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

handles will be splattered with oil

Larissa, this stewpan has almost horizontal handles and is rather low attached to the pan, almost splashing. And they are not plastic, but silicone, do not heat up, it is convenient to use without potholders. The saucepan is not thick, the coating is good non-stick, washable at once. I would buy such a saucepan of 5 liters for cabbage soup, but I don’t see it yet. I especially liked the drain spouts on both sides, which can be closed if necessary by turning the lid and dotted over low heat.

I also really like this South. Korean dishes
🔗

[Lenochka]

that's just the test for Amet at my daughter.

Lenochka, thank you very much !!!

Your review helped me a lot !!!

I have induction, so Amet definitely goes by.

Bijou, Helen, I have gas), I wanted to take Amet for a test), but after reading your namesake's review, I somehow got sick like ...

I will continue to love the Gourmet with tender love ...

Take me to you - I also have a Gourmet. There are two frying pan and one saucepan. I bought it for a long time. The design, of course, is minimalistic, but as a dish - absolutely no complaints. The heat distribution is gorgeous, the lid is comfortable (the convex one clings to the handle, not everyone knows), the metal is thick, the handles are well welded, so they do not heat up from the pan, you can wash it in the dishwasher, because without rivets.

I'm with you!

Druuug !!!

Take me to you

By all means ...

There are two frying pan and one saucepan.

Braziers (24 cm.) - two pieces, a saucepan (3.5 liters) - one piece, a saucepan (1.5 liters) - one piece, a ladle (1 liter) - one piece ...

What is so little-toooo ?!

Only thanks to the topic I found out about the "Gourmet" dishes and bought it. I am extremely happy and adore her! Frypots 26, 24 and 20 cm. Scoop and saucepan 1.6 l. Grill pan. I want another saucepan, but I have not yet decided on the volume and diameter.

And I really want a stainless steel frying pan and brazier, but I'm afraid I won't be able to adapt. After all, it is necessary to warm it up until a certain moment, not touch it for a while, then turn it over. I'm afraid

I just overcooked a mountain of chops at once on two stainless steel - 24-cm Gourmet and 28-cm Zwilling. Krrrysotaaa !!!

Well, what should you do to prevent it from bothering?

I don't know .. Keep it clean. After frying meat for metal, there are plots of mineral salts. When frying steaks with a thin layer of oil (brush with a brush), the uncovered parts may become covered with a dark film of polymerized oil. Well, and other impurities. Everything must be cleaned up. Oil with alkali, mineral water with vinegar and a metal washcloth for a snack, preferably with Sif or an analogue. Wipe clean with a napkin. Before cooking, heat up the empty one, splash a little oil. It will immediately play on hot, but there should be no smoke - not so hot.)) We make it quieter to a comfortable temperature and cook.

You can start with the simplest things - pancakes, cheese cakes (or products in batter), vegetables sauteed for soup, pure meat such as langets steaks (not cutlets), fried potatoes in oil (such as deep-fried), and the like .. The meat can be fried almost without oil, the rest is still with oil, at least at first.

As you are used to each other with a frying pan, you can switch to scrambled eggs, cutlets and pancakes.))

Clear. Efforts must be made. You won't try, you won't understand. I have a friendship with cast iron.

But I don't add up to the word at all with cast iron.)) Heavy, uncomfortable, you can't put it in the dishwasher, cooked wet - the beginning sticks, etc., etc.

But I don't add up to the word at all with cast iron.)) Heavy, uncomfortable, you can't put it in the dishwasher, cooked wet - the beginning sticks, etc., etc.

and I have enameled cast iron for "wet". But there are no problems with bare cast iron, I even like that there is minimal maintenance for it - I washed the pan from the inside under very hot water, wiped it with a napkin, smeared it with oil ... it takes two minutes, if not less. In a small jar I have a small sponge soaked in oil, and I grease it and I don’t have to take out a bottle of oil, drip it, spread it over the pan. In general, no problem somehow.
But I also love heavy pans. Ordered, eh ... more stone. I'm waiting for it to come. Diameter 21 cm and weighs 2 kg)). Then I will unsubscribe how I will test it. I want to fry cakes on it, my husband loves very much, well, and they say the steaks are freaky on it.

