy, but I read this review on irecommend:

We have a lot of these pans in stores - $ 5 each (Romania) I live in Chisinau. 6-7 years ago, people first grabbed them (almost every apartment had such a thing), then they threw them out just as amicably.

First, you always need to add water to the bottom of the mold. After cooking, this vessel with a hole must be brought to the sink, pour out the rest of the water with fat and wash. Since the hole in the middle has shallow sides, this water is always spilled before reaching the sink.

Secondly, the grate must be constantly oiled before placing the food, and then the burnt places must be washed.

Thirdly, food is cooked one and a half times longer than on the grill and it turns out all overdried: meat, potatoes, and vegetables. Tough inside and out. Continuous translation of products.

Fourth, in spite of the photos, there is really little useful space on the grill. It's too narrow. And the design itself is quite cumbersome. If you have a regular 4-burner stove, then you will not be able to cook anything on the neighboring burners.

The only time I liked how it got a pickled heart. But, there it spent 5-10 minutes in a frying pan.

For the sake of one or two dishes, you will rearrange this huge canoe from place to place until you throw it away.
Moreover, the same result can be obtained in the oven.

🔗
Is everything really tough and dry? Because I'm not going to marinate meat and vegetables. I cannot abuse marinades.

I was going to buy, but I read this review on irecommend: 🔗
Is everything really tough and dry? Because I'm not going to marinate meat and vegetables. I cannot abuse marinades.

response to the girl's article:
firstly, in Chisinau, as they were, these pans are still in people's homes and they are sold out as quickly as before, they cost from 12 to 15 euros, these pans have been on sale for more than 9 years in Moldova
secondly, it is not necessary to pour water into the pan if you have a frying pan with an enamel coating. water is always poured into pans with heat-resistant / marble / ceramic coatings
thirdly, the cooking time for meat is a maximum of 40 minutes (on the grill about 1.5 hours, until the coals burn out)
fourthly, it is not always necessary to marinate the meat, instead of marinade, you can simply salt the meat and leave for 20 minutes
the girl turned out overdried meat because she cooked more in time and apparently over high heat.
do not hesitate to buy and enjoy. thousands of people in Russia, Ukraine, Moldova, Kazakhstan, France, Germany and Romania use and are very satisfied
as a rule, such reviews are written by those who did not manage to cook in a pan the first time, as they say, the first pancake is lumpy

Is everything really tough and dry?

Most often this happens among beginners due to inexperience. They put the burners on a small fire and then bake for a long time. As a result, it turns out tough and overdried.

It is necessary to adjust the strength of the gas heating and the cooking time. Here in the topic it has already been discussed several times.

Lies - these pans don't cost $ 5 in Chisinau!

Yes, this frying pan is big. If the stove is narrow, nothing will fit on the adjacent hob. I have a slab 60 cm wide, so everything fits perfectly.

Anyway, in the link you cited, there are 95% bias and outright lies.

I have a heat-resistant one, I have not poured water for a long time. The kebab is soft and juicy, I cook for 20 minutes. on one side and 10-15 on the other.

I also consider this review, to put it mildly, not true.
Everything is prepared easily, quickly and very tasty. Overdry, yes, you can out of inexperience. If you often lift the lid and look in, yes, it will turn out overdried. I boldly put it on medium heat, before 15 minutes I don't look in, then everything is OK.
And for a couple of dishes, I would not buy a second pan

Thank you very much for your answers!
Except I have a 50 cm wide stove and burners pretty close to the edge.

[anneta21,]

I bought today this Skovoroda Miracle - grilled gas, made chicken legs - soaked them in mayonnaise, everything turned out superb., Very tasty - the taste of grilled chicken, everyone ate - usually we have something left, but then of course they all gobbled up, in general, my homemade appreciated.
In general, the next step tomorrow is pork kebab



anneta21, Strange, my stove is less than 50 cm and fits comfortably on two burners.
Sorry for the photo - I just pushed the pan aside.

