Utensils for cooking (pots, pans, lids) (2)

About the pans yet. Last year I had an idea to fix fire pans. You can see it here

here there is the size so the size!
I really made a mistake with the choice, I decided to take 32 cm and thought that it would be a lot
And when I received it, it is so small at all. As a result, I sold it, but did not buy a larger one, it cooled down already.

Here is a forum, and ...
Dreamed of a cast-iron pan for pancakes. I bought it once. In the first store you come across. Either Pyaterochka, or Surname, or something else from that opera. So it cracked on my induction cooker, bought specifically so that the gas would not be sniffed during the processes "not a step from the stove." The temperature did not seem to be high, it was definitely not high because "just have time to turn over" was not near. I poured the dough and went into the next room, from there I hear such a loud crunch ...
Before (or in parallel, so as not to wave cast iron), a tiny ceramic was bought from inexpensive ones. It is clear that not for centuries, but in fact it turned out to be less than expected. Everything quickly began to burn and stick. In the center. Maybe my induction is so wrong?
(The ceramic bowl, the multi bowl, lived much longer, but also lost its non-stick properties, if the dish is not critical for sticking, then I continue to cook in it, but I had to buy a new one for the biscuit. at the bottom of the bowl) Teflon because it is cheaper and not a pity. And there is steel, but its shore, I'm such a freak).
In short, the search for a cast-iron frying pan ended with an order for a steel cook with a microgrill. I rub my hands in anticipation of how the PMM will work. Although in the process of searching, the hand more than once froze over the button to order a frying pan fry and fly

In short, the search for a cast-iron frying pan ended with an order for a steel cook with a microgrill. I rub my hands in anticipation of how the PMM will work.

Explain, what does the dishwasher have to do with it? Pancakes do not stick to stainless steel, even with a micro grill, even without it.

[Bijou]

Bijou,

Well, you can't wash cast iron in PMM, as far as I understand, you have to mess with it more, and stainless steel - no questions at all.

[Scarecrow]

Scarecrow, eh ... Even today I am extremely dull, for the second time I understand it crookedly. ))
So yes, cast iron in terms of maintaining cleanliness is still byaka. ((

and the microgrill is not for baking pancakes there

and stainless steel - no questions at all.

Exactly, otherwise there is nothing to wash except for pots, then cast iron, then aluminum, then non-stick peels off, then paint. And the rest I myself will quickly wash under the tap. Now the order has already been confirmed, let the PMM work
And the cast-iron boiler has never even been washed and is worth it. I have something with him like an oak barrel, it's worth it, but it's too lazy to prepare. Somewhere else, a Tefalevskaya frying pan, large and thick. And almost new - cherished for a gift. That night I remembered that I haven't seen her for about five years ... I changed the stove, the furniture also means it is not even hidden in the kitchen

and the microgrill is not for baking pancakes there

well, then I will continue making pancakes on the chapatnitsa

and the microgrill is not for baking pancakes there

And for what?? When in the video of Ilya Nikolaevich just on the microgrill pancakes are fried.

Well, he will not fry meat for you on video. Long and boring. And pancakes - rrraz! and done

There, in the topic (1), he talked a lot about what for what and for what. Now I have lost contact with him. If you give a link where you can exchange a few words with him, I will be grateful.
By the way, I invited him here

Well, yes, I remember the site was closed by some owner, a bad person.
So if

And pancakes - rrraz! and done

it means you can. Another question is whether you like it.

What? Meat? of course you will like it. It will not burn, it will not stick. It was he personally developed the technology. He still has dishes with a bottom, or ... her, I don't remember. But already from a mile. I can wait for the link - I'll go ask. Or invite him here.

Dear Khlebopechkinsky, does anyone have a Teskomovskaya pressure cooker (for gas), please share your impressions !! Very necessary!

