Utensils for cooking (pots, pans, lids) (2)

Well, I will say that you have not written anything seditious, everything is so. 20 years ago, there was no real alternative to Zepter dishes. 10 years ago it was already possible to compare it with something. But at the moment the Zepter is just "one of the dishes" of the premium class, not the best, but one of the most expensive. thanks to the MLM (direct sale) sales method. The economy of this type of network sale of tableware looks as follows: a ruble at the input (cost of production + profit of the manufacturer) and three rubles at the output (price for the consumer) and the Zepter pyramid lives on for these 2 rubles. Why did this happen? Yes, because Zepter is a MLM trading structure and she spent everything she earned not on developing new technologies and improving the consumer properties of her dishes, creating new designs, but on expanding her business (vacuum cleaners, dressing gowns, cosmetics, etc.) she created her own bank. Therefore, for 20 years, only the color of the plastic on the handles has changed on it. Neither the design of the container, nor the fittings, which are generally one, constructive nickname, have not fundamentally changed. Yes, it is quite reliable, soundly made, but. The Zepter frying pan is a defective product, you yourself confirm this, although for those 2 rubles multiplied by 20 years it was possible to create something for your consumers so that they would not suffer. But ... the most that Zepter was able to do was to give out the so-called URA technology a couple of years ago, in the description of which there is not a word of truth - this is all a common, typical commodity myth, which is fed to the newly formed. I tested this product, everything sticks to it normally. as befits a product with an aluminum heat distribution no more than 3.0mm. the same is in the TRS of AMET pots. The only advantage of this Zepter frying pan over the Ashinskaya frying pan is that it is made by diffusion welding, in all other respects (including technical characteristics and cost price) they are very close analogues. Anyone interested can compare prices for products of the same diameter. In general, ANY normally made utensils will serve with careful care for more than a dozen years, so the service life is not a competitive advantage of Zepter dishes, this is a physical property of the material from which it is made (AISI 304 steel). And this is a standard material used by thousands of other manufacturers around the world. The same Zepter orders his crockery in Italy, and his cutlery in China, and other European vendors do the same. It's just that some vendors value their brand and the reputation of the company, while others make money in this way, taking advantage of the fact that it is very easy to deceive the consumer (I can tell you how this is done in an elementary way). For me personally, it does not matter what is written on the bottom of the pan, I look at how and from what it is made. Of course, I have a rich arsenal for testing and research and many years of experience, and I see such shortcomings that an unprepared consumer will not even pay attention to. I have always said that Zepter cookware is a high-quality, high-quality product ... at a very high price and sometimes accompanied by frankly inaccurate advertising information, which is sold in my understanding using unacceptable techniques (zombie, neurolinguistic programming, etc.) By the way, Berghoff this is a very unfortunate illustrative example, look at my expertise and you will immediately understand why. What you are talking about, arguing about the economic benefits of buying Zepter cookware, is correct, but ...for a situation that was 15-20 years ago. Everything flows, everything changes, the leaders of the technical process and innovation are constantly changing in different industries, this is a process of competition and natural selection. The modern tableware industry is not so much a competition of brands as a competition of technologies, innovations and the technical level of specialists who develop and promote all this.

[SWIFTA]

I'll add a little and I'm from the bushes I liked the post SWIFTA... There is a very important point: the dishes were bought more than 10 years ago. I will not discuss the zepter - it has already been said-retold about him and his dishes. I'm talking about something else. About the vile tendency that has appeared in the last 2 ... 3 (and maybe even earlier) years in the bourgeois industry: the product should work for 3 ... 4 years and ... to the landfill! And the owner goes back to the store for a new product. I sat on the forum for choosing and discussing washing machines for two months, flipping through hundreds of pages. It was there that I learned about it. "Indesite", bought at the beginning of the century, works for 8 ... 10 years, and a new one breaks down in a year or two, and repairs cost half the cost of a new one. And "Indesit" gets the nickname "Indezhut". Many others behave in about the same way. "Electrolux" is no longer "made with the mind" either.
So they make pans with a "ceramic" coating ... for 2 ... 3 years. But the skill of lying has increased significantly! Sad ...

