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

[Svetlenki]

I'll leave only stainless steel and cast iron.

yes, it's hard to take care of cast iron .. no? I still can't choose a cauldron for myself, for pilaf
Svetlenki, Light, tell me. pliz! what is better to buy? from the series Stoneline or cast iron or something else

it's hard to care for cast iron

It's not hard for me. While still hot, pour water and wipe with a sponge / or pour water and heat on the stove to lag behind, if something accidentally stuck ... Well, then dry it on the stove and grease with a napkin with oil. Nope Not hard

Girl, she dug up an old Soviet cast-iron pancake maker from her mother. No handle. What to do with it? Do you need to remove carbon deposits first? Maybe put it in the stove in the bath, burn it?

[caprice23]

caprice23, Natasha, first make sure that it is cast iron, attach a magnet, it sticks - cast iron, many old cast aluminum pans are mistaken for cast iron, and then they take out a piece of aluminum from the stove, since the pan has melted. And if you are sure that it is cast iron, then you can stick it in.

attach a magnet, it sticks - cast iron

And if you are sure that it is cast iron, then you can shove

Thank you

[Mirabel]

what is better to buy? from the series Stoneline or cast iron or something else

Mirabel, Vic, and only you can make the decision. I am moving away from Teflon on the sly. I have it only because it is Le Cruz - this stylish and, in general, high-quality frying pan with a lifetime guarantee, just a hand does not rise to throw it away. Moreover, they change for free with proper operation in case of violation of coverage.

Teflon is not eternal, as you do not jump around it. And I have an absolute fad about the fact that there are suddenly invisible scratches that exude toxins when I fry

[Svetlenki]

suddenly there are scratches invisible to the eye that exude toxins when I fry

Vooot. And I have the same fad.
Svetlenki, and what kind of beast is this - Le Cruz? Where can you find it? I have never heard

[Papaverinka]

Papaverinka, Katya, le creuset is called the brand. 3-layer series with non-stick coating. But expensive. Even with discounts, it's a little expensive, in my opinion

[Catherine]

Catherine, but before the first use, shouldn't I ignite?

I looked at the le creuset website for prices. I thought maybe I want something by the new year ... But I'm afraid I won't explain to my Santa Claus why I wanted her. He'll say something like, "Yes, she owes more for such a price. .. (there are different options - from "cooking myself" to "cleaning")

Does anyone have such a pancake pan? Like the reviews are great
🔗

cook the food itself "before" cleaning ")

similarly, I think that too expensive dishes or electrical appliances should work without our participation, but this does not happen, unfortunately

Lga

This is what I found, but shipping, I want to see prices in St. Petersburg stores 🔗

This is what I found

I looked - the price is good (it seems that due to the lack of a cover on the bucket, they discounted it), but I did not like the fastening of the handles, I don’t want that. Not visible in the photo, but in theory there are through rivets, but I like when the handles are welded, then the inner surface is smooth.

[Galina]

Galina, yes, there are rivets. I also don't buy dishes with this way of attaching handles.

A dear old Tefalevskaya saucepan asks for a replacement. Thin, lightweight, 5 liter coated. Which way to look? What do you recommend?
I cook and fry macaroons in it.I will miss her very much

[Lelka]

Lelkaknowing you, I would take exactly the same. If you like it that way, then a really cool saucepan. Or do Tefal no longer have such?

A dear old Tefalevskaya saucepan asks for a replacement. Thin, lightweight, 5 liters coated. Which way to look? What do you recommend?
I cook and fry macaroons in it. I will miss her very much

Just don't look towards Ozone. Tefal took two pans in the summer. Nothing to do with old tefal. And the reviews all seem to be motivated, although they write that the pans are too light. It's a shame that I took it as a gift to a child who dreams of becoming a cook. Then there were discounts on St. Petersburg Vari in the Lenta. I liked very much, the earth and the sky compared to the Ozone Tefal.

Nothing to do with old tefal

Keep in mind that Tefal has many different lines of cookware, which differ, firstly, in different non-stick coatings, secondly, cast and stamped, and, thirdly, where they are made (China, Russia, France) ...
And of course - the price and quality!