Good morning, I really need your advice, I ordered myself an Art Deco saucepan from Biol. It turned out to be with a ceramic coating, a consultant told me on one site that it was not ceramic, but just a light non-stick coating, and when I ordered it, I found information that it was a ceramic coating. I take a casserole for the first course. Now I'm worried, the food will also stick to her like a frying pan

The consultant told the truth. Do you represent ceramics yourself? Have you seen a ceramic pot? You got a competent consultant and explained it clearly. This is not ceramics, but polyorganisiloxane, or polysiloxane, or polydimethylsiloxane rubber, or silicone, etc. After all, there is only one name for "ceramic" in this coating, and you will fry it all on siloxane - silicone grease, which, when burned out, makes further use frying pans are almost impossible - everything starts to stick to it. And this can happen quite quickly, siloxane conducts heat very well, so it is quite easy to overheat the dishes.

Read in full here

Unfortunately, these reviews will only be misleading for many. This "non-sticking" will soon pass (in a year or two). And if you accidentally overheat the frying pan ... After all, there is only one name for "ceramic" in this coating, and you will fry it all on siloxane - silicone grease, which, when it burns out, makes further use of the frying pan almost impossible - everything starts to stick to it. And this can happen quite quickly, the siloxane conducts heat very well, so it is quite easy to overheat the pan.
The concept of "ceramics" is now widely interpreted and refers to simple oxides, carbides, nitrides and other compounds. But this is a scientific interpretation. Traditional ceramics go through a high-temperature firing stage. Ceramic coatings are not subject to high-temperature firing, therefore they cannot be classified as ceramics. They are considered ceramic only because of the inclusion of silicon and oxygen in their composition ... (then glass with sand can be called that).
Here is the result of the manufacturers' unscrupulous use of the name "ceramic coating": almost all, ninety-nine percent, buyers are sure that the "ceramic" coating entirely consists of the ceramics from which ceramic pots and porcelain plates are made. A small number of doubters simply do not understand how clay pottery can be non-stick. And no one realizes that in their pan is the same polymer as PTFE. When you explain in consultation that newfangled ceramics are nothing more than cured silicone, adequate buyers react correctly and choose PTFE pans. And many are now beginning to understand that talk about the dangers of Teflon is nothing more than a journalistic duck of the yellow press, generously funded by someone understandably ...
And Doctor of Medical Sciences, Professor Elena Malysheva should be called to account for her words, together with the manufacturer of pans. What is the basis of her statement: "I think that ceramic coated dishes are the most correct dishes for health." As a scientist of high rank, she should know that this must be substantiated by scientific methods. After all, people think that she cares about their health. How often we hear: “Elena Malysheva told us which dishes are harmful and which are good. Give us the one that Elena Malysheva advises. "(What is the opinion of the medical luminaries about her yourself google.)
If you just go to the Internet, you can find a lot of interesting things about "ceramic" coatings. For example, the substance that is the coating is correctly called an organosilicon polymer or polyorgansiloxane or polysiloxane or polydimethylsiloxane rubber or silicone, etc.
The basis for the production of polysiloxane is tetraethylorthosilicate, which is mixed with ethyl or isopril alcohol and water. Other raw materials can also be used, for example tetrachlorosilane.
Well, isn't it very difficult? Then I think that's enough.
Some manufacturers write that their ceramic coating is made of natural materials. Another manufacturer NaturePan says: "The composition of the non-stick ceramic coating contains only natural materials such as: sand, water, stones." But there are no inorganic atoms (Si, Ti, Al), combined with organic radicals in nature. Buyers, having read about such a composition, think that these stones are melted with sand, then poured into a pan, this is a ceramic coating.
In conclusion.
The main thing that we found out on the Internet is that the “ceramic” coating is organosilicon ceramics or organosilicon polymer. So is it ceramic or plastic? The basis for the production of ceramics are natural materials: clays, kaolins, quartz and pure quartz sands, feldspar, pegmatite, chalk, limestone, dolomite. The preparation of ceramic mass is carried out by cleaning the raw material from harmful mineral inclusions, crushing, grinding, sifting through sieves, dosing, mixing. Then shaping, drying and firing takes place. “Roasting is the main technological process. As a result of complex physical and chemical transformations occurring at high temperatures, ceramic products acquire mechanical strength. Firing is performed in two steps. For porcelain products at a temperature of 900-950˚С and 1320-1380˚С, for earthenware products 1240-1280˚С and 1140-1180˚С. "[I will not give a reference to the literature. Anyone interested - write in a personal] There is no other definition of ceramics. "Ceramic" coatings do not contain such materials and do not go through such a technological cycle. This means they are not ceramic.
We open the encyclopedia. She calls organosilicon polymers plastic.
There was no mention anywhere that organosilicon polymers are ceramics.
It turns out that the coating on pans with a "ceramic" coating is plastic. This is consumer deception. Consumers think the pans are covered in real ceramics. If you announce that the "ceramic" coated pans are actually coated with plastic, who will buy them? It makes sense to change one plastic for another, moreover, more expensive and less durable. It makes no sense for the buyer, he has only losses from the frequent change of dishes. The whole point is in your pocket manufacturer.
All! Do not wash "ceramics" in the dishwasher. And don't jump too much on the beautifully named Thermolon.
Good luck to you all!