[SWIFTA]

I'll add a little and I'm from the bushes I liked the post SWIFTA... There is a very important point: the dishes were bought more than 10 years ago. I will not discuss the zepter - it has already been said-retold about him and his dishes. I'm talking about something else. About the vile tendency that has appeared in the last 2 ... 3 (and maybe even earlier) years in the bourgeois industry: the product should work for 3 ... 4 years and ... to the landfill! And the owner goes back to the store for a new product. I sat on the forum for choosing and discussing washing machines for two months, flipping through hundreds of pages. It was there that I learned about it. "Indesite", bought at the beginning of the century, works for 8 ... 10 years, and a new one breaks down in a year or two, and repairs cost half the cost of a new one. And "Indesit" gets the nickname "Indezhut". Many others behave in about the same way. "Electrolux" is no longer "made with the mind" either.
So they make pans with a "ceramic" coating ... for 2 ... 3 years. But the skill of lying has increased significantly! Sad ...

Here, Wit, here ... That's what I wanted to say. After all, it's sad when you buy a device and throw it away after 2-3 years. And where is it? To the junkyard! Soon the whole planet will be one big dump! This is darkness! Now there is a campaign for environmentally friendly food, and, in my opinion, it is high time to fight for an environment that is environmentally friendly from garbage. Unfortunately, current manufacturers, including tableware, have chosen a different path. Not all, but many ... I really love my gadgets (MV, MDV, C / P, etc.), but I'm afraid that they will not serve me very long ... And this is sad. I am for solid products! I hope that the expected frying pan "Kuhar" (I wrote correctly, mr.Catlery ) will be of good quality and will serve those who bought it for a long time! I would very much like, well, very much ... I'm tired of marriage.

I have good news. I know how to do what you are all waiting for. New samples have already been distributed to people for testing (by the way, my first pans made on my knee have worked for a year already). Of course, there was a problem of preserving the appearance, but the fact that the frying pan did not lose anything functionally in a year inspires confidence. If you have already managed to make the cast aluminum pan work, then the stainless steel will not be demolished. Using this technology, it is possible to make an aluminum bowl for HP without coating. And most importantly, the frying pan will not need to be thrown away, because the treatment can be repeated many times. Perhaps this is a more correct approach to such a resource as metal and a more correct approach to food hygiene, because the role of AP will be played by natural oil, and in scanty amounts, which will be removed after each cooking cycle.And you will fry "without oil" not on plastic with a tricky chemical composition, but on pure metal, or rather on a completely neutral oxide film of aluminum or chromium, which covers its surface slightly greased with natural oil, not silicone grease. How do you like this option?

Something, excuse me, I won't go, where can I get a frying pan for tests?

This is you Wit hinting at the mobile version? I fix, I solder, I fix the pans.

and make a new one inside. Then this unit can do almost everything

Listen, can an existing stainless steel replaceable pan for MV be processed?

Listen, can an existing stainless steel replaceable pan for MV be processed?

If the inner surface has a mirror polish or fine satin, then no problem.

It looks very mirrored. Only slightly used.

It doesn't matter. We'll bomb it like the Americans anyway. Vietnam The main thing is that there are no deep risks!

It doesn't matter. We'll bomb it like the Americans anyway. Vietnam The main thing is that there are no deep risks!

There are no risks, but there is a technological ledge - it holds a steamer stand. Changeable bowl for 6 liters for MV ARS.

There are no risks, but there is a technological ledge - it holds a steamer stand. Changeable bowl for 6 liters for MV ARS.

The projections and depressions will not be damaged as a result of the bombardment, the appearance of the surface will simply change

The projections and depressions will not be damaged as a result of the bombardment, the appearance of the surface will simply change

Get lost my cart! Where to send?

[mr.Catlery]

Something I was lost ... So this is any surface that can be processed, right? Oh my God! So this ... this ... this is me all my pans so microgrill ... This is ... No, I have no words. Does this mean that some part of the garbage on our planet will be less? mr.Catlery, taking off my hat . I am yours forever! Now would stand the night and hold out for the day wait for these recovery / update items to appear.

