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

and about the Amethian saucepans, what have you already written about?

[korobushka]

korobushka, wrote, and a lot ...

Use search at the top of the page, enter - Amet and browse the links ...

There is actually a lot of information) ...

Girls. I have Japanese cermets. Just started using it. Tell me how to use it.

Girls, something is calm here. In connection with the sanctions, nobody discusses the dishes?
I just bought a Rondell "Geste" ladle to make one portion of semolina porridge like this 🔗... I tried to boil the milk, but it took and burned over the entire area of ​​the bottom, I let it stir from the bottom, and it burns again. The result is a large amount of brown foam in the porridge.
Maybe someone came across such a problem? Or are these non-stick pans contraindicated in milk?

[over low heat]

I have pots and ladles from this company - they behave perfectly!
But it is better not to cook milk in them. A dark film forms at the bottom, which is washed off very quickly in one motion, simply removed with a sponge. If you stir the milk while cooking, do not touch the bottom or tear the film.
I only boil milk in it over low heat, then there is no such burn-on film on the bottom.

But, for other purposes, very good pots, cereal porridge on the water are excellent, or stew something in them.

Yes, stewing in such a saucepan is good - the vegetables behaved perfectly, the buckwheat for the side dish is crumbly and not burnt - super. But it didn't work out with milk, it's a pity, but I wanted to cook porridge so much ((I'll have to cook semolina again in the old fashioned way in an old lumen saucepan

Before boiling milk, I rinse the ladle with cold water. Does not burn. True, I have Rondel without a non-stick coating, but this seems to be a universal method.

I bought a 28 cm metal frying pan for the Neva dacha in Ashan, the price is 925 rubles.
Removable handle, die-cast aluminum, non-stick coating (not titanium).

Happy Easter week everyone!
Girls, please advise what to choose - a wok or a cauldron? There are not enough dishes, I used to manage with a cast-iron frying pan and saucepans, only last year I bought a Biolovskaya pancake maker - and here I realized how much good dishes mean!
I'm going to buy kukmarovskaya with non-stick (or is it, on the contrary, bad for a wok? - somewhere I read that a type of non-stick coating at high temperatures is only worse for a wok). First I chose a cauldron with a frying pan lid (I am also going to bake bread in it), + and a wok too, + forms for bread, but somehow it turns out to be unprofitable, with money now not ah ...
And then I thought, bread molds are calcined with butter - so maybe not to take expensive ones with non-stick, but just take ordinary cast aluminum cauldrons and woks and process them the same way? Or is it not an option? The husband believes that a wok is generally useless garbage and an extra waste of money, that this can be done in it, which is impossible in an ordinary frying pan ...

For a long time I chose a cauldron for myself, changed several. Initially, after reading the information, I bought a cast iron one without any cover. Even though I ignited and did everything according to the rules, everything stuck. I bought another cast iron - again it did not work. In general, I tried four things. And only now, on a tip from Mistletoe, I bought a Kukmarovsky cauldron with a non-stick coating. Well, I really like it. If earlier I used the cauldron only for pilaf, now I have it very much in use. And about the wok - I don't know, I somehow don't need it, but it's for me.And then a wok is also a kind of cauldron

I cook almost everything in a multicooker. But I have a cast iron wok. I really love Asian cuisine and often cook in it. And she distributed the rest of the pans. True, I left the only small cast-iron one. (It was inherited, old, neither sticks, nor does not burn anything) I fry scrambled eggs, pancakes in it.

[Svetlana]

Svetlana, it is very important what kind of stove you have. If an electrician, then the wok will not work. It has an area of ​​contact with the heating surface and, as a result, the heating area is very small. A cauldron with a relatively flat bottom will be better.

[Luda]

Thanks for the advice!
Gas stove. I decided - I will take a cauldron. And what volume would you advise to take optimally for a family of 3 people (husband + me + son 15 years old, we are still waiting for a little one, God will give everything will be fine if, well, he will not become a pilaf eater soon, but what if the cauldron is up to will live up to that time and will not peel off?)). They are available from 3 to 4.5 liters. My husband says that 4 liters is too much for us, but today we managed to find Kukmar cauldrons in our city, though just aluminum ones, so 3.5 liters seemed small to me. And one more thing: No. 2, which has a regular lid, has a steep bottom, like a wok, while No. 1 with a frying pan lid has an almost flat bottom (but you can bake bread in it). Which one should you choose for pilaf?
kirch, Luda, what shape of cauldron do you have - 1 or 2? So, you don't think you should save on non-stick? (the difference in price is 2 times (
I was hoping to heat the usual ones)) True, there are two Kukmar aluminum pans with a thickened bottom, but I cook quickly on them, I don't have time to burn.
And the last question: I want to take another small saucepan so that the baby can cook the porridge and bake the cake in the future - it is better to take it with a removable ladle-handle (but it's 1.5 liters, isn't it big for an Easter cake?) Or a 1 liter saucepan? It seems that the ladle has a plus in that there is a handle, it is more convenient, shaking it, to quickly bungle the porridge ... But 1 liter is more suitable for cake (otherwise I’m tired of twisting, then in large cans, then I’m still hungry). Thank you all for your participation!

