Cooking utensils (pots, pans, lids) (2)

Now it's the turn to bake pizza in this pan.

Ltd! This is a pizza idea! And the removable handle comes in handy here. And so I already have a "queue" - I bought not only a Kukmor pancake maker, but also a huge frying pan (I already boasted about it in the next topic), I just can't wait to bake pies on it in the oven. I have it capricious, if I bake on a baking sheet, then the corner pies burn out, and instead of a baking sheet I used standard pans all the time, and how many will fit on them, there are 5-7 pieces of those pies, and on this one, 34 cm diameter, I'll turn around

[Biryusa]

Biryusa, Olya, I also bought a 34 cm Kukmar frying pan. I plan to bake "9 kopeck buns" in it, I have not tried it yet. By the way, if this frying pan is turned upside down "booty". then on it you can bake on the hearth like on a stone. Out of greed, I even bought all three sizes of Kukmar's thick cast baking sheets. While I always use only a medium-sized baking sheet

[Alevtina]

Alevtina, I want to ask: how, what and how thoroughly should you wash your cast aluminum dishes? Today I have a "rim" on the top edge of the pancake maker after frying. Of course, I rubbed it, but without fanaticism. On the one hand, I want the pan to retain its original appearance as long as possible, and on the other, it does not lose its non-stick properties.

[Biryusa]

Biryusa, Olya, at first I also cleaned it to a shine, but now it has a working, slightly grimy look. I wash it without fanaticism, I thoroughly wash only the disc itself, and clean the sides once after several uses, and then not completely, this does not affect the quality and speed of baking pancakes.

Hello everybody!)
Since I have a fad in the pans, I'll tell you about mine. I had all sorts of pans, but still, cast iron is beyond competition. The taste of food differs from the taste of "non-stick" pans and what I dislike most about newfangled pans is that you drip oil on them, and it does not spread evenly, but remains some kind of plaque. And for me, for example, it is completely inconvenient to turn food over in such pans and a lot of splashes fly off them when frying. But I still have one small 20 cm with a non-stick (non-ceramic) coating, Biol, sometimes I use it.
I have a lot of cast iron, a lot and went to the trash heap. I threw out the whole Seaton, I didn't like it at all - the casting is bad, the pans are thin. The ViTESSE wok (not cheap) also went to the trash heap, as it turned out to be cast iron with a black coating and thin walls. I threw out the German Otto Schroeder iron pot - there the bottom was poured thinner at the edges, and thicker in the center ... strange, but the cast iron of this company is very good (I cook pilaf in it). I bought mainly via the Internet, so I did not know the intricacies, and even before I thought that it was cast iron in Africa, but no.
And after much research, I concluded that you can buy decent cast iron from Belarus and Russia, BUT you need to look at each product, because the texture of the bottom is different. In general, here you can choose. There is one Belarusian 23 cm. Very decent casting in Myron cook pans. There is one 26 cm, I'm happy. There is one BUT - the wooden handles "seize" over time and there is no way to unscrew. But I have already tried putting such a pan in the oven with a handle. Up to 190-200 degrees it sits quite well in the oven without losses.
But the best cast iron from Lodge. This is what I value the most. The casting is excellent, the thickness of the bottom and walls are optimal, the handles are short and comfortable.I fry and bake everything on them, nothing sticks. After cooking, I wash it with hot water, wipe it, dry it on gas (sometimes I don't dry it), grease it with a drop of oil and onto the table.
I cook on them like this - I put it on medium heat, after 2-4 minutes (depending on the size of the pan) I pour in a little oil and, when the oil "plays" (starts to overflow, as it were), I put the food.
You can check if the pan is still warmed up with water - moisten your fingers and sprinkle on the pan (without oil, of course), the water should instantly (!) Evaporate. Not to be confused with stainless steel, when the drop should run.
So I'll show you some photos ... for skeptics))


And an omelet in it (diameter 22.86 cm)


Fried eggs in a frying pan 20 cm. As you can see in the photo, it does not stick and the bottom is clean.


