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

And the mugs and bowls have not gone anywhere

Ilya Nikolaevich, thanks for the answer !!! Just white. THEM they (bowls) are missing.

The fact is that bowls, as well as glass lids for dishes, are sold under a different brand (not Kuhar). These are purchased products.

[mr.Catlery]

mr.Catlery, tell me, how often are goods replenished in IM? (otherwise, at the moment, my frying pan is absent, I have everything adjusted to the trip of friends).
And then suddenly it will take a long time to wait, I only have April in stock ... ...

I read it - I understood that all the other parameters are identical, only the letter "M" means a matte surface? ..
In principle, it is not critical for me, only if it does not entail any special subtleties in care.
Is dullness just an aesthetic difference, or is there a special technical recommendation?
Can it be cleaned with a hard sponge, if necessary? .. No scratches left? ..

I read it - I understood that all the other parameters are identical, only the letter "M" means a matte surface? ..
In principle, it is not critical for me, only if it does not entail any special subtleties in care.
Is dullness just an aesthetic difference, or is there a special technical recommendation?
Can it be cleaned with a hard sponge, if necessary? .. No scratches left? ..

In the Internet store, the availability of these items was corrected, updated at the moment. On the matte polish, fingerprints are not so noticeable as on the mirror polish, well, it looks different.

[Ipatiya]

Ipatiya, Svetlana, thanks for the advice!
Here all 87 pages have been read and I "got sick" with Belarusian dishes, and the delivery / delivery from Belarus is postponed for N number of months, and I really really need the dishes.

[Umka19]

Umka19, Ludmila, I also advise you to look in the direction of the Gourmet - I saw it in a real store, I liked it. According to your link, plastic handles would not fit me (I have gas cooking).

do you want to look in the direction of the "Gourmet" dishes?

I also recommend the Gourmet cookware. I have been using it for a long time, I like it.

Girls, which series is better ??? And with which covers to take: glass or metal ???

[Ludmila]

Ludmilai prefer glass lids. But this, it seems to me, should be looked at purely by itself.

Girls, which series is better ??? And with which covers to take: glass or metal ???

If for stewing or frying, then iron lids are good. The trick is that a groove runs along the contour of the lid. The water vapor, rising, rolls into a groove in the form of condensate. From where it can return to the pan only in the form of steam. This way you can fry the cutlets under the lid. Steam on one side, fried crust on the other. This number may not work with conventional lids, as condensation always returns to the pot / pan, impairing the taste of the dish. We can say that the steel lid from the "Gourmet" dishes serves as a kind of humidity regulator. It also creates a little pressure in the pot. For cooking anything, it doesn't matter which lid. The exception is porridge. They tasted better to me under an iron lid.

Criticize this set (is this also China ???)

Well, there is no doubt that Berghoff is a Chinese dish at an inadequate price with various "surprises" for weight gain. If we talk about Gourmet, then it is not more expensive than Chinese dishes, just Chinese for the same price is obviously worse in terms of technical characteristics and quality. The Gourmet has one basic container (one container shape for all series). That is, the Gourmet series differ only in handles and lids. They are either bar, or sheet, or bakelite. Therefore, you can choose any series, purely what you like.
The Classic series has bar handles and a metal cover. The disadvantages of this series include the handle of the lid, which will warm up during prolonged cooking. The glass series is the same as the Classic series, only with a glass lid without a metal rim, steam outlet through the annular gap at the end of the lid. Elite series with a more solid and comfortable bar handle, but with a limited range of displacement. Combi series with bakelite handles - not recommended for gas stoves. Profi series - handles with 6-8 welding points, suitable for professional use, with metal caps and matt external polish. Pros are the most reliable option for handles and practical for the type of polishing, but not everyone likes it purely outwardly.
After the collapse of the ruble, the fall in imports and the proclamation of the course towards "import substitution", trade marks a la "rus" began to multiply sharply, such as Rosinka, Katyusha, Lyubava, etc. the same category - cast aluminum QuanTitanum pans from Whitford with a decorative "stone effect". And the pans themselves in the shape of the container are practically indistinguishable. The scheme of such "production" is quite simple. In Russia and Belarus, there are several manufacturers of aluminum frying pan from which you can buy it. Then take him to a specialized enterprise LLC "PovarLux" in Tver, where on the Italian automated line NOVAK for a certain amount of money to apply a coating from Whitford. All that remains is to print the so-called "T-shirt" - a color label put on a frying pan with its own trademark a la " rus "and call yourself a" manufacturer ".
The same facility applies Whitford's QuanTitanum coating to cast pans such as VARI and Victoria. That is, basically identical in shape and technical characteristics aluminum casting and absolutely identical coating applied on the same equipment, at the same enterprise ... QuanTitanum from Whitford is an inexpensive medium-level coating. There is no reason to expect any miracles from him in terms of durability. Typically, the service life of such pans depends on the operating conditions (overheating, etc.) and the intensity of use. For some, they manage to live for 2, or even 3 years, and for others, they are "killed" in a year. There is no need to regret BIOL, because last year they used the budget coverage of the same Whitford in order to reduce the cost. These dishes are not bad and inexpensive, but, alas, not for long ...
If you want a reliable, high-quality frying pan, then pay attention to the Risoli brand. It is an Italian die-cast aluminum cookware with good “brand” coatings.

