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

[Mystery]

Where can I find out about the Chef-O-Matic Pro multicooker?

This slow cooker was not discussed at the forum. But she has Lendi_Star... She said that she saw a similar multicooker under the brand name Mystery... Try asking her around in a personal.

Ordinary ceramic tiles with such (which you need to twist when you choose the temperature, for example 1,2,3, etc., I have already forgotten Russian). DO YOU mean with a painted bottom? here fissler has frying pans with a non-stick coating where the bottom is painted with some kind of paint, and where there is just iron color. what should i choose? but about multicooker-do you think it is not necessary in the house?

[Mystery]

This slow cooker was not discussed at the forum. But she has Lendi_Star... She said that she saw a similar multicooker under the brand name Mystery... Try asking her around in a personal.

I don't really understand how to use your site yet. And how can you write to her in a personal? Sorry that again my questions are on the wrong topic.

And how can you write to her in a personal message?

Press on link

Ordinary ceramic tiles with such (which you need to twist when you choose the temperature, for example 1,2,3, etc., I have already forgotten Russian). DO YOU mean with a painted bottom? here fissler has frying pans with a non-stick coating where the bottom is painted with some kind of paint, and where there is just iron color. what should i choose? but about multicooker-do you think it is not necessary in the house?

No, I do not consider a multicooker a useless accessory, moreover, I already have their second generation, for which I still want to make stainless steel. a bowl with anti-stick effect (UNCOATED). For cereals and cooking rice, this is a great thing. If you have a conventional glass ceramic hob, there are many options for you. The pan must be either cast or forged, so that the bottom thickness is at least 4 mm., With a normal, better reinforced PTFE coating from well-known European manufacturers. The resource of such a product will be at least 3 years. From here it is difficult to judge what you can buy there in Greece, but the same Fissler or "Italians" TVS, Ballarini, etc. can be taken safely. And preferably not with a machined bottom, but with one that is painted.

[mr.Catlery]

mr.Catlery, the following question arose. I bought a frying pan VARI a couple of months ago, everything is fine, but! During use, no matter how hard you try, you cannot avoid stains of dried oil. On the inner surface, I carefully try to rub them with my fingers, it is difficult, but it turns out. Can you use "aggressive" chemistry outside? The bottom is painted outside. I really like Amveevsky OVEN-Cleaner. There is an alkaline composition, in my opinion.

No, I do not consider a multicooker a useless accessory, moreover, I already have their second generation, for which I still want to make stainless steel. a bowl with anti-stick effect (UNCOATED). For cereals and cooking rice, this is a great thing. If you have a conventional glass ceramic hob, there are many options for you. The pan should be either cast or forged, so that the bottom thickness is at least 4mm., With a normal, better reinforced PTFE coating from well-known European manufacturers. The resource of such a product will be at least 3 years. From here it is difficult to judge what you can buy there in Greece, but the same Fissler or "Italians" TVS, Ballarini, etc. can be taken safely. And preferably not with a machined bottom, but with one that is painted.

When we say "with a machined bottom," does it mean such a bare iron? and for some reason I thought that the dyed would swell over time.why is it better (dyed)? But I have a frying pan from TVC, she's already 3 years old, she doesn't like it at all. the whole bottom instantly arched. none. and the bottom is very thin.

[mr.Catlery]

mr.Catlery, the following question arose. I bought a frying pan VARI a couple of months ago, everything suits me, but! During use, no matter how hard you try, you cannot avoid stains of dried oil. On the inner surface, I carefully try to rub them with my fingers, it is difficult, but it turns out. Can you use "aggressive" chemistry outside? The bottom is painted outside. I really like Amveevsky OVEN-Cleaner. There is an alkaline composition, in my opinion.

Well, outside at VARI, if I'm not mistaken, Piroscan. In this case, it is better to ask the manufacturer how this coating can be cleaned so as not to spoil the product.

I specifically clarified that you should not choose regular stamping, but only cast or forged aluminum.

I certainly understand that I tortured YOU, but please explain to me what is cast or forged aluminum? and how to understand that this is not "stamping"? Something I do not understand YOU AT ALL.

I certainly understand that I tortured YOU, but please explain to me what is cast or forged aluminum? and how to understand that this is not "stamping"? Something I do not understand YOU AT ALL.