And don't worry. Just don't overheat the pot. You will not fry in it. And when cooking, the temperature there is 100 degrees - the coating will withstand.
If it's not difficult, give a link where you "... found info. That this is a ceramic coating." I’m at least on the neigh.

[Wit]

Wit, good day! I would like to ask your advice))) What do you think about TM Victoria (Belarus)? The description seems to be very good, it directly accelerates the purchase) At a good price in one MI, you can now buy dishes of this brand. I stare at the pancake pan. They write that this is a 3-layer aluminum coated with QuanTanium "Granite". Here is a description from the IM website:
Victoria cast aluminum cookware is made only of food grade aluminum alloys by die casting. This is the highest quality and most environmentally friendly way of making thick-walled dishes. The thickened walls of the case and the bottom exclude any type of deformation (from overheating, falling, long-term use).
What do you think - such a coating is better for frying, or cast iron is out of competition (I am looking for a pancake maker so that it does not stick and burn). I would be very grateful for your answer

[Wit]

Wit,
I have a question for you, since you are so well versed in such things. I have no one to ask. Can you tell me.
In my teflon-coated frying pan, Teflon began to bubble and peel off from long use. Natural process, of course.
But the pan is very good, heavy, deep, with a thick bottom. Favorite, let's say. It was a pity for me to throw it away, but also to use it.
And I decided to peel off the cover, which I did. Teflon was removed well, but remained a little, very thin layer. It looks like it was smeared with something. What's interesting is that nothing in it still burns.
But I am tormented by doubts: is it possible to use it now, isn't it harmful?

is it possible to use it now, is it not harmful

Oh, I'll wait too, I'll listen

Girls, I'm not a very chemist, but I've heard and read everywhere - it's not a pity, but as soon as scratches started on the Teflon! throw it away immediately !!! This coating is only safe until the integrity is compromised.
My very soul was bleeding when I threw away my favorite Tefal saucepan ...

[vatruska]

No, I'm not going to throw out anything yet.)) Two burnt pans are waiting for me to thoroughly rip off the coating from them and turn them into ordinary silumin ones. I will weld on them a film of carcinogenic burned oil, as on cast iron, and try to use it. It will stick a lot - then I'll throw it away.

vatruska, but what happens when Teflon is damaged? It is clear that Teflon itself is not to blame, it is an extremely inert material. Maybe the "glue" with which it is attached to the metal? Or maybe these are the intrigues of manufacturers who want us more often new pans vtyuh sell?

They say there are companies that are engaged in the restoration of the coating.

But there, under the teflon coating, there is ordinary white metal. I have a whole set of pots of different hummingbirds for this frying pan. And a frying pan made of the same metal. And if I took it off all neatly? Dishes with a broken Teflon coating cannot be used for the reason that these pieces, when torn off, will mix with the food and we will eat them. Or why don't I understand?
I peeled it off, but a dark coating remained, but it is smooth, does not peel off, does not come off.
Or maybe rub it some more until there is nothing left at all, only white metal? I cleaned it with emery cloth.

