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

[kirch]

kirch, thanks! :) Firm Taller.
There is also our Tim on sale, also enameled cast iron, but the saucepan is black. I wanted beauty, so I bought Taller. But it seems to me that our enamel is thicker. I have Tim's frying pan made of enameled cast iron, it is very plump, but perhaps this is because this is a pan, not a saucepan.

[Bayka]

More recently, I was presented with such a stewpan, also of indescribable beauty, and also very convenient. I make stuffed cabbage rolls, a vegetable stew in it, I carcass everything. The bottom is three-layer, capsule, everything is prepared deliciously.

Bayka, and how do you use this beautiful Esprado saucepan? I've been looking at him for a long time, but I still can't make up my mind to buy ...

[lillay]

lillay, while there are no complaints about the stewpan. It hasn't lost its appearance for almost a year, but I wash it by hand, there is no dishwasher. And it is convenient in everything - and the bottom is thick, it can be sautéed before stewing, the handles do not heat up, the lid is good. It is very convenient to mix in it due to its rounded shapes and splashes do not fly. I turn off the gas 10 minutes before the dish is ready. In general, I am very happy)). I gave my friend the same, I really wanted her to have a positive while cooking too))
I read somewhere in the reviews that the enamel on the outside is chipping off from some, but I think this comes from a careless attitude to the dishes. I don’t knock on the edges of the saucepan with a spoon, I don’t throw it into the sink, but otherwise, I use it, like all the dishes, that is, I don’t carry it around like a crystal one.

[Bayka]

Bayka, Elena, thanks for the information! Eh, apparently, I need to buy this stewpan. They also have pans of the same shape, I also really like

[lillay]

lillay, buy, you will not regret it. I also stared at the pans, but I have enough stainless steel running gear, but there is not enough space in the kitchen already)). And still I chose a stewpan.

Dear housewives, please advise a good non-stick frying pan for induction cookers, pohaaaalusta.
Are Gourmet and Kuhar suitable for induction? Or maybe there is something better?

[AUV]

In general, now I fry everything on the Gourmet, except for potatoes and cheesecakes, on their favorite cast iron.

Would you like to fry cheesecakes too without fat? Because if with butter, then the Gourmet normally fries cheese cakes, meat and fish in an egg, and pancakes and pies.

AUV, so non-stick or stainless?

Would you like to fry cheesecakes too without fat? Because if with butter, then the Gourmet normally fries cheese cakes, meat and fish in an egg, and pancakes and pies.

no, cheesecakes, of course, I fry in oil, but for some reason, on cast iron. Probably, so as not to be idle)).
I really like Chicken without butter on Gourmet. I even fried "tobacco" here, it turned out great. My husband loves "tobacco", but I was always a bit fat, and on the Gourmet just a song)). I fry it with and without fat, but the pancakes are still on cast iron).

[Bayka]

Bayka, well, I can understand - sometimes our addictions are very mysterious. For example, sometimes it seems to me that on an old aluminum frying pan the pancakes are also fluffier and the drawing is more pleasant. But you will have to suffer with aluminum on gas, and Gourmet works on induction.)) There is also cast iron and is suitable for induction, but still "not mine".

There is also cast iron and is suitable for induction, but still "not mine".

about addictions for sure). And I take a cast-iron frying pan and almost iron it And I like to take care of it.

Bayka, Elena, do you have a gourmet stainless steel or non-stick with a ceramic coating? I haven't found others

[Niarma]

Niarma, Gourmet does not have coated cookware, they have pure stainless steel. Gourmet VSMPO. This is the brand name.
And if there are any non-stick frying pans called Gourmet, then this, apparently, is a different brand, they just called the frying pan that way.
I have a stainless steel Gourmet, 24 cm and 20 cm. I am satisfied with them by all 150% And my husband is so happy ... now you can rattle with pieces of iron in all the pans :) And then it was only possible on cast iron)
Of course, there are nuances when frying - it's good to warm up and a little skill, but everything is written in detail in the instructions. I have a 3 minute hourglass in my kitchen, so there is no problem with underheating.