Well, it's nicho to myself so hitting ... And the current skivarodochka asked for a casserole ...

Don't worry like that! There will be you and ...: secret: I will reveal only to you a terrible secret! He also has great saucepans!

... I go to work, and you sleep for another 2 hours. People live! Fall asleep ...

Oh, do not envy someone else's grief ... Your assholes are up to ours, as we are walking to Leningrad ...

We thought that the Gourmet dishes were ordinary. And it turns out to be difficult.

They showed me the way here from the little things cooked, so I will repeat myself about the stainless steel dishes. I have such 🔗 ... Pro Series. Our dishes are domestic, but sooooo good, I don't get tired of praising, suitable for all types of stoves. I just live not far from this city - this is the Sverdlovsk region, we have a cool plant there, some parts from titanium for Boeing are made and with it they manufacture dishes. My dishes are probably 6 years old, if not more - like new

[Toshimama]

Ugh, you have already dragged me. anyway

Toshimama, corrected her message. I have a Gourmet grill pan. I did not even suspect that this is a high technology product.

I have good news. I know how to do what you are all waiting for. New samples have already been distributed to people for testing (by the way, my first pans made on my knee have worked for a year already). Of course, there was a problem of preserving the appearance, but the fact that the frying pan did not lose anything functionally in a year inspires confidence. If you have already managed to make the cast aluminum pan work, then the stainless steel will not be demolished. Using this technology, it is possible to make an aluminum bowl for HP without coating. And most importantly, the frying pan will not need to be thrown away, because the treatment can be repeated many times. Perhaps this is a more correct approach to such a resource as metal and a more correct approach to food hygiene, because the role of AP will be played by natural oil, and in scanty amounts, which will be removed after each cooking cycle. And you will fry "without oil" not on plastic with a tricky chemical composition, but on pure metal, or rather on a completely neutral oxide film of aluminum or chromium, which covers its surface slightly greased with natural oil, not silicone grease. How do you like this option?

I also take the queue for the Kuhar frying pan. I wish you good luck, because with such dishes the Chinese will soon have nothing to catch. Personally, I am with both hands for our producers!

They showed me the way here from the little things cooked, so I will repeat myself about the stainless steel dishes. I have such 🔗 ... Pro Series. Our dishes are domestic, but sooooo good, I don't get tired of praising, suitable for all types of stoves. I just live not far from this city - this is the Sverdlovsk region, we have a cool plant there, some parts from titanium for Boeing are made and with it they manufacture dishes. My dishes are probably 6 years old, if not more - like new

The Gourmet dishes are really good, of high quality and domestic, but still made of Asian (South Korean POSCO) steel. The Cool Plant (VSMPO) produces titanium and titanium sponge, but the steel that is needed for the production of pots can only be made by Chelyabinsk Metallurgical Plant, but for some reason it is more expensive than the South Korean one. And, by the way, the series "Orchid" t. M. KUKHAR will be more abruptly than GOURMET, in almost all respects. And the grill in the Gourmet frying pan is not at all the one I wrote about here. There is an ordinary macro grill, a well-known ineffective upgrade for a long time. Macro grill, alas, does not allow pancakes, scrambled eggs and potatoes to be fried normally in such a frying pan.

And, by the way, the series "Orchid" t. M. KUKHAR will be more abruptly than a GOURMET, in almost all respects

Can you tell us more about which articles are cooler?

Can you tell us more about which articles are cooler?

1.the design of the container and capsule 2.the thickness of the container wall 3.the quality of the internal polishing 4.the accessories 5.frying pan with a mini grill.

... And, by the way, the series "Orchid" t. M. KUKHAR will be cooler than GOURMET

"Orchid" - a new series? I don't see something on the manufacturer's website.

Maybe they already asked, but I missed, so I apologize if I repeat myself. Tell me, is Kuhar cookware suitable for induction cookers?

1.the design of the container and capsule 2.the thickness of the container wall 3.the quality of the internal polishing 4.the accessories 5.frying pan with a mini grill.

is it a mini grill?

