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

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

Oh, I'm sorry I have induction, and so I would get a pancake ...

[Creamy]

Creamy, I can not find a link to your recipe for fender buns, please discard.

The author of the song of Sanador.
Lemon Frantz (cold dough) (Sonadora)


Composer Chuchelka with his lemon cream.Lemon cream
And Creamy is just a performer. I cut the rolled rolls three cm long, put them on the "butt", at a distance from each other, since the fender dough can increase in size up to 4 times. The molds were pre-greased with ordinary margarine. After acquiring golden brown buns, she immediately took it out of the oven, smeared it with Chuchelka lemon cream and sprinkled it with sazar sand. I put it in the oven for another two minutes so that a shiny lemon-creamy caramel crust forms on the buns, after which the taste and aroma of the buns improves, and the granulated sugar no longer crumbles, it stuck to the lemon cream, aromatized and caramelized.

[Creamy]

Creamy, Thank you! Hurry tomorrow ... I will bake :)) And now I will bake the dough.

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

They say that non-removable silvery marks remain from aluminum on glass, is this true?

They say that non-removable silvery marks remain from aluminum on glass, is this true?

The truth is that traces remain. But I did not notice that they were completely indelible.

I have one frying pan with a thick bottom. Once I decided to clean the bottom of the outside with a Bugy grease remover, I tried to do this before and everything worked out fine. And in this, apparently, aluminum is not of the usual grade (which of course I don’t know), and so after this cleaning, the stove was done so ... barely cleaned it off later. Now - well, it's the bottom, let it be grimy.

Yeah, gal, thanks, okay. FSE, now I will definitely envy the owners of ordinary glass ceramics - they can use simple aluminum on the stove.
And I only use it on gas, but everything is done sooooo slowly on it. ((I looked at the local link Kukmar's dishes, licked at the prices.)) I have an aluminum (well, more precisely, silumin) one ancient Soviet frying pan, I also love it dearly.

Now - well, it's the bottom, let it be grimy.

No, after a general cleaning it must be covered, like cast iron with carbon deposits - with a brush and into the oven. ))) Mine, after peeling off the scab with a grinder and the initial annealing with oil, was so beautiful honey-colored.

after a general cleaning it must be covered, like cast iron with carbon deposits

She, Len, I have a different story, there is no scab. The pan is large, heavy, thick, Teflon coated, and the bottom is bare aluminum. It was on this day that there was a small carbon deposit, and I wanted to clean it, so that it was like completely new. I cleaned the bottom, and then ugvazadal and even scratched the stove. This is not my first frying pan of this type, but this is the first time I've met such a reaction to Bugs. In general - let him live with a dirty bottom outside - only an iron washcloth with soap and no "Bugs"

And, well, on such and such, yes, it doesn't happen.
And on grandmother's very much even happens. People sometimes write that before buying a dishwasher, they generally thought it was cast iron. I knew about mine that aluminum, but regular frying of popcorn and potatoes was not in vain.

People sometimes write that before buying a dishwasher, they generally thought it was cast iron. I knew about mine that aluminum, but regular frying of popcorn and potatoes was not in vain.

Now I began to doubt - something is painfully light, my favorite Soviet cast iron frying pan, obviously it's lumentium ...

Now I began to doubt - something is painfully light, my favorite Soviet cast iron frying pan, obviously it is lumentium ...

Many people think that cast iron has also come across this, then they will wash it off, baaaaaa, luminium.
At one time, they were somehow boiled with glue to their primordial lightness or burned on a fire. I heard about such methods of returning youth to a frying pan.

I don't clean anything from my two old pans - they are grimy and with a lot of carbon on the outside. Only my fat after cooking and that's it. Nagar acts as a divider, pancakes do not stick, it keeps the heat. There was a thought to clean it off somehow, but I drove it away - after my mother cleaned the creepy nagger outside from her favorite similar frying pan and everything began to stick ...

something painfully light, my favorite Soviet cast iron frying pan, obviously it's lumentium ...

Duc is good - aluminum will be better than cast iron anyway.

[Bijou]

Bijou, better / worse is a moot point. It depends on what purpose to use.
By the way, I also thought about one of my antique frying pan for a long time that it was cast iron.

By the way, I also thought about one of my antique frying pan for a long time that it was cast iron.

That is, in terms of consumer properties, the difference is better or worse simply did not notice?

