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

Cast iron enamel is the best cooking utensils

And what, the water inside is boiling with some special temperature?)

It turns out more delicious dishes, I also cook in cast iron in the oven. I even cook milk porridge in the oven.
Plus there is enamel, you can not shift food after cooking.

In my cast-iron pots with Staub enamel coating, the lid inside has pimples, supposedly due to this, moisture does not evaporate and does not leave the dishes, and the dishes turn out to be more juicy. I use them when cooking elk, wild boar, and beef. And the appearance is also very decent. The only pity is that now they really stand like a cast iron bridge

And what, the water inside is boiling with some special temperature?)

The temperature is the most common, as everywhere, and heating is normal as everywhere. Only cast iron perfectly keeps heat and does not cool down for a long time after turning off the fire. And this gives an advantage over some other pots and pans.
Cast iron, it is cast iron in Africa

In my cast-iron pots with Staub enamel coating, the lid inside has pimples, supposedly due to this, moisture does not evaporate and does not leave the dishes, and the dishes turn out to be more juicy. I use them when cooking elk, wild boar, and beef.

These pimples on the lid have their own "secrets" - moisture-condensation collects on the lid during cooking and flows down the oval lid, meets pimples on the way, and rolls down along them like an icicle, but in the right place, along the entire field of the lid , which moisturizes the dish all over the field, not just around the edges of the pan.

In a closed space under the lid, the sauce will not evaporate and therefore it is preserved, which is helped by the lid with pimples (moisture circulation under the lid))).
If the sauce needs to be evaporated, then we open the lid and the juice is boiled down, thickened - this is usually done at the end of cooking.

[Admin]

Admin, Tatyana, thanks for the addition! I bought them for a long time, so I don't remember all the subtleties. One thing I can say - I really like it. The meat turns out to be softer, juicier and more aromatic, it is for sure that the aromas do not spread throughout the apartment, but remain inside. And the dish then matures for a very long time in its own juice, becoming even more delicious. And I'm not talking about the oven at all.

Le Creuset has similar pots with pimples on the lid.
During cooking, ice is placed on the lid with a recess, condensation forms.

The Mauviel Copper Pans make the most delicious scrambled eggs. This dish is great for frying. There are tricks there.

Only cast iron perfectly keeps heat and does not cool down for a long time after turning off the fire.

The heat capacity of cast iron is 0.54, the heat capacity of water is 4.187. The big question is who warms whom, isn't it?

I wrote not who heats whom, but that cast iron keeps warm well
And I don't care who heats whom, the main thing for me is that cast iron cooks great, that is, in it.As far as I understand, the cast iron pan is the main subject here, since it is in it that the process of heating the water takes place.

Due to the fact that cast iron accumulates heat well, it is more evenly distributed over the dishes. Moreover, it keeps the set temperature, which is very important. For comparison. Has anyone tried to get well-done potatoes in an aluminum skillet? It seems to me that the task is quite difficult. But in cast iron - no problem.

For comparison.Has anyone tried to get well-done potatoes in an aluminum skillet? It seems to me that the task is quite difficult.

And why? All non-stick pans are aluminum in nature, but there are also purely aluminum in the house. One, like cast iron, I keep dirty, that is, blackened from burnt oil, the other I periodically peel off and wash to pure aluminum, because a thick layer of carbon gives an ugly pattern on the pancakes. I have never noticed problems with a crust on a potato. Well, perhaps on cast iron, if the potatoes decide to stick.))

I wrote not who heats whom, but that cast iron keeps warm well

I mean, slowly cooling down? I will not say anything about this, I often stop soups in a basin with cold water so that they do not pep, and sometimes I cook all kinds of stews either in a cartoon, or I just let them stand on a timer on low heat. therefore "keeps the set temperature" I have a stove that saves money and space in the closet.

The only time I really noticed a difference - in a cast-iron frying pan, more tender and juicy cutlets turned out than in a stainless steel. I thought about the reasons, changed the way of heating the stainless steel and ... the cast iron went to rest again. Well, in aluminum pans with their excellent thermal conductivity and heat capacity, there were no problems with cutlets at all.)

I have never noticed problems with a crust on a potato.

It's not about the crust, but about the readiness of the potatoes. As aluminum heats up quickly, it also quickly gives off heat to the space, and not only to food.