Maybe they already asked, but I missed, so I apologize if I repeat myself. Tell me, is Kuhar cookware suitable for induction cookers?

All KUKHAR cookware series are suitable for induction cookers because the bottom cover plate of the capsule is made of magnetic 430 steel.

is it a mini grill?

Yes, in a skillet, mini grill. About the consumer's feelings on the use and care of a frying pan of the Kukhar Magnolia series with a mini grill, you can

And, by the way, the series "Orchid" t. M. KUKHAR will be more abruptly than a GOURMET, in almost all respects

Could you tell me where you can see the tests of the "Orchid" series cookware and give an approximate price (in euros) for a wonderful frying pan with a microgrill. The gourmet looks more than decent in the tests. Thank you in advance.

Could you tell me where you can see the tests of the "Orchid" series cookware and give an approximate price (in euros) for a wonderful frying pan with a microgrill. The gourmet looks more than decent in the tests. Thank you in advance.

Test series Orchid TM Kuhar, as well as premium series TM BLAGO should soon appear on In general, this tableware can be seen at the spring HouseHold exhibition as part of the "Best of the best" event. Price for a new frying pan from the Lotus 24cm series. - will be approximately 25 euros excluding VAT.

I'm confused about something! I sit here in the bushes guarding the frying pan. They were talking about a new Orchid, but right now about some kind of Lotus ... People explain what you need to want, otherwise it’s not clear. And where will we buy STE Happiness?

Eh! We have discussed here earlier that, in principle, you can even do with a used frying pan Because, as the second frying pan theorem says: "The anti-stick properties of the frying surface DO NOT DEPEND ON the metal from which it is made, but are determined exclusively by the surface morphology." That is, if to explain popularly, then the surface that will normally fry pancakes, scrambled eggs and potatoes can be organized on anything, even on an aluminum frying pan, thrown out in the trash

Only my heart senses that all sorts of tefali there, and the green lads would rather strangle themselves than allow recovery. And who, then, will buy new ones. Well, even if the Germans began to make their cars so that in five years they would buy a new one, then what can we say about pots and pans!

This is a business policy that embodies the principle of planned obsolescence.

I can even three!

Although, "why do I need an eternal primus needle, I'm not going to live forever."

Well, it will be "eternal" only if the consumer wants to restore the microrelief after 3-4 years of use. Well, if he doesn't want to, then after the surface is abraded, it will gradually stop working normally. The abrasion of stainless steel is certainly not comparable to the abrasion of the same PTFE.

"Food grade" stainless steel
Very informative
Leafing through the pages of the forum, lately I began to come across the expression "food stainless steel" more and more often, then I scrolled through the Russian Internet and saw about the same pattern.
Not so long ago the phrase "food stainless steel is non-magnetic" was heard on the forum, that is, indirectly, just a magnet can be used to determine the "food" stainless steel or not.

From some point on, such denseness just started to infuriate ..
Gentlemen. when you talk about "food stainless steel" are you going to eat it? or why is it suddenly "food" if non-magnetic and "non-food" if magnetic "? What kind of idiot came up with an express analysis of the" foodiness "of stainless steel on the basis of its magnetic value? and low-magnetic steels for submarines are also" food "?

Steel 18-10 and its relatives are used in tableware for only one reason. except for "stainless steel" due to very high plasticity, allowing deep drawing sometimes in one pass, without heat treatment.

if "food grade" stainless steel means ANY steel approved for contact with food products, then the list of them is VERY considerable, and they are not usually non-magnetic.
for example, immediately "for memory"

magnetic steels used in the food industry
420
430
440
441
439
630

non-magnetic
304
316
904

well, what more?