I'll write what I don't like about the so-called ceramic coating. Firstly, it’s a lie - it doesn’t smell like ceramics. Secondly, there is a lot of splashes when frying. Thirdly, the surface is so slippery that while you crawl under the cutlet with a spatula, you will swear). Maybe I'm the crooked one, but turning over was a torment for me. Fourthly, at one fine moment (suddenly!) The pan starts to burn. Fifthly, you must always watch out so as not to overheat the pan, do not shuffle with glands, do not put cold foods on hot, do not stick a hot pan into cold water. In general, there are too many problems for me, especially when in a hurry or a lot of cooking. For a year I threw out two of these pans, although I fulfilled all the operating conditions, I feel sorry for the money :(

I have a stainless steel Gourmet, 24 cm and 20 cm. I am satisfied with them by all 150% And my husband is so happy ... now you can rattle with pieces of iron in all the pans :) And then it was only possible on cast iron)
Of course, there are nuances when frying - it's good to warm up and a little skill, but everything is written in detail in the instructions. I have a 3 minute hourglass in my kitchen, so there is no problem with underheating.

+1000 Frying pans made of good stainless steel are the most practical. Minimal maintenance, durable. With a certain skill, you can fry with a minimum of oil. To my taste, fried without oil does not seem tasty. "Gourmet" has long been in the kitchen and there is no need to buy something extra. And before him there was a constant renewal of the "park" of pans. By the way, the iron lids of the "Gourmet" are tricky. There is a kind of regulation of the moisture content of the product.

By the way, the iron lids of the "Gourmet" are tricky. There is a kind of regulation of product moisture

yes, that's the whole point. I have a 24 cm brazier with a glass lid, it is also without a hole, like a Gourmet classic. I also have a stainless steel microgrill Kuhar 22 cm, so I bought a glass cover for it without a hole, the result was the same.

And before him there was a constant renewal of the "park" of pans.

that's for sure). I still go to the frying pans out of inertia in stores. But nothing changes there, and as before sellers offer new items of "magic" durable and safe pans)

Girls, can you please tell me, is the Kukmarovskaya 24 cm aluminum pancake pan without coating suitable for a glass-ceramic plate? Can someone use it? Do not leave indelible marks on the stove after it? I am faced with a choice to take her or Neva metal cookware series titanium coated. After the Neva pans, no traces of metal remain on the stove, but how do the Kukmarovskys behave? Thank you in advance.

I ordered this cast-iron mold today:
🔗
I liked that the lid with holes for steam release.

[Tanyusha]

Tanyusha, can you tell us about the results later?)
It's just that I don't understand cimus in a cast-iron dish at all (except for use in bad gas ovens), and if it's also with holes, then the remnants of logic are denied to me.

[Bijou]

Bijou, I'll tell you as soon as I get it, and it will not be earlier in 2 weeks.

[Bayka]

Bayka, teach pliz to cook in a gourmet, otherwise I have a frying pan, but I only bake in it in the oven. I'm afraid to fry

so I am spreading with the thought, whether to buy a pan for 3 liters, or a cauldron / wok cast iron (it is clear that a little different, but I don't care)
remember a frying pan and buy a pancake maker
and I also need a grill pan
and would be happy
Thank you

teach pliz to cook with a gourmet

And I cook for a year in Gourmet without training, I can not love these dishes !!!

Two braziers (24 cm), a saucepan (3.5 l.), A saucepan (1.5 l.), A ladle (1 l.), I really, really like it !!!

I also adore Gourmet dishes! 3 braziers + grill pan and no more searching on what to fry for several years. Even newfangled novelties in the field of frying pans are not of interest, with the exception of pizza makers. And before that I was engaged in sorting dishes. Each time it was necessary to replace the out of order frying pan. And each time I believed that this time the new one would last longer.

Bayka, teach pliz to cook in a gourmet, otherwise I have a frying pan, but I only bake in it in the oven. I'm afraid to fry

so I am spreading with the thought, whether to buy a pan for 3 liters, or a cauldron / wok cast iron (it is clear that a little different, but I don't care)

subtleties, of course, are. The main thing is to preheat the pan well. I heat it over medium heat for 3-4 minutes. If I fry without oil (I like to fry the thighs without oil, they are already fatty), then I put the product in a frying pan, cover it with a lid and reduce the heat to a minimum. After 3-4 minutes I lift the lid, turn it over and fry further (under the lid). If I fry in oil, then I heat the pan, pour oil and put food. Cover with a lid at your discretion. I fry the fish without a lid, cheese cakes, of course, too, but I cover the meat and cutlets.
In general, the main principle is to heat well, then cook on minimal heat and not touch the product (meat, fish) with a spatula for the first minutes. And it is better to turn off the pan 10 minutes before the end of cooking.
In general, there is an instruction for any Gourmet dish (such a clamshell booklet), there it is very briefly and clearly written how to cook on it.
Sticking or scorching of the product is an exceptionally incorrect heating of the dishes!