What kills me about cast iron is its awful thermal conductivity compared to aluminum. ((

Girls, what and how to cook in an uncoated aluminum pan with a corrugated bottom (bottom, like a waffle)? I saw such pans in an online store, produced by Ukraine, they cost half a penny.

I have one - older than me. Her husband loves her very much, fries his Sunday eggs on it.
There, the principle is the same as elsewhere: anneal with oil, prepare for work. And then the older it is, the more non-stick it is.

That is, in terms of consumer properties, the difference is better or worse simply did not notice?

I was young and inexperienced then. Black and fat means cast iron. Thin and light - luminous.

And if black and thin ??

[Chardonnay]

Chardonnay, you can stick a magnet from the refrigerator ... If it is cast iron, then it will be magnetized, if aluminum, then no. If steel, then the magnet will not stick, but if this frying pan has an encapsulated bottom, it will stick, moreover, it will stick to the bottom, not the walls. If, for example, a stainless steel bucket with a capsulated bottom, then the magnet will stick to it (there is no handle to it).

Chardonnay, you can stick a magnet from the refrigerator ... If it is cast iron, it will be magnetized, if aluminum, then no. If steel, then the magnet will not stick, but if this frying pan has an encapsulated bottom, it will stick, moreover, it will stick to the bottom, not the walls. If, for example, a stainless steel bucket with a capsulated bottom, then the magnet will stick to it (there is no handle to it).

Thank you, I myself would not have remembered that a cast-iron magnet attracts!
My frying pan at the time when the word "encapsulated" could only refer to the descent capsule of the spacecraft

Even. Confused a little, is cast iron or aluminum better for pancakes?

[NadinAn]

If steel, then the magnet will not stick, but if this frying pan has an encapsulated bottom, it will stick, moreover, it will stick to the bottom, not the walls.

Professional frying pans are often made of carbon steel, like professional knives.)) That is, it rusts and magnetises, but steel, not cast iron.

NadinAn, but no special difference, you are unlikely to notice the difference. Well, except that the hand does not fall off the waving pan from the aluminum bbw. And as an anti-burner, it is still a film of carbon deposits that is there, what appears there.

By the way, I am absolutely and categorically against the statements that

And then the older it is, the more non-stick it is.

With the growth of a very thick layer of "food waste" at the bottom from the inside, its thermal conductivity drops sharply and the quality of the same pancake turns out to be radically different - the pattern begins to resemble the pattern of pancakes made from Teflon. And the sound when pouring changes, and the structure, and in general it becomes tasteless and unpleasant. I checked it on my own experience before and after stripping.

More precisely, I began to clean it after I realized that these were not the pancakes, pies and pancakes that I needed.

My pancakes have always been coated, but after getting to know the bread maker I always want something ... * JOKINGLY * and now I have an itch for a pan for pancakes, my home people respect them very much and I bake pancakes almost every weekend ... I decided that I want cast iron, my mother baked on the stove as a child, it was delicious! I have a glass-ceramic plate. After reading a few pages, I can't decide which one to take? Luminium or cast iron? Help !!!

[NadinAn]

NadinAn, Kukmarovskaya 24 cm aluminum pancake pan strictly uncoated. And you will be happy!

By the way, I am absolutely and categorically against the statements that
Quote: Olga VB from Yesterday at 17:37 And then the older it is, the more non-stick it is.
With the growth of a very thick layer of "food waste" at the bottom from the inside, its thermal conductivity drops sharply and the quality of the same pancake turns out to be radically different

Did I write somewhere about the build-up of a very thick layer of "food waste"? I have frying pans on the outside in their original form, no matter how old they are, but inside they are covered with a sooooo little film, the state of which I carefully monitor, after each use I wash, grease and warm up. As a result, the older they are, the more non-stick they become, while completely not losing their other properties and not overgrown with scabs.
It's like an English lawn: if you cut it regularly, it will be perfect in 200 years. And this does not mean that the cut grass will rot on it for 200 years.

[Olga VB]

Olga VB, so I agree completely, yesterday I found another "Moydodyrovsky" quirk on me and I, with diligence worthy of a better application, wiped a small cast-iron frying pan to an "aluminum" shine, I was sure that I spoiled it, smeared it with cocoa butter, and today I decided to fry it in it scrambled eggs (for fun), cocoa butter does not stick (and linseed stinks)

[Olga VB]

Olga VB, well, I'm sorry.
Simply the phrase "the older, the more non-stick" I managed to understand so that the further, the better the layer. But over the years it can only become thicker, if it decides to change somehow.)) And if you regularly maintain it in a fine, youthful state, then there will be no difference, either after the first "baking" or after the thousand and one.