By the way, 304 is not suitable for many processes in the food industry.

if someone continues to be in the holy confidence that it is harmless, then I recommend doing the simplest experiment.
Pour water into a pan of austenitic stainless steel, add food citric acid, boil for an hour.
then pour the "cocktail" into a glass and you will see that it is greenish.
Bon appetit gentlemen. you can drink this cocktail of nickel salts to your health

And if, instead of food citric acid of potassium cyanide, you blurt out a bottle, then you don't need to boil for so long. Or drink a bucket of milk at a time. You can also give oak.
I will not give links. Just type in the search engine NICKEL IN THE HUMAN BODY and walk. Also so offhand:
An adult's body contains only about 5-14 ml of nickel. The element accumulates in muscle tissue, liver, lungs, kidneys, pancreas and thyroid glands, pituitary gland, brain and epithelium. Nickel is excreted from the body mainly with feces (up to 95%).
----------------------------------
Also exclude these products because they have nickel in their composition?

Vegetable: chocolate, nuts, legumes, grain, tea, cocoa, carrots, lettuce, buckwheat, oatmeal, parsley, dill, sorrel, onions, cherries, black currants, apricots, baked goods, mushrooms.
Animals: meat and offal, fish and seafood, milk and dairy products, chicken eggs.
Up to a quarter of the required amount of nickel enters the body with water ...
Then it's boring.

Thanks for the report. Can you also cut the blago dishes and look at the five-layer bottom?

Maybe this is not his "Good". Although, a 5-layer bottom is one of the technologies for the manufacture of TRS. There the layers go like this:
stainless steel-aluminum-steel plate-aluminum-stainless steel. Such a bottom can be welded only by high-temperature brazing, which is much worse than diffusion (welding by a press blow with a force of 700 tons). This method is only suitable for TRS-3.And the piece of iron is inserted into the bottom to make the dishes seem heavier. But in fact, her walls are sooooooooooooooooooooooooooooooooooooooooolen, it's just horror.
Finally, a quote from Mr. Catleri. I hope he won't be offended.
"... The steel plate in the brazed TRS-5 will give you a positive effect only if you use an induction hob, such cookware will work much better than with the classic TRS-3. copper inserts are props and are of no practical use to the buyer. This is done in order to have a reason to sell the dishes at a higher price. "

And it’s not surprising that there are more than 3-layer dishes. In our city, one entrepreneur sells the Swiss tableware ROYALTY LINE SWITZERLAND and assures that it is already 9-layer. Moreover, she firmly believes that she is Swiss, not Chinese.

And it’s not surprising that there are more than 3-layer dishes. In our city, one entrepreneur sells the Swiss tableware ROYALTY LINE SWITZERLAND and assures that it is already 9-layer. Moreover, she firmly believes that she is Swiss, not Chinese.

Here's more from Mister: "... If the sellers talk about 5, 7 or a few more layers, then this is a cookware made by high-temperature soldering. This method is considered to be of lower quality, since when the container is overheated, TRS can fall off. Moreover, the covering capsule is not completely filled with TPC material, small voids always remain at the edges ... "
I will add that even with 120 layers, the pan will not heat up better than with three. That's what I think. If I am wrong, Mr. Catlery will correct me.

Yeah, I lay down that saucepan with 9 layers, so you can earn a hernia with it. And even outwardly, I immediately said that it was China, well, in no way it does not pull on Switzerland. And then I found confirmation on the Internet, and not the most flattering about this company.

[mr.Catlery]

Here's the answer mr.Catlery on my request about this utensil:

"... Dishes t. M. Blago. Is currently produced in Russia in the city of Pskov by the enterprise Bulat. In the very 5-layer bottom there is nothing reprehensible if the dishes with such a design are made in accordance with GOST 27002-86. And in this case This is exactly so. The instructions have a detailed description and all the technical characteristics. A 1.0mm steel induction disc is implanted into the aluminum layer. When used on an induction cooker, it plays the role of a burner. And the production of such containers was discontinued in 2012 ... "

Yeah, I lay down that saucepan with 9 layers, so you can earn a hernia with it. And even outwardly, I immediately said that it was China, well, in no way it does not pull on Switzerland. And then I found confirmation on the Internet, and not the most flattering about this company.

I can say that doubts did not deceive you! There is NOT ANY real stainless steel cookware production in Switzerland at the moment. The Swiss prefer to deal with money and watches. And the fact that it is heavy in weight indicates that there is something else in the bottom besides aluminum.

