Cooking utensils (pots, pans, lids) (2)

Bayka, Elena, is the lid also made of stone? Please describe in detail the process itself. And talk about further testing

In general, I wanted another frying pan with the sides higher (2.5 cm), but they are no longer there, but since I couldn't bear it anymore, I ordered this one, it has a side of 1.3 cm. The inner diameter is 21 cm, the outer diameter is 23 cm. The bottom I don't know how much, but thick :) The next size is already inside 25 cm, I was afraid that uniform heating would not work on the comfort, yes, in fact, I don't need it so big. And this 21 cm for cakes or two servings for my husband and me, quite. If the daughter likes it, then she will have to give it later))

is the lid also made of stone? Please describe in detail the process itself. And talk about further testing

She does not have a lid, now they do not have lids at all, but any others are suitable for them, if that.
And the process is as follows :) - I grease a new frying pan (it is light gray) with oil (it immediately changes its color to dark) and ignited twice for two hours. Cool, wash and you're done.
You saw yesterday's process. I must say right away - nothing stuck, but, of course, the product does not creep like on Teflon. After frying the meat and vegetables, the lashes remain from the released juice, as well as on the grills. I washed the pan with a rough sponge (not abrasive), everything was washed well. Then all the same (for everyone) I dried it on the stove a little.
Today I roasted bell peppers. I rubbed the inside with oil (just rubbed it), heated it up (by the way, it heats up quickly enough, it cools down for a long time), put the peppers cut into 4 pieces and baked so, then covered it with a lid.
And today I decided to make syrniki on it. Recently I caught something like a stomach flu and now I'm trying to stick to a diet, so I don't eat fried in oil temporarily. The same thing - I rubbed it with oil from the inside, and baked cheesecakes)) In general, it's cool, of course

[Bayka]

Bayka, and it is impossible to replace with anything else, right?

[Bijou]

Bijouwhat to replace? A stone frying pan? Well, I really wanted to)) I didn’t answer for a long time about this frying pan, so I almost didn’t buy a salt tile)), I really wanted a stone Husband, by the way, knowing my irrepressible desire to buy dishes, was very positive about the purchase, and potatoes Yesterday I screwed up and praised as never before :)

Stone frying pan? Well, I really wanted to))

No, well, when "I wanted" it goes without saying, it does not require explanation, because it is irrational in its essence.

I'm talking about whether you can get the same (or at least an approximate) result by other means. Well there is a piece of tiles sidewalk ceramic, thick cast iron, thick aluminum stewpan with or without coating, or some kind of grill ... Well, the ladies here in the Princess bake everything. And virtually no oil. It will taste differently cooked, right? What is it about this piece of stone that the food is prepared differently, at the expense of what?

I just, for example, do not see the difference at all from whether the stew was cooked in clay pots or just in a slow cooker. Even the latter tastes better to me than the suffering of pots in the oven.) And everyone says it should be the other way around. Either my tastes are wrong, or there is not enough fanaticism. Now this stone of yours has been added to the mysteries of nature ...)))

I'm talking about whether you can get the same (or at least an approximate) result by other means. Well, there is a piece of ceramic paving slabs, thick cast iron, thick aluminum stewpan with or without coating, or some kind of grill ...Well, the ladies here in the Princess bake everything. And virtually no oil. It will taste differently cooked, right? What is it about this piece of stone that the food is prepared differently, at the expense of what?

I just, for example, do not see the difference at all from whether the stew was cooked in clay pots or just in a slow cooker. Even the latter tastes better to me than the suffering of pots in the oven.) And everyone says it should be the other way around. Either my tastes are wrong, or there is not enough fanaticism. Now this stone of yours has been added to the mysteries of nature ...)))
More details: https://Mcooker-enn.tomathouse.com/in....new;topicseen#quickreply

