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

I realized, maybe I like the wrong pancakes. But on stainless steel they dry very quickly or something. It turns out such oak with a hump, and on cast iron they are soft and tender right away) Thanks anyway for the tips, about the temperature too. Now I can fry pancakes on stainless steel)) You never know it will fit in life))

[Rita]

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?

Helen, when there is a lot of oil on it, it turns out to fry. But if the oil is absorbed into the product, then everything immediately starts to stick to the pan. I tried to fry only potatoes and carrots. I don't even risk the rest.
I have an ordinary electric stove!

[Rita]

Rita, oh ... I bought my very first Gourmand a long time ago just for steaming vegetables for soup on induction. And for several years, only for this, the frying pan served, plus a little something. Until another forum told me that the range can be expanded (God bless that charming woman).

This is not to say that the possibilities of frying coincide with non-stick pans, but with some effort, you can fry a lot of things - meat in large pieces (and if very, very hot frying, then small), chops in batter or lezon, cheese cakes, cutlets, pancakes, sauté (especially if it is sliced, and not wetly grated), pancakes and even scrambled eggs. [a bunch of pictures] With fish, I may have options.))

Well, even more food can be extinguished under a lid on a low heat.

I can only answer about myself - after many experiments, both successful and not, I brought out one preparation algorithm for my pans. The pan must be spotlessly clean. Even after being dishwashed, it can have stains after cooking. So all this must be torn off mercilessly. Abrasive powder like Sif or Pemolux, steel wool, anything you want to make the pan shine like new. And finally, it would be good to let it stand with vinegar to remove micro-sediment of calcium and alkali to remove old fat.

Here we ripped the pan to its original state (and it would be nice outside too). We put an empty one on the stove and start heating. We heat it straight decently so that everything burns out from the pores in the grinding (if fat remains outside, it will turn black and it will be very difficult to wash it). There is no pyrometer, I can't say how much to heat up. But we draw our hand over the bottom and from there it is hot. I don't try water, it will splatter.)

And we reduce the fever. Somewhere between the very peak of the heat and the moment when it will already be possible to cook, pour oil or smear with a brush. I prefer pouring, so there will be almost no smoke, the oil will extinguish the temperature. She shook the oil and poured it off. Wipe the edge with a paper towel, put it back and continue to cool. That is, we carry out all these operations in such a hot frying pan that it is too early to cook - everything around will burn and spit.

The frying pan has cooled down ("waned", as we say) to a temperature slightly higher than the working temperature, the oil has dried out a little. We start cooking and turn on a stronger heating again - now the food will take away heat.
__________________

This is the most difficult preparation option for me for capricious products, such as scrambled eggs or pancakes. Or just from time to time I repeat it "just like that".Well, cutlets are sometimes still capricious, if they are just fried, and not stewed under the lid.

All other products are less capricious. Usually, it is enough to overheat the pan just a little, splash oil, throw in the product and lower the temperature to working temperature. But it is in this order - first hot, then oil, then food, then we reduce the heat.

If you do the opposite, the oil is absorbed into the product, and the product is absorbed into the pan.))

Well, you can't fry without fat at all, it's still not Teflon. Only steaks, buttered.

But all this applies to my matte pans without gloss polish (Kuchmeister correctly says that it is almost impossible to fry on gloss) and in my conditions with a hot induction cooker. Developed by our own experiences and failures. Someone else may have different basic principles.

By the way, new the frying pan fries flawlessly - my last one perfectly fried potatoes for me with tossing, and the person wrote that the ikeinaya immediately cooked fried eggs. But a month later I ran into some sticking in a couple of zones, I had to redo it.)

Here is a superbly clear video with comments, watch

Something his frying pan is painfully shabby.)) And the oil does not "play" at all when pouring, as for me, so chilly.
But frying such meat is the simplest thing you can think of about a stainless steel.