Keep in mind that Tefal has many different lines of cookware, which differ, firstly, in different non-stick coatings, secondly, cast and stamped, and, thirdly, where they are made (China, Russia, France) ...
And of course - the price and quality!

Yes, I also forgot to say that the thermal spot does not work, it's just drawn for beauty.

[Sveta]

Or do Tefal no longer have such?

Sveta, do not live so much))) she is 20 years old ... But only pasta and dumplings in it. Mine in the PMM. I wash everything there.
I don't know if there is or not. It is necessary already.

Just don't look towards Ozone.

but where to look then? I live in the forest. I would be grateful for help in buying

that the thermal spot does not work

strange.
People, give a link, where to send the stop. I feel sorry for my daughter-in-law if I start torturing her with a saucepan ...

Slim, lightweight, 5 liter coated

Let me clarify, you want aluminum with a non-stick coating?

probably yes. Wall thickness 3 mm approx. Tefal Optimal seems to survive



Rather, the absence of a thick bottom is important to me. Not necessarily Tefal. Maybe something else. But coated.

Rather, the absence of a thick bottom is important to me.

This is very incomprehensible!
Bottom thickness is useful up to a point: more even heating.

We have this in use for 5-6 years, the thickness of the walls is about 2.5-3 mm, the bottom is about 4 mm:

🔗

An excellent, beautiful, light saucepan that also plays the role of a cauldron! I cook pilaf in it, my wife stews vegetables, etc. There is also exactly the same, but 2.5 liters for cereals (even two - one in the country) !!! Also the mustache is excellent!
But, alas, this series has not been produced for three years !!!
Pyrex has other series now, can you look at them? Here's a good choice for me:

🔗

or

🔗

By the way, the relatively thick walls allow for uniform heat transfer from the sides!
In principle, a pile of different pots with AP of different brands, but I cannot recommend what I have not used.

[Igor]

This is very incomprehensible!

All other pots are thick-bottomed. Electric stove. I need no thick bottom.
Igor, nice saucepans. We will choose.

years 5-6

well. And then one-time came across)))

All other pots are thick-bottomed.

The bottom of aluminum pans is not very thick, 3.5-4 mm, even taking into account the stainless steel cover for induction cookers (if there is one).
On the contrary, I would be glad that there is a thickening.
You probably have stainless steel pots with a thick bottom, so you are worried. On aluminum pans, heat transfer through the bottom, even if there is an overlay, is much faster, and heat is transferred very poorly along the walls of stainless steel pans.
By the way, look at Tefal; there are different lines of dishes, there are different pans, even cute ones!
Still, their quality is not bad, reliable.

Tefal look

looked.We need to take another look.

[Lelka]

Lelka, and you are not considering stainless? Ikea for example. Can be washed in PM. I use the Ikea pot just for pasta and broths. I am very satisfied. Look

🔗



I have an earlier and less stylish model. You can't store food in mine. In this - I did not pay attention

[Sveta]

Sveta, I have all the rest of the stainless steel dishes. Need one coated. I need it)))

[OlgaGera]

OlgaGera, Ol, the same story to replace my red tefalka, bought back in the 90s specifically for makeware, bought 2 years ago from this series
🔗
Then she was praised by Larisa dopleta, and I trust her, did not disappoint
🔗

[Hope]

Hope, What you need Color does not interest me very much, I cook in it))). I'll go and look for another stew-pan. Cook Ajapsandal, liters for 6-8

[In the absence of the date of sale and the stamp of the store in this passport, the warranty period is calculated from the date of release of the product by the plant]

Amet has AISI 304 stainless steel, good reviews for this cookware.

My review for this cookware will be negative. I will never buy Amet dishes myself, and I will not recommend it to others.