Lightweight pans are stamped from thin (about 1.5-2.5 mm) aluminum with a non-stick coating. Usually, Teflon with various additives is applied to such pans by means of a roller. Reel is technologically cheap, but it is easier to wear. In addition, the thin bottom bends from overheating and is no longer suitable for an electric stove.

It is worth remembering that the heavier the non-stick frying pan, the more expensive it is. And if the pan is heavy, then it is likely that it will last a long time. In general, by the weight of the frying pan, you can already navigate what quality it is. If we talk about deformation, then it does not threaten a heavy cast aluminum pan. However, thick walls and a thick bottom have a beneficial effect on the quality of the dish. In some light stamped pans, the thin bottom is reinforced with a circle of steel on the outside. Such dishes should have a label with a special icon - a frying pan with an anti-deformation disc. Are the thickness of the bottom and the quality of the non-stick coating related? Yes, and in the closest way. And this is another indisputable plus of heavy pans: the non-stick coating on them is more reliable and more resistant to destruction. That is, buying a heavy frying pan, we kill two birds with one stone. And the dishes are more intact, more beautiful, and the non-stick coating on them is more reliable. The non-stick coating on pans with a thick bottom is sprayed in several layers. One polymer layer provides scratch resistance, the second - the adhesion strength of the non-stick coating, and the third - enhances the non-stick properties during prolonged use. You can distinguish between expensive spraying as indicated on the label: use of metal accessories is allowed.

I will add that for forged pans (with different thicknesses along the bottom and sides), you should choose those that have a bottom thickness of 3.5 mm. , and cast ones that have a bottom thickness of 5-6mm. The large thickness of the bottom does not give much benefit, but only leads to an increase in the thermal inertia of the dishes. Ordinary stamped pans are of one thickness, that is, it is just a sheet of aluminum bent in the form of a container, and cast and forged pans have different thicknesses of the bottom and walls. This is the main difference between them.

Mr. Catlery, please tell me which pans and which company is better to buy. I have an electroplate with cast iron burners. I fry everything: fish, meat, potatoes, cheese cakes, pancakes, and various vegetables. I understand that I need to take a set of 3-4 pieces, but I don't want to overpay for some nonsense.
I was inclined towards Stoneline, but their website says that they can withstand temperatures up to 180 degrees. It seems to me that this is not enough, or am I mistaken?

Mr. Catlery, please tell me which pans and which company is better to buy. I have an electroplate with cast iron burners.I fry everything: fish, meat, potatoes, cheese cakes, pancakes, and various vegetables. I understand that I need to take a set of 3-4 pieces, but I don't want to overpay for some nonsense.
I was inclined towards Stoneline, but their website says that they can withstand temperatures up to 180 degrees. It seems to me that this is not enough, or am I mistaken?

Well, as I already wrote above "stone", these coatings have nothing in sight. Distribution of Stoneline is carried out by the domestic MLM company Lotus (network marketing), the European distributor of this tableware is the German company buy and sell Warimex GmbH see website 🔗 with an office in .... Hong Kong. Therefore, there is as much "German" in these pans as there is real gold in "Gypsy gold". The price for these "ceramic" pans is clearly overpriced, for that kind of money you can buy 2 high-quality cast pans with a proven coating.

Mr. Catlery, and which company would you recommend?

Mr. Catlery, and which company would you recommend?

If we talk about normal quality and a reasonable price, then look at CAStA, VARI, Biol, Victoria. For your stove, even cast iron will do. And from aluminum, if you take only cast ones, which are less likely to overheat the AP coating.

Today I bought myself such a duckling Tefal Natura series

Well, I just calmed down, almost decided, a colleague boasted of a Finnish frying pan Hackman Matador. And so she is, and rastakaya!
mr.Catlery, is this really Finland, or China again? A good skillet? Again I have throwing!

If with a ceramic coating, then do not take it, Hackman has a bad one. In my opinion, they have given up this coverage lately. The rest of the dishes are of high quality.