[mr.Catlery]

mr.Catlery, thank you very much!! As always - exhaustive and understandable !!
Search direction is set, I am following the specified course
*** about Biol - my frying pan is 6 years old, which is surprising in itself - they don't live that long - and it's time to look for a worthy replacement for it.

If you want a reliable, high-quality frying pan, then pay attention to the Risoli brand

All right, but it is not suitable for induction ...

[Umka19]

Umka19,
There is also induction series in Risoli, it just wasn't such a task. True, the price tag for "induction" pans is much more expensive, for the same Risoli the Granito Premium induction series is about 1.5 times more expensive than just Granito. ... This is a TVS induction pan. Ballarini has induction pans. In general, there are options ...
It should be noted that, in general, the market niche of aluminum non-stick pans capable of working on induction cookers is much poorer and much more expensive than for all other cookers. This is due to the peculiarities of the existing technology of their manufacture.True, a new technology has already appeared, which can significantly reduce the cost of manufacturing pans of this type, and in the next year or two we should expect them to appear on sale.

I bought a 20cm frying pan. and a cauldron for 2 liters. Producer "Biol" without coating, just cast aluminum. Yesterday I made pilaf from chicken in a cauldron. The chicken pieces turned out to be soft and at the same time elastic on top, but very juicy inside. I thought that such a chicken must have been good. The pork is soft and juicy. I haven't eaten such stewed potatoes for a long time. Very tasty. I don't know how long my frying pan and cauldron will last, but the food from this dish

[Natalia]

Natalia, but in no case leave food in this dish, remove it immediately after cooking. This is me just in case, suddenly you don't know.

[Evgeniya]

Evgeniya, about the dangers of cooking in alum. I heard dishes, as well as in the microwave. But I will cook in what tastes better.

[Natalia]

Natalia, aluminum oxidizes when it interacts with food. It is harmful. Yes, and I know from myself that the food then has a metallic taste (a long time ago in a rented apartment there was only an aluminum cauldron and plates, but there was not enough for containers, they cooked like this for a month and kept it in the same dish). its not very big. Prepared - shift.

But this is if you store it, but it seems that the harm from it is not very big.

Well, then we must stop using antiperspirants altogether.

Yes, and I know from myself, the food then tastes metallic

Well, certainly not worse than cast iron. If the pilaf was left in an aluminum frying pan, then I can eat it the next day, and if in a cast iron pan, then alas. ((

[Lena]

Lena, the husband said that it was duralumin. There was no taste from yesterday's pilaf. But it was very tasty: girl_pardon: Before the first use, I calcined sunflower oil in them.

[Natalia]

Natalia, well, yes, the same carbon deposits build up on aluminum as on cast iron. Only with some excess, I can easily reduce it with a metal soft washcloth, renewing. And if you peel off the excess on cast iron, it will rust again.))