[mr.Catlery]

mr.Catlery, and you can explain whether there really is such a thing as an encapsulated bottom in a saucepan or is it again an advertising and marketing ploy of the company.

[mr.Catlery]

mr.Catlery, and you can explain whether there really is such a thing as an encapsulated bottom in a saucepan or is it again an advertising and marketing ploy of the company.

Yes, some vendors also use this term, and Rondell promoters talk about a triple stamped and then fused bottom (by the way, this absolutely does not correctly reflect the sequence and essence of the bottom capsule formation process) At the moment, regardless of how it is called in the annotation, there is 3 ways to create a multi-layer package 1) brazing 2) diffusion welding (impact process) 3) rolling (3-ply design). All of these methods have both advantages and disadvantages. Soldering is the simplest and most accessible process, but voids remain in the capsule. The use of 3-ply ready-made material can significantly simplify the manufacturing process chain, but it creates certain problems when attaching the handles and does not provide the correct thickness of aluminum along the bottom. The impact process requires a perfect fit of the tool and gives uneven thickness in the radial direction, although it is considered a better manufacturing method than soldering. The most important thing is the technical characteristics and quality level of the manufacturer's enterprise, the perfection of the quality control system, regardless of the country where the production is located.

[mr.Catlery]

mr.Catlery, You here remembered. Maybe you can advise the sufferers again. And tell us here.

Mr. Catlery:
Hello. I need to know HOW cast iron pans are made, HOW they are cast, WHAT is cast iron, and WHO makes quality cast iron, and WHAT is quality cast iron. I bought a Seaton Thermo frying pan, rough cast iron. Well, rough to a fig, if not seen. Bumps well, something 0.5 mm. It is rough - it burns to it. I polished with sandpaper somewhere less than 100 grit, scraped with a jigsaw blade, now it seems better. Scraped at least 5 hours. What I already know:
1. Good cast iron pans - where the cast iron is smooth. These are pans made before about 1950. After that, the quality was hampered and they stopped polishing as a human being.
2. Pans are cast into sand molds, hence the mounds.

And Seaton is the same after that they just heat up to 500 and burns in oil. All. No polishing.
Cast iron from Lodge in the picture from their website - the same, no polishing, just smaller bumps.
Actually, the main question:
1. Who in the world today has not scored on polishing and makes smooth cast-iron pans?
2. Where to buy it in Russia? Link to the store, if any.
3. Why was it scored everywhere for polishing?
4. How much should a normal smooth cast iron skillet cost?
5. Seaton - shit right?

No, well, here I am still under the old nickname Vit. A question about cast-iron pans: we make them according to the STB 300-2007 standard, the standard specifies the cast iron grade from which the pan should be made - this is SCH-10. For frying pans, cast iron of only the first processing (pig), no secondary (from scrap) can be used. Cast iron is such a material that everything that is made of it is made by casting. Sand casting, centrifugal casting. Naturally, sand forms a "relief" in the pan. Seaton produces quite decent casting, you should have seen Slutsk pans greased with industrial oil But then the paradox - I came to the diametrically opposite conclusion, the smoother the surface of the pan, the better the food sticks to it and burns. When it comes to a pure metal surface (no non-stick coating), the non-stick surface properties are provided by an oil film. In order for the surface to hold this oil film, a microrelief is required. I deliberately "spoiled" the mirror-polished surface of the stainless pan, to which everything stuck once or twice and ... pancakes and other products began to fry on this surface without any problems. So, believe it or not, your frying pan should not be polished, but thoroughly oiled and ignited. Then an oiled layer will appear on the surface, which does not need to be scraped with a sandpaper at all, and the further, the better the pan will work. Such is the story ...

Wow, but I thought I was the only one using a cast-iron frying pan. And now I see that there is almost a club of cast iron adherents. I like it - I'm tired of changing expensive and not very non-stick ones. And the cast iron has not let me down for 8 years. I don't fry very often, but the pancakes and the potatoes on it are excellent. It is a bit heavy, but I'm used to it, it seems that it should be so, it somehow feels good in the hand. Guests say - how do you use it, wow, heavy))).