Bayka, Elena, please give me a link to a stone frying pan

[Lenochka]

Ordered, eh ... more stone

And I meditated on the stone for a long time ...

Toad strangled I never bought it ...

Well, nothing, what my years ...

I wanted Teskomovskaya for myself, and you, LenochkaWhich one did you choose, if not a secret of course?

[Innus]

Innus, and what does Teskoma have worthy dishes?

I wandered on this topic in search of an eternal frying pan, after on the next expensive Tefali the coating was covered with many small bubbles. And this is after a few months of very careful use. I got interested in Gourmet, tell me who has which collection, I like matte in appearance, but Elena Bayka writes about a smooth frying pan, is this the Classic series?

I like matte in appearance

Me too, but I saw her alive. If we are talking about the same thing.)) And somehow I looked in the Internet catalog - and did not find it, I decided that they had removed this line from production. (

Wandered on this topic in search of an eternal frying pan

I am very happy with my Woll pans, I have a square grill, a stewpan, smaller by 26, a pancake and probably by ... from the stove and into the oven! I have been using it for three years already

[Lena]

Lena, Bijou, matte is the "Pro" series?

who has a collection,

I have from the "Profi" series 7 l and 4 l pots, a grill pan "Classic"
I like it.
My zepter is not inferior. If they had been before, I would never have bought a Zepter.

Gourmet, tell me who has which collection, I like matte in appearance, but Elena Bayka writes about a smooth frying pan, is this the Classic series?

yes smooth is "Classic". Also smooth "Elite" and "Glass".
I also have a Gourmet 20 cm with a corrugated bottom. Here it is matte inside, the bottom is corrugated (in curls). I don't have a dishwasher and matte is washed with my hands worse, but you need the pan to be completely clean from the inside before frying. And on the smooth one I liked to cook more.

Here it is matte inside, the bottom is corrugated (in curls). I don't have a dishwasher and matte is washed with hands worse

Does it wash worse because of its dullness or because of the convex pattern and nooks?

I felt matte (it seems, the manufacturer called it "hardening") - it didn't seem that it was difficult to wash. But the size was not needed - the small one is already in the house, and the big one turned out to be a brazier, not a frying pan. I needed a pen. ((

Does it wash worse because of its dullness or because of the convex pattern and nooks?

because of the dullness, drawing is another song. I had a matte Kuhar without corrugations, now I gave it to my daughter, she has a dishwasher. So on this surface there may be traces of oil and products that you simply cannot wash off with a sponge and detergent and had to be washed with a powdery detergent after each cooking.Moreover, until it dries up or put it on fire, these residues are almost invisible. Sometimes it was necessary to boil with soda in order to cleanse everything from these micropores. In principle, nothing difficult, of course, to rub with powder, but after smooth ones I was already lazy)) And so, of course, the pans are excellent!

Thanks to all who responded. I have pans Taller, they are 4-5 years old, in perfect condition. And somehow in the Metro in the metropolis I bought two pots of Tefal Ingenio (which are placed in each other and the handle separately), so after the very first application, such white matte spots appeared on the bottom inside, nothing is removed and new ones do not appear.
Woll did not meet the dishes, you will have to look closely.
Gourmet Pros are also matte inside?
Did anyone Gourmet order from another city? Does it come normally?

I ordered Gourmet pots by mail. They worked very quickly. Immediately after ordering, they called back and the package arrived quickly. I was pleasantly surprised.

because of the dullness, drawing is another song.

Yeah ... Look how. Got it, thanks a lot! Wow, but I did not even think that this could happen. I constantly use metal wool and lye on smooth ones. Perhaps, with my habits, such a rough one would have come off.)) But too late - I bought a Zwilling by 28 cm. From the photo it seemed the same matte-mother-of-pearl, in real life it is quite smooth, of course. ((

Gourmet Pros are also matte inside?

