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

The simplest syllogism.

This is not a syllogism, just as Vitesse is not a "firm", but a trademark with Moscow roots, registered in the Russian Federation by a well-known "registrar" of similar brands, such as, for example, CALVE, Bekker, etc. Zuikov S. A. Nominally, the brand is listed for the Hong Kong dummy Franklin Industries Limited. At what specific Chinese factory this frying pan is made, even the sellers themselves will hardly tell you. This is a typical OEM product.
But that's not the point. Let me explain the essence: your "empiricism" is based on some initial axiom that you are using a frying pan with a so-called "ceramic" coating. But as the well-known Rene Descartes used to say in his time "question everything." The thing is that after I looked at the photo you posted, I had big and serious doubts the fact that you have a really "ceramic" coating like Eco Cera on your frying pan. I would especially note the circumstance, if you are already talking about quality, that the cast frying pan (and this was Victoria, the bottom thickness is 6mm.) Is a dish of a different (higher) class than your stamped Vitesse. (bottom thickness 3mm.)

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

And you completely in vain began to flirt about this. So far, we are only talking about your mantra that you have a kind of "durable" pan with a "ceramic" coating in use.
What the sellers wrote, especially of such a brand as Vitesse, does not deserve the slightest confidence. What kind of coating do they call Eco Cera? write about the coating of a completely different color.
As for the operation 5 days a week, then fry so much, this is some kind of incorrect nutrition.

[Elena]

Elena, I'm not going to run you over in anything. I have had a lot of these pans, and of different companies and price categories. One thing I can say with certainty ...

all ceramic pans are short-lived

Alas...

People, what do you mean by "ceramics"?

Ek I "got you" with this "" "ceramics" ""

5 days a week, then fry so much, this is some kind of wrong nutrition turns out

Again, the transition to the individual, what do you care? conversation about pans. A person shared, he likes it, you don't, how many people have so many opinions. The tableware market is wide and each product has its own consumer, it is very good that people share reviews, and it should be noted that they are not unfounded.

[mur_myau]

mur_myau, Len, are you sure that this is ceramics, exactly the one that we are all discussing here together? Are there any inscriptions on the back? Something I was confused by the live photo. With this use, the ceramics pan should have come to an end long ago.

Again, the transition to the individual, what do you care?

A very strange interpretation of my joking remark about healthy eating, in which the use of frying as a method of thermal processing of food, logically, should be minimized. Or will we ask Lena Malysheva? Personality has nothing to do with it, as well as a certain "tableware market", for the width of which you here decided to intercede. In general, the conversation, if you do not really understand, went about the type of coating of the Vitesse frying pan from the photo posted above. And not only I alone had doubts about this ...

[mr.Catlery]

mr.Catlery, one gets the impression that you write, then you completely forget about what, but just to spread the stupid discussion for a couple of pages in order to please your ego. A person eats as convenient for him and cooks on whatever is convenient for him, even though he may fry all meals. What is the name of the topic? Dyke will teach you how to live? Here about the dishes. You write about the market, brands, registration by someone and somewhere. The logical question is why? The pan is good, the person recommends it, for which thanks a lot. Someone did not go, too, thanks for the feedback, we will think whether it is necessary or not.

[mr.Catlery]

mr.Catlery, one gets the impression that you write, then you completely forget about what, but just to spread the stupid discussion for a couple of pages in order to please your ego. A person eats as convenient for him and cooks on whatever is convenient for him, even though he may fry all meals. What is the name of the topic? Dyke will teach you how to live? Here about the dishes. You write about the market, brands, registration by someone and somewhere. The logical question is why?

Evgeniya, I'm sorry, but somehow you really pounced on Mr. Catlery for a generally humorous remark. Mr. Catlery has a peculiar communication style. But this does not detract from his professional knowledge of cookware. Including "about the market, brands, registration by someone and somewhere", information of interest to many members of the forum.

[Jenealis]

And I, for example, have the impression that you, dear Jenealis write at all without delving into what was discussed here before your speech, imposing on everyone, instead of a substantive discussion, some of your own conjectures about someone's "ego". And in this regard, I had a completely logical question - why do you need this? I, here, judging by this "call" of yours with a claim, I see your keen desire to teach others here what they and what they, in your opinion, should write about in this topic. Well, there are so many people and opinions, but you are not a moderator yet. Therefore, I see absolutely no reason to continue this skirmish. If you have something to say specific, on a topic, you are welcome, and to read your next maxims addressed to me, then dismiss me.

Mr. Catlery, it seems that you are writing, then you completely forget about what, but just to spread the stupid discussion for a couple of pages in order to please your ego

you, dear Jenealis, write without delving into what was discussed here before your speech

It is categorically unacceptable to get personal. A week of reading the forum for everyone.