I don't know about duralumin, they seem to use silumin in casting, that is, an aluminum alloy with silicone silicon. And it is duralumin with copper. Is it used in dishes? I thought in aviation.))

[Lena]

Lena, I have a tip. there is a baking dish, so it is similar in quality. And who knows: girl_pardon: But I liked the dishes.

[Bijou]

Bijou, Len, well, if there are kids in the house, for example, then why spoil fresh food? shift for 2 minutes, but the benefits of the products will remain. During oxidation, after all, a lot of useful things are lost. I do not insist, but simply shared my advice, suddenly the person does not know.

Well, then we must stop using antiperspirants altogether.

I don't even want to comment on that. Something the fashion on the forum has gone bad, it's not even pleasant to go in.

I caught fire here with a huge pancake pan 30-35 cm, so that pancakes like Teremok bake. I've been digging for several days, I just can't stop. I don’t know what to choose, it’s clear until you try, you don’t understand, and the toad does not allow to try everything. The first question is how much a side is needed and the second question is whether enameled cast iron is needed specifically for the test. Wouldn't it be worse. Still very confusing is the range of prices.
where to stop ... no strength to choose

Well, then we must stop using antiperspirants altogether.

Well, at least we don't eat antiperspirants ...

[Tillotama]

Tillotama,
The side is needed when there is no extra. devices to dissolve the dough over the surface. Enamelled cast iron is not a very good option for a pancake pan. In general, the best stainless steel pancake pan.

[I personally]

I don't even want to comment on that. Something the fashion on the forum has gone bad, it's not even pleasant to go in.

Uh .. Can you give it more details? Sorry, I really didn't quite understand .. You are talking about the dangers of aluminum oxide in a frying pan, but aluminum oxides are also an active ingredient in deodorants.Well, except that it is absorbed through the skin directly into the blood. Or I'm wrong?
But I agree that rumors about the dangers of antiperspirants also exist.

It's just that all these processions are about the dangers of one dish (aluminum or "Teflon") and the benefits of another dish (cast iron or "ceramics") I personally I cannot define as true or false, too often they stand behind them money manufacturers. Therefore, I myself refrain from such assessments and cannot thoughtlessly support others. It would be good to think about each such option in order to understand what it is about. Not?

[Natalishka]

Natalishka, it's not about harm cooking, but harm storage food in such a bowl.

[Wit]

Wit, Thank you. I got it (big girl). True, they did not understand me: girl-q: Actually, I wanted to share with others about what delicious dishes turned out when cooking in this dish.

Actually, I wanted to share with others about what delicious dishes turned out when cooking in this dish.

So I'm only "for"!
I highly respect aluminum cookware for its high heat capacity, heat transfer and lightness. It warms up perfectly, evenly and burns very rarely in it. The most delicious fried chicken I got in an old Soviet aluminum (silumin, rather) frying pan. But when switching to induction, the cooking algorithm in that frying pan was lost even with rare gas cooking, and nothing else did this.

So I really understand you!

[Lena]

Lena, I also have two Soviet ones, one at 32cm and the other at 26cm. I love them dearly and will not give them to anyone. There were no small ones. And sometimes it was very necessary. And there is a big goose too.

[Bijou]

Bijou,

But if you store it, and so it seems that the harm from it is not very great.

I have already written everything, I just advised the person not to store in such a dish. And what have the antiperperants, blood and the Holy Inquisition to do with it, or what else can you add here? Talk about one thing, but they throw everything that is not at hand in a heap. Friends who care about health, study the information and better not take risks, who does not care, who does not care.

[mr.Catlery]

mr.Catlery, stainless steel ??? and give pliz a reference to see how to cook on it if you ran here ... it tastes bad to me on a stainless steel dough. The meat is no problem, and the dough tastes flat ...
of those links that I gave if cast iron what would you advise?

mr.Catlery, stainless steel ???

And how is a ferum in stainless steel fundamentally different from a ferum in cast iron, for example?)) Awesome pancakes, cheesecakes too, well, except that I seem to like pancakes made of aluminum a little more. Or maybe this is suspiciousness, because I always cooked them on aluminum, and recently on stainless steel.)) And, as always, "it was better before" turns on. At the same time, my stoves are different.

