Frying pan Miracle Grill-gas (reviews)

The water in the pan does not boil and does not add a steam effect.

But, through the holes in the lower pan it is very well sprayed onto the stove And if we consider that fat flows into the water through the grate ... then it is also partially on the stove Checked by bitter experience ... until I understood "where the wind is blowing from" and why the stove is splashed

The water in the pan does not boil

How is it not boiling? even as it boils at me.
Washing ... oh, I don't know ... is it easier to wash with water .. Washing grill gas is generally not their pleasant occupation. I drive because of her unplanned PMM.

[Mirabel]

Mirabel,
You put foil on the stove around the burner, and then throw it away.
And before washing the pallet, first collect the fat with paper napkins, then soak it for half an hour with water and then even gently wash it with handles.

Still burns are perfectly washed off with a gel for cleaning the oven (amway or faberlik).

[mur_myau]

mur_myau, I somehow can't quite guess the stove
but how to collect fat from the pallet? he burns! in my opinion the quality of my grill gas is below the baseboard. The lattice itself is stainless steel. and the lid and pallet are aluminum, because after the PMM they became very strange in appearance ..

[Vika]

Vika, my frying pan peeled off after a couple of months. She looks not presentable, well, and ... I use it and do not pay attention.
To wash off the carbon deposits inside the pan, I soak the pan overnight. Then it is easier to wash.

[Mirabel]

Mirabel,
After being cooked and the pan cooled down naturally. Collect the fat from the pan before washing. Otherwise, not washing, but torment will be.
Sometimes so much fat is melted from a rather lean-looking meat that you are simply amazed.
And so, without excess fat, it remains to soak the carbon and wash the pan.

By the way, we once discussed here about the stainless steel that it has stains from the fire. It finally dawned on me why, on my first grill, streaks did not form even on the large burner. Probably still aluminum. I'll check it with a magnet tomorrow.

By the way, we once discussed here about the stainless steel that it has stains from the fire. It finally dawned on me why, on my first grill, streaks did not form even on the large burner. Probably still aluminum. I'll check it with a magnet tomorrow.

Stainless steel is also not taken with a magnet.

I have an enamelled Romanian grill to SPLASH on the stove - it's even amazing to read! The cleanest way to grill meat is in my grill. Everything stays inside. And it washes, by the way, relatively well, except for the grate, it sticks to it decently. I do not soak the pallet, if it is washed immediately after cooking. But, bulky, of course, inconvenient.
The water in MY GRILL is NOT BOTTLE in the pan. Once I tried to put potatoes in water, I think, I’ll also fry the meat and a garnish to it. Ha ha! What she put down, she got out, it seems she didn't even get warm.
By the way, I don't always pour water, I forget. Fat, of course, is welded, but if washed immediately, it is washed off. If not immediately, I soak it.

[floran]

floran, Here, too, it does not spray around, but inside in the pallet everything has grown so much and it starts to burn during the cooking process, I cannot remove it with any paper, I soaked it. The lid also gets dirty and is not easy to clean.
grate ... it washes very well in the PMM and does not cause much trouble.
The water in the pan is boiling, probably because the bottom is very thin.
Or maybe I did not install the whole device correctly?
girls? What diameter is good for this frying pan?

[floran]

floran,
An insane thought came to mind. The ring from the airfryer matches the gas grill with a window. You can put a pallet with potatoes, and a perforated insert on top.The fat from the meat will drip onto the potatoes.


Only now I don't know how the heat will be distributed in such a structure, where it will be hotter and colder.

natushka,
Yes, it does not magnetize.
How else can you be sure?
Wash in PMM to understand if it is aluminum?

[mur_myau]

mur_myau, Len, and please measure the diameter of the red grill gas. I read about the ring from the airfryer. Now I can just measure it, we are in the country, and the pan itself is red in the city. In order not to drag around in vain.

So, water must be poured into the grill inside, so that the fat and oil do not burn.

[Yulia]

Yulia, so I poured water, it boiled away so quickly and everything began to burn and smoke, I will pour more next time. Because I really like the way she cooks.

Wash in PMM to understand if it is aluminum?

: yes: But the view will become
Len, did we discuss red grill gas somewhere? in my opinion and on Amazon they found an analogue of it .. I can not find it. I want her!

There she is Miracle frying pan grill gas D-512 with glass lid

For grill-gas pans, there is a condition that the stream of fire from the stove must correspond to the diameter of the ring of the lower part - this is about 6-6.5 cm and no more!
Then the fire will not walk too much under the pan and the water will not heat up too much, boil and boil. And water needs to be poured (requires instructions) just below the holes in the pan.

Len, please measure the diameter of the red grill gas.