In November, we purchased the Amet classic prima brazier. Chosen because of the size (diameter 22 cm), shape and handles like a saucepan.
It is difficult to find a brazier of this diameter from other manufacturers, but 22 should have been.
A stainless steel frying pan with a TRS-bottom is not the first on the farm, we already have both cheap and expensive stainless steel pans without a non-stick coating. So we are familiar with the peculiarities of cooking on a stainless steel with a TRS-bottom, and when choosing a brazier, we understood that a stainless steel pan is not universal, and also quite imagined what our cooking would work, and what would not work well to cook on a stainless steel.
Therefore, a review from the series "stainless steel frying pan is terrible, because everything sticks to it and burns" I will not write. If it sticks and burns, you should blame your own pens, not the frying pan.
No, my review will be about other disadvantages of Amet dishes.

Firstly, spot welding of handles to dishes is even worse than the Chinese do on cheap thin saucepans. In places of welding, dents and brown-red spots. Unfortunately, I didn’t receive the brazier, I would not accept this at all.
A photo of how the Amethian craftsmen stick handles to the dishes:

The brazier was accompanied by a technical passport with the stamp of their quality control department. That is, the quality department of the plant considers it normal to let dishes with such defects on sale.

Secondly, the cookware turned out to have a constructive flaw, which the manufacturer does not claim.
The disadvantage is as follows. For most models of cookware of this brand, the edge of the side is not cut, but rolled up.
This roller near the Amet dishes is not hermetically sealed, even with manual washing, water gets into it, which cannot be wiped off.
During cooking, water that gets into the roller can flow from the edge of the side of the cookware, leaving drips on the hot cookware, and, if the glass-ceramic hob used, limescale spots on the hob, and if the hob used is gas, water from the cookware may drip onto the burner.
Here is a video, at 2:02 from its beginning, you can see how water flows out of the edge of the side:

I wonder why those who write positive reviews about Amet cookware do not write about this constructive flaw. Either they do not wash the dishes outside at all, or they consider it normal that water flows from the dishes during cooking.
In general, I shot this video to demonstrate another feature of the Ameth dishes - during heating and cooling, it emits crackling, clicks and tinkling. Unfortunately, the microphone of the smartphone on which this video was filmed is weak, the sound was recorded very quietly, and in order to hear it, the volume on the video must be turned on to the fullest.
We have the first stainless steel vessel with a TRS-bottom, which makes some frightening sounds during heating and cooling. I am afraid that this "musicality" is a sign of some more serious defect, for example, a defect in the bottom soldering.

Thirdly, although the plant promises a 2-year warranty for its products, the beginning of the warranty period in the datasheet attached to the dishes establishes that it does not comply with the consumer protection law.
A piece of paper is attached to their dishes, on the cover of which is written "consumer memo", and in the text itself the piece of paper is called "technical passport".
The piece of paper contains a section "warranty", which says: "The warranty period for the use of dishes is 24 months from the date of sale through the retail network. Service life is 10 years. In the absence of the date of sale and the stamp of the store in this passport, the warranty period is calculated from the date of release of the product by the plant".
But in paragraph 2 of Art. 19 ZoPP says:

2. The warranty period of the goods, as well as the period of its service, is calculated from the date of transfer of the goods to the consumer, unless otherwise provided by the contract. If it is impossible to establish the date of transfer, these periods are calculated from the date of manufacture of the goods.
For seasonal goods (footwear, clothing, etc.), these periods are calculated from the moment of the onset of the corresponding season, the onset of which is determined, respectively, by the constituent entities of the Russian Federation based on the climatic conditions of the location of consumers.
When selling goods "by samples", by mail, as well as in cases where the moment of conclusion of the contract of sale and the moment of transfer of the goods to the consumer do not coincide, these periods are calculated from the date of delivery of the goods to the consumer. If the consumer is deprived of the opportunity to use the product due to circumstances that depend on the seller (in particular, the product needs special installation, connection or assembly, there are defects in it), the warranty period does not run until the seller eliminates such circumstances. If the day of delivery, installation, connection, assembly of the goods, elimination of circumstances depending on the seller, due to which the consumer cannot use the goods for their intended purpose, cannot be determined, these periods are calculated from the date of the conclusion of the sales contract.

