Frying pan Miracle Grill-gas (reviews)

[Tillotama]

Tillotama, I wrote above that I went to your LJ, saw what your enamel pan looks like and immediately acquired the same one. At first, my daughter had a coating, but she and her, too, did not smoke and did not burn. She topped up water only when she was cooking cauliflower, so that it turned out softer. By the way, if anyone is interested, she likes to just boil cabbage (cauliflower, broccoli) or stew it in a regular bowl.

I will try again to test the frying pan with a heat-resistant coating, I hope the smell will disappear over time

I do not advise - it is better to throw it away. We decided to take this to the dacha and there in the summer, with the doors open, fry the peppers. Their skin is removed and thrown away. Like to protect yourself a little

Revenged, yeah?

AHA!
... Ksyu, and sho, nothing can be done? and you fry on castrika instead of gas ..., you, ... as I understood, are familiar to hunting conditions ...

[Tillotama]

ABOUT!!! And what are you so smart !!!!! Summer to the cottage !!!

... And then! ... I eat a lot of your rolls, so my brain is swollen ...

already saliva
ay

... yes, by the way, while I'm waiting for my gift (it will arrive already on March 9th), I would like to stock up on a couple of cooking recommendations.
Tillotama, get out of the bushes, you get the highest class!
If possible - advise how to make these miracle casseroles. Painfully appetizing ... (she snatched it up and kept silent ...)
... we are paired with nimart salivated ...

🔗

[Today I once again baked my favorite pies, they turned out to be very tasty. And here are the pork ribs:Pre-marinated: mayonnaise, mustard, salt, spices, poured a glass of water into the lower pan, put the ribs on the wire rack, the heat is below average - bake until the desired crust and readiness ... 🔗]

Today I once again baked my favorite pies, they turned out to be very tasty.

And here are the pork ribs:

Pre-marinated: mayonnaise, mustard, salt, spices, poured a glass of water into the lower pan, put the ribs on the wire rack, the heat is below average - bake until the desired crust and readiness ...

🔗

Is it so beautiful in the miracle grill?

Yes

[Vredina_07]

Vredina_07, well done!! the pies are super, but the second photo doesn't show me

I join in the congratulations !!
Girls, happy holiday to us! All patience, strength, love and happiness !!!

InusyaI'm not just choking on saliva. For me, for example, it burns on one side. She also made curd muffins.
I wonder if this depends on a uniform gas supply in the combo? or something else?
So I want to talk with Tillotama, by the way, in her photo, either it seemed to me or not, but those in the background are more ruddy
I'm already covering with foil
I also made oat strips , turned, so that at least it burned evenly, delicious !!!

[nimart]

by the way, in her photo, it seemed to me or not, but those in the background are more ruddy

nimart
this is not an optical illusion - the bottom cakes are, indeed, MORE ruddy than those on top, but this does not diminish their appetizing

Finally got it. The first impression was immediately confused by its lightness, in the region of a kilogram with all the giblets, (apparently well, very thin stamping, about a little thicker than in tin cans), I don’t know how durable this enameled coating will be, well, I didn’t buy a cow, time will tell. All the same, for this money ... you understand. Heat resistant is obviously no better.
I thought about how to wash it carefully, very handicraft processing of the metal edge (or rather, it is not processed at all), the edges are not seamed, as in factory pots (well, this is like a rim along the edge of such a rounded one), but simply - a cut of metal. This means that if you wash diligently, you need to be more careful so that you do not injure your hands in some places on the edges.
In general, I'll go singing something, then I'll share my impressions ...

by the way, in her photo, it seemed to me or not, but those in the background are more ruddy

On the one hand, I have more frying, probably really uneven flame, so I just twist the pan.

Finally got it. The first impression was immediately confused by its lightness, in the region of a kilogram with all the giblets, (apparently well, very thin stamping, about a little thicker than in tin cans), I don’t know how durable this enamel coating will be, well, I didn’t buy a cow, time will tell. All the same, for this money ... you understand. Heat resistant is obviously no better.
I thought about how to wash it carefully, very handicraft processing of the metal edge (more precisely, it is not processed at all), the edges are not seamed, as in factory pots (well, this is like a rim along the edge of such a rounded one), but simply - a cut of metal. This means that if you wash diligently, you need to be more careful so that you do not injure your hands in some places on the edges.
In general, I'll go singing something, then I'll share my impressions ...

