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

a glass for filtering deep-frying oil

What is it and what does it look like?

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

It's strange.

What is it and what does it look like?

Here is such a thing, from this seller I also took a hario cappuccinator and a rectangular frying pan for yap. omelet (rolled for sushi) and skillet is good too. Rough, looks like a stone or something similar.
🔗 It's like mine.
🔗 It's bigger.
🔗 cappuccino maker.
🔗 This one is similar to mine, but the one I took two years ago, I did not find, I probably sold it out. How this will show itself in practice, I do not know.

I keep looking at his grindstones.
And on just such a deep-frying pan that does not splash.
🔗
And a mandolin like that.
🔗

Where should I go now? In gravity?

[mur_myau]

mur_myauhow many finds!

how many finds!

Yeah, the jaws were already cramped

[Ipatiya]

Ipatiya,
This is half bragging, half wanting.
I have been grazing with this seller for a long time. True, before the crisis I bought, now everything, including delivery, skyrocketed in price. And the coveted stones with a saucepan too.

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

Duc, the tin melts in an instant. And I put the Turk to warm up in order to warm up dry coffee in it. The Turk is big, the burner is small, Lena walked away "for a minute" while they called ...
In the Turk, as a result, tin took its almost original form - it gathered at the bottom with droplets of light metal.)))

That's why it freaked out because this article recommends copper woks. To work at such and such temperatures.

[mur_myau]

mur_myau, Thank you. That is, just deep fat is filtered through a very fine mesh ...

[Niarma]

Niarma,
Yes, it is convenient if something was fried in breadcrumbs (but not in flour! Too small fraction)
That is, a trace. batch in the same oil so that the pieces of breading do not remain in it, do not overheat and do not burn.
Strain, fry the second run and only then pour out the oil completely.

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

At the dawn of the PR of this red pimp, I also thought that this was the coolest of inventions, and was delighted with the purchase of the Tefalevskaya frying pan with this thermospot.
Then I just realized that I didn't pay any attention to him, almost to the point of automatism, with experience, a flair for the heating time was developed. And I realized that he was there or not, there is little sense, especially since he very quickly loses his "indicative" qualities, in this I agree with you.
Once again, I would not give this money for such a frying pan.

Girls, who will say what about topshop saucepans and frying pans Delimano Stone Expert? Any feedback on usage?
I hesitate between them and Stoneline.

Non-stickiness is not important, the main thing is the durability of the coating so that it does not crack or peel off. Purpose: to simmer various foods over low heat. And also so that the handles can be heated in the oven (not plastic). Or to unfasten.
You need a stewpan or deep frying pan.

I take it as a gift, you need to please.

Stoneline I have 2 pans. One is deep square, I don't often use it, it's big for us, and the other is 26 cm, every day for several years, I ordered it from Tanya. The quality is very good, no scuffs or scratches. And Delimano, with a ceramic coating, which she ordered from a top shop, almost immediately put it aside. Outwardly like new, but not strong, but sticks to it.And for some reason, before they positioned this dish as Italian, but now they have become like Swiss

Stoneline

Then I'll take this one.
Tanya who?

[Bijou]

Bijou, Oh-oh! it is clear about the Turk ... I sometimes warm sugar in it too, but really not for long. I'll know...

Added on Tuesday 19 Apr 2016 7:40 PM

mur_myau, and why filter oil?

People, here in the store I saw that Neva-metal has invented a new coating, it is called a "pearl". Anyone know what this beast is?

At the dawn of the PR of this red pimple, I also thought that this was the coolest of inventions, and was delighted with the purchase of the Tefalevskaya frying pan with this thermospot.
Then I just realized that I didn't pay any attention to him, almost to the point of automatism, with experience, a flair for the heating time was developed. And I realized that he was there or not, it was of little use, especially since he very quickly loses his "indicative" qualities, in this I agree with you.
Once again, I would not give this money for such a frying pan.

Yes, experience is the son of difficult mistakes ...

I was really happy for the person, everything works as it should.

I also think that thermal spot is an original, but not at all obligatory bonus, which you quickly stop noticing. After all, a Teflon frying pan will not be heated anyway.

In Tefalevskiye pans attracted the coating, really does not stick, it washes well. Yes, at first there were no others.