but I can tell the difference between scrambled eggs, for example, on Teflon (or ceramics) from cast iron or stainless steel. I generally keep quiet about pancakes, they are completely different, just like fried potatoes. And the soup, when I cook in a multicooker-pressure cooker and on the stove, also tastes different. I almost always bake bread in the oven now, because it is different in the bread maker. By the way, here is a vivid example on bread. When you put the dough on a hot stone, the heat immediately raises it, and if on a baking sheet, then it turns out differently.
My daughter, when she was a teenager, and this was at the beginning of the two thousandth (then we all adored Tefal and all kinds of coatings), did not eat eggs from pans with Teflon at all, she said that IT all somehow smells (she has a very sharp sense of smell) , although THEN Tefal was better than now. I have not felt and do not feel. But the taste of food is definitely different. Likewise, we do not eat from the microwave, or rather, we did not eat food, it is tasteless ... and now I don't even have a microwave, I threw it out.
I think the effect of a hot stone frying pan can be repeated on some granite tiles. Perhaps, and on cast iron, but only such a thickness of cast iron does not exist. Aluminum distributes heat well, but does not hold it well and this thickness does not exist. The effect of the stone lies in the fact that it gives off heat to the product from the depths and holds it well, without overheating, which means that the food will not burn. I think the closest thing to be is still thick cast iron to stone.
Ufff ... dashed off)))

[Bayka]

Bayka, everything is correct
I had a hobby. She brought in stones, my husband cut plates 5 cm thick (though he expressed everything he thinks ...). Polished.
Here on such stones the meat was fried. Then they cracked. Cast iron is similar. But you need very good. fat. Heavy....

Girls, tell me who has the Zepter dishes.
I don't have it, but I want it for a vinaigrette to cook without water. Need to take from the Wok series or not?

For the second hour I have been reading about stone dishes. And if you buy this soapstone soapstone just a piece - will it be possible to use it on the stove?
And Gourmet I also have a brazier, I don't remove it from the stove. I don't just fry eggs on it, well, this dish is a stumbling block for me - it doesn't work on anything So that everyone likes it.
And chicken, cutlets, scrambled eggs, cheesecakes and more - all with a bang

[Bayka]

Baykaplease measure your height tiles, ugh, your frying pan. I'm already on fire. I found this tile by piece, I want to go buy it - I don't know how much to take one or two in height, they are 1 cm each. And if you put one on one - will it have the same effect?

And if you buy this soapstone soapstone just a piece - will it be possible to use it on the stove?

It will work out.

[dopleta]

dopleta, Thank you. And how should it be processed before use? And than? Soap? or just wash with water. I'm afraid it will absorb the detergent.

Girls, I had a "sadness and sadness"! One of the favorite and constantly in work Gourmet frying pans - the handle fell off (there was spot welding). It's a shame to tears, the frying pan is about 10 years old, I used it constantly (thanks to dear Ilya Nikolaevich for training in working with stainless steel). I do not want to change for anything else! I do not know what to do!

but I can tell the difference between scrambled eggs, for example, on Teflon (or ceramics) from cast iron or stainless steel. I generally keep quiet about pancakes, they are completely different, just like fried potatoes. And the soup, when I cook in a multicooker-pressure cooker and on the stove, also tastes different.I almost always bake bread in the oven now, because it is different in the bread maker. By the way, here is a vivid example on bread. When you put the dough on a hot stone, the heat immediately raises it, and if on a baking sheet, then it turns out differently.
My daughter, when she was a teenager, and this was at the beginning of the two thousandth (then we all adored Tefal and all kinds of coatings), did not eat eggs from pans with Teflon at all, she said that IT all somehow smells (she has a very sharp sense of smell) , although THEN Tefal was better than now. I have not felt and do not feel. But the taste of food is definitely different. Likewise, we do not eat from the microwave, or rather, we did not eat food, it is tasteless ... and now I don't even have a microwave, I threw it out.
I think the effect of a hot stone frying pan can be repeated on some granite tiles. Perhaps, and on cast iron, but only such a thickness of cast iron does not exist. Aluminum distributes heat well, but does not hold it well and this thickness does not exist. The effect of the stone lies in the fact that it gives off heat to the product from the depths and holds it well, without overheating, which means that the food will not burn. I think the closest thing to be is still thick cast iron to stone.
Ufff ... dashed off)))

I agree to all hundred percent with you!
And also, all my slow cookers are idle for the main cooking - my husband absolutely does not like it! I only use Panasik for cereals in the morning. Now I bought another 10 Panasiks to remove the big 18 bandura. But, exclusively for porridge.
In the same way as I never cooked in micro, and did not even reheat. We come to visit a friend, she does not like to cook, so she tries to do it as little as possible). To do this, he prepares a thread of a large pot of food, and then heats it all up in a micro for two or three days! My husband looks at this with horror and so funny when he looks at me plaintively, if she puts it to him. But after such trips, my darling appreciates me even more)))

training on working with stainless steel

where is the training? I want to make sure I'm doing everything right.