Girls, in Russia they sell completely different pans, in a box, made in China by order of the German company Zimmer, there is a completely different quality, my relatives from the Moscow region ordered one for themselves, and they said that it was even a slightly different shape than ours, but in Ukraine, we do not have such pans, ours are also made in China, but for Romania, these are 2 different manufacturers.
The pans that are sold in Ukraine weigh about 2 kg - weighed, the main thing is that I have already arrived and not beaten !!!

[Tillotams]

In-in, this is the Zimmer that Tillotams, I saw in the photo. And there she is in the box. And this Marina just like that, without packaging, well, thank God, came whole. As a matter of fact, if you buy baked goods for the purpose, then it doesn't matter where it is made. Well, maybe, of course, those are more carefully stamped, by and large this is not important.
Passed the test on a cut baked pot with bacon ... To say that I was overeating is to say nothing ... Even for the night ... But all the same - it's nice ... You just have to get used to the amount of fire and in time. For example, I had potatoes for 40 minutes on half heat (for the first time, I was afraid to burn them). Of course it's great! Now I would like to wait for summer and give way to imagination, since I am a lover of baked vegetables. And now only fresh champignons. The rest would be natural, and not from the supermarket. We'll have to try chops, sausages, or try casseroles like Tillotams, curd (which squeezed to share the experience of cooking them)
In general, I do not regret this device!

And yesterday we skewered shashlik in this wonderful frying pan. Dump head

[Tillotams]

In-in, this is the Zimmer that Tillotams, I saw in the photo. And there she is in the box. And this Marina just like that, without packaging, well, thank God, came whole. As a matter of fact, if you buy baked goods for the purpose, then it doesn't matter where it is made. Well, maybe, of course, those are more carefully stamped, by and large this is not important.
Passed the test on a cut baked pot with bacon ... To say that I was overeating is to say nothing ... Even for the night ... But all the same - it's nice ... You just have to get used to the amount of fire and in time. For example, I had potatoes for 40 minutes on half heat (for the first time, I was afraid to burn them). Of course it's great! Now I would like to wait for summer and give way to imagination, since I am a lover of baked vegetables. And now only fresh champignons. The rest would be natural, and not from the supermarket. We'll have to try chops, sausages, or try casseroles like Tillotams, curd (which squeezed to share the experience of cooking them)
In general, I do not regret this device!

It is not Marina who does not have it in the box, Ukraine does not have this model, maybe soon it will appear with us, who knows, and civilization will reach us !!!

I love baked potatoes, cut them along the potatoes, grease them with homemade butter + salt (it turns out a golden crust), and if the crust is light with store oil, I put it on the fire a little less than medium and fry until cooked, 30-40 minutes, depending on the potatoes ...

I often make stuffed mushrooms, it turns out much tastier than in the oven (it turns out a little dry):

Peel the mushroom caps inside, legs + onion + salt = fry in a regular frying pan, stuff the caps with this. Put the grill gas in a frying pan and bake over a low heat for 20-30 minutes, then grate hard cheese and sprinkle on top, and bake for a few more minutes until the cheese melts.


After 25 minutes



Bon Appetit!!!

[nimart]

Girls, sorry for the absence - happy holidays full of time trouble
The casserole is very simple. All ingredients are taken in equal proportions. For 1 pack of cottage cheese - 1 tbsp. l. sugar + 1 tbsp. l. semolina + 1 bag of vanillin + 1 egg. Beat in a food processor until fluffy and pour into molds. Do not add flour - it gives stickiness.
The fire is less than average, the time ... maybe 20 minutes. Something I can't figure out how much it was.

nimart, the food must be stacked evenly. And the thickest side is closer to the lid. It gets hot there. The frying pan must always be level with respect to the comfort zone, otherwise it will be unevenly fried.

In principle, evenly, if I did not move the pan and put the food neatly.

[nimart]

Girls, sorry for the absence - happy holidays full of time trouble
nimart, the food must be stacked evenly. And the thickest side is closer to the lid. It gets hot there. The frying pan must always be level with respect to the comfort zone, otherwise it will be unevenly fried.