But then I carefully studied the beautiful instructions put on the frying pan and learned with regret that the product's service life is 2 years. She lived exactly how long ...
All the same, it's good that now you can torment yourself with the pleasant agony of choice.

I read and read the whole topic from the very beginning, reached page 65, decided to look at the end, and then read the remaining 30.
I began to read, because decided to change the pan for the first courses, she is 5 years old, Vitross company, sort of like the Cherepovets production. Enamelled. The bottom inside became rough. Probably it's bad to use this. Mom has had enamel pots all her life, but here for 5 years ... But somehow I didn't find anything about enamel and pans. Or am I ancient, and everyone has long known that stainless steel is better? Take it and not be fooled?
Now about the pans. Stoooooo read about Gourmet and Kuhar! And it turns out that Kuhara is not in Moscow? Only on order? Gourmet available. And the girls seem to be praising their dishes.
I had the St. Petersburg Titan in use for 4 years. The surface is swollen with bubbles. It still lies, I don't know why I won't throw it out))). A year ago I bought a Fissman frying pan (the store is nearby, you can twist everything in your hands, and there was a 30% discount on DR), with the so-called stone coating (crumb). I am satisfied with the coating, nothing sticks, however, I rarely fry, a couple of times a week in sreen. What you don't like about the pan is that the handle is constantly turning. The husband tightens, but after a while the screw unwinds again. And the bottom of the pan is convex. That is, the oil flows down to the walls, which is inconvenient.
After reading a bunch of pages, I caught fire in a stainless frying pan, but I see that there is already silence about them. Unclear...
I'm going to finish reading

[M @ rtochka]

M @ rtochka, I have a stainless pan since 94, and with a smooth bottom (somewhere in this topic I posted a photo of this dish). I still use it. One drawback she has (although she got used to it) - obviously thin walls and "pancake". But in general, it is universal for everything, including pancakes.
There is one more ancient, also "stainless", only thick-walled. What you like is hot, no problem. I wanted to find a new one, but big, and of proven quality. Everything that I saw, I felt in the stores, is not mine.
Now, after rereading a bunch of everything, I found (I hunted for two years) - Kukharovskaya, so they should bring it from Minsk, (sorry, wait more, already after Easter). I was interested in its grooved bottom. And characteristics. They'll bring it, I'll try it out.

I've heard good reviews about Gourmets. But we don't have them.
And I also dream of WOK (I don’t know if I need it at all, or is it my Wishlist?) ...

Ie.You have not been brought from Belarus Kuhar ?? And I read messages back in 2014 that a friend promised, but never found it, so ... I thought the reviews had already found out how the frying pan was used, otherwise so many copies were broken over the corrugated bottom. Clear. It (the bottom) also interested me very much.
I have a Vitesse wok, but I only bake bread in it. For this business, a thing is terribly necessary!

Are there any Gourmet users here?
Do you like the dishes?

And I also saw the discussion of Kukmar's dishes. I have their cauldron, a small one, six months later a bubble appeared at the bottom, and then it peeled off and rust there. I stopped using it. Sometimes I bake bread. It's a pity, it looks good. And many praise him. Apparently, I did something bad to him, since I peeled off.

[doplets]

And the girls seem to be praising their dishes.

Yeah, I'm also from the Gourmet Singers Choir ...

But I have the whole Gourmet of the Classic series ...

Here I am thinking about buying a saucepan from the Pro series, like our Larochka-doplets The gourmet of this particular series ... and Rituly-Margit in my opinion the Elite series in use ...

It is a pity that there are no large volumes in the Classic series ...

[Arka]

That is, you have not been brought from Belarus Kuhar ?? And I read messages back in 2014, that my friend promised, I never found, so ...

Daria, no, it didn't work out then. But I'm stubborn ...
And now Natalochka is in Minsk Arka I have already bought it, and my friends are going there after Easter, and upon returning, they will deliver it. I can't wait any longer. It is comforting that it has already been purchased.
So I'm only a remote owner for now ...

Tanya who?

T. A.

Added Wednesday 20 Apr 2016 06:41 PM

And I also saw the discussion of Kukmar's dishes. I have their cauldron, a small one, six months later a bubble appeared at the bottom, and then it peeled off and rust there. I stopped using it. Sometimes I bake bread. It's a pity, it looks good. And many praise him. Apparently, I did something bad to him, since I peeled off.

