Induction cookware

Cast iron, although it works great on induction, refused.

Larissa, why? I'm here in thought, whether to buy cast iron for my induction or Teflon. Ceramics disappointed once and for all, a frying pan for two months turns out. NWO without ind. bottom we sell. Either cast iron or Teflon remains. Interesting to listen to

Because, Zhenya, it is heavy, and I feel sorry for my socket, I have it pretty; special care is also required for him; Well, I also have thick titanium-coated cast cookware that is just as good, if not better, than cast iron. And all the cast iron went to the dacha.

In Ashan

In Auchan, they praised me the most common non-stick frying pan of their own brand - it costs about a thousand, and for a person it has been working well for several years.

Induction generally eats up non-stick pans very quickly due to the rapid heating. It is necessary to consciously heat it up gradually, and not immediately burn the maximum, and then also be distracted by something more interesting.
* Bijou already set two expensive Tefalkas on fire, at 26 and 28 cm *

Fried fish today. Is a song! For a long time my fish has not fried well, or rather never.

Virgin, I bought a cheap frying pan in a fixed price list, it is thin, the stove can see it, but it smokes, stinks and is already bent all over. Do you think you can cook on it or not?



In short, I threw it out with the pancake.
If anyone is interested in the thread.

Very interesting!
And what kind of frying pans are there that their induction recognizes? Maybe you should have had less power, no?

And so she gave 120 of everything.

I also bought one and threw it out too. There is very thin steel, like foil, instantly overheating, even at low temperatures. But I use small buckets from Fixparis.

There were no buckets, otherwise I would have bought it. Today I took my pans from my son. None of them work.
One cast iron and two ceramics.

Cast iron should work anyway, maybe the stove is buggy

So I read you a lot and thought what would happen. And she doesn't want to.

This means some kind of alloy, not cast iron. Cast iron works, one hundred percent. Or it is much smaller in diameter than the burner.

Girls .... and boys, if you have, I need your wise tips, I have a Kuppersberg induction cooker, very moody, I'm looking for a pressure cooker for her, a grill pan is not round, a pancake pan and a couple of high-quality pots, help, be so kind !!! !!

Fikznat, another Soviet frying pan.

Fikznat, I hear it for the first time, thanks, I'll go read ...

I have a Kuppersberg induction cooker, very moody

What does "moody" mean?

-capricious, well, it's like a girl ... this is when she does not always accept dishes for induction cookers, and it is very high-quality good cooking utensils that caught fire, I read a bunch of forums, but I trust girls and boys from our forum with their golden hands and wise heads, and numerous photos of their works are the best proof ... from I bent down, I wrote what I feel ..... I trust ours, in short, verified !!!!!!

but I trust more girls and boys from our forum

Ahh ... It is immediately clear that Coopersberg was definitely advised to buy you not here.

:) The truth is not here, I advised myself ... but I can't say that I really regret it, I wanted a stylish design, white color, functional, I got it ... about specials. I found out the dishes during the first cooking .... well, nothing is wrong, the one who does nothing, that we should grow wiser .... in general, I am waiting for more tips on dishes
Pressure cooker 7 l (22 cm), stainless steel, Regent inox 93-PE-DS-7
Suitable for all stoves, including induction. - I would like to hear an opinion about this go-what do you say-take ?!

Hello girls, everyone. And from the NMP series titanium which line to choose for induction? there is an expert, reliable, special. And another question is not the topic, on our forum you can read somewhere how to clean the induction? Thank you.

Ferrat induction - accurate but hard to find. There are also frying pans "special", but you need to look with the letter "I", this starts, which is suitable for induction. And to wash the panel - nothing is easier, Olya, because it does not get dirty, nothing burns to it! I threw away all the cleaning products for glass ceramics, I just wipe with a sponge and a microfiber cloth for shine. And she shines!

Laris, I got burnt. That's just the point and some kind of raid. At first it was difficult to get used to such a quick boil and often the broth for a one-time soup for the little one ran out of the pan. I use it for 1.5 months. Tried with dishwashing detergent - not washed.