No, well then I don't understand anything at all. ((
And if you fry it until cooked, and not turn it off undercooked?

Honestly, I haven't experimented with frying potatoes in an aluminum pan. A few bad experiences were enough. And why, when there is folk experience, backed up thousands of times? I have no prejudices against cast-iron dishes. Further, only theoretical assumptions. I haven't studied the question from a scientific point of view, so I could be wrong. Due to the fact that aluminum quickly gains temperature, it also gives off quickly. It does not act selectively only on food, but it also gives off heat to space, that is, it heats the air as well. It affects products only if they are on its surface. Then the water in the food is heated and the food is cooked using the internal steam. I mean the part that doesn't touch the surface. Cast iron is more inert. Having accumulated heat, it releases it to space more slowly. In addition, its thermal radiation is much higher. That is, the products are prepared not only due to the heated surface and heated internal water, but also due to radiation heat radiation. It turns out that cast iron is a kind of mini-oven. This is probably why cast iron food tastes better. When the potatoes are crusty in the aluminum skillet, they may still be soggy inside. Or the top layers will have the appearance and consistency of a stew. When the potatoes are crusty in a cast iron skillet, they are ready inside. And it looks like it is fried, and not stewed and fried.

radiation thermal radiation.

Sorry, but I can't read this. Radiation is either radiation or thermal - they have a completely different nature of their occurrence.

Due to the fact that aluminum quickly gains temperature, it also gives off quickly. It does not act selectively only on food, but it also gives off heat to space, that is, it heats the air as well. It affects products only if they are on its surface. Then the water in the food is heated and the food is cooked using the internal steam. I mean the part that doesn't touch the surface. Cast iron is more inert. Having accumulated heat, it releases it to space more slowly. In addition, its thermal radiation is much higher.
More details: https://Mcooker-enn.tomathouse.com/in...com_smf&topic=186131.1660

Cast iron, just like aluminum, gives off heat to the air, like aluminum. It just makes it as slow as possible.And it cannot selectively give off heat to products, because it does not matter where to radiate: inward or outward. If cast iron had a higher thermal radiation than aluminum, then it would cool faster.

I have a couple of Woll pans on the farm. They are aluminum (alloy), thick-walled, with a 10mm thick bottom. The walls are about 4mm. So they are also very, very inert in terms of heat transfer. And the food is cooked no worse than in cast iron (there is also such a frying pan).

Sorry, but I can't read this. Radiation is either radiation or thermal - they have a completely different nature of their occurrence.

There is such a thing as thermal radiation.

If cast iron had a higher thermal radiation than aluminum, then it would cool faster.

Maybe. Then we are talking about the speed and constancy of thermal radiation.

There is such a thing as thermal radiation.

Yes, but in this case the word "radiation" is used as a synonym for the word "radiation". And radiation is already different, which is alpha, beta and gamma.

[Anchic]

Anchic,

Ipatiya, all these arguments make sense only in one case - when we gave the pan a certain portion of heat, and then it itself, itself, itself ... Here I agree, the transfer or retention of heat may differ depending on the physical properties of the metal and its forms are masses in dishes. Someone will immediately waste their kilocalories, someone will save it, someone will not have time to collect in the allotted time, like "stone" dishes, for example.

But we also have a source of constant and uniform heating in the form of a stove! Which is able to bring all this variety to one denominator - a constant temperature inside the content.

I can only agree with one argument - a very deep cast-iron (or even better aluminum) frying pan maintains heat evenness better above its surface. It is due to the high thick walls, along which the heat rises much higher than along thin stainless steel (or thin aluminum). For products, it turns out such a warm lull.)) But even then it is not a fact that the difference is so noticeable, because there is a lot of heat rising from the bottom with steam or radiation.

But for boiled dishes, controlled exclusively by heating the bottom and convective flows, in general, the same as the walls of the pan. If you want it to go sour for a longer time, leave a weak heating for a while, now this is not a problem on the stoves.

Here is a picture of boiling iron. It is clearly seen that boils exclusively in the place where the burner heats and even a couple of centimeters to the side there are no longer those slightly more than a hundred degrees, causing water to boil. Whereas if you listen to advertising, then the heat on cast iron should spread extremely evenly up to the outer walls. In fact, the boiling zone is absolutely the same for cast iron, and for aluminum, and for stainless steel.

[Bijou]

Bijou, About "reasoning" I agree. All of us here are doing this to one degree or another.

