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

[Sveta]

Sveta, I didn’t understand, a frying pan for 40 thousand
Or am I looking at something wrong?

I duplicate the question, maybe they missed it. And about cast iron cookware, can you tell me which is better lodge or Skeppshult? The price of Skeppshult is certainly not very humane. This is me updating the list of wishes. I already have cast iron, a Biol stewpan, a pancake pan Kama dishes, a pan for ikea pancakes.
By the way, I immediately made friends with cast iron, prepared it according to the advice and immediately everything turned out and pancakes, and potatoes, and even scrambled eggs, nothing burnt. But with stainless steel not yet.

I didn’t understand, a frying pan for 40 thousand

that her, in the "Metro" which is sold ... Not 40 thousand there he stands. Blue steel or carbon steel material ...

I recommend De Buyer pans without coating for frying potatoes in general.

which is better lodge or Skeppshult?

Skeppshult is better. He is the best. There is experience of using Staub, Le Creuset. Lodge is not bad either, but Skeppshult is out of competition

the one in the "Metro" which is for sale ...

She's a mock. Where did I get the Metro?

and lope is there?

I remembered where I posted pictures of my first experiments with stainless steel.
A clear demonstration that for some dishes stainless steel is excellent, and even a beginner who has recently used a frying pan turns out the dish, for others it is not very suitable.

Pancakes on cheap ashanovskaya actuel made of stainless steel:

frying pan after pancakes:

Potatoes in the same skillet:

On the plate, you can see that the result is so-so. Some pieces were fried right up to a dark brown crust (from my point of view, they were burnt), some without a crust at all, and unfortunately I often did this with potatoes on stainless steel, so at some point I tried I just stopped frying potatoes on stainless steel, why translate the product, if the result is unpredictable, maybe it will turn out more or less, or maybe it will turn out badly:

Frying pan after potatoes, burnt-on, these are still flowers, one might say, everything was fried successfully, sticking happened with potatoes and worse:

I recommend De Buyer pans without coating for frying potatoes in general.

And I really liked the cast iron.

[Svetlenki]

Frying pan after potatoes, burnt-on, these are still flowers, one might say, everything was successfully fried, sticking happened with potatoes and worse

This is really "Flowers"
Svetlenki, Light, do you think if I failed to make friends with cast iron (there was Biol), then it will work out with Bayer? You have to patinate both there and there. I honestly patinated cast iron ... And nothing worthwhile came of it.



So wait, and for induction, both cast iron and steel are both suitable?

Suitable. Only my DeBayers suffer from uneven bottoms. I had to hammer togo, level.

I had to hammer togo, level.

no nothing



Sooooooooooooooooooooooooooooooo, everything is in "De Buyers" means, but I don't ... And "Metro" no ...

I also love stainless steel pans. I didn't like such frying pans, at one time I gave everything away, but now I read the tips and I want to try, moreover, I don't really like, for example, pancakes in coated pans. I want to learn, I bought a cheap frying pan in ikea, I'll start learning with it, today I made cheese pancakes, they burned out, but didn't stick, I need to adapt to the temperature regime.

We wrote above that cheesecakes should be cooked with a divider so that they do not burn.

And there is no "metro" ...

Debayers are different on the Yandex market. For example: 🔗
I think you will have to either make friends with cast iron for potato, or find a non-stick frying pan. For induction, non-stick, alas, will be more expensive.

We wrote above that cheesecakes should be cooked with a divider so that they do not burn.

I cook cheesecakes on a stainless steel Gourmet, they turn out great, they don't burn, without any dividers. The fire was most likely strong.
Does your pan have a thick bottom?

For induction, non-stick, alas, will be more expensive.

Come on
Any high-quality Tefal that we buy for any stove. On the action, which we are constantly pleased with the same Eldo and Mvideo.
Ikeevsky pans with a thick bottom are great fried.
In general, cousin a AF is good for fried potatoes



DeBayer has promotions in the Metro, regularly. But somehow I don't really like him.
After cooking, you want to enjoy your meal, and not dance with a frying pan, soak, wipe and grease with butter.
Although my two pancake pans are good :) I love them.