Added on Friday 03 Feb 2017 04:35 PM

Or maybe it's the intrigues of manufacturers who want to sell us new pans more often?

Here is rather a mystery in this and lies

Oh, I remembered.))
Somehow I accidentally got into the culinary program of Julia Vysotskaya. I was stunned when she showed the contents of the pot on the stove for the camera. There are not only pieces of Teflon, there are only stripes of memories along the upper side.

I think there is a layer of material that is not intended for contact with food, especially at high temperatures.

No, I'm not going to throw out anything yet.)) Two burnt pans are waiting for me to thoroughly rip off the coating from them and turn them into ordinary silumin ones. I will weld on them a film of carcinogenic burned oil, as on cast iron, and try to use it. It will stick a lot - then I'll throw it away.

That's how I use it. With my expensive Rendel's frying pan, as they say, "the coating came off," I burned cabbage on it once and twice a beet. There were no rags, nothing lagged behind in pieces, outwardly everything was as it was, only it began to stick without oil. So I use it at the dacha as an ordinary frying pan and I don't know grief.

But I am tormented by doubts: is it possible to use it now, isn't it harmful?

Can. Not harmful.
Teflon has begun to peel off - remove it completely and use it like ordinary dishes, without restrictions. After removing the coating, the surface should be flat and smooth, metal color.
If in doubt about complete Teflon cleaning, polish the dishes.
I heard about the dangers of Teflon only from competitors of "Teflon-producing" companies. However, with one caveat: if you swallow a piece of exfoliated Teflon, then it may not be good. Therefore, you did the right thing by cleaning it off.

if you are so well versed in such things.

Galya, it's not me who understands that, but your fellow countryman Ilya Nikolaevich. I just learned a little from him and what I remember, so I share.

Well, thank you for sharing
I think that men should be more than women in this sorting out, that's why I asked the torment.
At first I also took this frying pan with a peeling Teflon coating to the dacha, where I cleaned it, first my husband took off the Teflon with a grinder with a brush, and then I polished it with a fine sandpaper.
A very convenient frying pan, my love. Here is a straight hand did not rise to throw it away
Now I will rejoice in her second life. Thank you

Added on Friday 03 Feb 2017 08:34 PM

Isn't this the fellow countryman who is engaged in "Kuhar"?

Isn't this the fellow countryman who is engaged in "Kuhar"?

Yes, Galya! Frying pan director spruce plant. I learned a lot from him and always read his comments and articles with great interest.

[Vita]

Exclusively at personal request Vita Victoria Granite Series has returned here with a request to comment on Victoria Granite with Whitford's 3-ply Quantanium Reinforced Coating. Cast pan, bottom 5.0mm. wall 3.0mm. Quite high-quality products, suitable for frying, stewing. Although for frying pancakes, I would still recommend cast iron. The best options in terms of price / quality ratio at the moment of such a pancake cast-iron pan are from Ukrainian manufacturers BIOL and Maysternya (you can google these names of manufacturers). Among the alternative, perhaps even the best, in comparison with Victoria's pans, I would like to draw your attention to a relatively new manufacturer from Tatarstan, Kukmorskaya company Posuda Lux, which produces cast aluminum cookware with Weilburger non-stick coating. Casting characteristics 5.5-6.0mm bottom. wall 3.5mm. On the Granite series, the coating is C3 +, on the Crystal C2 ++ series (reinforced double primer). The outer side of the bottom is painted, which is better for those who use PMM. Use all types of stoves, except induction.

Added Saturday 04 Feb 2017 06:15 PM

k @ wka,
The coating must be removed completely, including the primer, so that nothing dark remains at all, to a normal aluminum color. The primer on non-stick coatings is not intended for contact with food and must be removed completely. There is no need to polish the surface after that. Better to sandblast or sandpaper with coarse grain. Then wash everything thoroughly. Before use, you can prepare in approximately the same way as a cast iron pan. And such a frying pan will serve almost forever ... If the surface becomes too scary over time, then you can clean it either mechanically or with SanitaR for cleaning ovens and grills.