Accordingly, situations are possible when the buyer has a receipt, there are documents for the delivery of goods, but there is no stamp in the data sheet for the dishes, while the dishes were made so long ago and lay in the warehouse for so long that according to the data sheet the warranty period allegedly either passed, or is large part of it has expired.

In our case, the store gave us a technical passport along with the brazier, in which the store refused to put marks on the sale (according to the law, they have the right).
The data sheet indicates that the dishes were made on September 22, 2018.
And we bought it on November 11, 2019. We have a receipt, we have delivery documents. According to the ZoPP, the warranty period for the purchased goods began to flow from November 11, 2019.
And according to the miraculous Ametov's technical passport, the warranty period for the purchased goods began to flow from September 22, 2018. And at the time of the purchase of the brazier, most of the warranty period allegedly had already expired.

In general, with "Amet" everything is like in Slepakov's song.

[renard]

renard, we also have a frying pan Amet Classic Prima series 22 cm on one side long handle on the other, small like a pan. Nothing leaks. I really, really like the comfortable thick metal. For example, this frying pan weighs about kg and weighs the same 4 liter saucepan from Tim Station wagon series. I regret not having bought all the Amet pots. Tima's quality is much worse.

[renard]

renard, I sympathize. Hand over under warranty to the store, this is an obvious marriage. Moreover, Amet began to make dishes with a TRS bottom recently, apparently they did not finish working, so something is bursting in the brazier.
I have a 7-liter saucepan, with a simple bottom, there are no such shortcomings as you wrote, everything suits, and even very much. Recently I cooked jelly.

[renard]

renard, I sympathize. Hand over under warranty to the store, this is an obvious marriage.

A hopeless occupation.

Moreover, Amet began to make dishes with a TRS bottom recently, apparently they did not finish working, so something is bursting in the brazier.

Yes, not so recently. As far as I am aware, they mastered this technology back in the early 90s. And in their advertisements they write that in Russia they are the first to start producing dishes with a TRS-bottom.

renard, we also have a frying pan Amet Classic Prima series 22 cm on one side a long handle on the other, small like a pan.

And I would not have chosen this model. A long bar handle, even in a heavy frying pan, is, from my point of view, inconvenient. The handle cuts into the hand even when the pan is empty.
Including because of the uncomfortable handle, they chose a brazier that does not have a long handle and is more expensive than a frying pan.
If the bar on the handles in the Amet pans was at least flattened, or the handle would be like VSMPO in the "prof" series - a large round one, it would be much more convenient.

Nothing leaks.

This means that either you were lucky and got a specimen with a more or less sealed side, or you do not notice that the side is leaking. The side of the brazier dripped immediately after the first hand wash.

I have a VSMPO frying pan, made of stainless steel with a multilayer bottom and a bar handle, ELITE series. The rods were slightly flattened and turned out at an angle so that nothing would cut into the hand, it was quite convenient. Was the favorite and most frequently used frying pan. But ... over time, the handle fell off leaving holes on the side. And at the bottom, it did not emit extraneous sounds during operation, a slight swelling appeared, which has some kind of darkened color, as if burnt in this place. Obviously, somewhere between the layers, a bubble formed, perhaps there was originally a surface defect that was polished. Then, over time, oil or water got there, and it manifested itself in this way. It was bought about five years ago, it served for four years, this series (Elite) was more expensive than others, it was considered of better quality according to reviews, but ... and it turned out to be not so durable.

I have a VSMPO frying pan, made of stainless steel with a multilayer bottom and a bar handle, ELITE series. The rods were slightly flattened and turned out at an angle so that nothing would cut into the hand, it was quite convenient.