I have their cauldron for 3L for 2 years already. Everything is ok, I like it very much. Such a cauldron from Mistletoe (I bought it on her tip), from Elena Tim

cauldron for 3L for 2 years

And I have !!! even two !!! different sizes - very much I love !!!

Girls, and photos can be cauldrons or a link where they can be viewed ??? They are not suitable for induction, I understand correctly ???

[Umka19]

I decided to show:

I don’t know. Either someone from home climbed there with pieces of iron. Either after washing it was always necessary to wipe dry immediately. But this is what happened. I bought it once especially for cereals. And then a slow cooker appeared, and this cauldron lies, it's a pity to throw it out, sometimes I adapt it for something.
Umka19, here he is on Ozone 🔗

No, this is a saucepan, but here's a cauldron 🔗

I have this:

[mr.Catlery]

Oops ...
Do cauldrons and pans have different bases and coatings?

Added Wednesday 20 Apr 2016 10:19 PM

By the way, the Orchid series is now produced with an external thin matte polish, and a heat-insulating silicone gasket has appeared under the lid button (potholders are not needed in all cases).

mr.Catlery Can't you have a frying pan like this and with a micro grill? Only "or or"?
They also praised the lids of the Gourmet pans. Has anyone compared them to Kuhar? Here is a recess around the perimeter, which does not allow condensation to drain back into the pan.

Girls, thank you all !!!

They are not suitable for induction.

Not suitable ... sorry !!! : girl_cray1: Very beautiful and reliable dishes !!!

[Umka19]

Umka19, Lyudmil, one to one there are Biolovsky cauldrons made of cast iron, and the lid of a frying pan is also suitable for induction

[mr.Catlery]

mr.Catlery Can't you have a frying pan like this and with a micro grill? Only "or or"?

Daria, by the way, is in Kuhara- "mini grill"the surface is the bottom, as it were, in a small corrugated lattice (there in their online store, on an enlarged photo of a frying pan, this can be seen) ...
And if it says "microgrill"surface, it means such processing of the bottom from the inside, it looks like a matte surface, resembles a non-stick coating, I don't know how to explain it correctly ...
At first I was confused myself, and then they explained what was "mini" and what was "micro" ...
So that you do not get confused
... I chose mini, that is, "lattice".

[Inna]

Yes, I was confused at first too, thanks! I reread this topic like a book, often the first time is not clear))))
Can you speak to me? , I even confess that we are fellow countrywomen, although it was a long time ago
Why mini? What attracted the bars more?
Inna, looked at the Kuhari's website and somehow didn’t find pans with a mini grill, they aren’t there now ... The most interesting thing is that I saw them yesterday, I looked at the honeycombs like that.

[selenа]

Biolovsky cauldrons made of cast iron, and suitable for induction

selenа, Hope, thanks for the tip !!!

[Inna]

Why mini? What attracted the bars more?

Inna, looked at the Kuhar's website and somehow did not find pans with a mini grill, they are not there now or something ...

Dash, here she is (I just ordered it) -
this is an internet store - ru 🔗
the same on their Belarusian website of the online store.
there and in the picture the lattices are visible.
I was attracted by the minigrill by its "service", otherwise I like to "tear" with a washcloth, or interfere with a knife ... but on the micro grill it is somehow scary, I don't know why. Or is it just my "cockroaches".

The fact is that if this dish were freely available to us, and I could touch, see, compare everything, then I am sure that I would already have this entire set of dishes. But since it is difficult with transportation-transfers, so far like this. Yes, and the pots necessary in terms of volume are better to pick up live, well, I can't figure out which ones and how many I need. I’d go to the store, put everything I needed on the counter, and took away. And so, I'm wondering, wondering what I need ... And people for transmission, it's problematic to load.

[M @ rtochka]

They also praised the lids of the Gourmet pans. Has anyone compared them to Kuhar? Here is a recess around the perimeter, which does not allow condensation to drain back into the pan.

M @ rtochka, these covers can be purchased separately.