[Ipatiya]

Ipatiya, exactly! Therefore, photographic facts are our FSE.

It is, of course, only the conclusions still depend on how this photographic fact is interpreted ...

I have been looking at this frying pan all day today and I think it is convenient or even a stupid thing.


it seems to me that if you use it on both sides, it will be scratched immediately ...

[Tillotama]

Tillotama, why is it scratched?) I would rather be afraid of Teflon burnout from an open fire. Although the gas is not the hottest stove, the coating does not like overheating.

[Bijou]

Bijou, well, it will crawl all the same on the surface of the stove, although with the edge, but scratches will appear, and then they will go further ... Burnout, too, yes, indeed, there is ... a stupid frying pan, probably.

it seems to me that if you use it on both sides, it will be scratched immediately ...

Non-stick coating on both sides is more of a utopia than an innovation. The sides on the cast-iron supports of the gas stove will wear off in a moment.Yes, and bake pancakes on the smooth side of such a frying pan, this is another quest.In addition to everything else, with such dimensions of 50x24cm, it will not fit normally on every plate ...

And bake pancakes on the smooth side of such a frying pan, this is another quest

why?

Added on Tuesday 22 Mar 2016 08:02 AM

But such a monster, what do you think?

[mr.Catlery]

mr.Catlery, I am very glad to see you again in this thread. We are waiting for new useful and interesting information

Mr.Gatlery, also very glad that you appeared! Please tell me why the Smorgon site is no longer available, there was a lot of useful information ?!

[Bijou]

Bijou, cast iron will be cooler, just did not understand where the fat will flow if that

So he has bumpers. Right now ...
Here a man boiled water in it. They had their own goals, but it is suitable for this issue.))

[Bijou]

Bijou, funny thing agree!

[mr.Catlery]

Mr.Gatlery, also very glad that you appeared! Please tell me why the Smorgon site is no longer available, there was a lot of useful information ?!

It so happened that the owner of this Internet resource (he currently lives and studies in Poland) lost interest in him after the chairman of the executive committee was replaced in our area and simply closed it with all the information that was there. Of course, there was a lot of useful information, but the "feedback" channel did not go anywhere. What interests you can be asked via e-mail on our website, through the feedback of our online stores in the ru and by domain zones, yes, in fact, here too.

Added on Wednesday 23 March 2016 10:40 am

mr.Catlery, I am very glad to see you again in this thread. We are waiting for new useful and interesting information

Mutually

Added on Wednesday 23 March 2016 10:48 am

Why, then, not just such a useful and indestructible thing?

The thing is not bad and may not even be killed, but what will happen to the stove after frying, say, a pork kebab? Quilting fat is one thing, but flying freely in all directions through such sides is another thing ...

Ilya Nikolaevich, where can you buy a Kukharovskaya pressure cooker? I went to the St. Petersburg store, they said that they did not.

Ilya Nikolaevich, where can you buy a Kukharovskaya pressure cooker? I went to the St. Petersburg store, they said that they did not.

We stopped their production a year and a half ago, so they are no longer on sale anywhere. Alas, this position turned out to be of little demand, the most expensive and difficult to manufacture.

The thing is not bad and may not even be killed, but what will happen to the stove after frying, say, a pork kebab? Quilting fat is one thing, but flying freely in all directions through such sides is another thing ...

"Shashlik" is more logical to fry in a kebab maker, no?
And there are no splashes from shrimp as in the video, chapatis, khachapuri or vegetables.
If you generally read the beginning of someone else's conversation, it will become clear where this proposal about grills in general and this in particular came from.

Too bad a very good pressure cooker! I wanted to take the children!

Too bad a very good pressure cooker! I wanted to take the children!

Well, in principle, there are others. good alternatives, for example: the Korkmaz Neoclassic Fast pressure cooker cap. 5.5l. This will be no worse in quality, and at a price of about 6 tons.

Added Thursday, 24 March 2016 2:43 pm

"Shashlik" is more logical to fry in a kebab maker, no?

What has some logic to do with it? Whoever has a kebab maker may have something on it and fries. And the majority prefer to make barbecue traditionally, on the grill. The type of kebab in my text is frying a fatty piece of meat in a frying pan. It is much easier and easier to say how vegetables and potatoes in particular do not "splash" when frying with oil, than to wash the stove and neighboring dishes later. Everyone has their own experience in this area, as well as their opinion.