I have a cast-iron pancake pan by Mayer Cook. I'm very happy! After all, the aluminum pancake maker did not make friends with pancakes (I bake rolls on it in the oven now).
For grilling, I have a gas grill pan and a square cast-iron pan Gipfel.
Grilled vegetables in general on a regular smooth cast iron. I just don't grease it with anything, and lightly grease the vegetables.
Gourmet grill, I probably don't want to. I don't have a dishwasher, and people write that it is difficult to wash the corrugated bottom. But I'll think about it))))

cast iron Mayer Cook

Lena, where did you buy it?
I have a German stone-topped pancake. but I want a cast iron ...

Girls, does anyone have Gourmet rams?
Do they really keep warm for up to an hour and a half?

The rams are good. There are larger and smaller sizes.
I did not time it, but the dish remains warm and does not cool down for a long time.

Good rams

I've never even heard of this!
How interesting. and which one is more convenient?

[Kokoschka]

Kokoschka, Lily, and it really depends on what you serve and in what quantity. I have both sizes in use.
. .

I also have metro ones, but their caps are low and flat, not very comfortable ... IMHO. Gourmet is better.

[Song]

Song, Anya, thank you for your kindness, my dear !!!

Interestingly, two saucepans from the same series, Pro, of the same displacement, 7 liters., have the same cost, 3.650 rubles, but one of them comes with an insert-steamer, the other without anything), just a saucepan)) ...

And how is this to be understood? Are you wrong or is the price really the same?

Who will tell you, frying pan Gourmet grill Classic differs from pans Gourmet grill Elite just the absence of the first cover or are there any other differences?

Hello girls, I haven't been to you for a long time. Here I have a confusion now. I ordered several things from Moscow to St. Petersburg at Vikimart, and at the same time bought a regular Bekker BK-S 459 kettle. It was at the end of winter, and I only need such a kettle in winter when I heat the stove. Therefore, I started using it only recently. And it turned out that he had rust on the walls near the bottom.I called the store - they offered to find a Bekker service center and go there for examination, they offered to look for the address myself. There was no warranty card in the box - they said that this kettle did not fit. I have the check and the order form. I also wrote to Bekker in Moscow, they confirmed that this model is really made of stainless steel, offered me to send the same teapot with two scratches on the outside for exchange, they offer to send it by mail, but I don't know at whose expense. I've never had stainless steel dishes rusted, including a bunch of teapots, ordinary and electric. Our water is a well from the aquifer of the spring, which is 30 meters away from us, people constantly take our water to St. Petersburg, loading cars with flasks. What do you think - it's dangerous to take a kettle of the same kind, probably they have a different metal? And probably - in general, Bekker is all made of bad metal? It seems to me that the store is obliged to take the kettle, they have a delivery service to St. Petersburg, and in Moscow to return it to the firm for examination, right? And give me the money. I don't want a RUSTY STAINLESS kettle.

[Inna]

Interestingly, two pots from the same series, Profi, of the same displacement, 7 liters, have the same cost, 3.650 rubles, but one of them comes with an insert-steamer, the other without anything), just a saucepan)) ...

Inna, on the main page it is written that there is a promotion for the steamer. That is, apparently with a discount now she is.

P.S. I saw in the text that the old price is 4300r

Anya, thank you very much ...

Here I am so attentive ... sometimes ...

I don’t need a double boiler), but I’ll probably take it with her, don’t let it be ... the price is one ...

[Inna]

Inna, but not at all. I myself became interested. I still want a double boiler of this type - I have a gas stove. But still nothing

[Inn]

I don’t need a double boiler), but I’ll probably take it with her, let it be ...

Inn, but it seems to me that this insert will be very useful to you!

[only for Muscovites.]

Girls, boys, I'm crazy again, but I'm ready to start another joint venture. A very interesting proposal for me.
However, perhaps someone will say that it is not worth it, but still: I suggest a milk cooker (water bath) de Buyer.
Actual only for Muscovites.

Girls who use the Gourmet Grill. Does food stick to the bottom? Cauldrons, fish? I saw these dishes in the store yesterday, I liked the quality, last year I bought myself a Rondel, the gourmet will be more interesting.

I have it, nothing sticks, it is necessary to heat it up correctly and lubricate it with a little oil, lay out the food and do not touch it for the first 3-4 minutes, turn it over, then we reduce the heating.

Is there a frying pan or brazier with a smooth bottom? What is the best choice?

Yes, I have both, I grill meat, chicken (that is, meat products), and mostly smooth potatoes and frying are different. By the way, I make vegetables on the grill (yesterday I made a hodgepodge of fresh cabbage), minimum oil. Vegetables give their juice.