[Ira]

And also, all my slow cookers are idle for the main cooking - my husband absolutely does not like it!

Ira - definitely!
After the expiration of time, I switched to cooking food on the stove, in cast iron with enamel, tagine, and so on - but on the stove!
A slow cooker only for morning cereals, or when boiling cereals - this cartoon does well
Or cook meat in a large piece, jellied meat is also cartoon (if you need to quickly do this)

Even for a couple I like specials more. pot to cook - my Brown on the shelf is idle

[Tanyush]

Tanyush,
I, too, have morning porridge and jellied meat in Shteba. But jellied meat once a year, I don't really like it)
I bake bread only in the oven on a stone, because there are two big differences in hp and in the oven! And, by the way, not in favor of xn!

[Admin]

Admin, and the meat is stew? I can't do it on the stove as well as in a multi-pressure cooker.

[Tanyush]

Tanyush,
I, too, have morning porridge and jellied meat in Shteba. But jellied meat once a year, I don't really like it)
I bake bread only in the oven on a stone, because there are two big differences in hp and in the oven! And, by the way, not in favor of xn!

Ira, you say everything correctly
And you understand this over time, especially when you have experience in cooking both by hand and in multicooker

Girls - do not be offended! This is so, thinking aloud, and my culinary practice Apparently, something in my stomach skipped a beat and snapped towards the pots

[Admin]

Admin, and the meat is stew? I can't do it on the stove as well as in a multi-pressure cooker.

And what about the stew? Didn't anyone stew meat on the stove before the multicooker-slow-cooker-pressure cooker?

Here are many of my recipes for stew (and boiled) in a saucepan, in a tagine, in a cast iron on the stove https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=518.0

Didn't anyone stew meat on the stove before the multicooker-slow-cooker-pressure cooker?

I - definitely not. Panasonic taught me this many years ago, and now the frying pan is not a problem.

[Zhenya]

Zhenya, let's get ready quickly !!! I have a lot of places, a big house! And the kitchen !!! And even a pantry !!!! We will bake biscuits with you !!!!!

[Admin]

Admin, the meat is very long on the stove and still it is tougher than in a pressure cooker, no matter how you cook it. Well, or cook for 5-6 hours, but I don't have that much time for dinner ...

And even a pantry !!!!

And I made repairs in the closet! So many different (large and small) shelves have appeared
Now until three in the morning I put pots and pans on the shelves

I'm so glad now!

and still it is tougher than in a pressure cooker

Well, this is how you cook Meat is also different, it is specially chosen for each dish

Oh, I will not argue Otherwise, we are now blindfolded in a ball of emotions "for and against"

So my cartoon has been idle for 2 years. And in a bread maker I just knead the dough.

So my cartoon has been idle for 2 years. And in a bread maker I just knead the dough.

And I’m in HP dough (and then a little manual maintenance), and bread in a pressure cooker. Every day, every day ..))

[Irina]

thanks to dear Ilya Nikolaevich for training in working with stainless steel)

Irina where to learn it is possible for hints and I'm not sensible

[Bijou]

Bijou, there is bread in the pressure cooker? interesting Show me pliz I somehow baked, I was not impressed. Maybe the hands are in the wrong place ...
Admin, oh I don't have a pantry How glad I am that you have And I rearrange my goods around the kitchen
or maybe a little off topic - send me to read about dough mixers. I just don’t understand why, for example, the Marcato dough mixer is cooler than a Kenwood kitchen machine, for example. The exhibition was assured that this is the best.

And I made repairs in the closet! So many different (large and small) shelves have appeared
Now until three in the morning I put pots and pans on the shelves

I'm so glad now!

Can I have a photo in the studio?

I just don’t understand why, for example, the Marcato dough mixer is cooler than a Kenwood kitchen machine, for example. The exhibition assured that this is the best

All are probably not better "The case is made of shock-resistant ABC plastic;"

Is there bread in the pressure cooker? interesting Show me pliz I somehow baked, I was not impressed.

Here. I bake in Shteba on Zharka - the temperature there is quite high, I blush the top with an airfryer. Above is possible, but not necessary - then the grill will overcook the top of the head. (

Thank you, I somehow baked for a long time on the "porridge" mode, I was not impressed - it seemed rubber very much. We must try it on baked goods. Although I don't like charlotte on baked goods. Maybe I'm picky of course ...

Thank you, I somehow baked for a long time on the "porridge" mode, I was not impressed - it seemed rubber very much.