... I have been familiar with the information regarding the "ceramic" coatings of pans for a long time and have tested it experimentally, and more than once (stepping on the same rake is my favorite pastime). Another "miracle" given to me, a month ago (you won't believe it) - I took it to the dump right in the package. A saucepan from the same set with the same coating inside, was used only for heating water (in the absence of hot). Peeled off in a month totally... It's a pity, I didn't capture it in the photo. Now stands from the basement as a container for renovation work. I do not specifically write the name of the brand, so as not to advertise the muck.
And what is a ceramic coating, I studied the issue in depth, several years ago. I try not to support the topic of "magic ceramics" in china shops with sellers, in order to avoid wasting time on listening to (as a rule) crazy information.
Maybe there is a "correct" ceramic coating somewhere, I don't know. I haven't come across this yet

[Chef]

Chef, I do not see anything criminal in the statements of Mr. Cutlery. The feeling that you are prejudiced against him. He tried very hard to control himself, responding to the accusations that had been taken.

Reread P11 PF. This is about "answering those who know what they are".

And about your post, re-read P3 PF. One of the "deadly sins of the forum" is a public discussion of moderator's actions. You may be surprised at my patience, but I will limit myself to only a strict oral warning to you and the others who expressed their public opinion about the moderator's decision.

But patience is not unlimited.

I bought a cast-iron wok the other day, Skepshult. Heavy as a building board
The instructions say that it is enough to wash it, that it has already been processed and cooked at the factory. After cooking, wash with hot water, dry over a fire and grease with oil.
I cooked meat, but it seems to me that the heat is not enough for me. Either I am doing something wrong or it seems to me it is cooling down. Send me recipes to read in a cast iron wok.
But that is not even the question.
After cooking and washing, a black layer began to peel off inside. and the bottom appears white. What now? To ignite and erase all this all black and then smear with oil? Wait until over time it erases itself? White is wrong - should it be black?

[Tillotama]

What the sellers wrote, especially of such a brand as Vitesse, does not deserve the slightest confidence.

Therefore, what I wrote in the review - too? If you follow your logic.
Oh, thanks.

This is not a syllogism, just as Vitesse is not a "firm"

Well, why so. Both me and Vitesse were offended for nothing.
If you run out of arguments, it's better to say so.

However, already "the forester came and gave all life-giving people" (c).

Tillotama,
Thick and heavy. The second spare wheel says - renaissance eco cera, the coating is gray with silvery splashes, it looks like glass on the surface. This "glass" slides at the beginning. Then it just becomes like an ordinary non-stick quality. I am very pleased with her.

Posted on Friday 15 Apr 2016 11:11 AM

Skepsult

The name is familiar. This is not an Ikea product?
The forum has a Temka for the restoration of cast iron.

Hello everyone! It's time to change the pans. I was delighted to read the title of the topic. And what in the end ?! Which one to buy ???

[mur_myau]

mur_myau, not for me not for restoration. I saw this topic studying too. I'd like to have recipes for cooking. Sweden cast iron too.

[Tillotama]

Tillotama,
Some steer-fry. Vegetable or with meat-fish-chicken to choose from.
How many liters is the capacity of this wok?
Will there be pictures?

[Camilla]

Camilla, and which one you like and according to your means - take that one ... I also cast neva-metal cast yuzala and tefal (which is all right here thought about us ...) and there is a berghof, and I took a light frying pan with a non-stick coating in Lenta on sale (there the microgrill turned out to be a surprise - the sticker covered) for 500 re and happy as an elephant !!! I took it for frying for the soup, and now in the tail and mane - fish, omelets, vegetables ... I've fried potatoes ... It'll come off - well, it's not a pity ...

PS

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.

Here you go, Thomas the unbeliever.
At the office. site with such a handle and such a coating.

🔗
🔗

In general, if you didn't know, vitesse has about fifty varieties of frying pans with eco cera coating.
I think the quality can vary.

As for the operation, I can say that I never, never use metal appliances in coated dishes. Anyone. But things also serve for a long time. But you can of course use metal stirrers and change every six months, if not a pity.

Posted Friday 15 Apr 2016 12:45 PM

If you like it and according to your means, take that one ... I and neva-metal cast yuzala and tefal

Good advice, I join. Neva metal is especially pleasant. Solid ones.
I like tefal for the thermal spot, you can immediately see when it's time to cook.

Here you go, Thomas the unbeliever

GYGYGY

photos of wok will be later, today there is no time

As for the operation, I can say that I never, never use metal appliances in coated dishes. Anyone. But things also serve for a long time.