Today I bought such a pan for pancakes, I looked at it for a long time.

What a beauty !!! Whose blood will it be?)) Congratulations on your purchase, let it serve and please for a long time!

Today I bought such a pan for pancakes, I looked at it for a long time.

Good luck in learning.
As far as I understand, this is a Gipfel Ellis tripline. Reviews on it are mixed. I also looked at this, but did not dare to buy because of several negative reviews found on the network. I adapted to fry pancakes on the Ashanovsky actuel.

What a beauty !!! Whose blood will it be?)) Congratulations on your purchase, let it serve and please for a long time!

As far as I understand, this is a Gipfel Ellis tripline.

Yeah.
According to Gipfel, the reviews are always ambiguous, which does not prevent me from being my favorite brand, for me there is no more beloved. But I don't know, maybe I was always so lucky, otherwise they scold me where you don't look, and I like it so much, right up to snot.

And today I have a new thing, my frying pan Kuhar with a micro grill arrived.

[Solokha Dearest]

Solokha Dearest, Tatyana, beautiful.

frying pan Kuhar with microgrill

I can’t see the microgrill. He is apparently so micro that I can't see him)))
Congratulations on the frying pan!

How can I not consider the microgrill

It's just that the bottom with microgrill looks like a pearl-gray, slightly rough dusting. While getting used to it, a big one. Pancakes not my size will be. Made scrambled eggs until they stuck. I didn't have time to take a picture, while I went to get the phone, they ate her. (

[Solokha Dearest]

Solokha Dearest, but there is no induction icon on it? Spirals?

[Solokha Dearest]

Solokha Dearest, Tatyana, Congratulations! I hope she doesn't let you down.

caprice23, Natasha, I say - there are such micro-deepenings that they will be invisible to the eye, especially in the photo.



dopleta, Larissa, looked at her frying pan - there is an induction icon.

Doesn't it have an induction mark on it? Spirals

Yes, Kuhar is suitable for induction.

It's just that the bottom with microgrill looks like a pearl-gray, slightly rough dusting.

I wonder how it will be washed over time.

[renard]

renard, perfectly. Now I'll take a picture of how it looks like after 3-4 years of use, when I bought it exactly I don't remember. I wouldn't be surprised if I have more of these dishes.



Here is:

The stains are the dry water.

Good morning girls! Today I tested a frying pan with a micro grill. The pancakes got married with a bang, the bottom remained clean. Now a lazy vinaigrette is being prepared in it, it is necessary to finish off last year's supplies of beets and potatoes and the remains of sauerkraut. In our heat +32 in the morning, I will not open the lid soon, it looks like it will cool down until the evening.

Today I tested a frying pan with a micro grill. The pancakes got married with a bang, the bottom remained clean.

Pancakes are not an indicator, they are obtained on ordinary stainless steel. It is necessary to conduct tests with cutlets, potatoes, fried eggs, omelet, fish with skin and without skin, i.e.food, which many people cannot do on ordinary stainless steel, then it will be clear whether microgrill is really better than a regular surface or not.

Pancakes are not an indicator, they are obtained on ordinary stainless steel.

Agree
I would like to see fried potatoes, scrambled eggs and fish
If all this is fried without problems - I'll buy the same one for myself!

For fried potatoes

I can't do it in this frying pan. I use cast iron.

I can't do it in this frying pan. I use cast iron

Tady, what is the difference from a simple stainless steel?

And why bother and fry potatoes in stainless steel when they come out amazingly in cast iron?

In this frying pan, only potatoes and fried eggs do not work out for me. I do the rest on it. Well, more pancakes on pancakes - it's just more convenient for me to remove / turn the pancakes when the sides are low.

fried eggs

And my fried eggs turned out on ordinary stainless steel from ikea, in general it just bounced off.

And I usually never fry fried eggs - I don't like it. I just tried it a couple of times - the protein sticks in places. The pan may not be hot enough.