The pallet - there are, as it were, two steps (a deep insert-ring becomes on the top, and a perforated insert on the bottom). The first step is 31.5cm, the bottom one is 30.0cm.
The ring from the AG 30 cm becomes, without blocking the air slots on the deep insert.
That is, in theory, what I want is quite possible.
I am waiting for the end of the post to try with meat and potatoes. Although you can now bake vegetables or fish on two levels. Which automatically increases the number of servings.

By the way, at the same time I tried on amerihome and nordic, the red grill gas lid fits the smokehouses. You can control the process. Minus - no hole for the thermometer. There is an idea to bake us a pizza or some pie.

water and need to pour

Can you pour water into the frying pan that you showed?

And I also want to try chapati on it, it seems to me that it should work.

in my opinion and on Amazon they found an analogue of it .. I can not find it. I want her!

I'll look now.

Girls, remember about the "flying saucer" - home grill?
I brought a small report on it, before everything was not successful: the delivery took a long time, and then only today we got around.
I apologize for the photo - the dinner was simple, no frills, from the "feed as soon as possible" series. So no special snacks, no entourage: everything is simple.
Dish rating: solid 4.
When heated, the plate did not deform, although it is rather thin.
Warmed up quickly, food did not stick to the surface.
Juice / fat, flowing into the pan, did not smoke, nothing splashed, did not burn.
The main disadvantage for me is too light weight. If pens are playful or pets like to gesture very much - I do not recommend it. With children - all the more I do not recommend it, it's scary.
The purity of the experiment was also spoiled for us by an old Japanese woman - a gas stove - they could not set the required fire, sometimes a little, sometimes a lot ...
But in general, my husband and I fit the "plate". Moreover, we have long needed a replacement for our old "plate".
So we are satisfied.
But if we find an analogue with a heavier or partially stone plate, I will definitely buy it.
And again: this gas nozzle. the stove is not a substitute for grill gas!

Fried pork, oyster mushrooms, zucchini, celery stalk - delicious!

[Anastasia]

Anastasia, and where did you buy it? And this plate cannot be adapted to our gas stove? I'm on Ali ... I saw on sale just plates without tiles.

[Anastasia]

Anastasia, Oh, so interesting! : girl_cleanglasses: I am not familiar with this, there has never been such a miracle-cymbal, but most of all I was interested in the plate,: girl_cleanglasses: interesting design!
Anastasiawas it delicious? I once ate on granite (or something behind a stone)! How are oyster mushrooms? did you pickle them?

[Anastasia]

Anastasia, and where did you buy it? And this plate cannot be adapted to our gas stove? I'm on Ali ... I saw on sale just plates without tiles.

Natasha, as I understand and as I saw from the Chinese-Japanese, this design is intended specifically for a "feast", when everyone is sitting at the table and a plate is on the stove in the center, and a feast action takes place - everyone chooses a product for himself and fries on the device, and here in your mouth

And if the stove is on gas, then a regular grill-gas frying pan is suitable for this.

[Tatyana]

Tatyana, understandably. And I will not make friends with a grill-gas frying pan: girl_red: As it is, everything is dry for me. I tried in different ways, but

[Natasha]

Natasha, well, here you need to combine: it is better to marinate the meat beforehand, then reduce the heating of the gas, then add it - according to the circumstances. If the meat is in small pieces, breast, fillets - they cannot be fried over high heat, they will quickly become dry.

So after all, in another table pan, you also need to adjust T *, there is a heating regulator.

[Tatyana]

TatyanaI fried both chicken and pork. The smell and color are just superb. But the taste is always a little dry, and if I take it out earlier, it is damp. I play with marina and gas, and added water. Well, you can't find a middle ground. In short, I didn't make friends.

Here, look here, maybe you will see something useful for yourself

Pork ribs and salmon baked in a gas grill pan D-512 (Admin)

Because of the salmon, I fell in love with it, only marinated the pieces with salt and French mustard and for 10 minutes on each side, tasty and not dry, then in a cafe I could not eat there it seemed dry. And also on top of the ready-made fish, sprinkle with lemon

[Natalishka]

Natalishka, Natasha, Loksa, Oksana, take a look on pages 102-103 of this topic, we discussed this adaptation with the girls, there are photos and details of the application.

Tatiana-Admin quite rightly said:

Natasha, as I understand and as I saw from the Chinese-Japanese, this design is intended specifically for a "feast", when everyone is sitting at the table and in the center is a plate on the stove, and a feast action takes place - everyone chooses a product for himself and fries on the device, and then in your mouth

And if the stove is on gas, then a regular grill-gas frying pan is suitable for this.

Tatyana! Thank you Neither subtract nor add.

Grill gas is also larger in diameter and due to the lid the products are baked / grilled in a special way! "Flying saucer" is not a competitor to him. We just have an electric stove, that's why it's so interesting to cook on a live fire.