Girls, I want to share, maybe someone will come in handy, I found a wonderful site. Dishes, quality is excellent, like our grandmothers had cast iron dishes. Not China, but our own. I thought that this is no longer released. There are cast-iron pots, pots and pans. And most importantly, you can arrange delivery by New Mail. They approach each client very responsibly, politely. Cast-iron enameled pan, corrugated bottom, with wooden handle, d = 260mm, h = 40mm. Matte black: sale, price in Dnepropetrovsk. pans, saucepans, heat ...

I ordered to Kiev. Overpaid only UAH 25 and that's it.

Share with us what you ordered, and if possible, that photo would very much like to look in reality

no one bumps into anyone, girls. I just shared information. And 52-54, I'm talking about the covers. Yes, I took a frying pan, for 221. And I will also order a stewpan, and for pancakes, etc.

and what is cheaper than on the official site of Seaton?

And I read the information on the Seaton website that now in some online stores they have identified cases of selling dishes from a defective batch at low prices. It seems to be like stealing a written-off batch of goods.
The store was called either a cast iron ... or something similar.

Therefore, I ordered it myself on the Seaton website. Maybe she hurried

Now I looked at the link of the cauldrons ... everything seems to be decent and the same Seaton is cheaper. But what I don't understand is why it is cheaper than in a company store
I read the reviews about this seller - everything is super, apparently you can really buy there.

And this week I received from the Seaton brand store such a Thermo saucepan with a wooden handle (d = 260 mm, h = 60mm.)



Price 222 UAH + transfer by New Mail 19 UAH.
As it is written in the instructions, I washed it, heated it to 100C (sprinkled with water - the water hiss) and smeared it with sunflower oil. Then he stood cool.
For dinner I fried potatoes - everything is fine, does not stick, does not crawl on the stove (my Rondell flies straight on the stove, if you interfere and do not hold the handle, you will need to eat everything from the floor). Here's a skillet after frying potatoes:



The summary is - chugunina is a thing

PS: in the Epicenter this stewpan costs 346 UAH. They apparently fell from the oak there

And I read the information on the Seaton website that now in some online stores they have identified cases of selling dishes from a defective batch at low prices. It seems to be like stealing a written-off batch of goods.
The store was called either a cast iron ... or something similar.

Therefore, I ordered it myself on the Seaton website. Maybe she hurried

Now I looked at the link of the cauldrons ... everything seems to be decent and the same Seaton is cheaper. But what I don't understand is why it is cheaper than in a company store
I read the reviews about this seller - everything is super, apparently you can really buy there.

I also heard about it, about the "chugunok". Here, straight from the factory from Dnepropetrovsk. normal. There you can see immediately, according to reviews, she recommended herself.

And I half crossed - I took this Sithon saucepan and ordered a Rondell frying pan (it began to stick to me after 3 years, took the same one). Sometimes you want to use a light frying pan.

And I had a Sitton cauldron, so everything stuck to it. After pilaf, I had to soak it. I wanted to buy a stewpan, I was afraid. And now I wanted to again. I have a Vitess cast iron frying pan and I am happy with it. Nothing sticks, but I have had it for a long time and has already formed, as it were, a non-stick film

And I had a Sitton cauldron, so everything stuck to it. After pilaf, I had to soak it. I wanted to buy a stewpan, I was afraid. And now I wanted to again. I have a Vitess cast iron frying pan and I am happy with it. Nothing sticks, but I have had it for a long time and has already formed, as it were, a non-stick film

So I have a cast-iron cauldron, new, and very, very heavy, though I don't know whose it is. So it rusts and everything sticks in it too. I read somewhere that it was necessary to carry out certain work with it, such as to heat oil in it, etc., etc. But my hands do not reach this point, and it stands on the mezzanine

Better not to have such experiences. You can say goodbye to the dishes right away. I am opposite my own shore, I have Pensofal ( 🔗]). I try not to subject her to any tests. Our parents gave us, they pleased us in general. And the lids of my pots, I couldn't get enough of it, come with holes and their handles are large and comfortable. And there is also one with a funnel. During cooking, it is convenient to add spices and salt through it. I've never had one like this in my life. So, now I'm experimenting, preparing all sorts of goodies.)
Reason for editing: active (clickable) links to external resources are prohibited!

[Albinka]

Almost a month has passed since the purchase of the Seaton cast iron frying pan, and I want to summarize: I am still happy with the frying pan and glad that I bought it.
Fried potatoes in this pan -
Regarding sticking - it happens, of course, that it sticks a little - but if you pry it with a wooden spatula in this place, it lags behind at times.
All in all, a great frying pan.