[mr.Catlery]

mr.Catlery, thank you for such an exhaustive answer! I asked about TM Victoria dishes

That's how I use it. With my expensive Rendel's frying pan, as they say, "the coating came off," I burned cabbage on it once and twice a beet. There were no rags, nothing lagged behind in pieces, outwardly everything was as it was, only it began to stick without oil.

The situation is not very good in terms of food hygiene. If the coating has burned out, that is, its destruction has occurred, then there are only 2 options: either stop using and throw it away, or thoroughly, completely remove what is left, including the soil, to pure metal. And then do as I wrote above, and then you can use the pan further without fear for your health.

Girls, this is what I found:
"Why is Teflon harmful? - After all, it was said above that the material is inert.A harmful effect occurs if the dishes are heated to a temperature of 230 ° C or the integrity of the Teflon surface is broken, that is, the coating is damaged, for example, scratched. In this case, perfluorooctanoic acid (PFOA) is released, which is toxic to the body and is harmful to health. Damaged Teflon can release PFOA even at lower temperatures.

Perfluorooctanoic acid has attracted the attention of researchers more than once. And the unequivocal harmful effects of this substance in large doses on living organisms have been proven. Especially, PFOA poisoning affects the liver, hormonal glands, reproductive system, fetus. Indeed, women with a high level of polytetrafluoroethylene in their blood could not get pregnant for a long time, and attempts at IVF (in vitro fertilization) ended in failure. Diabetes mellitus, thyroid cancer, obesity can result from PFOA poisoning. The immune system is also very sensitive to perfluorooctanoic acid, which can damage most types of defense cells.

Perfluorooctanoic acid is a potent mutagen. It is capable of causing the formation of cancer cells. Its influence on the occurrence of prostate cancer, female genital organs, leukemia has been proven.

For the first time, the American Society Environmental Working Group raised the alarm about the dangers of Teflon coating. It also conducted research and eventually forced the American Department of Environmental Protection (EPA) to recognize the harm of this substance. As a result, the EPA instructed manufacturers of non-stick cookware to reduce the use of PFOA in production by 95% by 2010, and by 2015 by 100%. But why do we still see pans with harmful Teflon coating on the market? This is because DuPont said it could not find an absolute analogue of Teflon in terms of properties. They assure that the search is ongoing. "

That is, as mentioned above, if scratches appear, then you need to either throw it away immediately or tear off the mustache to the ground ...

Please advise some kind of frying pan for frying pies and pasties.

Damaged Teflon can release PFOA even at lower temperatures.

Oh, tell me the selection mechanism, eh? Well, so that not naked scarecrows a la "about parrots", but with formulas. For understanding, not just rel faith.

[vatruska]

vatruska
The information you provided is outdated, to put it mildly, and for a long time. Sellers of the so-called. "ceramic" coatings. In fact, PFOA (solvent PTFE composition) has long been discontinued by conventional coating manufacturers. And as in-depth studies have shown, PFOA entered the human body not as a result of using dishes, but ... from the surface of writing paper.

This is because DuPont said it could not find an absolute analogue of Teflon in terms of properties. They assure that the search is ongoing. "

Some kind of frank nonsense was written with the expectation of inattentive readers. Why look for a "analogue" of Teflon (PTFE) if perfluorooctanoic acid (PFOA) is harmful, which no one has used in the technological process of non-stick coating for a long time? A burnt or worn-out coating, firstly, loses its anti-stick properties, and secondly, it does not provide proper food hygiene, which is why you should not use such a pan or completely remove the coating residues, and not at all because some PFOA (which modern coatings, in principle, no) will poison your body.