[Bijou]

Bijou, by the way, I don’t persist much about washing the pan. After the PMM, if anything stuck, I go through a metal sponge and that's it. I rinse. And on the stove.
For my experiments, it turned out to be enough to heat, grease with oil, reduce the heat and everything works out. If the pan is very hot, food will burn. Even pancakes turned out to be successful, I had not risked before. Cheesecakes-pancakes have fried before. Cutlets-chicken-meat fish, no problem at all.

[Tillotama]

Tillotama, I have small fish, too, no problem. Well, there are capelin or carp. In batter in general, beauty, nothing ever sticks here. But the "wet" fish cut into large pieces, simply doused in flour, sometimes sticks. ((

[Bijou]

Bijou, well, if suddenly something sticks, it warms my soul that there is no Teflon that I would eat

Teflon is generally hazardous to health! Personally, I use this frying pan:

I bought it and forgot about burning. He only wished he could fry the potatoes on it until golden brown. What you won't do for health)

[qazwsx37]

qazwsx37, and how long does she live with you? I have already played enough with ceramics and threw everything away long ago.

With half a year already happy) And I cooked fish in it, and meat, and vegetables - everything turns out very tasty)

[qazwsx37]

qazwsx37, and how long does she live with you? I have already played enough with ceramics and threw everything away long ago.

And I gave up pottery after three pans. Starts to stick quickly

Well, half a year is not a time for a good frying pan. I'm afraid to upset you, but ceramics doesn't like overheating and hypothermia. One day everything will start to stick insanely, especially if you wash it with hot cold water inadvertently or overheat an empty one without food.
The expansion of the metal and the coating is completely different and the ceramics cracks quickly.Of course, I wish it to serve you longer, but many people have gone through this alas
By the way, the very first pans that I was able to see with ceramics were very thick - so they warmed up evenly and served for a long time. And then all and sundry began to pour this very coating and the quality generally fell below the plinth.

I have neva metal pans now, I like it very much. Mine is in the dishwasher, I stir it sometimes with ordinary spoons, nothing sticks, does not scratch, the handle comes unfastened, it is convenient to store, the crust of the potato comes out wonderful. Ceramics, yes, quickly breaks down, several physicists and the like flew into the bucket in a few months. Although I have one Marier frying pan, she has been living with us for a long time (two years), behaves perfectly, and also mine in PMM. I often put it under running water from the fire, nothing is done to the coating.

People, what do you mean by "ceramics"?

[Wit]

Wit, ceramic coating, well, like teflon.

["ceramics"]

Yes, I meant the term "ceramics".
Lan, I'll explain.
There is no pottery there, as well as the pans covered with clay. Clay pots are pottery. And what marketers and manufacturers call "ceramics" is a sol-gel - this is the name of this coating. In short, the main constituent is polyorganosiloxane. The gel is like that. It has only silicon in common with ceramics. And even then not in pure form, but its oxides. SiO.

This coating loses its qualities much faster than Teflon, even if used correctly (after about 132 uses).

[Wit]

Wit, three times a week omelet on the mariera, and a couple of times a week frying in soup, lunch for my daughter, more than 132 times in 2 years, even a little more than 2x. I'm not defending the company in any way, but I'm really happy! It's a pity that I can't take a picture of the state of the pan, the phone is on the service. And the fizman began to stick after a couple of times. It seems to me that there is no common yardstick, each manufacturer has its own term.

It seems to me there is no common yardstick here

The yardstick is ... quality. Here it also brings.

[The pancake turns out to be thin, well-done, and not boiled like on Teflon, with a "correct" structure.]

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.

I must have misunderstood something. Does a frying pan affect the taste of pancakes or not? Here, as far as I can see from your words, it still affects, although, "ideally", it should not:

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.

I bake pancakes in a teflon aluminum Victoria frying pan. They turn out thin, I would not say boiled. In my opinion, the structure of a pancake from Teflon does not differ in any way from pancakes on cast iron. Since childhood, I ate pancakes fried in a cast-iron pan.

[Jenealis]

Jenealis, and this frying pan you have with a thick bottom?