The link found by Lena mur_myau, where I took it, just in case, I give it, but on Ali it may be more profitable:

🔗

[Tricia]

I have two going. But my mom said she didn't want to.
Is there anyone from Murmansk to want a second? Along the track, the parcel made its way today, I'm going to buy it on Monday or Tuesday, OPS 31.

Tricia,
By the way, you can cook on the stove and on a regular grill gas. We went to a picnic, so I took an old steel gas grill and ate kebabs.

For some reason, a package arrived for me later.

Natalishka,
Never marinate for a long time. I coat the meat with a spoonful of mustard or adjika (Abkhazian, Stoev or Uncle Vanya), or red curry paste, salt it a little, stand for 10 minutes and fry it. First, on a strong min. 10-15, then on low to a nice crust. In the process, you can turn it over with a fork. And as the crust has formed, I poke it with a clove thermometer, I’m already at 70C, it will stand in its bowl and under the lid, it will cook itself, it will become juicier and softer.

But a chicken is at least 80 and any meat with bones, wings too.

The meat must "rest".
Perhaps this is the reason for the inconsistency? And not that overdried?
More than once I saw how in the barbecue after frying the meat was unloaded into a saucepan, and from there after a while it was served on plates. Meat straight from the skewer seemed to me not so tasty.

I also like onion marinade, but I'm too lazy to drive a blender.You need a couple of large onions and salt, twirl everything in the puree and rub the meat.

And if ribs, then take miratorg, cut into pieces, where there are 2-3 ribs, and these pieces are in a circle. Now there will be blasphemous blasphemy

I usually coat it with Norwegian orange or apricot confiture, but I definitely add salt, a little, and the last time the guests brought in a sauce of dried apricots with sweet ginger, "Bamboo stalk", well, I smeared them so that the ribs had a crust.

[Elena]

Elena, Thank you. Somehow I'll try to support the meat in the bowl. You just take out and eat in AF Philipps. But there is no barbecue smell like grill gas. True, I think that if you first put it on high heat for 10 minutes, then my meat will burn

[Natalishka]

Natalishka,
Don't put it close to the burner, and everything will be ok.
I always fry on the big burner at the maximum at the beginning and everything is fine. Nothing burns.

Girls, do not throw your slippers .. I read from the end. Where are these pans bought in Moscow? And which one is better to take? In the internet, their darkness is dark.

[Omela]

Omela, now even Ozone has

🔗

[Natalia]

Natalia, Thank you! And which one to take? What is the difference in functionality for 1.5 from 3 ??

I have the cheapest one. It seems to me that they fried the same way. The main thing is to get used to the gas. The principle is the same for all.

[Natalia]

Natalia, Thank you! And which one to take? What is the difference in functionality for 1.5 from 3 ??

Take this 🔗
There are no questions about the quality, the coverage is very good. Differs in coating, appearance, ability to keep high temperature.
While choosing this frying pan (by the way, already the second one), I studied the market for pans, their coating.

[Natalia]

Natalia, Tatyana, Thank you! I'll go and study the question.))

[Ksyusha]

Ksyusha, look at the red frying pan in other places, ozone has raised the price too much, I bought not so long ago within 4 thousand rubles

Tanya, thank you! I liked the red one. But these circles with different holes are they for different dishes?

[Ksyusha]

Ksyusha, we have a theme with a photo Miracle frying pan grill gas D-512 with glass lid

Sorry, what holes are we talking about? Where?
If on the grill itself, then you can cook, put, put on it ...
From the link below, take a look at my grill grill

Semyon Semyonitch !! I went to read! Thank you!!!!!!
shl. holes on the baking dish .. now it's clear who looked at the picture with the signatures.)

Today I received a "flying" saucer, like from Yulana Julia and from Tricia (we bought the latter on the same website).
I will test it in the evening.
The coating looks good, let's see how it works.

I will build the second one, but in Murmansk.

I have had such a frying pan for 2 years already, very much! I like to cook in it: chicken, meat, fish (always marinated in advance) ;, chicken breast, sausages, potatoes and in foil, and just in vegetable oil, whole or in pieces; hot sandwiches, cutlets, baked vegetables. But only yesterday I tried puff pastry baked goods (I baked 2 portions in the Travola pizza maker), and decided to put the rest of the dough on the grill. I didn't have baking paper, so I put a strip of dough on the wire rack, sprinkled with sugar and over low heat for 20 minutes. The dough rose perfectly, that is, it turned out to be flaky, a little ruddy crust on top, traces from the grate below, of course, remained, but did not even turn it over so that it would bake from below. So I am very happy with the result. Only, when I bake with the filling, I still need to spread paper or foil on the wire rack. Delicious to all!

