Kitchen little things (2)

And I'll stand side by side, listen. I also look after the grill pan.

[Miranda]

5cm. really a lot for grilling

Miranda, so you still need a grill or a frying pan such as Princesses, BBK, GF, Gourmet? There are such topics, go there, read everything, learn everything and, I think, decide

Posted on Friday 12 Aug 2016 02:22 PM

you will not be there with a heap and do something with sauce.

Why? They bake potatoes, meat, chicken, and all sorts of pies, like Ossetian ones, but most importantly - pizza!

[Ilmirushka]

Ilmirushka, no, just a frying pan, for the stove.
This is for mom, she doesn't play gadgets like me

I chose and studied at one time information on electric and conventional grills. I watched a bunch of videos with professional chefs. For myself, I came to the conclusion that the best cast-iron grill pan. This explains the meaning and subtleties of grilling.

How to choose a grill pan and how to cook on it?
And so you decided to buy a frying pan. Yes, not ordinary, but with a grill function! What does the average Russian do before going to the store to shop? That's right - he turns on the Internet and crawls around the world wide web until he chooses a suitable option for himself, so that both the price suits and the quality of the goods meets the needs.

But sometimes the Internet plays a cruel joke with us: when you see a lot of extraordinary dishes that can cook without adding water and fat, make food environmentally friendly and safe, and much more (except that modern frying pans cannot embroider on a typewriter), you will certainly be eager to buy such miracle girl. You buy, and then it turns out that you also need to be able to handle them.

And if you don't know how, it's time to learn! After all, a properly selected grill pan will become an irreplaceable friend for you, which will save time on cooking all kinds of sweets.
Only the pros of grill pans

The grill pan is a "daughter" of an ordinary frying pan and an oven. Therefore, taking only the best from the “parents”, it successfully combined in its compact body the ability to cook food over a hot surface without spoiling the taste, and to reduce the time spent on cooking.

A distinctive feature of a grill pan, by which you will always recognize it, is the uneven inner surface of the bottom, imitating a grate. This ensures minimal contact of the food with the hot surface of the pan and drains excess fat into the grooves.

Any product, be it vegetables or meat, will reach readiness quite quickly due to the intense heat coming from the walls of the pan (the effect of an oven). Therefore, you do not need to use oil for cooking: the food will not stick to the ribbed surface of the pan. This method of cooking is somewhat reminiscent of a barbecue on open coals, and the dishes are very tasty and healthy.
A few secrets for the hostess

So, at the very beginning of the article, we already said that you need to be able to handle a grill pan. Therefore, we will tell you about a few rules that any happy owner of a wonderful frying pan should follow.

Forget the butter. To operate a grill pan, just grease the ribs of its bottom a little or add oil to the food prepared for languishing.
Exact size. The pieces of food that you plan to grill should be 1.5 to 2 cm thick in the cut.
Food is put into the pan only when it warms up well and begins to glow with heat.
You can turn products over only after they are covered with an appetizing golden crust.

Choosing a grill pan in a store

When you come to a household goods store or check into the corresponding department of a hypermarket, your eyes literally run up from a variety of choices. The shelves are full of dishes for every taste, size and color.

How to use a grill pan

Products are usually divided by price category and purpose. And having already approached the desired shelf, you have to deal with the manufacturers and features of each model.
"My favourite size…"

It is clear that each housewife determines the size of the purchase based on the needs of her family. It's one thing if you live only with your spouse in a separate apartment, and quite another if you have a 3-storey cottage with a grandmother, grandfather, parents, children, a dog and five cats.

Of course, the larger the capacity of the pan, the more portions it will fit into it for preparing dinner. But this has a direct proportional effect on its weight ... Therefore, think carefully whether you need a massive grill pan, if you cook for more than two persons, you will be 3 times a year.

As for the shape, in this aspect, modern frying pans have surpassed their great-grandmothers. In addition to the usual round models, the shelves in stores are littered with square and oval dishes. What for? Let's figure it out together.

A round one is ideal for cooking cutlets or steaks. If fish is planned for dinner, then you need an oval one. If you don't know what to choose, and you have a large family, take a square one - you won't go wrong! It will include more products.
Inner surface

When you have decided on the shape of the pan, look inside.

It is not enough just to know that the grill pan has a ribbed bottom. When buying, you need to pay attention to other features of its structure and appearance.