I fully support Nadezhda - a frying pan cleanly peeled to bare metal, lightly fried with oil once, didn’t stick at all. I.e better she had nowhere to go.

Girls!!! Please tell me if someone uses the Rondell Creative RDS-389 set of pots
and this is a set of Rondell RDS-382 ??? I want to buy, what do you recommend? How does the mount on these pans behave?

[dili]

dili, I have such a set, with a ladle. I'm happy, I've been using it for a year now.

I have had such pans for 3 years already, everything is fine with the fastening, I really like them.
🔗

[wzik, Tanyusha]

wzik, Tanyusha Thank you! I'll go order)))

[Well, here they are stains from aluminum dishes! : girl_cray: Here she is a pest - a simple cheap non-stick frying pan that is full of supermarkets. Couldn't understand from what before? I use a cast-iron frying pan, a cast-iron cauldron is still "grandmother's", this frying pan is also a pancake pan. Now everything has changed, tomorrow frying pans will be delivered from Neva metal. I also changed the mantle pot to a stainless steel. Previously, spots appeared, but after 2-3 rubs they passed. These are dead! I also tried specials.means for glass ceramics, and for glass, and for stainless steel, and a solution of vinegar with water, and a solution of soda food - the result is on the face-0! The right near comfort is processed by all this, the left one is cooling down with nothing, as you can see. There is no difference. I photographed everything in the working process, took the frying pan, now almost, from the trash can. Sorry, the cleanliness is not yet shining Yes, and the kitchen is about to arrive))) To all of the above, advise a cauldron for cooking pilaf, etc. for glass ceramics. : girl-yes: It is very necessary!p.s. I don’t understand something with the code, I’m sorry]

They say that non-removable silvery marks remain from aluminum on glass, is this true?

Well, here they are stains from aluminum dishes! : girl_cray: Here she is a pest - a simple cheap non-stick frying pan that is full of supermarkets. Couldn't understand from what before? I use a cast-iron frying pan, a cast-iron cauldron is still "grandmother's", this frying pan is also a pancake pan. Now everything has changed, tomorrow frying pans will be delivered from Neva metal. I also changed the mantle pot to a stainless steel. Previously, spots appeared, but after 2-3 rubs they passed. These are dead! I also tried specials.means for glass ceramics, and for glass, and for stainless steel, and a solution of vinegar with water, and a solution of soda food - the result is on the face-0! The right near comfort is processed by all this, the left one is cooling down with nothing, as you can see. There is no difference.
I photographed everything in the working process, took the frying pan, now almost, from the trash can. Sorry, the cleanliness is not yet shining Yes, and the kitchen is about to arrive)))
To all of the above, advise a cauldron for cooking pilaf, etc. for glass ceramics. : girl-yes: It is very necessary!
p.s. I don’t understand something with the code, I’m sorry

[Creamy]

Kukmarovskaya 24 cm aluminum pancake pan strictly uncoated. And you will be happy!

Creamy, Alevtina, I bought it! I read the topic, washed it, smeared it with margarine and began to bake pancakes. Indeed, the pancakes are very tasty and delicate. But for some reason, the middle of the pancake sticks a little to me, it's not critical, but you can't turn it over playfully. Is there any way to fix this? The stove is old, electric, but the same pancakes were baked not in a cheap frying pan with a non-stick coating - they turn over without question. And in taste they lose significantly. The husband offers to grease the Kukmarovskaya pancake maker. oil and ignite in a fire. But I doubt it. Please advise what needs to be done?

[Svetlana62]

Svetlana62, I think that igniting a new pancake pan over the fire is not worth it. In general, it is interesting that the pancake sticks a little in the middle. I have a gas surface, I fry pancakes on the smallest burner. And I grease my frying pan with refined vegetable oil before frying each pancake. And I grease aluminum molds with margarine before baking in the oven or bread maker. And I always fry pancakes only in vegetable oil, I don't have lard. Very soon, in a new frying pan, all pores on the cast surface will be "sealed" naturally from the burning of microparticles of oil for lubrication.

[Creamy]

Creamy, Alevtina, I also fry in refined vegetable oil, add a little to the dough and then add more to the pan. I smeared with margarine only once, before the first pancake (I got confused while reading the topic). I also thought, I wonder what it gives? But she decided to strictly obey.
Thank you for your advice! I realized that a couple of more times frying pancakes, and my frying pan will also be polished. Now the pancakes are just on her! Really tastier!