The type of kebab in my text is frying a fatty piece of meat in a frying pan.It is much easier and easier to say how vegetables and potatoes in particular do not "splash" when frying with oil, than to wash the stove and neighboring dishes later.

A. That is, you want to say that the originally proposed grill is much more correct in this respect, since you are not attached to it, but to my proposal, right? And it will not sprinkle from it on the neighboring dishes. And how is it better, if not a secret?

I am glad that Ilya Nikolaevich is with us again.
Well, my Tefalka was finally killed. Although I am not entirely upset, since I had long planned for myself in this case to purchase a Smorgon (Classic Orchid with a mini-grill bottom) ..., so I was more likely even delighted. I realized one thing - I don't mess with Teflon anymore. Well, for some reason I'm not happy with him at all. A frying pan is like a frying pan.

Now I'm torturing everyone - no one is going to Ukraine from Belarus by chance?
Well, this is just to transport this frying pan from Minsk, and then send it across Ukraine by "New Mail" - to me ...
If anyone takes this care, I will be grateful ...

Well, I really want it ... I thought the Wishlist would pass in two years, - nope ...

[Bijou]

Bijou
Forgive me, but I have already said everything about this, that I saw fit to say ...

Added Thursday, 24 Mar 2016 10:35 pm

Inusya,
And what kind of Tefalka did you have? How long did you serve?

[Inusya]

Inusya,
And what kind of Tefalka did you have? How long did you serve?

Tefal, here with a little red circle in the middle of the bottom (thermal spot, I think it's called), with a Teflon coating. She's five years old. Was terrifying dear.

Of course, I took care of it, I used only silicone spatulas. The red circle has almost disappeared a long time ago (it has been erased), and the coating has turned grayish from black, especially around the circle. All the same, whatever one may say, fat is baked along the upper edge of the sides over time, and the handles itch to "pick", but it is impossible.


No, it's not me zasr .. nka, this is what infuriates me that I see THIS, but I don't want to kick it up ... This despite the fact that I NEVER leave the frying pan unwashed for a second use. Already soaked it stood immediately after frying, and no matter how I "stroked" it with a sponge, but all the same, over time, the top edge even felt to the touch that the fat was baked. Therefore, there is still one Teflon one - only a pancake (except for pancakes on a ni-ni). I don't contact Teflon anymore.
In short, I have a stainless Swedish frying pan, donated in 1994 (that is, it is 22 years old), so you can use it instead of a mirror. And I was looking for a similar stainless steel, but without the drawbacks of this my stainless "sticky" (obviously thin "pancake" bottom) ...
Therefore, I want to buy a Smorgon with a corrugated bottom, very much me on that site of yours (sorry, closed), - all infa, as a techie, convinced me. Maybe I'll even take a stewing pot from this series.
Everything for me now rested on delivery (we made borders, take them out).
I am looking for someone to transfer to Ukraine, since the courier service costs four times more than the frying pan itself

In short, I have a stainless Swedish frying pan, donated in 1994 (that is, it is 22 years old), so you can use it instead of a mirror. And I was looking for a similar stainless steel, but without the drawbacks of this my stainless "sticky" (obviously thin "pancake" bottom) ...

It is more likely to blame "to use instead of a mirror".
I even try not to buy such saucepans so that they burn less. Now I was rummaging through Uuterra, where now there are discounts on saucepans .. But I don’t look - almost everything is glossy inside. Or riveted. (

Added Friday 25 Mar 2016 2:04 PM

infuriates that I see THIS,

About six months later, for the first time on the sides of my own, I found this by touch. In the early stages, it is perfectly wiped off with the most handy tool - nails.