I have a cauldron number 2. The bottom of it is round inside, but outside it is flat, it is convenient to put it on the burner. I had No. 1. I mean this configuration. It is inconvenient to cook pilaf in it, the liquid evaporates for a long time. I did not like. I repeat once again - I really like the Kukmar kazan. We have 3.5 l for two

I have number 1, in itself a good one, but here the lid-frying pan is very peculiar - like a frying pan it is great, but like a lid - no, it flows from under it to the stove.

And the last question: I want to take another small saucepan so that the baby can cook the porridge and bake the cake in the future - it is better to take it with a removable ladle-handle (but it's 1.5 liters, isn't it big for an Easter cake?) Or a 1 liter saucepan? It seems that the ladle has a plus in that there is a handle, it is more convenient, shaking, to quickly bungle the porridge ... But 1 liter is more suitable for cake

And what is this saucepan or ladle made of? Not from cast iron, is it? If coated, then sooner or later it will peel off in pots and in general it is not really required there. If uncoated, then it should only be stainless steel.

As for the molds - several times I bought some kind of noun-name of about the same volume, it turned out to be garbage, not Teflon, but some kind of useless paint. ((This year I saw small aluminum molds for 110 rubles in Magnet, at my own peril and risk I bought 4 things - it turned out to be an excellent thing! I should also buy more, the dough lags behind the coating perfectly. And since I do not plan to cook anything there except for cakes , then, I hope, they will live for a long time.The main thing is that they are thin and all the same, there will be no difference in warming up.

[Svetlana]

Svetlana, I totally agree with Lyudmila, an oval cauldron is much better than a flat one. When I lived in another city and had a gas stove, such goodies were cooked in an oval cauldron! Now induction and flat cauldron -

Thank you very much for your answers!
I understood everything with the shape of the cauldron, I will order No. 2, where the bottom is steeper.Now the question is with the volume - I saw 4.5 and 6 liters today, so out of greed (the difference is only 60 rubles) I want to take a 6-liter one. Do you think this is too much?
Today in the store they were tempted by a 4.5 liter cauldron WITHOUT cover for a marching one (with a handle for hanging) for 600 rubles. all of them themselves have only those, why do you need a coating, it is scratched, enough for a short while, heat the salt, and nothing will ever burn. But I was not led)

I have number 1, in itself a good one, but here the lid-frying pan is very peculiar - like a frying pan it is great, but like a lid - no, it flows from under it to the stove.

Clarification about the lid-frying pan is very useful, otherwise it strongly seduced me. Do you have a Kukmarovsky or some other company?
Then the question also arises about a frying pan, which one to take? We had a large deep cast-iron frying pan, so I fried and cooked pilaf in it, and pancakes, and scrambled eggs, in general, there was one for all occasions, recently ordered to live a long time ...
Now there are 2 aluminum 26 cm (the oven took bread, but so far adapted to them) and a pancake, then it is more logical to buy a stewpan? Or a wok? (and if you take a 4.5-liter cauldron, it won't replace a frying pan, right?)
Girls, help out with advice, please! And then the husband this time flatly refused to discuss, although he cooks well - he said, as he cut it off: "we got along with luminous for six months and then we will survive ... (That all this is fat-madness".

Lanna, I have Kukmar's, took it from Auchan.

What do you mean, all of them themselves have only those, why do you need a coating, it is scratched, it will not last long, ignite the salt, and nothing will ever burn.

And I subscribe to these words, I have a lot of uncoated cast iron and I will not exchange pans and cauldrons and ducklings for any coating

[selenа]

selenа, I also have everything without coverage. She provided enough for herself and her grandchildren. Electronic gadgets will definitely change, but then a convenient, non-caking baking dish will soon not be found at all on sale. By the way, factories are gradually transferring everything to cover. It is profitable for them, the coating is peeling off, again the consumer is forced to buy and so on ad infinitum.