In general, it is interesting that the pancake sticks a little in the middle. I have a gas surface, I fry pancakes on the smallest burner. And I grease my frying pan with refined vegetable oil before frying each pancake.

I had the same thing. Moreover, it is strange that during the first frying, at first everything was ok, and then suddenly the middle began to stick, right at one point. My frustration ended during the third baking of pancakes))

[Bayka]

the middle began to stick, right at one point.

Here, and I have the same thing.

My frustration ended during the third baking of pancakes))

Bayka , Lena, I hope that everything will be OK with me soon! Thank you calmed down!

[Svetlana62]

Svetlana62, Bayka, girls, one of my guesses why it sticks to the pan, maybe because there was a sticky sticker in the middle of the pan? I washed the sticky area from the sticker with a cotton pad moistened with white spirit.

[Creamy]

Creamy, there were no stickers on mine at all. The paper discs were just lying on either side of the pan. I had a feeling that in the place of adhesion it was as if something got inside when the frying pan was outflowing. Right at one point, it was sticky about 1 by 1 cm.
I stuck it hard during the last frying :), I had to clean it up to its original state. I'll see if it will stick in this place or not. In general, I wonder most what it was)

Girls, any glue from the stickers is removed with a cotton pad moistened with vegetable oil. Not only on metal, you can also take it off on porcelain.Before, by whatever means I tried to wash the glue from the stickers, now only oil! Try it!

Girls, what would I do without you ??? After reading it, I also bought myself a Kukmar pan for pancakes, I am very pleased. And yesterday I fried zucchini on it. Thanks for the advice !!!

share your opinions, please, I saw a pot with a ceramic coating vetta marseille in the store, at a very attractive price, I tortured the seller why it’s not so cheap, like a marriage, and there are five pots there, I said at what price they came for that one and I’m selling it. what do you think it is worth taking or not - I need to cook processed cheese, I cooked it in tefali for more than ten years, but it's time to buy a new pan, in stores the prices are very high for me, I have not encountered a ceramic coating. reviews of such dishes are contradictory, I ask for advice.

[TS06101964]

TS06101964, Tatyana. we use multicooker with a ceramic coating. There probably isn't much of a difference. I like it so much, it doesn't stick .. it washes very well ..

susika, Larissa, thank you, I'll be determined by Friday, but in our city the dishes have become very expensive.

[Tatyana]

Tatyana, the ceramic coating is short-lived. Super-mega non-stick properties disappear after a few months of intensive use (from two to six). However, there remains a pretty decent vessel, in which food behaves much better during cooking than in steel, cast-iron and, of course, enameled containers. At least that's the case with my skillet. I have been using it very intensively for two years.
So buy and don't be afraid.

Tanya, thank you. I do not have it for every day, just cook melted cheese, it was very convenient in Teflon, it did not stick and did not burn and it was not troublesome to wash.

I will boast
I was impatient to buy an enameled cast iron pan. I have a naked cast-iron one, like a cauldron, and I wanted this one for a long time. Beautiful to impossibility)). Immediately imagine what kind of shurpa it will turn out to put out only vegetables in it ... but mostly I'm still admiring and waiting for the weekend for shurpa)
🔗

More recently, I was presented with such a stewpan, also of indescribable beauty, and also very convenient. I make stuffed cabbage rolls, vegetable stew in it, I carcass everything. The bottom is three-layer, capsule, everything is prepared deliciously.
"In Spain, the common apple pot, in which the traditional Spanish tomato soup is prepared, is believed that stews and thick soups in this form are just perfect." this is from the description of this Esprado saucepan.
🔗

Well, and of course, after reading the reviews here, I had to buy a Gourmet frying pan and casserole. Mom, dear, soon there will be no money left for food ... only dishes in the house But from these dishes I'm not just delighted, I'm in complete ecstasy)). I fry chicken thighs in a frying pan without oil (I love them very much :)), but you won't eat fried in oil every day. I like the process itself - there is no splash, no excess fat, it turns out a dish in its own juice. In general, now I fry everything on the Gourmet, except for potatoes and cheesecakes, on their favorite cast iron.

In general, the Bread Maker is a very expensive forum And most importantly, the toad does not choke at all))))

Congratulations on your purchase of a wonderful saucepan. I also want this, there is an ordinary one without coverage. What kind of firm?