It is unlikely that anyone still does not know what devices should be used in coated dishes ... There are definitely no such devices on this forum.

But you can of course use metal stirrers and change every six months, if not sorry.

[Song*]

Song*,
Read what the opponent writes (quote above my reply).

IMHO "As you feed a cow, so it is milked." Even the best frying pan will fly in six months if you use it like that.

Posted Friday 15 Apr 2016 02:20 PM

photos of wok will be later

I'm waiting! There are never many woks.

Are there cast-iron woks? Some kind of oxymoron turns out - the compatibility of opposites.))

The wok is the thinnest frying pan with excellent heat transfer for instant energy transfer of strong fire to the product.
Cast iron, on the other hand, is exactly the opposite - a thick layer of metal with low thermal conductivity, which just uses the inertia of prolonged heating, and not the heating rate. Having plopped a large pile of products into a well-heated cast iron for a long time, we, of course, get an active "pshshshshh !!" at the first moment, but then what? Observe how cooled cast iron slowly reheats?))

🔗

If the cast iron is heated, it does not cool down quickly, and if you continue heating, then for the wok it is the very thing, and it heats up quickly IMHO.

Is this a wok? He doesn't even have a long throwing handle. Rather it undercauldron. Not?

Oh, Len, cast iron fick throw it weighs, but it is written that wok

No, well, since it was written ...
Then we will not throw up.

In general, marketers scold us as soon as they can.))

🔗


here is my wok. He has a handle, but it will be quite difficult to throw it up because of the weight. In general, a wok does not have to be light. A wok is a round, tall skillet with a narrow bottom and a wide top. There are a lot of cast iron woks from different manufacturers.

Here I cooked - pork, onions, garlic, soy sauce, ginger, wine, mushrooms and pineapples. It turned out funny.

[wok]

In general, a wok doesn't have to be light.

Has it happened historically or have sellers now come up with it?

I remembered that your beloved Kuhmeister recently brought such a cool video. As for me this is exactly wok... And if some other frying pan clings resembles the original so little, they will never become relatives even if they start to pass off one after another.))

[Bijou]

Bijou, here you can probably read 🔗 and about cast iron and steel.
for me it is quite logical it is written about everything
nice video above, thanks!

[Bijou]

Bijou,
I've seen Chinese ones with a diameter of up to half a meter, you can throw such figs. :-)
In general, they are different.

Apologists for authenticity are against even a flattened bottom, there must be spherical - period.

I have several different ones, all with a "circle" flat at the bottom. And I'm not worried.
But Ken Hom's favorite, thin carbon steel.

Scary, I don’t know what, but it fries well.

Tillotama,
What a cool one, I just want it. Looks like my Hackmann grill pan. As one set.

[mur_myau]

mur_myau, Lenochka, I am trying to understand the reason for your dispute with the banned man ... So far I have made several conclusions: 1. Vitesse is a good company; 2. You are a very neat hostess; 3. The ceramic coating is strong and durable.
Have you ever had pans with ceramic coating from other companies? If so, how long did you serve?
My post was lost somewhere, but wrote that I had at least six pans with ceramic coating from reputable firms and all very quickly went out of order, except for one, which is used extremely rarely, because it is pancake. From which I concluded (and as it turned out, so many people think so) that the ceramic coating requires an extremely careful attitude, but despite this it quickly fails. The exception is your unique frying pan.
By the way, I only use silicone mixers and my stove is electric.

Added on Monday 18 Apr 2016 09:55 AM

And one more addition, from Hackmann I had three ceramic-coated pans! Two died extremely quickly, and one, a pancake, is very nice, but rarely used. I noticed that now they have abandoned the production of ceramic coated dishes. At least we don't have such ones on sale.

[Girls]

I had at least six pans with ceramic coating from reputable firms and all very quickly went out of order

I have two, both Teskomovskie), at first it just squeaked with delight, but the squeak was not long, really, really ...

Girlsmaybe someone in the know, on the dishes Gourmet nowhere are there any shares?

Really needed ...

[mur_myau]

So far I have made several conclusions

I also made one conclusion - Lena mur_myau, there are no bad pans at all, she loves good pans and understands a lot about them
My Hackman is cast iron and Lena's, in my opinion, too.

[Rita]

Rita,
I had only a replaceable Redmond pot made of other "ceramics", in it I make frying and in it I cook soup in MV, if spots appear on the coating, wash it with oven gel, and so on with a soft sponge and that's it, while I'm alive. Nothing happened to him. The surface is shiny from the very beginning, smooth, similar to Soviet enamel. But the metal itself is light, you can't compare, of course.
I bought it separately.
They frightened that such bowlers would pour out quickly, but so far nothing like that. I interfere with the Regent silicone spatula (it is an exact copy of my own plastic spatula).

