Frying pan Miracle Grill-gas (reviews)

10 cm is in enamelled, and 11 cm in stainless steel. I just measured it. Yes, the burner should be smaller in diameter.
At the moment I have both enameled and stainless steel, I like stainless steel more.

10 cm is in enamelled, and 11 cm in stainless steel. I just measured it. Yes, the burner should be smaller in diameter.
At the moment I have both enameled and stainless steel, I like stainless steel more.

thanks: rose: went to measure the burner

Hello everyone!
here I am outlined on this device. I just can't decide on the material. I read you and now the choice is between stainless steel with a / stick and marble coating. What to take all the same? We bribe that stainless steel can be washed in the dishwasher
And more, I will ask. Do I understand correctly that the hole there is 10 cm in diameter? and the fire from the stove should be on the stove with a smaller diameter?

I have a stainless steel ... I use it on all burners, both small and large, on medium too, but it is not convenient for me that the pan rests on the lid of the stove. Basically I cook on a large burner on the smallest fire, the very thing that turns out to be the fire is almost level with the opening of the pan.
I am constantly in the dishwasher.

Here on the photo you can see the burner and the fire:

I have a stainless steel ... I use it on all burners, both small and large, on medium too, but it is not convenient for me that the pan rests on the lid of the stove. Basically I cook on a large burner on the smallest fire, the very thing that turns out to be the fire is almost level with the opening of the pan.
I am constantly in the dishwasher.

and the color has not changed? looked at your number of assistants .... in a culture shock: wow: especially from cartoons

I have a stainless steel ... I use it on all burners, both small and large, on medium too, but it is not convenient for me that the pan rests on the lid of the stove. Basically I cook on a large burner on the smallest fire, the very thing that turns out to be the fire is almost level with the opening of the pan.
I am constantly in the dishwasher.

Here on the photo you can see the burner and the fire:

special thanks for the photo!

and the color has not changed? looked at your number of assistants .... in a culture shock: wow: especially from cartoons

The color of the lid has changed and a little of the frying pan to light golden ..... or rather brass, but the aesthetic appearance does not suffer from this

The color of the lid has changed and a little of the frying pan to light golden ..... or rather brass, but the aesthetic appearance does not suffer from this

and does not stick very much to the bottom?

and does not stick very much to the bottom?

It does not stick at all, soaked it with water for 5 minutes, and with a regular washcloth, everything can be removed perfectly, I even never wiped it off with an iron washcloth. In the dishwasher, it is generally excellent, shines and shines.

How I got here on the forum, constantly in search. I found one Wishlist - I'm looking for another. I found another - here again I saw something, again in search.
I am looking for such a stainless steel frying pan - we have no ...

10 cm is in enamelled, and 11 cm in stainless steel. I just measured it. Yes, the burner should be smaller in diameter.
At the moment I have both enameled and stainless steel, I like stainless steel more.

Irochka, congratulations on the stainless steel, still couldn't resist? , now not only benefit, but also beauty pleasing to the eye, let it bring a lot of pleasure and a lot of sweets

Girls, look at what a variety of our wonderful frying pans.

Thank you, Vera! Yes, I could not resist. First I bought a gift for a friend, felt it, measured it.Now I have two pans on the stove at the same time. Enamel on a medium burner, and stainless steel on a large one.
And I'm like a cat Matroskin, doubly happy

Yes, stainless steel is probably better than enamel, my lid has already fallen a couple of times and the enamel chipped off.

Fried pork ribs

[Oksana,]

Oksana, beautiful ribs!
Tell me how long it fried? How did you marinate?

Ribs - Beauty!
So I've been looking at the frying pan for a week.
But she's still in Wishlist, I'll buy it a little later, maybe before NG.
There are more important purchases right now.

My wish became a reality today :) They also fried chicken drumstick with vegetables and sausages for children. The fire / burner was picked up, you can already switch to more complex recipes

That's so beautiful! Looks very tasty!

[GruSha]

GruSha
Congratulations on the frying pan.
Girls, and my daughter and I got hooked on baked beets. I don't know what to think: either the beets themselves are tasty, or they are so tasty due to the cooking process.
How I bake beets. I wrap each beet in aluminum foil. If the beets are large, then I cut them in half. I bake beets in a peel. I put large beets with a cut on a wire rack, bake for 20-25 minutes. Then I turn it 180 °, and the cut beets still remain on the wire rack, bake for another 20-25 minutes. Then I turn off the gas, and leave the beets in the pan until they cool completely. I do it at night. The beets themselves take a very long time to cool.
Something like that.

[Wildebeest]

Wildebeest, Thank you
An interesting option with beets, but I love beets so I'll try)))

[Oksana,]

Oksana, beautiful ribs!
Tell me how long it fried? How did you marinate?

Fried for about 40 - 45 minutes, I just didn't time. Marinated - seasoning for grilled meat + a little ketchup + a little mustard, salt, everything by eye.

I am in great disbelief .... I baked pepper - everything is bad where it burns. where it is raw, tedious, long, ineffective, tasteless ... put curcina thighs in spices and in mayonnaise - BOMB! soft, tender, crispy, sit, munch ...

What's wrong with the pepper? Where was I wrong?

My peppers and eggplants are great. Are you turning them over?