[variety]

variety, is different for my taste. Just kill me, it seems like outwardly the same pancakes and fried and thin, but on cast iron it tastes better for me
Well, it's like comparing coffee - brewed in an enamel ladle and a Turk, preferably from Brazilian ceramics)

People, what do you mean by "ceramics"?

The coating is based on polyorgansiloxanoic acid, it seems.

Added:
Sorry, when I wrote, I haven't read your explanations yet. But I also constantly conduct "educational programs" among my friends, who choose a multicooker with a "ceramic" bowl for reasons of "environmental friendliness" as opposed to Teflon.

Teflon is generally hazardous to health!

Wai-wai! ! And that's what I dug
Teflon is everywhere. It is contained in:
- in the component parts of aircraft, outer skin;
- in acne creams and treatments (for example, skin injections);
- in clothes for tourists and leisure, for example. Goretex;
- in coatings;
- in the clothes of adults, children and even babies;
- in computer microcircuits;
- in hair straighteners;
- in dental floss;
- in electrical insulation;
- in dishes for fast food products;
- in foam for fire extinguishing;
- in furniture;
- in garden accessories and garden furniture;
- in hair dryers;
- in knitwear;
- in paints;
- kitchen utensils;
- irons and ironing board covers;
- in leather clothing;
- in light bulbs;
- in suitcases and travel bags;
- in containers used in medicine;
- in nail hardeners and nail polish removers;
- in pesticides;
- in pet beds;
- in prostheses;
- in shaving foams and jellies;
- in the coatings of solar panels;
- in glasses with non-scratch lenses;
- in stain removers;
- in surgical instruments;
- in umbrellas ...
Here are just a link to the delirium about "unfortunate parrots", supposedly died from Teflon vapor, I lost.
When Teflon or polytetrafluoroethylene (PTFE) is applied to the frying pan, the process requires heating to temperatures over 400 degrees Celsius. In this case, one of the main components of PTFE - perfluorooctanoic acid PFOA (the main scarecrow) - practically everything evaporates. Remains a minuscule, who is unable to accumulate in significant quantities.

[variety]

variety, is different for my taste. Just kill me, it seems like outwardly the same pancakes and fried and thin, but on cast iron it tastes better for me
Well, it's like comparing coffee - brewed in an enamel ladle and a Turk, preferably from Brazilian ceramics)

I did not conduct simultaneous "blind" tests, so maybe I am mistaken. So how exactly does your taste differ?

Added on Tuesday 12 Apr 2016 04:27 PM

Wit, if I am not mistaken, in some other cardiac implants.

[variety]

variety, they taste flat to me)) Well, I don't know how to explain. And on cast iron they are velvety I'll go) Admin write about pancakes))))

[Tillotama]

Tillotama, and you can determine by taste in which pan the pancake is baked?

[Song*]

Song*, I think yes, especially if you put two side by side

Added on Tuesday 12 Apr 2016 05:50 PM

Wit, well, maybe he is not so much dangerous as from a scratched frying pan these black things pour into food Probably this is not very cool for the body

[Tillotama]

Tillotama, did not understand - and what is pouring out of the frying pan? Has the non-stick coating peeled off (from improper use, overheating without oil, damage by metal objects, etc. ...)? If the coating is damaged, you simply cannot use such dishes!

[grinaty]

grinaty, do you think that everyone immediately throws it out? right from the first small scratch? as practice shows, they are used for a long time)) until a new frying pan turns up)

[Tillotama]

Tillotama,

and this frying pan you have with a thick bottom?

plump, from below, on the side to the stove, her irregularities are interesting, rather voluminous (by the way, I have not seen such a bottom in any other pan, although she may not pay attention). I found it on the Internet

[Tillotama]

Tillotama, with the first small - no, of course! But if "pouring in" - urgently cut to hell in the trash
Frying pans are not in short supply now - you can find them for any pocket in the nearest store!

[grinaty]

grinaty, well, most users don't do that - immediately run to the store, but aloud, no one will admit

Added on Tuesday 12 Apr 2016 07:56 PM

grinaty, may she please you longer

grinaty, may she please you longer

Thank you!
I love her for 6 years now, she reciprocates me True, now I am slowly and thoughtfully looking for a replacement for her

[Song*]

Tillotama, can you tell by taste in which pan the pancake is baked?