First, the height of the edges must be substantial. There are unscrupulous manufacturers who make a ribbed bottom just for beauty - then perfectly-even stripes remain on the cutlets. But this does not in any way affect the quality of the food or the way it is prepared. The hostess will still need oil to keep the food from sticking to the pan. But such pans are also called by the fashionable word "grill", so be careful when buying a product.

Secondly, the material from which the pan is made is important. No one will argue that no other metal can create ideal conditions for simmering products at high temperatures better than cast iron. In addition, cast iron pans are very easy and simple to care for, and their appearance will not deteriorate under the influence of time, oil and fire.

For the grill, it is also of great importance that cast iron has a high thermal conductivity, which allows you to evenly distribute the heat throughout the pan, and the food will be sprinkled with the proper amount of heat from all sides equally. This will help to avoid the trouble of many low-quality pans, when the food burns to the bottom, and on the other hand remains uncooked.

Perhaps the only disadvantage of a cast-iron product is its weight, but this is a natural property of metal, so you just need to accept this and be ready to take home a purchase weighing 2 to 5 kilograms! If you are not ready to become a heavyweight athlete, then choose aluminum cookware.

Third, there must be grooves in the grill pan to remove excess fat. If they are not there, then when draining through the sides of the dishes, the fat will remain on the sides of the pan, then it can burn and drip into the stove.
Appearance

One of the important points to look out for while still in the store is the grill handle.

If you opted for a cast iron skillet, then check that the handle is solid. This will protect our feet from a sudden fall of the pan if the handle suddenly cannot support its weight.

Price and manufacturers of grill pans

If the purchase is made of aluminum, then pay attention that the handle is covered with a heat-resistant material: plastic or silicone. This will prevent your hands from burning.

Sometimes you can find models with folding handles. This approach allows you to save space allocated for storing the grill pan, especially when you consider that it itself is larger than ordinary dishes.
Let's remember what kind of stove you have

On the site, we have already mentioned that any frying pan is suitable for classic gas stoves. With electric, the situation is already a little more complicated - not every material can withstand the heating temperature that an electric stove is capable of producing.

If a glass-ceramic stove is installed in your house, then for it you need to look for a frying pan with a perfectly smooth outer bottom. As for cast iron products, in their operation you will need to be as careful as possible, because their weight exceeds the weight of ordinary dishes that are used on glass-ceramic plates.

For an induction cooker, a cast iron or aluminum frying pan is quite suitable if there is an iron insert in the bottom, which will help to "magnetize" the dishes.

🔗оtоvit.html

[Miranda]

Miranda, take a look at this link:
🔗
In my opinion, the first two are very nice. For myself, I would take a round one with a press, and for my mother - the same, but without a press. They are heavy, but fried really quickly on them, and it is quite possible to do without a lid if complex dishes are not needed. And the round shape is more convenient for an elderly person, it seems to me.

[Ipatiya]

Ipatiya, Svetlana62, Thank you so much.
I'll study everything now

came to the conclusion that the best cast iron grill pan

I bought such a frying pan in a fit hamster And then, only because the price before NG was just ridiculous. I liked frying on it so much that on the occasion I bought an expensive Granchio with a non-stick coating. Less than half a year later, the expensive coating began to swell and peel off. I used it very carefully and not often, no "piercing-cutting", no temperature changes. Abydna, yes And the cast iron only got better over time.
So, I vote for cast iron too

Cast iron, I agree!

The funny thing is that I became interested in the type of Princess, etc.
Amazing!

I'll go to the topic I'll ask if there is any

Added on Friday 12 Aug 2016 03:39 PM

But cast-iron Google, Yandex and cheaper models gives out.
And you can't find reviews for them

Or for 2 + - thousand nonsense?

Like Pirincesses, there is Travola and Fagor. They are "like with a grill" Well, that is, their panels are ribbed. But the ribs are low and the pace is too small for a full process roasted nuts.

Added on Friday 12 Aug 2016 03:44 PM

Or for 2 + - thousand nonsense?

Again, I bought a very cheap one, for 80 UAH. And there were both over 120 and over 170. And my service has been excellent for more than 5 years.