[Bijou]

It's just that all these processions about the dangers of one dish (aluminum or "Teflon") and the benefits of another dish (cast iron or "ceramics") I personally cannot define as true or false, too often manufacturers are behind them. Therefore, I myself abstain from such assessments and cannot mindlessly support others. It would be good to think about each such option in order to understand what it is about. Not?

Bijouif you look at your messages, you can see a clear rejection of cast iron cookware. But for some reason you don't want to be alone. If you don't like her so much, stop torturing yourself and get rid of her at last. Gift, sell, or throw away. It happens that some thing has not met expectations. This is normal. But reading about this in almost every thematic post is painful. Because many people use cast iron cookware and it brings them joy. Not to mention the fact that our grandmothers-great-grandmothers also used it with the same success.

If you don't like her so much, stop torturing yourself and get rid of her at last.

Straight INTO.)) I just bought it. Just then, in order to understand, suddenly I am so deeply and sincerely mistaken, having too little experience (before that, once upon a time I tried to use an enameled cast-iron duck and a rather thin grandmother's brazier "for a Russian stove"), and cast iron lovers are unconditionally right. Not, in my case, my speculations are one hundred percent coincided with reality, alas. Although the first couple of times the cutlets came out frankly tastier than in Gourmet and Tefala, yes. But this is grabbing juice around the edges ... black on black .. You can't rub, you can't put it in the dishwasher, you can't leave it in a pan .. I thought about the miracle that happened and the cooking process more closely and voila, now in Nature from Tefal I have exactly the same cutlets, only without side effects.

But if you read so carefully about my "rejection of cast iron", then you probably noticed that I don't really scold him on my own, but only when they start actively opposing him to other dishes. Snobbery like, like, aaah ... it's chu-gun (aspirated), and not like all these vulgar aluminum with stainless steel.
And as for me, dishes and dishes are no better than the rest, only with a bunch of jambs. And the messages to our grandmothers, who have been using cast iron from time immemorial, are not too correct - it was just that then there was almost no other. And cast iron - you don't need to have high technologies ...

Added Sunday 03 Apr 2016 12:42 PM

By the way, about grandmothers. Yes, we had a Russian stove. Not every day it was used, but it happened. And there were cast irons on the farm. It is cast irons, with a shape under the grip. Heavy and fragile. At the first opportunity, the grandmother replaced this classics with the same in form, but aluminum - they poured this before, with the union. The stove was disassembled in 12, the house was demolished, I brought a couple of such "cast iron" houses "as a keepsake".

And I threw out both the cast-iron pan and the vogue.

But if you read so carefully about my "rejection of cast iron", then you probably noticed that I don't really scold him on my own, but only when they start actively opposing him to other dishes. Snobbery like, like, aaah ... it's chu-gun (aspirated), and not like all these vulgar aluminum with stainless steel.

So you, it turns out, are fighting snobbery? This is a thankless occupation. Because it is very easy to make a mistake and mistake personal preferences for snobbery. There is no perfect tableware. Therefore, any will have both advantages and disadvantages. All adults here, respectively, are able to evaluate all the pros and cons. And if a person writes about something with a breath, this means that some advantages for him personally outweighed the disadvantages.

mr.Catlery, stainless steel ??? and give pliz a reference to see how to cook on it if you ran here ... it tastes bad to me on a stainless steel dough. The meat is no problem, and the dough tastes flat ...
of those links that I gave if cast iron what would you advise?

I wrote specifically about pancakes on a stainless steel griddle with a microgrill. You can see, for example, here:

The pancake turns out to be thin, well-done, and not boiled like on Teflon, with a "correct" structure. Compared to a cast iron skillet, there is a speed gain. Stainless steel care is easier. In terms of taste, ideally, the utensils should not affect the taste of the dish at all. Temperature is important for pancakes, so it is generally better to cook them in a metal pan without coating.

Added Sunday 03 Apr 2016 01:21 PM

And cast iron - you don't need to have high technologies ...