So VSMPO ... Their handle is not at all the same as Amet's. And then, in comparison with the round on the "professional" of the same VSMPO, the handle on the VSMPO of the "classic" series (now there is no Elite, the dishes similar to the elite at VSMPO are now called "Classic") in the hand falls more uncomfortable. I also have a brazier from VSMPO. And in the case of VSMPO, the choice of the brazier was also due to the handle. The rest of the reasons for choosing braziers is that due to the "pan" handles they are more compact than a frying pan, they are more convenient to wash, and more convenient to store.
And Amet has a long handle in the pans - just a round, flattened bar. The most inconvenient option for a frying pan handle.
With a similar handle from a bar, I have a bucket from TimA.
I bought this ladle only because its bottom diameter clearly matched the diameter of the burner on my glass-ceramic. Other ladles with more comfortable handles had the bottom, unfortunately, slightly smaller in diameter than the burner on my cooking. For the first time after the purchase TimA just kicked it out with his pen, then got used to it.
In another series, TimA has a ladle with a handle made of a flattened bar - it fits in the hand in a completely different way, much more convenient.

But ... over time, the handle fell off leaving holes on the side.

About the same fate of the brazier Amet was predicted to me by the well-known owner here, TM Kuhar, when I asked how dangerous a welding defect could be, as in the photo above.
That is, that with such a defect under shock loading, the handle may fall off "with meat", leaving holes in the side.

[renard]

renard, Yes, I did not claim that Amet's bar handles are convenient. I have their small bucket for 1 liter, I am also afraid every time, picking it up. But if something happened, the loss would not be so great, because I only cook porridge in it.

Yes, I did not claim that Amet's bar handles are convenient

And I did not blame you for this.
You didn’t come up with the idea of ​​sticking a long handle from a non-flattened bar to a frying pan.
She just commented that Amet had pans with uncomfortable handles.
A pot handle made from an unflatted bar is fine, but a long one, like a ladle or a frying pan, is not very long.

Yes, not so recently. As far as I am aware, they mastered this technology back in the early 90s.

Yes exactly. I confused the bottom for induction cookers.With such a bottom, they should have launched a new series recently, or have already launched, I don't follow, since I have a gas stove, it's not relevant to me.

or have already started

No, they didn’t start, they cannot master the technology.

And I really like the frying pan from Amet with a handle made of a bar and, on the contrary, a small handle like a saucepan helps when carrying a frying pan sooo convenient, since the pan is heavy. So I think why other manufacturers should not do such a small handle opposite to a long one in a super cool and ergonomic way. Maybe that's why the long handle from the bar does not dig into the hand so much and does not cause discomfort. When I bought it, I also thought that the bar handle was not convenient, but it turned out to be not so thick and the handle on the contrary helps. I would like all the pans with two handles. And, by the way, our frying pan also crackles with strong heat.



Girls, is cast iron cookware suitable for induction?

why shouldn't other manufacturers make such a small handle opposite to a long one in a super cool and ergonomic way.

As far as I noticed, the second handle is more often made on pans of large diameter, starting from 28 cm.

[lega]

lega, Galina, when I was choosing this frying pan, this was the only one at a normal price with a second handle and a diameter of 22 cm, the rest were with a second handle, but the price for the diameter did not pay attention.

at the normal price with a second handle and a diameter of 22 cm

A frying pan of this diameter with a comfortable grabbing long handle does not need a second handle, IMHO.
I have 22 cm and 24 cm thick die-cast aluminum pans. Opposite the large handle, these pans have a small one. I have never used the second handle on these pans.

[renard]

I have 22cm and 24cm thick die cast aluminum pans.

renard, what brand, please share!

renard, what brand, please share!

"Dream", "Granite" series, with removable handles.

The Tatar frying pan is produced in the same city as the Kukmar frying pans, but by a different company. 🔗
Unlike Kukmara's frying pans, the outside of the Dream pans is completely painted, including the bottom, and the casting is slightly thicker than that of Kukmara. "Granite" according to the description is the most resistant coating used by the company. They also have a series of "Prestige", there, according to the description, the coverage is weaker.

The weight of a frying pan with a diameter of 22 cm is 900 grams, a frying pan with a diameter of 24 cm is 1100 grams.
The second handle looks like this:

I bought silicone pads for the little pens in these pans. But I never used the second handle, even on a frying pan with a diameter of 24 cm. I removed the covers, now they are lying around unnecessarily.