[Miranda]

Miranda, "Princess" is out of competition. Well, if it's purely a grill, then a frying pan. I noticed that professionals, even on electric grills, try to fry only on one plate. At first I was surprised until I saw in one video how steam was coming out of the fish when frying under 2 plates, that is, there was an active loss of moisture. Which does not happen with conventional grilling. It is also advised not to cover with anything, otherwise the whole point of grilling will disappear, since the food will start steaming.

[Miranda]

Miranda

Frying pans, braziers, trays, baking dishes
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=189.0

But cast-iron Google, Yandex and cheaper models gives out.
And you can't find reviews for them

Miranda, so if the goal is to buy just a cast-iron grill pan, then what kind of feedback is needed? Cast iron - he is cast iron - for centuries!

Thanks everyone!

I read everything, immediately google and read there
Write more!

[Miranda]

Mirandalook at the Metro frying pan de Buyer
Blue steel. Good, heavy, without non-stick coatings, but even pancakes on it come out excellent, you just need to make friends with it and heat it thoroughly before the first use.
The only negative is that you cannot store food in a pan.

Good grill pans Staub and Swiss Diamond. But the price of them now I once bought a grill pan with a folding handle in Metro.In my opinion, some kind of Italian company. Fries stronger than Swiss, but slightly poorer coverage. True, it cost about 1400 three years ago. And I like that it is square. And easy to store thanks to the retractable handle.

[Miranda]

But cast-iron Google, Yandex and cheaper models gives out.
And you can't find reviews for them

Or for 2 + - thousand nonsense?

Miranda , if you need cheaper, then here are the reviews on Ozone on Biol:
🔗

Biol excellent pans! I have all biolovskie! Handled correctly, they are cooler than any non-stick and eternal. There used to be tefali, etc., but it came to cast iron. So what, what are heavy? Do not wear them on the hump! But the heat is uniform and nothing sticks, and food fried on cast iron is always tastier ...

[Irina]

Irina, filirina, absolutely agree with you. I didn't have any pans. All are expensive, with superfood coatings. And I washed them with my hands, and what I did, but for a maximum of three years and into the trash. Now I bought all kinds of Biolovsky, processed it as expected and happy, like an elephant. Nothing sticks and tastes good as in childhood. And the fact that it is heavy, so cast iron is not easy.

Anya!

And I, on the contrary, buy the cheapest Teflon pans, so what, what for three years. I buy, as soon as it fails, I throw it away and buy a new one. I rarely use pans, so I have enough for 3 years or more.

Fuh, I finished my chores and read everything.

I will probably focus on Biolovskaya.
If anything, I'll take it for myself and buy another one.

Thank you all very much.

I buy, as soon as it fails, I throw it away

Olga, how do you determine when the pan is already out of order and at what point is it ... is it time to throw it away?

I buy pans NevaMetal Cookware, coated with Titanium.

[Ekaterina2]

Ekaterina2, and what are they good for?

Olga, how do you determine when the pan is already out of order and at what point is it ... is it time to throw it away?

Either the coating peels off, or everything starts to stick. Right now, it's time to change the frying pan by 20 cm, everything sticks. I don't even consider cast iron, there is a problem with joints, I will not raise it with an exacerbation.

Miranda, 6 years ago (approximately) I studied the issue of the safety of pans' coatings. This coating - titanium - was the safest and most stable in many respects.

Brothers, I choose the kettle.
Anyone have any advice?
Here.

[Ekaterina2]

Ekaterina2, OK, thanks

Either the coating peels off, or everything starts to stick.

Olga, so this is the most unpleasant and even dangerous for our health! When the food begins to stick, it means that the coating is no longer complete, that the microparticles have already peeled off. And where did they go - didn't you think? Of course, they got into your body along with cooked and slightly stuck food ... And when there are scratches, in this case, this Teflon coating flies into the stomach in just horse doses. At the dawn of the appearance of the first teflon-coated utensils, we were all taught, taught us that the coating must be handled very carefully, otherwise, even with minor damage, the dishes CANNOT be used! Perhaps you could not know this for various reasons, age, for example. But I personally remember it well and then I learned it all. Therefore, all the hostesses are so "confused" with quality coverage. Something like that. Forgive me for the lecture, but suddenly this information will be useful to young people

[Miranda]

Miranda, I also liked the frying pans from NevaMetalDishware. They have a thick bottom and walls. One of my has become unusable. I threw it out with a fool, and then I remembered that I could have sent it to Tomsk for a new coating.
And I also read that all coated pans are designed for 2-3 years of use.
In the depths of the soul, there is a glimmer of thought to acquire an eternal cast-iron frying pan.After reading your conversations, I rummaged around on the Internet and came to the conclusion that I needed a cast-iron stewpan or a frying pan with a flat cast-iron lid with loop handles. This way the top and bottom can be used separately. I just met with a small diameter, but we will search. Manufacturer Seaton (Ukraine).
Who heard anything about Seaton?