Thank you!

Albinka
Have you seen my frying pan - or rather a saucepan? (the stewpan is better - it has 6cm sides, and the frying pan has 4cm)
Did you find the passwords?
If you have any questions, then

irysska, thanks for sharing your impressions! I, too, will take "Seaton" pans for myself.

so I promised

Irus! Don’t hesitate, if you have to ask the FAQ, I know you won’t refuse anything. I found logins and passwords.

Girls, I also have such a saucepan! Every time I rejoice when I fry potatoes, cutlets: the sides are high, you can immediately stew it.
And my love is a crepe maker with a wooden handle. Bumpers 2 cm. Diameter 24 cm.

For a long time it adjusted to it, oiled, ignited. When I fry pancakes, I grease like grandmother, before each pancake with lard on a fork. The beauty!!! Pancakes are porous, in a hole. I recommend to write in the following Wishlist.

Girls, tell me which pan is better to take: enamel or not? I want to fry delicious potatoes.

better of course enameled cast iron. I already wrote on the site that I took myself such two frying pans from the Seaton factory, I'm not overjoyed. Nothing burns. The main thing is to adhere to the recommendations for their operation, and no problems. The first two times, as it was written in the appendix to them, I pierced them up to 100 degrees and smeared them with vegetable oil. And so several times. This is the best non-stick coating

better, of course, cast iron enameled ...
Nothing burns. The main thing is to adhere to the recommendations for their operation, and no problems. ...

And I have everything sticks to the enamel, but not to the ordinary cast iron.

better, of course, cast iron enameled

I'm still trying to understand the meaning of enamel ... here is cast iron - it's very heavy, but how can you not hold it and hello to enamel ...
(just the other day I was raking the deposits of enameled dishes in old boxes, there are so many chips around the edges)

girls, well, I don't know how to explain what she is. Cast iron, like cast iron, heavy almost three kg. it's hard to hold in your hand. In appearance it differs only in that, from a simple cast iron, that it is more glossy, neat, and that's it.

I keep trying to understand the meaning of enamel ...

From my point of view, no ... The weight increases, the chips or even scratches that appear immediately translate the vessel into the category of "non-food". The difference is enamel. from non-enamel. cast iron is that in the enamel. you can store the prepared dish. They say, does not enter into a reaction. Well, anti-corrosion properties, EU-but, in the enamel. utensils are present. But for me personally, these moments are not defining and super important. In addition, if you use cast iron correctly, then over time it acquires non-stick properties, and if the enamel starts to stick, then that's it. Checked on myself. There is a little enamel. a frying pan to which everything sticks to death. I use it as an improvised tool when you need to ignite salt or something else, not for food.

And I made a conclusion for myself that I will never take enamel - as soon as I remember my cast-iron enamel duck, there is a small chip at the bottom, but it is no longer possible to use it.

[with special heat treatment]

I will take without enamel. As Seaton states: "... this is an uncoated cast iron cookware with special heat treatment, for the manufacture of which the inventions of our specialists were introduced and the technology for the production of "Thermo" cast iron cookware was developed.
The purpose of these inventions is protection of uncoated cast iron cookware from the action of food acids that cause oxidation processes, obtaining an optimal combination of strength and plasticity of products and obtaining a uniform classic matte black color of our products. "

That is, there is additional processing. And I also have an enamel cast iron goose maker, so it is chipped, however, you can still use it outside, but there is definitely no desire to buy with enamel.

Cast iron without enamel is just cast iron. If you do not allow corrosion in the place where the enamel is chipped (heat treatment with oil), then such a frying pan can be used further. Enamel on cast iron makes it easier to clean, but completely "kills" the frying pan's ability to fry. After all, the main advantage of an ordinary cast-iron frying pan is precisely that its surface is rough ...

Cast iron without enamel is just cast iron. If you do not allow corrosion in the place where the enamel is chipped (heat treatment with oil), then such a frying pan can be used further.

Well, of course !

[Girls]

Girls, like somewhere we had a mention of such Teskomovsky babies (12 cm):



I wanted to buy myself, but I don't remember what kind of reviews were about her?