Well.) At one time, I switched to two-day bread from the refrigerator, if only there was "rubber", not "crumbly".
And then it turned out that in a pressure cooker it turns out to be similar, with more or less correct crumb and smell, even without such a long proofing.)

[Bijou]

Bijou, it's funny who likes what)))

[Tillotama]

Tillotama, nothing, with time you will come to a "long" bread. We'll all be there. (from)

[Bijou]

Bijou, how long is it? Well, so far, for more than 40 years, I like soft, harmful)) nothing changes

[Tillotama]

Tillotama, damn it, well, we're in the "Dishes"!
Well, look how popular recipes with doughs, leavens, a small amount of yeast and the like are popular among experienced bakers, which give the dough the opportunity to ferment "correctly" and have time to acquire and reveal the real bread spirit.

FSE, I'm not flooding here anymore.

[Tanya]

Can I have a photo in the studio?

Tanya, to be honest, the pantry is small 2x1.5 meters - I don't even know how to make a photo of the review
I will finish the arrangement, try to take a photo, but post it in my Grocery Pantry topic ...

[Bijou]

BijouI keep quiet about bread
I'll talk about the dishes
from the last acquisitions I bought myself a Ceraflame saucepan made of Brazilian refractory ceramics for 4.3 liters. Okay, so I cook the soup in it in the oven and then store it in it.I like her very much

[Yulyash]

bought myself a Ceraflame saucepan made of Brazilian refractory ceramics for 4.3L

Yulyash, such?

Interesting dishes at Ceraflame but the price ... and to whom uit's easy ...

aha, Inn, such! I just longed to buy it for so many years, and then turned up after the new year at an "acceptable" price, as far as it can be acceptable)) I also have a baking dish, round with handles and rectangular. And the Turk - the coffee in it is magical!

From local news:
The Office of Rospotrebnadzor in the Arkhangelsk Region carried out an unscheduled on-site inspection following a consumer complaint about the quality and safety of the frying pan. Experts checked a cast-iron pan made in China. It turned out that consumer fears are not in vain.
Cast iron frying pan with a diameter of 23 cm, article: MV-20515, trademark "MAYER & BOCH", manufacturer - China. According to the results of laboratory studies, it was found that the product does not meet the uniform sanitary-epidemiological and hygienic requirements for the permissible amount of migration of chemicals in terms of “iron”. Migration of "iron" from the frying pan into the model environment was 1.66 mg / l with an allowable level of no more than 0.3 mg / l. In other words, during cooking, metal particles got into food in an unacceptably high amount, which can harm the health of consumers.
Based on the results of the check, the seller was issued an order to suspend the sale of the specified goods. An administrative case has been initiated against the legal entity, for which the company faces a fine of 300 to 600 thousand rubles.

I wonder how he felt that the pan was giving off metal. Does it really taste

[Scops owl]

Scops owl, by the way, I used to think this also does not happen about metal. And then I bought teaspoons from Appolo. And I also look at the inscription - do not wash in the dishwasher. Strange as it was thought ... It seems that there is no gilding of the drawing. I came home and washed the spoons and began to drink tea. With the first spoon in the mouth, it became clear ... Sour metallic taste ... Not a single vessel had ever felt this way before. I threw the spoons into the box for technical purposes. Sometimes I dig flowers with them. So maybe with a frying pan.

Even I have a big suspicion that all cast iron is for one taste, no matter what brand it is. Well, he is not an inert material even once. They put a film of burnt oil on it - less iron migrates into food, they didn't stick it - more.

[Lena]

Lena, but cast iron can rust? Once I bought myself an expensive Italian wok made of "cast iron", so it began to rust from the first days of life

[Larssevsk]

Larssevsk, cast iron should rust, and whatever this happens, it is necessary to wipe dry after washing and lubricate thinly with oil, from the time the oil can be lowered

so he began to rust from the first days of his life

As already answered, this is his natural state.)) I have never loved or respected cast iron. But one day I was led to advertisements by other users and bought a deep frying pan. Now I still don't like it, and users are trying to assure me that I bought the wrong cast iron.

But the use of that frying pan is also considerable - I fry khachapuri on it, sometimes greasing it with oil. So dirt is not visible on it, washing is not necessary.

What I have not tried, I think the best option for cooking.
Cast iron enamel is the best cookware for cooking and stewing.
I use copper dishes (stainless steel inside) for frying.
Le creuset
Mauviel