And he also orders frying pans-stewpans made of stainless steel with one grasping long handle and one small, like a pan, probably somewhere from the Chinese, and sells them under his own brand "Aktuel" under the guise of Spanish Auchan. One handle is long puffed, the second is small from a flattened bar.
The price tag against the background of prices for stainless steel dishes is available.
These dishes are suitable for induction, but specifically in the stewpans from this series, the edge of the side is rolled up in the same way as in the Amet dishes. Such rollers on dishes did not immediately inspire confidence in me, now I understand that it was not in vain that I did not want to contact them.
And the second handle on the Ashanovsky stewpan, in my opinion, is quite justified, since the height and volume of the stewpan are not at all frying pan. I don't remember exactly how tall they are without a lid. It seems 8 or even 9 cm.
There really are basins for extinguishing, which are scary to carry with one handle when filled. )))
Here, the pictures remained from the time I was looking for a pot for extinguishing. I have no better pictures of these dishes, I was not particularly worried about the quality of the pictures when I clicked for myself.
This is their stewpan with a diameter of 24 cm. The same happens with a diameter of 28 cm, but I was not interested in such a huge tub.
On the right is a stewpan 28 cm, on it you can see a small handle from a flattened bar, on the left, at the bottom on the shelf - 24 cm, you can see a long handle.

This is 24 cm "in profile", it turns out to be very long in length, if it were not for the roller around the side and the huge length, maybe I would have bought it ... It does not really hurt, it is 2300 round.

A frying pan of this diameter with a comfortable grabbing long handle does not need a second handle, IMHO.

May be...

And I like Amet's dishes, especially her bar handles. The stove is gas, nothing bursts or leaks on it. Not so long ago I changed all the pots and pans for stainless steel. The bulk of Amet: 1.75 saucepan; saucepan 2.0; frying pan with a diameter of 22 cm with two "pan" handles, a frying pan 16 cm. From the old stocks, a pot from Ikea with a 3L domed lid was worn. Well, the little Chinese Tim is 1.2. I also bought myself a Chinese pan Appetite-professional for heating water during summer prof. outages. (the periphery is still small and there is no place to hang the tank). So, I like the rolled edge in the Amet dishes (the engineering name for Ellis), it is less traumatic than the edged edge. There is akuvelevskaya stainless steel. frying pan from Auchan, when washing, I constantly peel my hands on this edge. And her handle is uncomfortable, long.

So, I like the rolled edge in the Amet dish (engineering name for Ellis)

Are you sure it's called that?

There is akuvelevskaya stainless steel. frying pan from Auchan, when washing, I constantly peel my hands on this edge. And her handle is uncomfortable, long.

And I have all the stainless steel dishes with a cut edge (except for the Ametov brazier), and I do not peel my hands on such an edge when washing these dishes. But I don't like the convolutions that create additional corners, because, firstly, they wash worse, and, secondly, as it turned out from personal experience, they can leak. A video of how this happens in my review of the Amet cookware above. In addition, such a curled edge, as I was able to find out, is usually done on dishes made of thin steel. Amet an exception, they just do not master new technologies well, therefore they fold the edge of the dishes made of thick steel. And with rare exceptions such as Amet, a rolled edge on a dish is a sign of cheapness, the manufacturer of which used too thin rolled products.

And I also have a frying pan from Aktuel from Ashan. My first trial frying pan made of stainless steel, diameter 24 cm. I bought it to understand how it is generally to fry on a stainless steel, and whether I would like it, since I had never used stainless steel frying pan without an up cover before. I tried it, moved on to buying more expensive pans.
I don't see any tension in the edged edge of the frying pan, on the contrary, I like it, and if there was a trimmed edge on the Ameth dish, perhaps it would have been the first test pan made of stainless steel.
The handle of the Ashanovsky frying pan, yes, no doubt, healthy. Overdone by the Chinese with the length of the handle.
I even had to bend its tip with a crochet, so that the pan would fit normally in the sink and on the drying rail. But the handle does not get warm, grippy, comfortable to use. Would make it a little shorter, I wouldn't have anything to complain about at all.