Today I bought cocotte makers, immediately decided to cook curd casserole in them. The cocotte maker has a volume of 250 ml, so from 500 g of cottage cheese, 4 filled forms were obtained. Filled a little more than half. Baked on low heat for 25 minutes. It turned out to be the most delicate curd miracle, with a ruddy crust on top. Now in the plans is an omelet, vegetable stew. I want to diversify the menu with dishes cooked in this wonderful frying pan.

And I have the simplest enamel gas grill pan. He lives in a summer kitchen, I have an electric stove in my house. I rarely cook something on it.The last time I took a vacation to Gorny Altai last summer, I baked hot sandwiches and sausages in it. Tomorrow at my husband's DR, we have planned barbecues, and we are pouring rain. It is quite possible that we will bake meat in a gas grill, I want to grill vegetables in it tomorrow

Hello girls!
I'm new to the forum, I've read a lot about gas grill, there are so many interesting things !!! And I wanted one myself, especially red! Or Romanian, I hope I will find a joint purchase in St. Petersburg with these pans. I am confused by only one moment, I read that many people line the stove itself with foil around the burner, because the spray gets on the stove. I am very worried about this, my auto-ignition is so sensitive to moisture, it breaks down the only way ... I am afraid to touch the burners once again. Tell me, are there splashes on the burners in all models? Maybe it makes sense to take the lattice on which sun is drawn? I can’t insert a picture, I don’t know how yet, I’ll try to explain: I posted a photo of the lattice, which does not have a hole in the middle, but many small holes along the edge, and in the center the sun is drawn. Is there any sense from it in this sense, did someone use it? Thanks in advance for your answers and advice!

[Butterfly_74]

Butterfly_74, Olya, welcome to the site.
I don't cover anything with foil, but I pour a glass of water into the tray. No grease splashes, there is no smoke in the room and the dishes are easy to clean. All the fat from fish or meat drips into the water, and I give it to our hunter shorthaired pointer.
Enameled Romanian frying pan.
Buy and be afraid of nothing.

[francevna]

francevna, Alla, thank you very much for your answer! You reassured me, otherwise I was worried about the burners. I will wait for the purchase now (it is planned for Little Van in September), I would like to buy a little cheaper. I also want either Romanian enameled or red beauty with glass, which row will be added to the purchase ... I'm already impatient to cook some yummy food there, I've seen so many recipes here!

[Butterfly_74]

Butterfly_74, I can’t imagine that I once didn’t have it. One mackerel is worth
I'd rather wash the whole kitchen

[Tumanchik]

Tumanchik, I am already delirious with this frying pan. I'm also ready to wash the whole kitchen, I was only worried about the auto-ignition on the burners, I have it very sensitive, soooo neatly wash my burners and still ruined it once. And with a broken match and me, I can't light the stove, however, automatic. Works only with auto-ignition and that's it. Now I can’t wait for the purchase. While I will study the recipes and dream of how I cook it all !!!

Girls, good evening everyone!
I'm here while waiting for a wholesale purchase of a gas grill in St. Petersburg, I dug up an old Soviet miracle frying pan (an aluminum mold with a lid + a divider stand, someone wrote about this here). And I decided to try to bake something in it in order to prepare myself mentally. And so far I have not been able to achieve the perfect result. The first time I baked a cake and made it according to the instructions: 20 minutes with the holes closed, and then I opened it. At the very beginning, 10 minutes out of 20 with the windows closed, I kept it on maximum heat to warm it up, and then I turned it down, but not to the very minimum, but about the penultimate division. Medium hotplate. I have an even larger and smallest one, but I decided to choose the middle one, which is closest to those that were on the Soviet plates. As a result, after 20 minutes with the holes closed and 20 minutes with the open ones, the cake was pretty much not ready (I opened the lid). I began to close the windows again, open them, turn up the gas, then turn them down again. The cake is naturally burnt underneath.
Today I decided to bake a charlotte. I set with the holes closed for 10 minutes on medium heat, then on the smallest for another 30 minutes. Then (after only 40 minutes) I opened the holes and after another 10 minutes I opened the lid to see if the dough was still liquid (((. I again started to open-close the holes, add-subtract gas. After another 20 minutes, the cake was baked, but again burnt from the bottom ...
I just can't get used to it, maybe the burner is needed less, but the gas pressure is more? Maybe someone can help with advice? Thank you!!!

I'm here while waiting for the wholesale purchase of grill gas in St. Petersburg,

We are also waiting

Anna, I remember about you !!!
When it starts, I will write to you! In September they did not start, I have not asked the organisation again yet, I will ask about the plans in the near future and share information.
And while I'm waiting, I decided to practice with pastries in the old form. I remembered that I had such a form, but did not know where it was. And then she was found by chance at the dacha, so I brought her back to the city and now I'm trying to make friends with her now. But so far not very successful.