Song*, I can also determine by taste, even if they will not lie next to them, even blindfolded. For me, pancakes are better and tastier on cast iron !!!

[Umka19]

Umka19, fuuh I exhaled And then probably the people think that I am alone)) Although, to be honest, many times I have met such an idea on the forums that pancakes are different on different dishes.

[Tillotama]

And then probably the people think that I'm alone))

Tillotama, don't worry ... And they will cure you, and me ...

[Tillotama]

On the question of the survivability of "ceramics", etc.
I have a vites frying pan, so gray, smooth as glass. In the beginning, the food was rolling on it, like on ice, I was in a pleasant awesomeness and shock.
For two and a half years, of course, it became not so slippery, but the non-stickiness is at its best, it did not shuffle anywhere. Thick-walled. I bought the second one right away, the new one is still in the closet, waiting for its turn.
I turn the pancakes and cutlets on it with a silicone knife, and mix the rest of the dishes only with a silicone scraper.

Added Wednesday 13 Apr 2016 09:15 AM

Tillotama,
Congratulations on the tajin monster. I'm waiting for the report.

In my opinion, the structure of a pancake from Teflon does not differ in any way from pancakes on cast iron.

Here is the difference between Teflon and stainless steel, for example.) The dough is the same, the plate is the same, and I am the same. True, at that moment I did not understand that the Gourmet needed much less power than I was used to using on Tefala, so at first I frankly overcooked the pancakes. But the drawing itself is visible.)

I don't have pancake iron, but it's lazy to tinker with a large cast iron. But there is "bare" aluminum, which is certainly not worse than cast iron in this regard, if not even better. Here it is signed that the pancakes are made of aluminum and stainless steel, but personally I don’t remember which one. As for me, it looks one person and one taste.



I must also say that the aluminum frying pan, overgrown with a thick layer of our adored natural carcinogenic non-stick film of burnt oil, once began to show on pancakes almost the same pattern as Teflon. I looked down a little until I realized that the film simply negates the sharp heat transfer from the metal, just like Teflon. And damn it "floats". I gave the frying pan to my husband for cleaning, he tore it to the metal, and voila, the frying pan was instantly re-educated and began to issue again patterned pancakes.

I propose to end the pancake debate. Each has his own frying pan. Someone they are the same, someone is different. The main thing is that the hostess is satisfied with the quality of the food.

[Bijou / Lily]

I bake pancakes in a teflon aluminum Victoria frying pan. They turn out thin, I would not say boiled. In my opinion, the structure of a pancake from Teflon does not differ in any way from pancakes on cast iron. Since childhood, I ate pancakes fried in a cast-iron pan.

Everything is learned in comparison, and not based on feelings from childhood and memories, but when the same dough and on the stove there are different pans like Bijou / Lily... Victoria's pancake pan was immediately sent to my resignation, followed by a link to my mother-in-law, when I found myself on the same stove with a cast-iron and Kuhar with a microgrill.

[mr.Catlery]

mr.Catlery, and the mother-in-law is quite happy, it seems, with the new subject of the link? ))

[mr.Catlery]

On the question of the survivability of "ceramics", etc.
I have a vites frying pan, so gray, smooth as glass. In the beginning, the food was rolling on it, like on ice, I was in a pleasant awesomeness and shock.

Yes, this is common. This is the first impression of the organopolysiloxane coating. They are smooth, already shiny, everything is cleaned from them even better than from traditional PTFE coatings. But all this passes quickly enough. It should be especially noted that manufacturers themselves do not call polyorganosiloxane coatings "non-stick", but characterize them as "easy to clean". The coating works normally until thermal or chemical degradation of the organopolysiloxane occurs. Usually in terms of time it is from six months to a year. There is no point in buying them for the future. Their popularity peaked in 2012-2013. Now everything has faded away smoothly. Even the sellers of Greenpan (Antares Trade LLC) have calmed down.The miracle of the widespread introduction of "environmentally friendly technology" did not take place due to the too small resource of the products and the unreasonably high price.