It's a pity, it's too late, well, after the first experiment on potatoes, I understood how it all "works". Indeed, the condition for "stacking products" must be met, since less is fried in the middle, and more to the outer edges. I, you bastard, thought it would be the other way around and shoved, on the contrary, thick potatoes to the center, I thought, they say, closer to the fire. Now I understand the principle. It is just inside that the most lightly fried pieces are obtained.
Well, actually once is enough to understand the principle. Now you can start with the casserole. And everything else!
Thank you, girls, for your advice - now I will use it to the fullest!

Girls! There natapit laid out kebabs with eggplant. Do you think a miracle will cope?

I'm lazy, but I thought that I was the only one at night to eat I like to test devices ... Che, did you like the frying pan? ...

I have a low start yet. I need to go to maman - she has gas. And here I am collecting the menu ..

[Girls, today I baked such a treat, I share the recipe:]

Girls, today I baked such a treat, I share the recipe:

Baked mackerel in a gas grill pan!


Defrost the mackerel, cut off the heads, remove the insides. We rinse. Along the ridge, on one side, we make a deep incision up to the rib bones, but so that the fish is not cut in half. Coat the mackerel with salt, pepper and basil. Put thin slices of lemon and half rings of onion into the cut on the ridge and in the belly of the fish. Leave to marinate for 3-4 hours (it can be longer). Put on a wire rack and fry on a low-medium heat, turn over to the other side, about 30 minutes, until golden brown.

2-3 frozen mackerel (small)
1 lemon
1 onion
dried or fresh basil
pepper
salt
Marinated shrimps cooked in a grill-gas pan!

Defrost the shrimps. Prepare the marinade. Mix together lemon juice, olive oil, oregano, basil, chopped dill, garlic pressed through a press, salt well. Marinate the shrimp (in shell) in this mixture for at least three hours (the longer, the better). Grill.

king prawns (large)
garlic - 3 cloves
lemon - 1
olive oil - 150g.
salt to taste
oregano herb - 2 tbsp. spoons.
basil
chopped dill



in 30 minutes




Bon Appetit !!!

Anyut, I will definitely make a mackerel like that, but it seems to me that you can try to reduce the time, this fish generally cooks quickly. And from the photo it seems to me that 20 minutes may be enough? To keep her shape. Did you do it for 30 minutes on one side or the total time with the turning over?

Anyut, I will definitely make a mackerel like that, but it seems to me that you can try to reduce the time, this fish generally cooks quickly. And from the photo it seems to me that 20 minutes may be enough? To keep her shape. Did you do it for 30 minutes on one side or the total time with the turning over?

No 15 minutes + then we turn it over and another 15 minutes (in short, until golden brown), I rolled up a little with the children and just barely had time, but also very tasty, I made 2 pieces, but generally 3 small mackerels fit in a frying pan.

, Anya, well done !! in general, I really like the fish cooked in our frying pan!
I make a hake carcass in foil with all sorts of lemons, onions, etc., I didn't like the hake on the grill, but in foil it's great!
but the fatty mackerel is just on the wire rack ---

Vredina_07
Very appetizing fish turned out!

Thank you so much!

, Anya, well done !! in general, I really like the fish cooked in our frying pan!
I make a hake carcass in foil with all sorts of lemons, onions, etc., I didn't like the hake on the grill, but in foil it's great!
but the fatty mackerel is just on the wire rack ---

Yes, I also make hake, pike perch, pelingas only in foil, because it dries up a lot, and the mackerel is fleshy and fatty, it turns out what you need!

I just got this frying pan.
Tomorrow I'm going to fry a barbecue and bake potatoes. The meat has been pickled for 2 days already, I will put the potatoes tomorrow.
Question:
1. Do you need to remove the wire shelf when you put the pan on the stove?
For me, if I remove the wire rack, the frying pan becomes bad.
2. How long does it take to cook to get my bearings and have time to feed breakfast on time?

[Lyi,]

Lyi, I put it right away with a grate (I grease everything with oil before), and then I put the food on the heated grate.

The barbecue, probably, should be set 40 minutes before meals (15-20 minutes on each side). Why are you pickling it for 2 days?