It should be noted that this is a rash statement. Russia is full of metallurgical industries, including the production of cast iron, but for some reason, for some reason, cast iron pans are either BIOLovskie or Chinese. And so the American-French-Swedish cast iron is not much behind the price of Zepter. It means not everything is so simple. as it seems at first glance ...

So you, it turns out, are fighting snobbery? This is a thankless occupation.

FROM brainwashing advertising is that.

Temperature is important for pancakes, so it is generally better to cook them in a metal pan without coating.

But I will agree for once.))

Well, from old photos. Damn specially taken so clumsy, so that with "characteristic features" both sides.))

Added Sunday 03 April 2016 01:31 PM

It should be noted that this is a rash statement. Russia is full of metallurgical industries

The phrase was said only applicable to the old time of our "grandmothers". On the wisdom of which it is so customary to refer here.)) Was it possible that at the dawn of iron-making of pans for the Russian oven were all these "high technologies" of the American-French-Swedes available?

As for the price, who, if not you, should know about the ghostly dependence of price on quality?))) When we can't even wash the expensive multilayer stainless steel Demeyer and Zwilling in the dishwasher, and the Ikey multilayer is three or five times cheaper - it's easy.

As for the price, who, if not you, should know about the ghostly dependence of price on quality?))) When we can't even wash the expensive multilayer stainless steel Demeyer and Zwilling in the dishwasher, and the Ikey multilayer is three or five times cheaper - it's easy.

The tri-ply is not a typical example. Especially in relation to the dishwasher, which not everyone has. This limitation is due to whether the edge is welded and how the handles are attached, that is, the features of the manufacturing technology. Ikea makes cookware out of 430 steel solely for reasons of low cost, neglecting the fact that this steel is of little use for saucepans due to the almost inevitable hidden polishing defects. That is, by definition, Ikea should not be expensive. And if we talk about cast iron casting, then the modern is significantly different in surface quality, wall thickness, etc. from casting of the past.

And don't you grease the stainless steel for pancakes?

[Bijou]

Bijouplease, I beg you !!! Teach me how to fry in stainless steel! I have two such pans - I don’t use it, I don’t know how. And you (or you?) Even fry pancakes on them !!! For me this is the height of perfection!

[Rita]

And don't you grease the stainless steel for pancakes?

Brush slightly. If the day does not work out, then almost every time, if everything is fine with the dough and pan, then every 2-3 pancakes.)

Rita, come on "you".
But do you manage to fry anything on it? Fried potatoes in oil? Brown the onion-carrot for the soup? Pancakes? Meat? Cheesecakes? Cutlets? And what is the slab underneath?

And don't you grease the stainless steel for pancakes?

Well, in principle, you can just as well buy a piece of steel sheet 5 millimeters thick, for much less money, heat it with oil and the frying pan will be no worse than this Finnish one.
At the beginning of the process, stainless steel, like cast iron, must be lubricated with salts, and then as needed.

I have two such pans - I don’t use, I don’t know how

And what is the bottom of these pans (inner surface)? Perhaps this is the main reason for your failures.

[mr.Catlery]

mr.Catlery, in a Finnish pan, the bottom is not even, but concave in the center. Rather, it is for frying vegetables, rice, meat, etc. So the steel sheet won't roll
but I dug up a cast iron there by 42 cm
bilateral with and without ribs

fried pancakes on a stainless steel by the way. I have a gourmet. It doesn’t stick, thanks for the advice, but it’s not mine ... I don’t even know how to explain it.

fried pancakes on a stainless steel by the way. I have a gourmet. It doesn’t stick, thanks for the advice, but it’s not mine ... I don’t even know how to explain it.

Well, hardly a frying pan is somehow capable of influencing the taste of such a dish as pancakes. This is probably something on a subconscious level somewhere.

[mr.Catlery]

mr.Catlery, it’s you in vain. They are generally different in different pans.

Well, I don’t know ... at least of the two options used, stainless steel and cast iron, I do not feel much difference. On Teflon, generally 10 years ago, I did it for the last time. And I have no other options ...