I and two of my friends bought a frying pan in a joint purchase in the summer. One immediately sent it away to the balcony, the other cooks on it from time to time, and I don’t dignify it differently than Miracle-frying pan, because I use it almost every day. What I cook: baked potatoes (25 minutes on one side, 15 minutes on the other on a small burner on the highest heat), hot sandwiches with cheese (6-7 minutes), dry crackers (on minimum heat), bake apples, quince, "fry" cutlets,
chicken legs, wings, thighs are super fried, ruddy and no marinade, I even forget to salt, but it doesn't matter, because then I remove the skin. And in the summer, still blue + pepper. Everything works out great. We plan to try drying plum apples and other fruits in the summer, as well as drying tomatoes. Of course, I didn't mention something, but my Miracle and I are stupid friends.

[bitko]

bitko, as a beginner, very useful tips for cooking in a miracle frying pan
But I will cook less often, since there is also a cartoon pressure cooker, I bought a wonderful frying pan to cook in a variety of ways, I really liked it, very light, no vegetable oil is needed, and the size suits me, I wipe it off and collect it., In general, I will master )))

[ElenaB]

ElenaBWhich one, where did you buy it and how much does it cost?

[natushka]

natushka, I'll throw off your phone in a personal, bought for 1 thousand rubles, Romania - enameled.

ElenaB, thank you! So far I think I need it or not, but it's so interesting to try and scary, maybe it will be lying around.

[ElenaB]

ElenaB, I look at this photo and I understand for sure - not for me. I have a jumping and curious cat, to knock this over on herself - two minutes of business.

[natushka]

natushka, I'm very glad if I helped, maybe you can make up your mind

anneta21, this is a very curious cat, well, say hello to the cat from my Yorkies - I have 3

[ElenaB]

ElenaB, she is economic - she needs to check and control everything. In addition, like all cats, she has a pumped teleportation skill.
Your Yorkies - the same

Here is my shish kebab for cognac
I liked the shashlik very much - from pork (I took the neck) I marinated in apple cider vinegar and diluted half with water with the addition of simple 9% vinegar, spices onions. I added a little (liquid smoke) - the smell went

To whom are Romanians in St. Petersburg? Contact us! A new batch arrived yesterday!

By the way, there are gratings separately for 100 rubles

Non-stick grates?

Which frying pan is better to take? With a two-layer enamel, marble, ceramic coating (it is written that you cannot wash all these in the dishwasher) or stainless steel (these can be washed in the dishwasher)? There are now how many of them. Which one would be better to fry?

As a user of a frying pan with a ceramic coating, I will say that there is nothing better than stainless steel. And the type of coating, it seems to me, does not affect the quality of what is cooked at all (the products lie only on the wire rack, and it is metal, the food does not come into contact with the coating at all).It's just aesthetics and durability, and from these positions there is no better stainless steel. In our city they simply do not sell stainless steel, but I would have bought it.

Which frying pan is better to take? With a two-layer enamel, marble, ceramic coating (it is written that you cannot wash all these in the dishwasher) or stainless steel (these can be washed in the dishwasher)? There are now how many of them. Which one would be better to fry?

in the dishwasher you can wash pans with enamel coating and stainless steel.
stainless steel turns yellow over time and the appearance does not inspire to cook. nothing happens to the enamel coating.
in stainless steel, you need to pour water into the pan to make it easier to wash, you do not need to pour water into the enameled one.
stainless steel for several months on the market, tested by a couple of hundred people and how it will behave in the future in operation is not known, enameled for more than a dozen years on the market, tested by thousands of people
the choice is yours

[Kornienko]

Kornienko, Postnoy agree with you about the stainless steel. The stainless steel quickly loses its beautiful appearance and nothing can be done about it.
I use an enamel frying pan and I stopped pouring water almost immediately, because the water is not very good. liked.
There are no problems with washing the pan, I just fill it with water in the sink and `` forget '' for an hour, and then everything is easily washed off.
I would also recommend an enamel frying pan like mine.