[mr.Catlery]

mr.Catlery, I'm not going to argue with you - everyone decides for himself. They asked the opinion of the forum - I brought mine. Here's another link so as not to reprint ...
http ***: //

And yes - I use Teflon cookware. Before calling me retrograde, I suggest remembering how many healthy children do you personally know? Why am I? And to the fact that all the protests of doctors and scientists who simply shout about the dangers of what is now sold under the guise of food are swept aside with this phrase "no harm was found" ... My personal opinion is that you can use everything - but wisely!

[vatruska]

vatruska
A burnt or worn-out coating, firstly, loses its anti-stick properties, and secondly does not provide adequate food hygiene, that is why you should not use such a pan or completely remove the remaining coating,

Please describe good food hygiene.

Oh, maybe not naadooo ?!

[Vitaly]

Vitaly, Vit, well, I don't understand what kind of hygiene is that prevents me from using a frying pan that has lost its non-stick layer. Well, piss in a personal, ok?

[Food]

Yes, you understand everything and you are trained in everything
You just provoke a person into banality
It would be interesting to read it?

FOOD HYGIENE RULES

- before eating raw vegetables and fruits, they should be thoroughly washed;

- each food product has its own expiration date, which must be adhered to. If a couple of days remain until the end of the shelf life, then it is better to throw the product away;

- before drinking tap water, it must be properly boiled;

- Before eating, wash your hands thoroughly with soap and water. In the process of eating, do not eat food with your hands, do not lick your fingers or bite your nails;

- all kitchen utensils used in food preparation must be disinfected with a special agent in water;

- garbage and other food waste must be removed from the kitchen in a timely manner.

You shouldn't rush while eating. You need to chew food as thoroughly and for a long time as possible. Improper chewing of food leads to problems with the gastrointestinal tract, as little chewed food complicates the functioning of the intestines and stomach, which can damage these internal organs.

Food hygiene rules for consistency of food and drink:

- you need to start your meal with a product or dish that contains more water, and in the end you can eat the least watery one.

- it is better not to drink while eating, as liquids wash out useful enzymes from the gastrointestinal tract, which are necessary for proper digestion and assimilation of food;

- for the most efficient assimilation of minerals and vitamins, you should eat at one time, first vegetables, then fruits;

- fresh fruit cannot be combined with processed foods. The penetration of fruits into the digestive tract is difficult if protein and fatty foods, as well as starches are eaten before them. Otherwise, gas will begin to form in the intestines, leading to indigestion.

- fish dishes can be combined with potato and other starchy foods.

- food products of the same category can be combined, since they are absorbed in the same time.

Food combination rules:

- several varieties of raw fruits are combined with each other;

- cucumbers and tomatoes, bell peppers and greens go well in a vegetable salad;

- vegetables that have been cooked in different ways should be eaten at different times. First, greens, then the so-called lean vegetables, then other vegetables and root vegetables;

- several varieties of potatoes can be eaten at the same time. Before this dish, you can eat a certain amount of cereals;

- if the condition of the digestive system is satisfactory, you can combine cereals.

- Also, dishes and kitchen utensils, cutlery should be kept in perfect cleanliness ...

Well, everything is written here (except perhaps this illiterate nonsense - "...- Foodhaving the same category ... ". Let me not explain what" products "everything that is eaten turns into

Choose the right one for the pan. I do not specifically point my finger, "not understanding" (as if) you are ours

[Vitaly]

Vitaly,

[svetta]

svetta, here is what you have highlighted, let mr. Catlery decrypts - this is his statement ... and I just ... just quoted from open resources.

As for my vision of this hygiene ... then I will give a very unappetizing analogy (well, if it came to this ...) ... I read somewhere that flies are exceptionally clean insects (yes, yes !!!), because they are constantly being washed and cleaned.Now let's imagine that you have a fly floating in your bowl of soup! Will you be very much comforted by the fact of her cleanliness? The same is true with this coating - no one has carried out truly complete research, and at the same time, no one refutes the fact that if the integrity of the coating is violated, particles of this coating will get into the finished food. You will be very inspired by the fact that "no one found harm" at the thought that microparticles of this coating got into food for you and your child ???