And between the "forks" on the grill is not prikvarivaetsya, is it not difficult to wash it? There, the surface is matte, velvety. She reminds me of Kuher Belorusskaya "Lotus" frying pans with microgrill. And what size pans do you have ?, there are 20 and 24 cm. It's bad that there is no 22 cm.

I have 24 cm, nothing sticks (does not weld). The most important thing is to warm it up correctly, I have a gas stove, I put it on the smallest burner (I have it 5 cm) on fully switched on, I warm it up for 2-3 minutes, grease it with oil (pour a little oil and smear it with a cotton pad), give it a little more time, and then the product comes. I also have the Kukharovskies with micro and mini grills (just excellent pans), I managed to buy them.

I have everything with a smooth bottom - 24 cm, 20 cm, and the other day I bought 16 cm, so tiny :) But I already use it to the full. I bought a lid for it, but with a hole for steam. I asked my husband to fix it for me, my husband screwed in a small bolt and nut and now everything is fine. Gourmet has one of the chips in the lid (no hole).
I also have a Kuhar microgrill, but there is no dishwasher, and you need to wash Kuhar very carefully.So I mostly use Gourmet, nothing sticks. But I still fry potatoes on cast iron, it seems to me that it turns out better there.
As for the Gourmet grill ... there is also a desire to buy, but washing after cooking scares. On smooth Gourmet, everything is fried perfectly without oil, I mean chicken and meat.

I just wanted to order Kuharskaya with micro grill, but I really liked the Gourmet grill. Probably while I get it, then I'll take Kuhar. Are Kukharskie pans not lighter than Gourmet pans? Is there a difference in cooking between the two? Is there a place in Moscow to watch Kuhar live?

[Manu]

Manu, weighed))) Gourmet 20 cm - 970 g, Kuhar 22 cm -1030 g. The difference is 60 g in total, and the diameter is 2 cm larger for Kuhar. It means much easier. But the Gourmet looks much more solid.

Thank you. Until you try it yourself, you will not understand.

Is there a difference in cooking between the two? Is there a place in Moscow to watch Kuhar live?

maybe this is so for me, but everything turns out on the Gourmet, on Kuhara it is a little more problematic, but again, this is for me personally. I don’t know where to look Kuhar, I immediately ordered in the online store.

Bayka-Lena give a link to the online store. I ordered through the girls from Ilya Nikolaevich. And for a year (after the events) they have not ordered anything from Belarus - they are selling the leftovers (they say that the price has risen a lot). I also want to take something for my son.

Which one do you like more Gourmet or Kuher.? Frying pan with microgrill or mini-grill Kuherskaya better fries, stews?

The Gourmet frying pan is smooth (24 cm) I use all the time - I don't even remove it. I love the cook dearly, this is when something complex and beautiful needs to be done. True, this use began thanks to Ilya Nikolaevich, who explained how to use stainless steel dishes correctly, before that, cleaning the fat every time after cooking discouraged all the desire to do anything on it. Now all the non-stick dishes have worn out in the kitchen like a class. Only stainless steel.

I love the cook dearly, this is when something complex and beautiful needs to be done. True, this use began thanks to Ilya Nikolayevich, who explained how to use stainless steel dishes correctly, before that, cleaning the fat every time after cooking discouraged all the desire to do anything on it.

but tell us, if not difficult, what Ilya Nikolaevich explained. I also want to love Kuhar dearly)

The most important thing when working with stainless dishes is to properly heat it up (I cook on the smallest burner (I have a gas stove)), then I smear a little vegetable oil - with a cotton pad or paper napkin, as it were, over the entire surface - again on gas for about 30 seconds - 40, after that 1 st. l. more oil and only after that I lay out the products in turn (until I turn off the gas), now the most important thing is not to touch (sometimes there is a desire to interfere with everything, that's just not necessary to do this) - do not close the lid. When the desired crust is formed, turn over or stir - again give time for frying, close the lid and reduce the heat. The bottom of the frying pan or saucepan has received heat and after the heat has been reduced, it will support it, that is, nothing will burn. I used to put on a large burner and very often the oil just burned and there was a greasy carbon deposit on the walls that I had to gnaw out with my teeth. Now the frying pans are clean - they shine and delight me!

I don't know where to brag, so I'm writing here.

They gave me a cast-iron saucepan Bergner Julia Legacy series for 6.5 liters! Pouring, similar to the Soviet one. You can still put ice in the lid to increase steam circulation during extinguishing.
Before that I wanted to order one from a German Amazon.

How happy I am!