And two more frying pans. One Lodge 22 cm and the second with enamel from the outside (German, I don't know the company).



Well, and just a pie)))


Something like that))
I read it here, I also want Kuhar microgrill. I'm looking for a while ...

But the best cast iron from Lodge.

Where did you buy these pans? I didn't like Seaton either. Now I use Vitessovskaya.

[kirch]

kirch, verified store

🔗utensils & utm_content = 244239072 | 260144350 | 1809382434 | + 01/16/2015 & block = premium & position = 1 & source = none & yclid = 5866445709987119967.

I buy almost everything here. But you can see it in another internet store.

Here I tried Kukmar's new thick cast aluminum baking sheet, well, of course, on fender lemon buns. To make the buns more lemony aesthetic, after browning, I smeared them with Chuchelka lemon cream-curd, and poured sugar sand on top of the sourness. And left it in the oven for a couple of minutes. The aroma and taste are stunning. Here is my report.



And this is the wrong side of the bun.

[Alevtina]

tried out Kukmar's new thick cast aluminum baking sheet

AlevtinaHow long and at what temperature did you bake mini fenders? Does your baking sheet take a long time to warm up too? But what the bottom of the buns is: not a hint of frying! I am sooo happy with Kukmar's mega-frying pan (as well as all forms of this brand)

[Biryusa]

Biryusa, Olya, I put the buns in the oven on the "light on" mode + put a pan with hot water on the bottom for humidity .. As the buns have moved away, I remove the pan with warm water and turn on 150 degrees of convection) (the upper and lower heating elements are working) I follow the color , about 17-20 minutes and you're done. I take out the baking sheet, brush over the rolls with a brush with Chuchelkin lemon curd, sprinkle it with sand on the sticky sour curd and let it stand for another two minutes. Yes, I take out the stone from the oven before I put the baking sheet with pastries for proofing and pastries in thick Kukmar tins. Thick Kukmar forms completely replace clay stone.

Al, what a beauty!
What is the recipe?

Biryusa, Olya, I put the buns in the oven in the "light on" mode + put a pan with hot water on the bottom for humidity .. As the buns have moved apart, I remove the pan with warm water and turn on 150 degrees of convection) (the upper and lower heating elements are working) I follow the color scheme, about 17-20 minutes and it's done.

Well, it’s something like this for me. Only I put it on the stove (and at the bottom the oven is warming up at this time) and I also bake for about 20 minutes, and also with hot water.

[Olga VB]

Olga VB, this is from Sanadorin lemon fender dough. One to one. No gag. Strictly prescription. Now I even bake open pies with filling from it.
Here is the prescription.
Lemon Frantz (cold dough) (Sonadora)

[Bayka]

Bayka, Thank you. I heard about frying pans of this company. I'm a frying pan fan too. I looked at the store that you suggested, the prices are good there. But delivery only by transport companies, this does not suit me.

[Alevtina]

I cover the rolls with a brush with Chuchelkin lemon curd

Alevtina, and a reference to this Kurd is possible? And then the search gives me a recipe by another author

[Biryusa]

Biryusa, Olya, here he is. Chuchelkin lemon cream.
Lemon cream

I show my riches - sets of cast Kukmar dishes - three baking sheets, a large medium and small, as well as a bunch of cast round pans, more precisely, round baking trays from small 18 cm in diameter to large in the entire width of the oven - 34 cm in diameter. trays, baking trays, pans by engraving applied the overall dimensions (length and width), the diameter of round shapes, and also measured and wrote the bottom area in square centimeters so as not to overshoot the volume and size of the filling. All my forms live in the lower pull-out drawer of the stove.
All these dishes are cast in Russia, in Tatarstan, at the Kukmara plant. There is an online store at the plant that sends out its cast products to everyone. They also produce the famous bread form with a brick L7.
Here is a link to their online store.
🔗

Here is the largest frying pan with a diameter of 34 cm.