Electronic gadgets will definitely change

I was pleasantly surprised when my beloved "cast iron" came up for induction, and everything with a coating (ceramic, diamond, etc.) was left out of work, it is correctly inherited. Yes, and tastier, it seems to me, from cast-iron dishes

When the coating peels off, the pans can be used for a long time. I have one from the 80s of the last century (sounds cool)

[vedmacck]

vedmacck, Tatyan, everywhere they write exactly the opposite, I can be wrong, but in order for the coating to lay on the metal, they use some kind of byaka-type primer, here it is not ice if it gets into food

Well, in over 30 years, none of us have died using this frying pan.

[Lyudochka]

bought a kazan Kukmarovsky with a non-stick coating

Lyudochka, and what cover: glass or metal?

[Inna]

Inna, metal cover. I like the cauldron very much. Cast iron cookware is my favorite. And there is a frying pan. When I buy a new coated one, I forget it for a while. Still, she needs care. Right now I use Stoulon's pans (I probably misspelled the name). It looks like they have an indestructible coating. But she did not make friends with cast iron cauldrons. I even cooked jam in the Kukmar cauldron, which is silt.

And I subscribe to these words, I have a lot of uncoated cast iron and I will not exchange pans and cauldrons and ducklings for any coating

Our cast iron bent (used for 10-12 years), the fat eaten through the pores of the metal or something (maybe it was with some impurity, not clean) and the frying pan began to burn, smoke and crumble from below with flakes. (
And we are talking about buying an aluminum one - I read it in it without a cover, you cannot store food, cook it and immediately shift it, as I understand it ...
You won't find cast iron ones on sale (well, perhaps thousands of pans for 2.5-3 are shallow, but for us it's too expensive), so we have to look at coated aluminum ...

I bought an inexpensive cast-iron frying pan in Auchan for 400 rubles. The first time I screwed up something (the butter lay unevenly).
I boiled it in silicate glue and annealed it again and treated it with oil.
Now I follow her.
She has not yet reached the degree of rarity, but is slowly acquiring the "correct" appearance.
But my pancake is also cast iron, but not very cheap. Immediately it was with some kind of processing. I am very pleased with her: from the first day nothing sticks to her.
Now she took a cast-iron saucepan.
So I am slowly returning to what we hurried to get rid of with the advent of new technologies.

I have cast iron for pancakes, nothing sticks to it. But I don't wash her. Wipe after the pancakes with a paper napkin

I read it in it without a cover, you can't store food, cook it and immediately shift it, as I understand it ...

It's the same in cast iron

Thank you, girls, but cast iron is not available here now, although we have met it occasionally before. Ashan is not present (And on an Internet I looked at the prices, it is very expensive (+ also the transfer is heavy).
Therefore, I will take coated luminescence. There is such a Biolovskaya pancake pan, I have been using it for a couple of years, I really like it - I did not even know before that you can bake pancakes so easily!)))

[selenа]

And I subscribe to these words, I have a lot of uncoated cast iron and I will not exchange pans and cauldrons and ducklings for any coating

selenа,Creamy, girls, enlighten, please. A change of pans is coming in my house, of course with a coating, where without it. : this: But after reading you thoughtful about cast iron. I use 2 pans D28 and 1 D24, and of course a pancake maker. So I became thoughtful. : oops: I understand that they are durable, but I never used them, though I bake bread in a cast-iron duck. I don't wash it, sometimes I grease it with oil, nothing sticks. : girl_love: But what about frying in such pans, I can't imagine, it seems to me everything sticks, you just have to constantly stir and turn over. Enlighten the idiot, please.
I have already found a website with BIOL dishes and all the necessary pans are available. Or advise another company?

[tatjanka]