1. Do you need to remove the wire shelf when you put the pan on the stove?
For me, if I remove the wire rack, the frying pan becomes bad.
2. How long does it take to cook to get my bearings and have time to feed breakfast on time?

Congratulations on your purchase
1. Put the pallet on the stove, pour about an incomplete glass of water or do not pour it, install the grate on top, turn on the gas, center it, adjust the flame value, cover it with a lid, and heat it for 5 minutes.
Use the handle to remove the lid and place the food on the wire rack. the hotter the closer to the outer edge
Make fire stronger for meat
after 15 minutes, open and turn over
2.30-40 minutes Maybe even today you will practice so that you don't get nervous in the morning in a hurry? hot butters, for example, or baked apples? Good luck

[Lyi,]

Lyi, I put it right away with a grate (I grease everything with oil before), and then I put the food on the heated grate.

The barbecue, probably, should be set 40 minutes before meals (15-20 minutes on each side). Why are you pickling it for 2 days?

LiudmiLka!
nimart!
Thanks for the tips!
I meant the grate that is on the gas stove, not the one that comes with the pan.
I marinated the meat earlier, because while tracking the mail, I saw that the package should be, but they brought it 2 days later.

I meant the grate that is on the gas stove, not the one that comes with the pan.

Of course, it should NOT be filmed. How could it be without it?
Well, your mail works, then there should be a smiley with a baseball bat, but in the absence of it -

I meant the grate that is on the gas stove, and not the one that comes with the frying pan.

don't worry, you need to put it on the wire shelf like a normal frying pan.
In the frying pan, the grill gas is almost convection: yes: the heat from the flame through the hole rises up to the lid and goes down through the slots in the pan.
hot air circulates in this way, and therefore it is hottest not near the hole for the camphor, but closer to the outer edge, to the slots.

there is a drawing of this process on the label of the frying pan.

there is still such a moment - my stove is with a slope, so I have gas under the grate. I put a screw on the plates to align the position of the pan pan

So, I'm reporting my experiments with this frying pan.
Shish kebab and potatoes "Nostalgia" from Stеrn (now I will run her thanks to put it)

https://Mcooker-enn.tomathouse.com/in....0URL=]
The photos are very unsuccessful, in fact, there are no burns, everything is ruddy and very beautiful.
Now in more detail. I liked the frying pan itself and the cooking in it. Washable too well. I took it from Tilotamma enameled. It is all neat, the edges are seamed in the top cover, there is no seam in the bottom, but everything was done neatly. It is a pity that there was no recipe book, but given the mass of recipes here on the forum, this is irrelevant.
The end result is pleasing. As I expected the products fried in this frying pan and in the AIR FRYER are very similar. These are potatoes fried in an Air Fryer.
URL =

The difference in taste is only in the kebab, and not in favor of the Airfryer. The kebab in the Air fryer turned out to be drier than in the pan. I’m already thinking if it’s possible to pour some water on the bottom of the Airfryer when frying a kebab, as I did in a frying pan.
There is a time difference in the Airfryer I spent 17 minutes, and 55 minutes in a frying pan.
But, given the cost of an Air fryer and a frying pan, it makes sense to put a big plus on the frying pan.
So now decide for yourself, I'm still happy with the pan.

As I expected, the products fried in this pan and in the AEROGRILL are very similar. These are potatoes fried in the Aerogrill.

Oh, finally someone was able to compare tastes! Thank you !!! I assumed that the results should be comparable, but someone laughed at me here. The way food is cooked is very similar!

But, given the cost of the Airfryer and the frying pan, it makes sense to put a big plus in the frying pan.
So now decide for yourself, I'm still happy with the pan.

A big plus for a frying pan is possible only if there is a gas stove. Otherwise, we can only talk about AG, even if it is more expensive and takes up much more space.
And about the dryness / juiciness. In my AG only dry meat came out once, and it was not at all the fault of the grill. I never pour water; I never grease with oil, mayonnaise or sour cream. At the same time, the result is consistently excellent: a very fried crust (in the absence of lubrication) and a very juicy, tender meat inside. It doesn't matter if it's meat or chicken. Unlike chicken, the meat looks dry in appearance, but as you bite, you lose your tongue with the remnants of your mind: incredibly juicy and tender, there is no need to talk about any dryness.