On the wrong side, the marking is the diameter and area of ​​the bottom of the form, a square cm.

There are three trays, on average, where the bottom area is 800 square cm, and I baked buns from lemon fennel dough.


Here is the marking of the area of ​​the bottom of the trays.



Here the engraver marks the length and width of the trays.


Here at the bottom is the trademark of the Kukmarovsky plant.
And here, in the lower drawer of the stove, my forms live.



If suddenly the manufacturers of Kukmara ever see this post, then I will allow myself to express a wish, as a consumer, please apply on your products the overall dimensions - the length, width, height of the product, as well as the size of the bottom area and the size of the volume that one or another the form. After all, how many purchases did not take place due to the fact that the working volume was not indicated. All information on a sticky label, alas, does not live longer than the label.

[Alevtina]

Alevtina, food does not stick to them? Need to be processed before use?

[Alevtina]

Alevtina, food does not stick to them? Need to be processed before use?

Alevtina is not yet available, can I answer for myself? I also have some molds and a wonderful pancake pan. So: nothing sticks! And I didn't process anything (on Alevtina's advice). Just washed and smeared with margarine.
By the way, delivery from Kukmara is for some reason twice as cheap as from eco-goods.

All right, girls, kalavur!
We will demolish the clock and the plant, and bring down the store and the website! FROMpergraze who can!

Good people, but tell me, as a skeptic, about the harmlessness of aluminum cookware. As for baking, for example, buns in it, I have no doubt ... But pans and pots made of aluminum confuse me very much

harmfulness of aluminum cookware

Myths, but you shouldn't cook a sour compote in it, personally I have more complaints about all kinds of non-stick coatings

We will demolish the clock and the plant, and bring down the store and the website! Store up who can!

That's for sure, but they don't know yet that we are going to them

Girls, do not forget to order yourself 24 cm pancake pans, but strictly uncoated. Pancakes jump out of these pans themselves and stack up in stacks.

Girls, do not forget to order yourself 24 cm pancake pans, but strictly uncovered. Pancakes themselves jump out of these pans and stacked in stacks

Yes Yes! I confirm I bought such a frying pan on Alevtina's advice, and every time I bake pancakes, I remember it with a kind word

[Creamy]

Creamy, and what is better without coverage?

[Sneg6]

Sneg6, the frying pan is eternal, there is no coating that would peel off over time. Without a coating, pancakes jump out of the pan by themselves, a coating is useless at all! It's hard to believe, but it's true!

I really love the Kukmar pancake pan!
Heavy and nothing sticks to it. Pancakes are baked very quickly!
I won't trade it for anything!

Here's another tip on the Kukmar frying pan, and in terms of time, it was written much earlier than my posts.

[Alevtina]

Alevtina, and on it only pancakes? And scrambled eggs in any way?

[Natalishka]

Natalishkawhy only pancakes? You can also scrambled eggs.This frying pan has a removable handle and can be used to bake pizza, flatbread, closed and open pies in the oven. Especially convenient to form pies due to the low sides. I have this multi-pot frying pan

Here is a pancake pan with a detached plastic handle, so the pan can be safely placed in the oven.

[Alevtina]

Alevtina, but show the bottom of your pancake pan, pleated ...

And here is the bottom of the pancake pan. When baking pancakes, I grease with a silicone brush in vegetable oil. When baking buns and pies, I grease with ordinary margarine. Also with markings. I also bake a wreath of fender buns in it. You don't need to cut a frying pan in half?

[Ala]

You don't need to cut the pan in half?

Ala, why I asked - I need the bottom to be absolutely flat, smooth, without grooves ... for electric ceramics ...

[Song*]

Song*, ah, that's the point! There, the bottom is just even, the brand name is 6 cm wide, and is pressed in only 1.5 mm (I measured the depth with a caliper with a specialist) When I bake on gas, I do not have a lighter middle in the center of the pancake. It is necessary to ask one of the owners to use such a frying pan ..