It is a pity that neither Gourmet nor Kuhari is sold
Everything must be "mined" ... And you are lucky

🔗

Here are other photos! Whether it's me already. You can see the bars here, yeah, it just doesn't say that this is a mini grill. While I think about what I need. Thank you

M @ rtochka, these covers can be purchased separately

But somehow I won't order one cover, the gold one will come out with delivery. We need to decide, but somewhere already order a frying pan with a saucepan.

And nobody cooks in enameled dishes? Last century?))
Lately I lick my lips on such a saucepan. It looks very, very pleasant!
🔗

I've read a lot here about cast-iron dishes. At one time I really wanted to, even enameled cast iron appeared in Fissman. But I held it in my hands and was afraid to put this on glass ceramics! Suddenly I will knock, it seems to me, I will break everything at once. Heavy! Who cooks on glass ceramics in cast iron, admit, there are such?

Mr. Catlery Can't you have a frying pan like this and with a micro grill? Only "or or"?
They also praised the lids of the Gourmet pans. Has anyone compared them to Kuhar? Here is a recess around the perimeter, which does not allow condensation to drain back into the pan.

Orchid series frying pan dia. 22cm. with micro grill, and 24 cm with mini grill (round holes). Metal covers for all series are different, such as in the photo. It's the same in the Lotus series.

[mr.Catlery]

Orchid frying pan dia. 22cm. with micro grill

mr.Catlery, but somehow I don't see her either in the cook or in the cook ...
But the Lotus is written that microgrill ...

🔗

[mr.Catlery]

mr.Catlery, but somehow I don't see her either in the cook or in the cook ...

The frying pan is physically available both in the warehouse and in retail, but the site does not have a photo of it and therefore it is not posted by the moderator in the assortment.

But the Lotus is written that microgrill ...

[mr.Catlery]

mr.Catlery,
Can you hear a professional's opinion on the comparison of enamelled and stainless cookware? (I can't calm down, sorry)
Is food stored normally in nzh? I cook soups for 4 days, somewhere I saw an opinion that it can turn sour in steel.

I read about Polaris on the Pastry. Modest reviews write that the Gourmet is better. But I want at least a little beauty
She was also twisting Esprado in her hands, beautiful, but heavy, she was afraid of the shelves in the refrigerator.And to Tekku "Home Profi" held it for comparison, it seemed much easier (we are talking about the same liter, of course)

[Daria]

Daria, I also cook soups / borscht for a few days. I have been using stainless steel for more than 10 years. It never sour just like that. Once or twice I threw out the freshly boiled green borsch, through my own fault - I was lazy to speed up the cooling and it sour from a long standing in the warmth. The enamel was abandoned with my mother a long time ago.

[mr.Catlery]

Yes, that's right, this frying pan is 22cm. ... cap. 1.8l, and Lotus also has a frying pan with a diameter of 24cm, here it is with a mini grill ...

Added Monday 25 Apr 2016 01:38 PM

mr.Catlery,
Can you hear a professional's opinion on the comparison of enamelled and stainless cookware? (I can't calm down, sorry)
Is food stored normally in nzh? I cook soups for 4 days, somewhere I saw an opinion that it can turn sour in steel.

I read about Polaris on the Pastry. Modest reviews write that the Gourmet is better. But I want at least a little beauty
She was also twisting Esprado in her hands, beautiful, but heavy, she was afraid of the shelves in the refrigerator. And to Tekku "Home Profi" held it for comparison, it seemed much easier (we are talking about the same liter, of course)

In a stainless steel, if the container is made of AISI 304 steel, food is stored normally. moreover, containers made of this material are used for sourdough cabbage and mushroom pickling. as well as their subsequent storage. And this Wednesday is more serious than soup. It usually turns sour from insufficient cooling and a source of sourness in the soup.
Enamel cookware is a cheaper, more affordable type of cookware, especially in the current situation. If you use enameled dishes for simple dishes (boil potatoes or soup, etc.), then there is not much difference. Enamel cookware works without problems on all types of burners. washes without problems, including in PMM. It can also be of different quality. I do not recommend buying Chinese. Among European brands, we have long and well represented Serbian crockery Metalac, which is distinguished by interesting decals. But in general, there is no point in overpaying for it - domestic manufacturers (Lysvensky plant, Magnitogorsky and Cherepovetsky) make quite solid, high-quality dishes.
Stainless steel tableware is not bad, first, read the expertise of tableware of different brands on So to speak in order to have a general idea of ​​the subject of choice. In general, you should pay more attention to the technical characteristics. Because the decor is, of course, decor, but functionality is more needed for cooking: how the pan heats up, how comfortable and reliable the fittings are, the design of the lid, etc. There are certain conditional boundaries that separate the so-called economy segment from middle and upper class dishes. Someone is quite satisfied with the economy class (for example, cook sausages), but give someone even better than the middle class. It is clear that at the same time, the price of dishes can differ significantly.