[vatruska]

vatruska, I understand if we were talking about microparticles of a radioactive substance. A microparticles coating that is present on the TABLEWARE, even when ingested in microdoses and being in this organism for a day and a half maximum, can it really do such harm to this very organism? If it were so dangerous, would it really be allowed to release such an incredibly toxic utensils? Then in general it is impossible to buy any dishes with non-stick st-you at all and continue to use exclusively cast iron. They write about aluminum harmful, about enameled dishes too (even if the enamel is chipped, it should be thrown away, although some of us do not have a chipped bowl or saucepan in our daily use).
Well, and again about what everyone decides for himself.

[vatruska]

vatruska
I was not going to argue with you, I just pointed out what you repost here in places knowingly false information and explained in detail why this is so. For some reason, you took it as almost a personal insult. So, personally to you, I have no complaints and I did not call you retrograde or anything else, any person who has read my post can easily be convinced of this. I even wrote where this whole story came from and who is behind it all. Moreover, these comrades, who are allegedly so concerned about the health of citizens and wrote all these horror stories, mixed PTFE and PFOA in one heap, which once again testifies to their complete incompetence. I can find hundreds of links to similar articles on the Internet where this topic is discussed. A lot has been written on the Internet, as well as on the fence. If you load all of this and believe everything, then the roof will definitely slide down. It is necessary to somehow turn on the brains, read, learn to separate the kernels from the chaff.
For information: I know at least 4 of my own children of different ages, completely healthy, who have 2 grandmothers who have worked their entire adult lives as pediatricians and I have never heard from them any cries about the harm of food or dishes, about which you write here as the norm of modern life. Moreover, there is not a single well-known, clinically proven case of harm to health of dishes and, in particular, with a non-stick coating. All utensils undergo hygiene tests, including toxicology. And in order to use a frying pan and other utensils, you don't need a lot of mind, it is enough to carefully read the instructions for use and care.

Added Monday 06 Feb 2017 09:10 PM

svetta,
Let's just take a look at what happens when the non-stick coating degrades. As everyone knows from the pictures on the packaging, all modern coatings are multi-layered. The finishing top layer is exactly the same Teflon / fluoroplastic-4 / PTFE / polytetrafluoroethylene, the material that provides anti-stick coatings. These properties are determined by the specific physical property of PTFE non-wettability with water and fats. It does not lend itself to organic solvents. But from + 260C heating begins to melt and collapse. The fact that this material itself is harmless to the body proves its widespread use in medicine (used for the manufacture of artificial vessels, implants and cardiac stimulators. Under the surface layer there is an intermediate layer that gives mechanical strength to the coating, and under it a primer layer (primer) provides reliable adhesion to the metal base.During operation, the upper inert teflon layer is gradually abraded, mechanically damaged. Overheating destroys both the upper and intermediate layers.And the soil is not intended for contact with food. The ingress of erosion products of the crumbling coating into food cannot be completely ruled out, in addition, on a destroyed surface where there is no longer an upper layer, food will adhere tightly and then burn, forming carcinogens. This is precisely the inconsistency of such utensils with food hygiene.

Girls need advice on pancake pans. Mine ordered me to live a long time, no reanimation helps, the pancakes stick tightly.

Who uses which? Where to look for?

If you hit on the wrong topic, please send to the right

I have Kukmara, just cast, without coating and with a non-stick coating. I am very pleased with both. In an uncoated pan, the pancakes are more delicate, with the coating smoother.

Just this one, Irina! You just have to look through.

I have a pancake company Neva

Thanks everybody! My untimely departed is also the Neva.
Now I ordered BIOL, such



The reviews seem to be quite good ... Let's see

[Kara]

Kara, good firm. Go back to the page back to Reply # 2372 Feb 04 2017, 17:39 "... I think you will read it with interest. Just on your topic.

[Irina]

My untimely departed is also the Neva.

IrinaHow long and how often has it been in operation?