[azaza!]

azaza!
I did not say dry kebab, I said DRY.
It is difficult to pick up an epithet when it is tasty both there and there, juicy both here and there, but in comparison it is felt that in a frying pan, as well as on a grill, the meat immediately grasps with heat and gives out less juice when frying.
At least that's how it turned out for me.
Perhaps it influenced that I simultaneously cooked shashlik and potatoes in the Airfryer, and put a little more time on the potatoes than I would have put only on meat.

[Lyi]

Lyior maybe the cooking method also plays a role? I change the temperature in the grill, except for fish and pastries. The meat is exclusively at the maximum, so that the crust immediately grabs. And I cook to the end, too, at the maximum. Perhaps someone will consider it wrong, but I like it better, the taste is excellent!

[azaza!]

azaza!
I went and looked, suddenly some kind of enemy moved the wheel to a lower temperature. No costs 200 *. I don't change this temperature at all.
I think I kept kebabs in the air fryer longer than necessary. If pulled out earlier, the taste would be equal.

[azaza!]

azaza!
I went and looked, suddenly some kind of enemy moved the wheel to a lower temperature. No costs 200 *. I don't change this temperature at all.
I think I kept the kebab on the grill longer than necessary. If pulled out earlier, the taste would be equal.

As for me, 200 is not enough for meat. I have a maximum of 250 *. The meat turns out to be absolutely not overdried. Only once did my husband overexpose his wings while I was walking with the dog. That's when it turned out "not tasty". The rest of the time, the result can be described in one word - A-BAL-CHILD!

I have a maximum of 250 *.

And what is your Convection oven?
In my Air Fryer (Phillips) 200 * is the maximum, no higher.

I have a simple Supra 1201.

I have a simple Supra 1201.

My Philips is 5 times more expensive, but alas.
You will not have time to buy something, but there is already something even better and much cheaper.
We'll have to hurry slower.
Yes, if your Airfryer cooks everything the same way, and at the price it is the same as a grill pan, then you need to think hard about what to buy.

[Air fryer]

Yes, if your Air fryer cooks everything the same way, and at the price it is the same as a grill pan, then you need to think hard about what to buy better.

Eh, no, I have an air grill. Maybe that's the difference? I thought we were talking about AG. And my Supra is not to say that at the same price as a frying pan, twice as expensive.

In addition.
Only now Yandex showed me that Supra is an Airfryer.
I made a comparison with the AEROFRITER.
She had been making barbecue in her Aerogrill for a long time and was not delighted with it. I also have a simple DOMUS Airfryer.
Everything tastes much better in the Airfryer, but maybe I just had no luck with the Airfryer?
Here is the Supra 1201 Airfryer at the price of 1281 rubles.

Here is the Supra 1201 Aerogrill at a price of 1281 rubles.

We have it in the region of 400 UAH. And the frying pans, as far as I understood, are in the region of 200. Exactly twice.

We have it in the region of 400 UAH. And the frying pans, as far as I understood, are in the region of 200. Exactly twice.

Our sellers have everything topsy-turvy:
Frying pan 1.3 thousand rubles, grill Supra-1.2 thousand rubles, Phillips air fryer - almost 7 thousand rubles.
But how much cheaper you have Cuckoos and Kenwood kitchen machines. Almost 2 times

But how cheap you have Cuckoos and Kenwood kitchen machines. Almost 2 times

Well, maybe they are cheaper than in Russia, but I would not call them cheap

And I didn't really get into the airfryer. I was upset by the size and complexity of cleaning the bowl. I am afraid to bang her all the time, she is very big.

And I didn't really get into the airfryer. I was upset by the size and complexity of cleaning the bowl. I am afraid to bang her all the time, she is very big.

The airfryer is very easy to clean.
Pour hot water into a slightly cooled flask, turn the grill on which you cooked upside down. Water just to cover the grate. A drop of detergent. Turn on the fan for a few minutes (without temperature). After that, it remains only once to walk the sponge along the walls and rinse thoroughly.
I used to suffer too, but now that's the only way.

+1
True, I have been using this method for only a couple of weeks, but it really makes the procedure much easier.

to rinse me and it is very annoying
in principle, I can put it in the PMM - it seems to be already clean
I'm very afraid to drop it
she is big and heavy