I turn it over, of course! but about an hour passed there, and they did it ... as I wrote above ..

[Piano]

Piano, did not bake peppers in Miracle. but I know from the oven. that it is better and faster to bake peppers and eggplants if they are greased well with vegetable oil. I wipe well with my hands and bake.
in Miracle I do not bake often, but I understood the most important thing for myself, it is better to slowly fry on a low fire. Then the meat does not burn on top, but is evenly fried.

Fried pork ribs

And I am lamb

The potatoes are not photogenic, because they were baked in the microwave (in parallel, they did not fit into the pan), but everything was very tasty

[Piano]

Piano, I, too, when I made peppers for salad and I had them for a very long time in a frying pan, but remained a little raw. I think that for peppers you need to make the fire smaller and keep it longer, probably 40-50 minutes, a very long time.
But now I bake cutlets in such small containers. They turn out to be very juicy and tasty. And absolutely no oil, and no need to turn it over.

And here are my cheesecakes. Here they are already cooled down and moved very well from the mold. At first they were very lush, and then they were blown away. : oops: But it didn't affect the taste.

O_o you calmed me down with the peppers, but I really thought it was bad (two hands are left and grow not quite where it should be)

And I bake peppers over high heat for 15-20 minutes, it tastes better, the black skin is removed anyway

Girls, good evening everyone !!!! I'd like to join the owners of such a WONDERFUL technology. Maybe someone knows how such a frying pan can be bought in Minsk. Maybe someone has already bought it in Belarus?

And I bake peppers over high heat for 15-20 minutes, it tastes better, the black skin is removed anyway

on high heat, the bottom will heat up, right?

[Piano]

Piano, the bottom of the pan? So everything will heat up: the bottom and the lid, and the air inside.From above, the pepper bakes faster, turns black, I turn it over and bring the other side. And I still have a strong fire only within the opening of the pan.

The peppers and eggplants, which I baked during the season, were fried very well (I did not grease them with vegetable oil), were juicy, tasty. Then I decided to dispose of the vegetables lying on the bottom shelf of the refrigerator. Barely baked them, as a result, they turned out wrinkled, dry and in places not even baked, although I turned them on the grill with all sides. For myself, I concluded that the vegetables lost moisture during storage and that juiciness and softness could not be obtained. Looking forward to next summer

And we had for dinner today so potatoes with sour cream sauce from Natasha Chuchelka. How delicious

what a cool frying pan! Only I have an electric stove (((((. And there is something similar to the electric stove, can you tell me?

what a cool frying pan! Only I have an electric stove (((((. And there is something similar to the electric stove, can you tell me?

electric oven
closest of all email. devices - airfryer

electric oven
closest of all email. devices - airfryer

And also an air fryer.

Girls, I made champignons with cheese, mine liked it. Today I repeated it, but I have already applied smoked cheese to which I added mayonnaise and garlic. So the second mushrooms flew away faster than the previous ones. My daughter said that she would also buy mushrooms for such a tasty treat.

Hello everyone. I bought a frying pan a long time ago, all my hands did not reach to unsubscribe, and to be honest I rarely cooked in it, but now I decided to fry the wings in a miracle. Girls, tell me pliz, do you need to use salt in such a sauce for the wings?

Sauce for the wings: we have 10 wings in our frying pan (cut off the outermost phalanges), this is the number of wings:
- 2-3 table. l. soy sauce
- 2 tsp honey
- a pinch of dried ginger (if there is fresh, please - three on a fine grater)
- 1-2 cloves of garlic (you can use a garlic press)

The soy sauce already contains enough salt for the wings. If there is not enough salt in the finished form, then pour them with lemon juice. The dish will benefit greatly from this.

[Wildebeest]

Wildebeest thanks, there really was enough salt, but honey was probably superfluous - the skin of the wings was very charred, although I cooked as usual in time

I always add honey and do not char. Cooking, however, I liked on a small burner and over medium heat. the wings are ruddy, juicy. The time is 40-45 minutes, no matter how fast, but the result is good.

To prevent the wings from charring, they can be covered with foil in 10-15 minutes ...

Yes, and, of course, I turn the mite over in 20. I bought some tweezers.

and in Moscow where you can buy such a miracle? and tell me, how often do you use this device, having multicooker, pressure cooker and airfryer?

So the reference was given above. For example, I make cutlets, cheese cakes and champignons only in a miracle. And it completely replaces the airfryer, given that I have gas. Saving

Yesterday I cooked the wings without honey, everything worked out

So the reference was given above. For example, I make cutlets, cheese cakes and champignons only in a miracle. And it completely replaces the airfryer, given that I have gas. Saving

And it seems to me that an airfryer can replace a miracle, but on the contrary not, because in addition to cutlets, cheesecakes and mushrooms in an airfryer, you can also bake the whole chicken or brown the top of the baking after the mv, but in a miracle, unfortunately, you cannot do this, so having mv, well and a miracle, I still want another airfryer

Of course to each his own. And I like to bake chicken in the oven. At first I had AG, until I knew about the existence of Miracle. Again, Miracle and easier to wash than AG. But I'm not arguing, just expressing my opinion.

Girls, cooked quail with apples in Miracle, it turned out very tasty. Apples inside.

My crucians are ripe, I'll go shove them into myself, with all the additives together.