Added Wednesday 13 Apr 2016 12:58 PM

mr.Catlery, and the mother-in-law is quite happy, it seems, with the new subject of the link? ))

Well, compared to what she had before (with the cover killed to death), of course yes. I'm not her enemy.

[mr.Catlery]

mr.Catlery, well, yes, I hope she does not look here)) and does not recognize you))) it's good that I'm not your mother-in-law)))))))) I can’t resist "for goodness, that I am not good enough"

But all this passes quickly enough. It should be especially noted that manufacturers themselves do not call polyorganosiloxane coatings "non-stick", but characterize them as "easy to clean". The coating works normally until thermal or chemical degradation of the organopolysiloxane occurs. Usually in terms of time it is from six months to a year.

Have you read to the end? Or just what is consistent with your idea?

In two and a half years

And still alive, and without oil norms.
Scrambled eggs without butter, as advertised.

Yes, not slippery, as at the beginning of my career, but neither the appearance of the coating nor the function was affected.

I am not here reprinting generally known information, but I am sharing my impressions of the frying pan. Maybe someone will find my review useful if he chooses a more durable frying pan.

And about the price. I think a couple of thousand for two and a half years of constant operation and quality is not that much. (I took the current prices). Non-stick and cost about that. There is not much difference.

[mur_myau]

mur_myauthe question is how often the frying pan is used. I have 20 cloth, she has been alive for 5 years, but she is very rare at work. And everyday dishes do not live so much with a coating with me.

I change the coated pans regularly. As soon as I notice a deterioration in non-stick properties, I leave. With both Teflon and ceramic. The latter serve until the moment I cease to like it, much less.

[Tillotama]

Tillotama,
For breakfast, as a rule, pancakes or an omelet with a filling, scrambled eggs are optional. It turns out, practically five days out of seven, and on Shrovetide and on memorial days he plows only for pancakes.

Moreover, I also have electric pancakes, so I use a large one for stuffed ones, submersible for thin patches, but vitesse on gas - for ordinary pancakes, which are pleasant to eat like that with jam, sour cream or caviar.

But I never rustle in it with anything metal or wood, only silicone spatulas and a silicone knife.

I'm frying the chops here. They ride like on a skating rink.))

The oil carbon deposit is then easily removed with oven gel.

I am not here reprinting generally known information, but I am sharing my impressions of the frying pan. Maybe someone will find my review useful if he chooses a more durable frying pan.

It's just that I shared my impressions a long time ago, 3 years ago, when I sent for scrap a cast frying pan with a "ceramic" coating, which served 9 months. What is Vitesse, where is it made and what kind of coverage I have also known for a long time. Before talking about the "usefulness" of the review, it seems to me, it would be necessary to find at least one more happy owner of a "ceramic" frying pan, just like you. Ceramic pans, in principle, have nothing to do with the category "durable pan".
And if about prices, then for 2 thousand even now you can take a frying pan with which there will be no problems for at least 5 years ... without "ceramics"
This "ceramics" looks strange in your photo. In the Vitesse commercial, see Eco Cera cookware, there is no color and handle like your frying pan. In the video, by the way, they say that metal accessories are quite applicable for such a frying pan, which somehow does not fit with what you wrote earlier.

before talking about the "usefulness" of the review, it seems to me, it would be necessary to find at least one more happy owner of a "ceramic" frying pan, just like you.

Of course, in your opinion, the sample is not representative, but the quality of my frying pan has been tested empirically. And that's a fact.
And you can't argue with facts.

Counteroffer. I also propose to find the owner of a "cast frying pan with a ceramic coating", like yours. And compare.

And further.
The simplest syllogism.
Package 1. Frying pans from different companies differ in quality.
package 2. You have a frying pan of one company, I have another.
Conclusion. Your pans and pans differ in quality.

Is it logical?

have nothing to do with the category "durable frying pan"

Mantra.))
The sun rises in the east, all ceramic pans are short-lived.