I only have potatoes and fried eggs in this frying pan.

On a regular stainless steel, this is exactly what I cannot do. That is, there is not much difference.

And why bother and fry potatoes in stainless steel when they come out amazingly in cast iron?

There is no cast iron, it was not possible to make friends

Yeah. Today was the first disappointment. Scrambled eggs on ordinary stainless steel have always turned out without problems. And the meat on all stainless steel roasted normally. Today I tried to fry a couple of escalopes, everything turned out great, except for one thing: I could barely scrape off the carbon deposits. Moreover, after frying, as usual with any stainless steel, I poured it with water and soda. Ametovsky and Ashanovsky pans, after a few minutes of acidification, calmly part with carbon deposits, if it is very hot, then put a metal washcloth in my hands and lightly clean the surface. With the Kukharovskaya frying pan, this number did not work, the scrubber could not take carbon deposits, I had to use a stove cleaner, heat it up, and only after that the process began. This moment strained me somehow. Sell ​​it for sure.

I really want to, but I just can't make friends with a stainless steel pan, plus I have a new cooker, and before I did not use induction. Everything in the pan sticks and burns. I warm up to a rolling drop of water, and then the result is the same.
If anyone uses an induction cooker, please write down the algorithm. At what power to heat the dishes, at what power to fry. You can use any dish as an example.

[caprice23]

caprice23, do you have an induction cooker or some other?
If it’s different, don’t worry, buy a cast aluminum frying pan with a non-stick coating, and fry on it what you cannot fry on a stainless steel.

Do you have an induction stove or some other?

While gas, but in the plans induction.

buy a non-stick cast aluminum skillet

Can't you do this on induction?
In principle, I only need a frying pan for fried potatoes and that's it. Cutlets, meat, chicken, fish in the grill and oven. Scrambled eggs are sooooo rare, I don't need a separate frying pan for it. Only potatoes remain.

Can't you do this on induction?

If a magnetic disk is not fused into its bottom, it is impossible. Will not work on induction.
And if it is melted, then the frying pan will turn out, firstly, more expensive, and secondly, it may have a "ditch" along the edge of the bottom and side, into which the oil will roll.

In short, I read you, I read you, as a result I ordered a de buyer pancake pan made of blue steel 5303.24 for 1 thousand for goods. From time to time I was trying to buy Kuhar with microgrill, but never got ready. I decided to experiment with stainless steel for the last time.

[Svetlana]

de buyer blue steel pancake pan

I decided to experiment with stainless steel

This is not a stainless steel Svetlana... I'm just clarifying. It seemed to me that you thought that blue steel is stainless steel.

[Sveta]

Sveta, well, yes, I thought so. Wrong, huh? Better or Worse?

Sveta, well, yes, I thought so. Wrong, huh? Better or Worse?

It will need to be prepared, I already have 3 of these, 1 blue for pancakes and 2 of white steel 20 and 26



Patination and further use of uncoated pans

Better or Worse?

Svetlana, excuse me for getting in with my opinion, but it seems to me - better (in the sense, easier). You just need to immediately read the instructions and process the pan as written there. I have two of these different diameters, I love them very much.

[Svetlana62]

I have two of these different diameters, I love them very much.

I also use stainless steel only sporadically. Only for cheesecakes, to be honest ...



Svetlana62, Svetlana, I highly recommend patinating in the fresh air. There will be many children

Girls, thanks! Forgive someone you misled. Honestly, I thought it was stainless steel. Now I read it, they write that it is closer to cast iron in its properties. Not in composition, but in frying. I am doing well with cast iron, no surprises. Hope to be friends with the Frenchwoman.

[Svetlana]

Svetlana, yes, very close to cast iron and care too.

Now I read it, they write that it is closer to cast iron in its properties. Not in composition, but in frying.

It is less inert in response to changes in the degree of heating. Cast iron heats up for a long time and holds the temperature well, but also lowers it slowly. But blue steel will react very quickly to changes in heat power.

Great frying pan!