In general, girls, I recommend this paddle to everyone.

🔗

There was a waffle iron with a ceramic coating, and here it flew pretty quickly, although I followed all the precautions. As a result, before the warranty expired, I returned it to the store, although not without abuse.
I also bought a swell in the dish yard. nasty, I don't remember the company. There, although the coating is written eco cera, it is thin as a paint and without gloss on the surface.
Here's a photo.

I took it, since with handles they ideally fit into the grooves of Darin's oven.
But nothing can be scrubbed, a very thin coating.

Well, Vites is a Renaissance. It's pretty 100%. I've already talked about her.

[Crochet]

Crochet, knock on my PM or ICQ 174881263 about a gourmet

[selenа]

selenа,
Hakmann cool. The meat is the coolest on her. You can't cook meat like that in a contact grill.
It only cools for a long time and you manage to wash it.
Did you take on ozone?
By the way, yes, it's a pity to spend money on bad utensils, which will soon go to the trash heap.
Rita, if anything, we are discussing a cast-iron hackmann. So that there would be no later.

[Tillotama]

Tillotama, yeah, thanks, I read it. Quite a modern article. If all copiers are copiers, diapers are pampers, and whirlpool tubs are whirlpool tubs, then why shouldn't all oval pans be woks?
One new eye caught on:

Tin plated copper wok is very good, but dear, these are dishes for a master or a person keen on cooking. This wok requires special care.

Do they really exist ?? What's the point? Tin melts at about the temperature at which Teflon burns out!

Oh, girls. Something ozone at all. I put the goods in the basket two days ago, today the basket is "heavier" by five hundred rubles.

Tin melts at about the temperature at which Teflon burns out!

If the burner is heating properly, half will flow. And then looking for a tinker is another problem.
For example, I restored the samovar, and for this I had to take it to Krasnoe Selo. They were not taken anywhere.

If the burner is heating properly, half will flow.

Exactly. And I mean this. Yes, and expensive.))

And it seems oh what an authoritative article.))) And Teflon does not advise categoritski, which is fair.
I once forgot a copper Turk on shallow gas, I had to throw it out.

[Bijou]

Bijou, look what
🔗
almost wok)))))))) copper)))

[Tillotama]

Tillotama, exactly!
But still, "almost a pressure cooker".)))

[Bijou]

Bijou,
I have - oh, horror! - one of the woks baby Tomas with AP coating. For washing fry I keep one serving. If you warm up the noodles in the sauce, etc. I don't see anything wrong with that.
But it is a personal matter for everyone, how authentic and "correct" everything should be.
I also do not reject cast iron, it heats up well on gas, even if it is not special. burner.

Sorry for the Turk, eh ... Delicious coffee in such a bowl.

[Bijou]

Bijou, I would love to try such a thing
even figs with him that it is like a plane, I have nowhere to put it all !!!

Added on Monday 18 Apr 2016 10:38 AM

mur_myau, what about the Turk?

[Tillotama]

Tillotama,
How much is? How boeing, probably? (I can not access this link from work).

Added Monday 18 Apr 2016 10:39 AM

What about the Turk?

Bijou's Turk overheated and the half melted.

[mur_myau]

mur_myau, on the site 4700
wow about the Turk! Is it empty or what?

I have - oh, horror! - one of the woks baby Tomas with AP coating. For washing fry I keep one serving.

I'll say an even worse thing! I have nothing to cook such dishes in, so I wash-fry ... on the usual Tefalevskaya Nature. Which on my induction gives quite a decent heating up to instantly charring the pieces at maximum power. )))

Added Monday 18 Apr 2016 12:26 PM

wow about the Turk! Is it empty or what?

Are you asking Moore_Mew?

Well, tell someone already)) What happened to the Turk)))))

[Tillotama]

Tillotama,
Fuh ... Not all bad, for such a price you can buy a beauty.
I would put a double boiler (bamboo) there. The cover allows.

Bijou,
I once saw on youtube how a Japanese woman fries in a Tefalev wok with a tempura thermal spot. And all the rules.
There were about two glasses of butter. I caught it with a slotted spoon.

Then I bought such a slotted spoon in Dixie, and also a glass for filtering deep-frying oil (I'll tell you this THING). Whoever thought it up should be given a prize.

[mur_myau]

I like tefal for the thermal spot, you can immediately see when it's time to cook.

I also made one conclusion - Lena mur_myau, there are no bad pans at all

Correct conclusion
For some reason, my thermal spot on all Tefaly stops working after a couple of months of operation.