Added on Monday 25 Apr 2016 01:49 PM

I've read a lot here about cast-iron dishes. At one time I really wanted to, even enameled cast iron appeared in Fissman. But I held it in my hands and was afraid to put this on glass ceramics! Suddenly I will knock, it seems to me, I will break everything at once. Heavy! Who cooks on glass ceramics in cast iron, admit, there are such?

Pay attention to the cast iron from BIOL. In terms of quality and price, at the moment, this is the best option, to the extent that it is compared to the Chinese Fissman, Rondel and other pseudo-European brands. If you carefully put / remove the cast-iron cookware from the stove, do not wiggle it over the glass ceramics, then there should be no problems. If the glass ceramics are from Sсhott or EuroCera, then there is nothing to be especially afraid of ...

[mr.Catlery]

mr.Catlery, And which grill (mini or micro) is better to fry? do they have different functionality?

And another question: I looked at the micro-grill and somehow they seemed to me similar with the ura zepter. Do they have something in common? The zepter also seems to have a matte and slightly rough (like a matte photograph).

I've just fried potatoes on a mini grill, class. I love my frying pan-Kuhar very much!

[Irina]

Irina, do you have an Orchid?

I have a 3L stewing pan Magnolia (with mini grill), Orchid frying pan with mini grill. I am very glad that I managed to buy Kuhar dishes on time! Now they are no longer taken to Moscow, but it is insulting.

I understood about the enamel, I will change it, especially since the last one from Vitross has somehow gotten ragged in 5 years ... And the stainless steel nouname (some Angelica, written on the bottom) lives, and nothing is done with it.
I walked around all the nearby shops and quite by accident found a department with Gourmet dishes, where I did not look (Amet also saw, but the price is screwed up). Apparently, this will solve all my questions, because I am already "tired" of reading on Podoskovka, when comparing approximately the same indicators of dishes, advice to buy is Gourmet. The department, however, not with a full assortment, from pans only Classic, but with adequate prices, almost like in the internet, and at the same time you can hold everything in your hands, which is also important.
I tried to tell my husband about the desired beauty of the pots, but he reacted like a man: should you cook in it or look at it?)))
Kukhar, I will keep in mind, sometimes acquaintances go to Belarus, suddenly they will bring him.
And I'm still afraid of cast iron), I decided, if I take it, then cast aluminum from Kukmara, it's still lighter, and they have a sooooo good choice both in displacement and in shape.

Mr. Catlery, And on which grill (mini or micro) is it better to fry? do they have different functionality?

And another question: I looked at the micro-grill and somehow they seemed to me similar with the ura zepter. Do they have something in common? The zepter also seems to have a matte and slightly rough (like a matte photograph).

On a microgrill surface, you can fry almost everything the same as on a non-stick coating. The main thing is to choose the right heating mode. For some products, such as potatoes, a simple pre-preparation of the product is required. A mini grill is best suited for foods containing moisture.
The Kukharovsky microgrill has a common concept (creation of small-sized irregularities on the surface) with the Ceptor URA. On Kuhara there are no functionally useless macro objects like the "Cheops pyramids" like on the URA Zepter. The surface is made, looks and works in completely different ways. The Zceptorian "relief", as studies have shown, is an order of magnitude larger in size, that is, functionally it is closer to the mini grill and differs little from the same gourmet grinding. As for the so-called URA technology in general, all this was studied in detail 3 years ago and published in my article "Feycomania-2". URA-technology is a typical commodity myth, designed for uneducated, impressionable people. This is a common lie about "a twofold increase in the concentration of chromium on the surface", which supposedly gives a non-stick effect.

Thank you Ilya Nikolaevich! It would be just wonderful if there were such a store in Moscow! Orchid is a miracle!