I have burnt.

? Broth? Induction? Fantasy ! The burners are not heated there! They only heat up from the hottest dishes. Do you have induction? Never once did I (and not only me) burn anything! Runs away - yes, it happens. I immediately move the pot aside and wipe the burner - it's not hot and does not burn - and continue cooking. But even if it did not immediately wipe it off, then when wiping it with a damp sponge - no problem, everything is easily washed off!

I'll take a picture in the evening - I'll show you.

Here. Induction word and 1800 w yellow already. And plaque. I wipe it off every time it spills.

Olya, I don't understand! This is the first time I've heard of this with induction! For several years - not a speck, the panel shines! My sister, daughter, friends, too. Maybe your manufacturer's glass-ceramic coating is of poor quality?

[olgea]

olgea, Olya, can be vigorous than wash, like Shumanita

[olgea]

Olya, I don't understand! This is the first time I've heard of this with induction! For several years - not a speck, the panel shines!

I join. Mine is ten years old already. With the exception of a couple of micro-scratches on the hotplate itself, the panel looks like it’s fresh from the store (t-t-t). Although everything I could burn on it, both pots and pans.))

olgea, what brand do you have? The panel looks unfamiliar .. A Chinese woman or what? Well, then try cardinal remedies - a scraper, Shumanit (or any analogs with caustic), a melamine sponge, Sif ... All this does not cause any harm to glass ceramics, just do not leave a rag with alkali for a few hours. Smeared and removed after 15 minutes.

So this is Shteba. And the stove is in use for only 2 months.

and a microfiber cloth for shine

there is nothing better than microfiber for induction, I agree one hundred percent, not a single rag gives it such a shine and state of novelty)

Such spots can appear if the stove and the bottom of the dishes are not immediately washed after the shoots.
I have these when I leave and my son cooks (he will fry the cutlets, then he will put the kettle on the next splashed burner)
Washable with difficulty, sif with difficulty, melamine sponge, then microfiber.
I don't have scrapers, so I don't know, maybe it would be easier to scrape off.

No, even in such situations (it also happens that I leave for a long time and after that I can find a dirty slab), everything is easily washed off at once.

Nobody cooks on the stove except me. And every time I wipe it off when something runs away.

Try rubbing it with a damp melamine sponge, it helped me when there were burnt marks on the stove

Thank you girls. I'll try.

I don't have scrapers, so I don't know, maybe it would be easier to scrape off.

I have.)) I cook on newspapers. And if the newspaper was smeared with grease, and I continued to heat it, then the fat is so nicely distilled onto the glass. It's hard to call it dirt and nothing really turns yellow, but the panel under the window is located and a slight moire is immediately visible. It is removed with a scraper very well, then we clean it microscopically with melamine or Sif.But according to what was written, the scraper will not help, I think - it's rough in itself.

Hello everyone.
I already have pots (2 * 3.2 and 5 liters of stainless steel, of which one 3.2 is perforated in the lid for draining water) and a ladle, but what can you say about choosing a frying pan and a saucepan for pilaf:
Frybest ROUND-L22-P for pilaf
Rondell RDA-290 frying pan

I cook on newspapers.

It was from you that you seduced me onto the stove ... I will buy dishes as needed, but I always need them.
Zepter will not give to Ikam ... I will put a gas stove in a small kitchen. Here's how I came up with it.
Well I drove the car into the kitchen ... I sold the car and bought a Zepter.

what can you say about choosing a frying pan and a saucepan for pilaf:
Frybest ROUND-L22-P for pilaf

Definitely against! The coating is ceramic, which loses its properties very quickly.

Check out the Pyrex Attraction pans. I use them as cauldrons without any problems. We have 8 liters for pilaf and 2.5 liters for cereals. Very satisfied!
Just look: there are series that are for induction, but there are ones that are not suitable for induction.
There are they of different volumes, but for pilaf, 3 liters is definitely not enough. In addition, you can cook anything you want in these pans.

So it seems that the coverage is not even bad - Ecolon Superior. Is the Amusement series really cast iron?
Where are my wife and I 6 liters bucket? We needed 3 liters for pilaf completely.