Gourmet pro inside stainless steel. Everything can be cleaned from them if desired. Is Engineer stainless steel too? Even I thought it was aluminum with Teflon. Try splashing a little vinegar or rubbing a lemon wedge.

[hot]

So on this surface there may be traces of oil and products that you simply cannot wash off with a sponge and detergent and had to be washed with a powdery detergent after each cooking. Moreover, until it dries up or put it on fire, these residues are almost invisible. Sometimes it was necessary to boil with soda in order to cleanse everything from these micropores.

Hmm, I'm in my PM and everything goes fine. Maybe the habit works - as soon as I removed the food from the pan, I pour hot water. The water will boil and squeeze out any remaining oil. Then I put it in the PM, and if there is no need, then I just wipe it with a napkin and send it to rest

Is Engineer stainless steel too?

Yes, I boiled it with citric acid, it didn't help. And in general, they are washed worse, stains remain: even ginger tea will be boiled, already stains. Some kind of nonsense.

[Bayka]

Some kind of nonsense.

Wow. Clear. So the steel is so strange. ((But in the pan it doesn't matter, in my opinion. In the pan, yes, it does matter.

Hmm, I'm in my PM and everything goes fine. Maybe the habit works - as soon as I removed the food from the pan, I fill it with hot water. The water will boil and squeeze out any remaining oil.

Nope, Bayka not only about oil, as far as I understood. And about the whitish bloom after frying bare meat, for example. After frying the steaks, such whitish stains remain on the hot surface, to which the eggs will certainly stick during the next frying. The dishwasher doesn't clean them very well.

But even oil is not always so easy to wash off by pouring a hot frying pan. It depends on the temperature at which it was fried, on the type of oil and on the method of frying.

So, if the uncovered meat was fried on very hot, one tab, without a lid, in sunflower oil (applied with a brush) and with large gaps between the pieces (that is, no liquid got into the open parts of the pan during the process), then at the end we have every chance get to death polymerized (dried) oil in open areas.

[Lena]

Lena, I talked about the grill pan. You can fry eggs on it, but squiggles at the bottom are not convenient to take. For meat - that's it. I fry meat without oil and salt. Naturally. Steak for the whole pan. 5-7 minutes and a frying pan under hot water, a steak under a plate and a fork and knife in hand quickly and quickly ...

Lena, I was talking about the grill pan.

Oops ... Sorry.
But it seems that the quote you answered was about a smooth surface? More precisely, about slightly rough, as some manufacturers do to improve non-stickiness.

By the way, does your grill pan have meat juice at the bottom or not?

Does your grill pan have meat juice at the bottom or not?

It happens if the frying pan is not heated well, or the meat after defrosting. If the meat is dry, then everything is fine. The juice remains inside.

in the quote you answered,

oops ... beguiled

Ko me better on "you"

I decided to try the Gourmet brazier, what do you recommend: with a glass lid or with a metal one?

[Mike]

Mike, I'm for metal !!!

I am also for the metal cover

I am also for the metal cover

Can you explain your choice? Or just a matter of taste?

And you can argue your choice

Can
I do not like the look of the glass lid, when dark spots of steam with a mixture of fat sit on it from the inside during frying. Better not to see. This is for me.
If this does not affect you, then you can take any cover.
And the metal lid is prettier for my taste

The metal cover of the "Gourmet" is cleverly "cut". There is a groove along the edge. When steam condenses, moisture settles in a groove, from where it is very difficult to remove. Even when washing, you have to forcefully shake off the lid or get wet with a towel, since the water simply "rolls" along the groove. Therefore, the metal lid has the ability to adjust the moisture content of the product. This is not important for soup, but when frying, it avoids overdrying.



Photos from the vastness of the Internet.

The metal cover is cleverly "cut".

Looked at the glass. Cut exactly the same with the groove. When it boils, it is difficult to open, sticks and seals. I understood everything, Thank you for your answers.