I could not help but share.
2 kg pork carbonade was cut into 4 parts, marinated (2 tablespoons of hot adjika "Stoev"). It is exactly like the Soviet adjika. Salt 2 tsp. Marinated right in the lid of the pan, covered it with the bottom on top, covered the hole with a saucer. Two hours at room temperature.
Then she put it on the wire rack. I washed the lid from the marinade, covered it. Baked for 40 minutes (10 minutes high heat, the rest of the time is weak).
In the beginning, while hot, the meat looks like a kebab.
Cold - an excellent cut for sandwiches. Meat with a spicy crust, but soft and not dry inside. It is better not to cut off fat from meat, anyway it will melt almost all of it.

Water was poured down, but quite a bit, and by the end of cooking it was all evaporated.

And I like stainless steel better.
And it is easy to clean from stains and yellowness with the help of a fiber sponge lead.

And the enameled one does not fold so compactly, and when washing it is not clear whether I washed everything, or not. I did not notice the difference in cooking. I gave the enameled one to my mother.

And I like stainless steel better.
And the enameled one does not fold so compactly.

And what is there that develops more compactly in stainless steel, they are all made by one blank? I’m still thinking, I need it, I don’t need it, it’s like there is an airfryer, I don’t know.

[Asya Klyachina]

Asya Klyachina,
It seems to me that the unevenness of the enamel prevents the base from being inserted into the lid.
There is no such problem with stainless steel, everything is fine and compact.

It is not so interesting to bake in the airfryer. There is a crust, but there is no frying. Rather dry out than baked like a shish kebab.

I have both for different purposes.
I use AG for quick baking and canning.

[Asya Klyachina]

Asya Klyachina,
It seems to me that the unevenness of the enamel prevents the base from being inserted into the lid.
There is no such problem with stainless steel, everything is fine and compact.

It is not so interesting to bake in the airfryer. There is a crust, but there is no frying. Rather dry out than baked like a shish kebab.

I have both for different purposes.
I use AG for quick baking and canning.

and what are the unevenness on the enamel?
whether washed or not is perfectly visible, and you can also wash it with any means and any sponge

And what is there that develops more compactly in stainless steel, they are all made by one blank? I’m still thinking, I need it, I don’t need it, it’s like there is an airfryer, I don’t know.

cons of an airfryer: takes up a lot of space, eats a lot of electricity, the taste of dishes does not look like dishes from the barbecue
cons grill gas: no

grill gas can be taken with you to nature (due to the latest innovations of our officials, fires cannot be made in the forest), we found a way out


the taste of grilled dishes is real like from a barbecue, any product is prepared faster than in the oven or in a pan, juicier than in an airfryer or oven.

and also kebabs are prepared like this, you can also cook mushroom and vegetable kebabs



in any case you won't regret buying it for sure!

Everything is good with me in the enamel, and the lattice, by the way, too. At first I thought that I would store it on the balcony in a closet, and then I tried to put it in the oven. So I have it in the box and it does not interfere and is always at hand. If I bake in the oven, then the box on the floor in the corner and everything.

grill gas can be taken with you to nature (due to the latest innovations of our officials, fires cannot be made in the forest), we found a way out

Natalya, what does the gas grill use in your forest?

Natalya, what does the gas grill use in your forest?

this is a portable mini gas stove, it works from a gas can (such cans are sold at gas stations, cost from 60 rubles), one can is enough for 5-6 cooking times.
the tile itself costs from 1000 rubles in household stores or in the market

Thanks I'll know

and what are the unevenness on the enamel?

Such. Uneven.

whether washed or not is perfectly visible, and you can also wash it with any means and any sponge

I didn’t say that the enamel is rubbed off badly. It is simply not clear how many times to wash and at what point to stop. The coloring is such that it seems to me that I did not wash everything to the end. Irritating.

At first I thought that I would store it on the balcony in a closet, and then I tried to put it in the oven.

At the bottom of my "Darin" I have a compartment for pans, and there I hide it together with the baking dishes.

Such. Uneven. :

I didn’t say that the enamel is rubbed off badly. It is simply not clear how many times to wash and at what point to stop. The coloring is such that it seems to me that I did not wash everything to the end. Irritating.

for 4 years of use, I still have not noticed irregularities, even strange.
everything is perfectly visible where and how to wash and the color does not interfere at all.
and you need to wash once and well, and not just just. and everything is washed much easier than with other coatings.
from personal experience I know that those who have not used it or competitors are looking for flaws in an enamel frying pan.
people have been using an enamel frying pan for a very long time, in France and Germany only enamelled ones are sold, with other coatings, pans were not allowed on the market.