tatjanka, I have a Kukmar uncoated pancake pan with a diameter of 24 cm, convenient. from her pancakes themselves vypriygivat. In addition, this frying pan has a detachable handle, so I often use it as a mold and a baking sheet at the same time when baking pizza, flatbread and even for baking pies with filling. This frying pan has such a remarkable thickness and excellent heat-holding characteristics that it can be used for baking pies even without a ceramic stone in the worst gas oven (I have a wonderful electric oven with a bunch of modes and convection).
Now to the usual frying pans - I have had three frying pans of different diameters for 10 years, my favorites. These are Ameth's stainless pans with glass lids. Nothing bothers me at all, I fry and stew in them and allow absolutely everything. Excellent dishwasher safe. But! Most importantly, I use these pans only in conjunction with a flame diffuser, sometimes even with two flame diffusers at once. Flame deflectors give me the widest range of usable temperaturesFor example, I took out a tinkling piece of fish from the freezer and put it in the Ametov frying pan, barely oiled. covered with a glass lid, and the pan itself must be placed on the flame divider. At low fire. And I went to surf the Internet for 40 minutes. All! And it turned out to be a tender, juicy fish. And I didn't even defrost the fish in the microwave. The same goes for frozen cutlets. It took me a while to learn how to set the desired temperature. I will clarify again. that without the flame deflectors in the pans, everything will burn. Stainless steel is only good when using flame baffles together. But what a bit of fun then to wash them in the dishwasher.

what a little bit then wash them in the microwave.

Wash stainless pans in a micron? What about the rule not to use metal in the mic?

[lega]

lega, Thank you! Fixed

Fuh ... relieved ... otherwise I already thought that our Alya-inventor had somehow adapted something, but did not share it with us.

Oh girls, I don't know what to do at all? Reading about cast-iron dishes and my head is spinning. Whether to take, or not to take? It seems like I want to, BUT I'm very afraid of burning and the fact that it is difficult to launder it. It is not advisable to wash with cleaning agents and a metal sponge.
Who exactly has cast-iron pans, tell me what you cook in them? I already know about pancakes, there is a lot of information, and my mother bakes pancakes only on cast iron. And can they replace the entire arsenal of pans, or should they be left with a non-stick coating?

[tatjanka]

tatjanka, you decide.
I am surprised by the laudatory odes to cast-iron pans. I sent mine to the mezzanine.

It is good to stew and simmer in cast iron. Well, and you need to take care of them.
Indeed - it's up to you

And can they replace the entire arsenal of pans or should they be left with a non-stick coating

You don't need to do this, start with one frying pan (they are not expensive) and practice with it, read a lot, a lot has been written about cast iron, and then you will understand that you need it
it is possible with a detergent and iron wool, but more often enough water
I also fry cutlets and potatoes in cast-iron pans, etc. (although I have many other, very decent pans)

Here you can read something if you are interested Cast iron restoration

[Taia]

Taia,vedmacck, Thank you. : rose: Of course I understand that the decision is mine, but I would like to hear the owners of such pans. : girl_red: I'm just tired of throwing out money for non-stick pans every 1-2 years, and they are harmful. And about leaving, too, is now in the know.

And cast iron also has an undeniable advantage - the more you cook in it, the better and more unpretentious it becomes.

[selenа]

And cast iron also has an undeniable advantage - the more you cook in it, the better and more unpretentious it becomes.

selenа, Yes everything is correct. They write at least 2-3 months of use, there is already a tangible difference, I am not talking about the years. Do you use cast iron?

I also fry cutlets and potatoes in cast-iron pans, etc. (although I have many other, very decent pans)

Yes, and I have repeatedly written here in the topic about my good attitude to cast iron

You don't need to do this, start with one frying pan (they are not expensive) and practice with it, read a lot, a lot has been written about cast iron, and then you will understand that you need it
it is possible with a detergent and iron wool, but more often enough water
I also fry cutlets and potatoes in cast-iron pans, etc. (although I have many other, very decent pans)

I’m already thinking about it to buy it for trial. :) I just wanted to order 4 frying pans on the site at once and get free shipping. So you need to find the right company in the store and take it for a test. Thank you all for your answers. : rose: As I try everything, I will definitely unsubscribe.

I also think you need to take for a sample. I have both cast iron and coated. Cast iron still needs to be looked after. I never wash it by any means, only water. If something sticks, just pour water and wait.

[Creamy]

I have a Kukmar uncoated pancake pan with a diameter of 24 cm, which is convenient. from her pancakes themselves vypriygivat. In addition, this frying pan has a detachable handle, so I often use it as a mold and a baking sheet at the same time when baking pizza, flatbread and even for baking pies with filling. This frying pan has such a remarkable thickness and excellent heat-holding characteristics that it can be used for baking pies even without a ceramic stone in the worst gas oven.

CreamyAlevtina, thanks for the tip on Kukmor's pancake maker I received it yesterday, and today I tried it: in my whole life I have had many pancake pans (from thin teflon-coated to cast-iron ones), but this one is the best!

[Biryusa]

Biryusa, Olya I am very glad that you liked the pancake pan. Now it's the turn to bake pizza in this pan.