Nope, Bayka is not only about butter, as far as I understand. And about the whitish bloom after frying bare meat, for example. After frying the steaks, such whitish stains remain on the hot surface, to which the eggs will certainly stick during the next frying. The dishwasher doesn't clean them very well.

in-in, about this and speech.

So, if the uncovered meat was fried on very hot, one tab, without a lid, in sunflower oil (applied with a brush) and with large gaps between the pieces (that is, no liquid got into the open parts of the pan during the process), then at the end we have every chance get to death polymerized (dried) oil in open areas.

in such cases, boiling with soda helps me a lot. I pour in water, pour in soda and quite a bit of detergent, boil and leave to cool. Everything goes fine.
But for some reason I am afraid of chemistry, such as Sif or Shumanit on the inner surface. Who knows how it is washed out of the micro-rough surface. In the dishwasher, it will definitely wash, but I don't know with my hands. Outside, I use Shumanit ... the beast is still the same, but the pans are always new, especially near the handle, the problem area, I cannot crawl properly.

[Wit]

Looked at the glass. Cut exactly the same with the groove. When it boils, it is difficult to open, sticks and seals. I understood everything, Thank you for your answers.

Wit, either I did not understand clearly, or you did not understand me. I have both iron and glass lids. Structurally, they are different. And I was not talking about the fit. In metal, excess moisture is collected in a groove and does not drain onto the frying surface, then turning again into steam. It turns out a cycle. Meanwhile, the product is fried even under the lid, but with steam. From the glass lid, condensation again flows into the pan and full-fledged frying is no longer possible.

I'm just overworked at work. I'll see it tomorrow. Otherwise I will not catch the difference

🔗

The metal cover is cleverly "cut".

the whole trick is that the lids do not have a hole for steam release.When I bought a small 16 cm Gourmet, it was without a lid and I tried to fry with another lid with a hole, the effect is not the same, it stuck a little. I asked my husband to screw me a bolt and nut into this hole, that's when it turned out better. Well, and only then I ordered my own lid)) Omelettes are just marvelous in the Gourmet! And without oil.

[Wit]

I'm just overworked at work. I'll see it tomorrow. Otherwise I will not catch the difference

Wit, I'm talking about lids for dishes "Gourmet". Your photo has other covers.

I decided to try the Gourmet brazier, what do you recommend: with a glass lid or with a metal one?

Thank you all, I also wanted a metal lid, although it is more convenient for me with glass ones: you can see everything, but I can't find a 26 cm diameter brazier with a metal lid, only glass. I will buy it, if I like it, I will buy it even smaller with metal.

[Ipatiya]

Ipatiya, I have a brazier Gourmet 24 cm glass and a frying pan 20 cm metal. To be honest, I don’t notice a fundamental difference.

And I also want to boast. My stone frying pan came. It was not a whim, but I really wanted it) Yesterday I calcined it according to the instructions, today I tested it a little, there was little time, tomorrow I will continue. Yes, and I took the food, just in case, so as not to be too sorry, if anything
I want to bake cakes on it and all kinds of meat and vegetables.
It is all stone, steatite stone (soapstone, soapstone), copper finish (or alloy with copper, I don't know for sure)
Do not scold for pictures, from the phone they are in a hurry.

This is how she is after preparation (she was light gray)


Here already in the process. Oil a little oiled, although they say that you can without.



Everything was prepared very quickly, the zucchini was so generally, I barely managed to pull it out so that it would not fall apart. The meat was not salted at all, it turned out very tasty, although the meat is not for frying. But I still covered the lid when I turned it over for the first time (just in case) until I got used to it.
Look!

What a class! I also want one.
Where to get? and what diameter?

[Ipatiya]

Ipatiya, I have a brazier Gourmet 24 cm glass and a frying pan 20 cm metal. To be honest, I don’t notice a fundamental difference.

I noticed this difference on cutlets. They are non-fried, fluffy, juicy and crusty. I have already given an explanation above. The only thing I didn't like to fry under the lid was the chicken.