You are lucky that you did not run into and did not buy with a "marble", "ceramic" or heat-resistant coating, which after a couple of months will climb and rust.

I am very interested in what different opinions about enamel are. Someone mentions irregularities, and someone does not notice them, i.e., apparently, they are simply absent.
I ordered myself two enamel pans. The seller assured without a shadow of a doubt that they were Romanian. I haven't seen the pans alive, but there was no reason to doubt the seller's words, many people buy, everyone is happy.
Not only were both pans defective, but both had their enamel broken, one pan had a through crack. But also the quality of the coating amazed. The irregularities mentioned here looked like protruding pimples, rather fragile in appearance, it seemed to touch it with a heavy one, just bang the pan on a stove or sink, they would fly around, crumble, like chipped, damaged enamel fell from the surface. A very, I can tell you, an unpleasant surface of this enamel. And I guess that's how the damage happened, the pans got hit, the enamel broke off, crumbled like paint.
The damaged areas had a dull silver color, maybe it is, of course, steel, but very thin, but, in general, it looks like tin. The frying pan is very light in weight, the edges are just awful, sharp, not rolled, I can't even imagine how it can be washed without getting hurt.The marriage, of course, returned, but I got the impression not from the marriage, but from the quality of the product. In general, I have never seen such enamel, why do these speckled pimples on the enamel appear like bubbles? In general, I was left in disbelief, the frying pan looks like something badly colored can.

The seller assured without a shadow of a doubt that they were Romanian.
I am very interested in what different opinions about enamel are. Someone mentions irregularities, and someone does not notice them, i.e., apparently, they are simply absent.

Enamel enamel strife.
As if you are hearing about counterfeit for the first time.
On the fence, too, they often write x ... - do you believe?

I am very interested in what different opinions about enamel are. Someone mentions irregularities, and someone does not notice them, i.e., apparently, they are simply absent.
I ordered myself two enamel pans. The seller assured without a shadow of a doubt that they were Romanian. I haven't seen the pans alive, but there was no reason to doubt the seller's words, many people buy, everyone is happy.
Not only were both pans defective, but both had their enamel broken, one pan had a through crack. But also the quality of the coating amazed. The irregularities mentioned here looked like protruding pimples, rather fragile in appearance, it seemed to touch it with a heavy one, just bang the pan on a stove or sink, they would fly around, crumble, like chipped, damaged enamel fell from the surface. A very, I can tell you, an unpleasant surface of this enamel. And I guess that's how the damage happened, the pans got hit, the enamel broke off, crumbled like paint.
The damaged areas had a dull silver color, maybe it is, of course, steel, but very thin, but, in general, it looks like tin. The frying pan is very light in weight, the edges are just awful, sharp, not rolled, I can't even imagine how it can be washed without getting hurt. The marriage, of course, returned, but I got the impression not from the marriage, but from the quality of the product. In general, I have never seen such enamel, why do these speckled pimples on the enamel appear like bubbles? In general, I was left in disbelief, the frying pan looks like something badly colored can.

Romanian skillet has 2 layers of coating. Chinese pans have 1 layer.
The pan is made of carbon steel and because the pan itself has no contact with the fire, it is made from a thin sheet of metal.
the thickness of the walls of the Romanian frying pan is 1 mm. , Chinese pans have a wall thickness of 0.5mm to 0.7mm
many sellers pass off Chinese pans as Romanian, thereby undermining the reputation of the Romanian pans.

Naturally, if you hit any enamel utensils hard, a cup, a saucepan, a basin, etc.

from personal experience I know that those who have not used it or competitors are looking for flaws in an enamel frying pan.

I declare with authority: I am not a "competitor" and have used two types of pans to form my unbiased opinion.
In the future, please do not generalize. If someone expresses disagreement with your opinion, this does not mean that he is a dealer, a competitor, or pursues some of his own goals.
All of us here share our personal experience of using and operating pans to make it easier for others to make a choice. Do you agree?