[Alevtina]

Alevtina, oh, you even measured, thanks. This is what interested me.

[Creamy]

Creamy, Thank you! So we will take!

But not suitable for induction ...

If suddenly the producers of Kukmara ever see this post, then I will allow myself to express my wish

And I have a wish. Previously, Kukmor frying pans, even in Tatarstan, were a terrible shortage. And only in some God-forsaken village, by accident, passing through, it was possible to buy them. Many years ago, frying pans were produced by others, lighter in weight, with sides no more than 2.5 - 3 cm, and the sides themselves were flat, the pie from the frying pan could easily be shaken out onto the table. These are my dream pans. And the current pans, and with pies, are simply ripped off by their weight, until you pull them out of the oven and carry them to the table.
The mother-in-law had such, all the time she wanted, but she was embarrassed to beg from her. Now the mother-in-law is gone, and the frying pans, and much more, remained in the empty and gradually falling apart and decaying from time to time village house ...

Girls, throw a link, pliz, where the Kuharovsky microgrill is discussed, where there are more users of this frying pan and reviews.
The other day I ordered such a frying pan, they will bring it soon ... we need to prepare

good morning Elena! The best thing was written about microgrilling on the Smorgon site. Only now, for some reason, it does not open (dear Kuhmeister, something does not appear either)! I have been using a frying pan with a microgrill for about 2 years now - the most important thing is to heat it correctly and just grease it!

There is one BUT - the wooden handles "seize" over time and there is no way to unscrew. But I have already tried putting such a pan in the oven with a handle. Up to 190-200 degrees it sits quite well in the oven without losses.

And you try to wrap the handle tightly with foil, shiny side out. Maybe it can withstand a higher temperature.

The best thing was written about microgrilling on the Smorgon site. Only now for some reason it does not open (

Thank you! I also cannot open this link, so I decided that the site has moved.
What foods do you like to cook on the micro grill the most? And how to wash it by hand? No dishwasher.

And you try to wrap the handle tightly with foil, shiny side out. Maybe it can withstand a higher temperature.

exactly! Thanks for the advice!

I fry meat, vegetables, hodgepodge. The most important thing is proper heating and a minimum of oil. Everything is washed simply, if suddenly something is burnt, pour water and leave for 10-15 minutes (although nothing burns for me for a long time), then a sponge with any detergent (there are also special means for steel dishes)

[pljshik]

pljshik, what about chicken and cutlets? I mean, fry.

You can also do it, first fry it, then they reach it under the lid. The lid of the frying pan is good, there is a hole for air out!

[pljshik]

pljshik, Thank you! I really hope that I will not be disappointed in her

Freelance use of a pancake pan as an oven baking dish for lemon fender buns



Here they are already coated with Chuchelka lemon cream

And this is the ruddy-juicy underside of buns from a pancake pan, and an almost clean bottom of the pan.


Another time, I'll bake a pie or pizza in a pancake pan.

Girls, do not forget to order yourself 24 cm pancake pans, but strictly uncovered.

I read it, caught fire, but there was no wait for Kukmar's restraint :)) So I ran to all the household shops and bought a Belarusian aluminum pancake, a vokurat 24 cm. One difference is that the handle does not unfasten, but I don't need it.
I immediately kneaded the pancake dough and started baking! Stunned! The pan is just freaky !!! Indeed, the pancakes themselves are added to the plate, and even at such a speed. Cool!
Thank you very much for your strong recommendation !!!

[Bayka]

Bayka , that's how cool and fast you can bake pancakes! And the frying pan, I hope, uncovered?

And the frying pan, I hope, uncovered?

of course! With a coating I have one small Biol, for a delicate fish, the rest is cast iron (a lot of cast iron :)). But for some reason there is no pancake at all ... even strange). After all, zhezh - live and learn)
I never even looked at aluminum at all, but then suddenly this)