[mr.Catlery,]

mr.Catlery, hello, a question for you. It's good that we have an expert.It's not even so much a question as a complaint. The manufacturer just stuffed a terrible saucepan into my brand new multicooker pressure cooker. It is declared as ceramics, it looks (or rather, looked) beautiful - black, smooth, with a small white dot. From the very first use, I began to freak out - I boiled water with lemon, and it turned white. Then pastries began to burn on it. Well this is no surprise, of course. Surprise is different. Once I left the soup in it overnight, and by morning it had gotten a nasty chemical smell and taste. I poured out the soup and started experimenting - I insisted in a saucepan with plain tap water. A day after it, a distinct metallic taste remained in the mouth. And from a fresh tap - no. So the question is - how can this be, and how badly have we already managed to get poisoned during those three weeks that we ate every day from this magic saucepan?

I have two identical cast iron pans at home. Specially bought for "simultaneous game session". Time is saved!
But at the first she cooked constantly, and she acquired a thin oily coating. The pancakes just flew off
And the second one is clean, white ... I'll start baking pancakes - each portion sticks (burns). And after the first call, and after the tenth ...

I read the tips, although I figured it out myself ... You need to ignite and grease with oil, and not wash it off, but only wipe it. But then it piles up
And now I try to fry less, stew and cook more.
At high temperatures, the oil irrevocably turns into acrylamide (or something else?)
So the doctor ordered to ignite and smear? What about non-stick cast iron? Without oil?
Please tell me which coating to choose? Who does better?
After all, we need not only beauty (as we chose in our youth) ... but also practicality, quality, and benefit

[Robin bobin]

Robin bobin, Lena, yesterday examined a non-stick frying pan. I read in the annotation to it that I was afraid of acids and foods such as sauces and marinades. What not only to leave in the dishes, but also not to cook
Apparently, the reaction occurred at your saucepan.
But people sometimes buy a whole set of dishes - and pans, and saucepans ... and cook without hesitation

[Robin bobin]

Robin bobin The situation is really alarming and not normal. There should be no extraneous tastes and odors from the MV bowl. Of course, without knowing the manufacturer and what kind of AP coating it is difficult to say something definite, but just in case I would not use such a bowl. If there was a PTFE coating on the bowl, then no boiling lemon would lead to any reaction. If this is a so-called "ceramic" coating made somewhere in Asia, then there could be anything. If possible, you must file a claim with the seller. If for some reason this is not possible, change the bowl or the coating on it, see. 🔗... In order to determine what harm this piece of iron could cause to health, it is necessary to analyze the water extracts in the sanitary station and see what exactly is climbing out of this coating. The very outward appearance of the AP coating itself says little about its composition. White dots on a dark background are just a decorative effect encouraging the consumer to realize that it is on a "stone" basis. The loss of non-stick properties and reaction to citric acid suggest that this is a siloxane-based coating. No matter how they scold and ink AP based on fluoroplastic (PTFE), they are absolutely resistant to food acids and weak alkalis.
Irina Dolars
The cast iron pan works with this "accumulated" layer, so it does not need to be torn to bare cast iron. It is enough to wash without diligence with detergent in hot water and then dry. And no dishwasher! Do not fry eggs in a pancake pan, for example. Since it is pancake, it means only for pancakes. In general, you are absolutely right - you should try to fry only when absolutely necessary.Non-stick cast iron, like non-stick stainless steel, is a technical misunderstanding in my opinion. For AP coating, it does not matter what it is on aluminum, cast iron or stainless steel, the rules are completely different, there the coating itself provides non-stickiness, with its active substance - either fluoroplastic or silicone. It will not hurt the oil there, but it needs more to improve the taste.

There are several well-known and proven manufacturers of AP coatings, you can read about them at, such as Whitford, Weilburger. There are no ideal coatings, in addition, when using a certain type of coating, certain rules must be observed, this will increase the resource of the frying pan.

Good morning! So I didn't understand - are there already uncoated Kuhar pans on sale or not? Or in St. Petersburg, maybe you can buy in Belarus?