[Inusya]

Inusya,
A 5-year run is not such a bad result. The formation of lateral (on the side) carbon deposits in the frying pan, during operation, alas, is an inevitable process, no matter how hard you try to avoid it. It forms on both non-stick and stainless steel and black steel and cast iron and aluminum. On some surfaces, it is more noticeable, on some, such as cast-iron pans, it fits organically into the surface, but you can't get away from it. It should not be removed mechanically from the non-stick coating (nails, etc.). Better to try household chemicals. I did this: a cleaning agent containing 5-12% NaOH (the composition of the cleaning agent and the main active ingredient are usually indicated on the cleaning agent). Pour some funds into some stainless steel. container, preheat degrees to 60-70C, then gently apply a soft foam sponge to the sides of the frying pan, trying to get as little as possible to the bottom (work with gloves!) and drive the sponge around for 3-4 minutes. Then rinse thoroughly. Repeat the procedure again. On stainless steel In a frying pan, you can immediately pour a little money into the container of the pan, heat it up and also go around with a sponge. As a rule, in 2-3 passes it is possible to remove almost all the side carbon deposits.
There are two main factors affecting the anti-stick surface of stainless steel. steel without non-stick coating. The first is the microrelief of the inner surface of the bottom of the pan, and the second is the presence of TPC of optimal thickness. For aluminum TRS, the optimum thickness is 3.5-5.5mm, the allowable thickness is 3.0mm. With smaller aluminum thicknesses, the probability of overheating and thermal deformation increases sharply, with large aluminum thicknesses, the thermal inertness of the bottom increases, which is also not very good, especially for a frying pan.
The non-stick coating based on PTFE, no matter how it is strengthened with solid particles and is not layered, has a limited resource of use, this is determined by the peculiarity of the polymer itself. Budget 2-layer coatings from trusted European manufacturers work within 1-1.5 years. Medium 3-ply. with a decorative effect (stone) - 2-3 years. Well, a greater resource can only be achieved with premium coatings applied to casting. And this is not always the case. One unsuccessful overheating can ruin even a premium coating and, accordingly, a frying pan. Stainless steel in this regard is much more "hardy". Of course, you also need to get used to it, choose the optimal power of the burner for typical dishes. But "killing" a normal stainless steel is finally, in my opinion, not a real task in everyday life.

[Bijou]

So I say, that twenty years old and will live more, but on this one you can just fry the seeds ...
And about "served well" - I don’t know. Considering that I use a large frying pan, well, somewhere once a week - one and a half, (very infrequently for cutlets or chops, or vegetables, caviar in summer) ... That is, the use is very inactive, due to the fact that I almost do everything in a multicooker. Even my husband says that I will soon forget how to fry potatoes ...
We are such eaters that we rarely have fried foods. And if I fried every day, then I would have buried her long ago ...
Therefore, I liked Smorgonskaya both visually, and according to the description of the har-k, (including the corrugation of the bottom), and according to the reviews of intelligent users.

Bijou, so for me in this frying pan, the "mirror" is its additional function, not at all to the detriment ...

And about "served well" - I don’t know.

Sorry, if there was such an intensity, then I completely agree with you. Tefali has many lines with different characteristics and coatings of different levels. Well, they cost differently from that.
For the frying pan that you have chosen, I recommend our branded online store kyxap.by (this is a Belarusian "clone" or guess a weekly day of discounts at TSUM or TD "Na Nemiga" (17-20% discount), this will be the best price option. The Orchid series is now available with an external fine matte polish, and a heat-insulating silicone gasket has appeared under the lid button (potholders are not needed in all cases).

For the frying pan you have chosen, I recommend our branded online store kyxap.by (this is a Belarusian "clone"

All moves have already been written off, this store has been in my bookmarks for a long time, I've been chasing this dish for so long ...
On this site, they are ordering my frying pan right now. I hope I will safely take her into my arms after the transfer from Minsk. So I think, while there is still time to think - I can take what kind of saucepan to boot ... Until I chose which one is more necessary (but I want more than one)
I will gladly write about its operation later.

[Ilya Nikolaevich]

Good evening, Ilya Nikolaevich!!! Sorry, but you do not tell me much the prices in your IM differ from the prices in TSUM or TD "Na Nemiga" Once again, sorry for the trouble !!! :-)

[Umka19]

Umka19,
If we take "discount-free", ordinary days, then the difference is significant - in stores, dishes are 15-25% more expensive. It's about the same on discount days. The advantage of an online store is that there is always a full assortment there and there is no crowd, which is almost inevitable for days of discounts.

[Ilya Nikolaevich]

Ilya Nikolaevich, thanks for the answer!!!
Also, I found stainless steel mugs, and bowls from 3-5 liters you stopped producing ???

And the mugs and bowls have not gone anywhere. Bowl 3.0l is d = 24x9.5cm. , 3.5l. this is a bowl d = 26x10cm. , and 4.5l. this is a bowl d = 28x10.5cm. No bigger yet.