Like the coverage is not even bad - Ecolon Superior. Is the Amusement series really cast iron?
Where are my wife and I 6 liters bucket? We needed 3 liters for pilaf completely.

1. Is Frybest ROUND-L22-P cast iron? After all, aluminum, as the sellers say.
2. No matter how and about what kind of ceramics they write, as the experience of the overwhelming majority shows, in six months - kirdyk.
3. By volume. The maximum that you cook is pilaf for half a kilo of rice. This is for two to eat a maximum of 2 times. If guests of person 4 came, then it will not be enough. And, using as a cauldron, you can cook damlama, and stew, and eggplant caviar and much, much more. Just keep in mind that it is inconvenient to cook in a small pan, starting from stirring food and ending with the ever-present lack of space in the pan ...

Well, then I'll take a Rondell Deep Burgundy 4.2 L RDI-701, they sell it for 4900r from me. More displacement is not needed unambiguously. We used to cook pilaf in 3 liters of some kind of truncated cone, which was covered with rye and peeled off inside. It was enough when my daughter lived with us ...

in 3 liters of some truncated cone, which is covered with rust

Just keep in mind, Rondell Deep Burgundy - the inner coating is enamel. Everything will be easy to stick to it. Stewing in such a saucepan is good, but frying something is problematic. And pilaf just foresees frying products first.
You decide.

An ambush, I read the technical report on the website that there is no (((. So you have to look for another option.
In general, I chose a cast-iron pot V = 4L 240x115mm with a cast-iron lid Thermo Seaton

[Igrig]

Igrig, and where do you buy them? There are a lot of pots, but everyone wants to buy a cauldron for pilaf for 5-6 liters.

posuda-
The cauldron seems to be suitable only for the oven because of its structure. In general, its shape for a fire, as I understand it ...

[crazy]

There are a lot of pots, but everyone wants to buy a cauldron for pilaf for 5-6 liters.

I have glass-ceramics at home, but I can't imagine life without pilaf.
I used to buy Woll, but it did not hold for more than 1.5-2 years. Alas! Given the current just crazy prices for Woll had to look for an alternative. So I found Attraction from Pyrex for 8 liters. In Your House, a year and a half ago I bought it for 2800. In June I also bought 2.5 liters (diameter 20 cm) for cereals for a special offer for 900 rubles! Yes, the walls are thinner than those of cast cauldrons, but cooking pilaf is excellent, you don't even need to turn the rice over for even cooking. There is nothing to say about porridge and everything else. The non-stick coating is not bad. For induction, my pan is suitable, but there are exactly the same pans that do not have a steel insert on the bottom - they are a little cheaper, but not for induction.
In principle, you can search the Internet for other brands. In PM I will send a link to a store with great prices and a huge selection. There is also self-pickup, which is important.

Arkady _ru,
There are cauldrons with different types of bottom:
1. Spherical (wok type). Except for gas and fire, you don't use it. For pilaf, it is the most convenient, since the heating of the products is the most uniform and it is most convenient to stir.
2.Hemispherical. At the very bottom there is a small flat area. Gas, fire, glass ceramics (on the smallest burners).
4. Wide flat bottom, almost vertical walls. There are for induction and not.
And everything can be called cauldrons without a shadow of a doubt!

That's why you seduced me on the stove ...

So you bought chi not?
I bought a tabletop tile for the street yesterday. God, what a nasty jellied fish of yours ... after a normal panel.

I bought a tabletop tile for the street yesterday. God, what a nasty jellied fish of yours ... after a normal panel.

Noooooooooooo!
The starting point is not the right one: compared to the "Dream" tile, the induction tabletop is a real dream come true!

[Igrig]

Igrig, I'm not up to it yet, but I will try to film the behavior of the same cookware on two burners - old and "new".))
And so yes, remembering how long I cooked borscht on that "Dream", it may very well be that you are right.
But those tricks that I do on the panel, here I can not repeat even close. Which is very, very sorry, even though I hadn't hoped.