When I get to my mother, I’ll take a photo of what an assembled enamel pan looks like, and a steel one, for comparison.

You are lucky that you did not run into and did not buy with a "marble", "ceramic" or heat-resistant coating, which after a couple of months will climb and rust.

It's not a matter of luck, but a planned purchase.
I thoroughly studied this topic on the forum before buying.
Those who buy without reading the reviews can run into it. IMHO

Not only were both pans defective, but both had their enamel broken, one pan had a through crack.

The frying pan is very light in weight, the edges are just awful, sharp, not rolled, I can't even imagine how it can be washed without getting hurt.

I sympathize. It's good that we managed to get it back.

I ordered by mail. A heavy frying pan (heavier than stainless steel) came to me. And no chips or bubbles before or after repeated use.
But the enamel irregularities took place, unfortunately.

I think even the original pans may differ from batch to batch.

Lena, on page 72 I have already posted pictures of how both pans look and how the Romanian pans are folded, and how they differ. They have different shapes. Do not waste time and effort, some people are just too lazy to look through the topic, it is much easier to strain someone.
And in the photographs of Kornienko, in the first, in nature, most likely a Chinese frying pan, and in the second a Romanian one. And in my opinion, the Chinese one is made neat, at least the edge is seamed there and it folds compactly. As for the enamel, I will not be clever, I do not do them. And just in general, what's the difference how many layers of enamel are there, if the food still does not come into contact with it?

[Irina Sht.]

Irina Sht.,
Irina, thanks for reminding me!
For some reason it seemed to me that I had seen it somewhere on another site. Girl's memory.))
In any case, I made my choice in favor of a stainless steel frying pan.

Today I will bake mackerel for dinner, half-fillet skin side down in grill gas.

Enamel enamel strife.
As if you are hearing about counterfeit for the first time.
On the fence, too, they often write x ... - do you believe?

Fu, how rude ...

I don't care who the pan manufacturer is. The previous speaker said that the Chinese edge has better seams, which is a definite plus for the Chinese product.
Talking about counterfeit products is somewhat strange, I think the Romanians do not have any direct exclusive rights for its production. A frying pan is a frying pan.
By the way, I chose the frying pan carefully following this, including this topic, looking at the photo and making some notes for myself, which would be more convenient for me. And apparently, the pans I ordered are really Romanian. But if I saw them in reality, of course, I would have made a different choice.

I declare with authority: I am not a "competitor" and have used two types of pans to form my unbiased opinion.
In the future, please do not generalize. If someone expresses disagreement with your opinion, this does not mean that he is a dealer, a competitor, or pursues some of his own goals.
All of us here share our personal experience of using and operating pans to make it easier for others to make a choice. Do you agree?

When I get to my mother, I’ll take a photo of what an assembled enamel pan looks like, and a steel one, for comparison.
It's not a matter of luck, but a planned purchase.
I thoroughly studied this topic on the forum before buying.
Those who buy without reading the reviews can run into it. IMHO

and I did not say that you are a "competitor" and do not generalize.
I respect the opinion of others, but if it is justified. you have not used an enamel pan and cannot claim with authority that the enamel pan is of poor quality.

Fu, how rude ...

I don't care who the pan manufacturer is. The previous speaker said that the Chinese edge has better seams, which is a definite plus for the Chinese product.
Talking about counterfeit products is somewhat strange, I think the Romanians do not have any direct exclusive rights for its production. A frying pan is a frying pan.
By the way, I chose the frying pan carefully following this, including this topic, looking at the photo and making some notes for myself, which would be more convenient for me. And apparently, the pans I ordered are really Romanian. But if I saw them in reality, of course, I would have made a different choice.

Romanians in fact every now and then have all the rights to the gas grill pan, they produced it and brought it out.
the Chinese and Taiwanese entered into an agreement with the Romanians for the production of slightly modified frying pans (handle of a different shape, slots in the lower pan, coating)

[Kornienko]

And you,Kornienko, did you use a stainless steel?