[Ilmirushka]

Ilmirushka, I'm not much younger and I know all this about Teflon. But, this is my choice and my convenience. , but from what and when we will die, God alone knows.

pans NevaMetal Cookware, coated with Titanium.

I also love them very much. Nothing worse than cast iron, but easier. The coating can be scraped with metal, does not deteriorate. The coating does not lose its anti-coating properties for a very long time, in any case, I have already thrown away almost all the pans, even those that I praised before, and these serve and serve.

Added on Friday 12 Aug 2016 11:31 PM

This way the top and bottom can be used separately.

I have such a saucepan, I showed it several years ago. Healthy. We cook in it at the dacha, because there is always a large number of eaters gathering. Now I'll try to find a photo again.

And I have such a frying pan - I'm happy.

I buy pans NevaMetal Cookware, coated with Titanium.

The coating can be scraped with metal, does not deteriorate. The coating does not lose its anti-scratch properties for a very long time,

I went to look ... I also want to grunt in the end.

So, I'll go and read about NevaMetal

Because to scrub our everything

I confirm! I bought a nevametal stewpan a couple of years ago, I love it !! And he survived the dishwasher, and the scraping, and everything is like new And I also have two identical pancake pans, no pancake makers are needed, I bake pancakes with both two of them like a machine gun

Added Saturday 13 Aug 2016 00:57

Ahh, I forgot, I still have their cauldron with a frying pan lid! The swimmer in it turns out - a feast for the eyes, delicious!

[Kara]

Kara, I have one pancake pan from NevaMetal, and the second is some kind of ceramic, which I use exclusively for pancakes, so the first pancake is necessarily lumpy.

Sveta, so I did not understand, on which damn it is lumpy?

[Kara]

Kara, on ceramic.

I only fry eggs on ceramics

I also want to grunt in the end.

But you still have to refrain from this ...

It seems to me that Teflon is an inert material, and even if horror-horror began to peel off from a frying pan and get into our body, then calmly it leaves this body unbound. Therefore, I am calm about Teflon.
For a while, they praised the ceramic coating, such as not harmful at all. But it peels off only in this way, and loses its properties much faster than Teflon.
Cast iron, too, is different in quality, and soot also flakes off and particles also get into the food, even in larger quantities than from a Teflon frying pan

I am for convenience, in short. Life is generally harmful

Peace be with you bakers!

I need a frying pan for work
Posmorrel today in the carousel discounts on pans - 200 rubles each
Do you think you can fry some nuggets or pancakes on such
Or are they so thin that everything will burn
Electric tile which is a hundred years old

[shade]

shade, of course, you can fry in this frying pan, take

Who heard anything about Seaton?

It was about her that I told that I bought a hundred years ago at a sale. I use it and am very satisfied.

Cast iron is also different in quality, and carbon deposits also snap off, and particles also get into the food, even in larger quantities than from a Teflon frying pan

Hence it follows: do not eat fried.

Quote: Wildebeest from Yesterday at 11:15 pm
Who heard anything about Seaton?
It was about her that I told that I bought a hundred years ago at a sale. I use it and am very satisfied.

We will take exactly Seaton.Seaton has awards for its products.

Hence it follows: do not eat fried.

Exactly!

do not eat fried.

And if I have such a love for fried food that I rush to the walls ?! And this is not a joke.

Life is generally harmful

Therefore, I tried to minimize the side effects and purchased the Tima frying pan. It gives me a persistent feeling that it is being made "to the left" on the Neva-metal-dishes. Well, twins, yeibo!

And I will no longer buy a frying pan NevaMetalDishware and a year has not passed since it went bubbles, titanium coating. I was very disappointed.

[Tanyusha]

Tanyusha, very sorry. I am very happy with my frying pans - I have 3 of them on the farm.
I'll go to their website.

I went. There, the difference is not in the thickness of the non-stick layer, but in the thickness of the frying pan itself and their shape.
And there is a grill.