I don't know, nothing sticks, I use it almost every day. What chips and cracks are we talking about? Tell me how to insert a photo, I will send photos of these pans.

[AlenaDS]

I don't know, nothing sticks, I use it almost every day. What chips and cracks are we talking about? Tell me how to insert a photo, I will send photos of these pans.

AlenaDS, come here:https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=73109.0, if you don’t figure it out, strike it in a personal, I’ll tell you on my fingers. She herself was.

[irysska]

irysska, and why, if a small chip, then you cannot use, and if the chip is very large, then you can?

that can I vaguely wrote
the chip itself is small, but around it there are, as it were, cracks in the enamel - what if, in the process of cooking, it cracks there and there will be a dish with enamel
and if you clean it from enamel, then the entire inner surface of the gosper, so that it was just cast iron.

oh, thanks girls !!!! This is the same cast-iron enameled frying pan with a Seaton lid, which I wrote about earlier.
I chose the lids for it in the same place, separately, high heat-resistant. I just worn out while screwing it on.I almost ripped off the thread. Therefore, when screwing the handle to the lid of the pan, which comes disassembled in the parcel, you must tighten it carefully.

[mr.Catlery]

mr.Catlery ,
please comment

Under the scratches, at best, there is a ground enamel that is not intended for contact with food, and if the scratches are even deeper, then the metal itself is exposed, which, before applying the enamel, undergoes intensive chemical processing and on which traces of almost half of the elements of the periodic table are preserved

This is enameled cast iron. And, by the way, isn't the danger of ordinary enameled dishes exaggerated if a small single chip appears inside?

girls, well, I don’t understand at all, explain: in the photo of my frying pan you can see what it is, what scratches and chips are we talking about, and where to look for them? And they are enameled cast iron.

girls, well, I don’t understand at all, explain: in the photo of my frying pan you can see what it is, what scratches and chips are we talking about, and where to look for them? And they are enameled cast iron.

If you handle her carefully, you won't have them.

For example, I never remember dropping my pots or enamel lids or plates, but for some reason they are all chipped at the edges.
That is, they used the dishes without me, accidentally dropped them, but not everyone's hands were open, and did not even pay attention.
As a result, all of my enamel shimmered, how they did it
The edges, let's say, are not scary, they do not come into contact with food, but here I wash it in the PMM for half a year and see that the chips are expanding, a larger piece will break off for an uneven hour and get stuck in the PMM where it is not needed.

to be honest, I was careful. But the rest of the family do not really think about it. They would only have to quickly fry potatoes, or eggs and bacon. It's just that I'm not washing their (frying pan) in the dishwasher. In the recommendation book for pans, it was written that they do not recommend. And I soak it in a ferry or Sano-means for microwave ovens (such a pshikalka, just sprinkled and wiped the microwave with a cloth, no need to wash). Now, if you sprinkle a frying pan with this tool, add water and leave to sour for half an hour, then just wash it with a washcloth under running water and that's it. Everything goes perfectly if something accidentally stuck somewhere. In general, nothing sticks, but sometimes it happens when you fry meat or cutlets.

p. s. I also have a simple cast-iron frying pan, grandmother's still, not enameled. Here's to her, everything sticks mercilessly.

[Noble metals]

The best cookware is Zepter. Thermo-accumulating bottom. An alloy of precious metals such as chromium, nickel, molybdenum. gold, titanium. Why gold in the lineup ??? Yes, because it is the only metal cat. does not oxidize and does not react with products. Lifetime metal warranty. It is not afraid of any piercing non-cutting objects, you can cook on any food source, including gas, dry fuel, fire, etc. You can fry meat, fish, chicken, pancakes without adding oil. Eggs and vegetables can be boiled without water, preserving the beneficial properties of the products. Enormous energy savings. Beef tongue is cooked for about an hour, and jellied meat can be cooked in 40 minutes using a special pressure cooker lid.
Clarification of the moderator:
Noble metals - metals that are not subject to corrosion and oxidation, which distinguishes them from most metals. All of them are also precious metals due to their rarity. The main noble metals are gold, silver, as well as platinum and the other 5 platinum group metals (ruthenium, rhodium, palladium, osmium, iridium).

Chromium, nickel, molybdenum and titanium do not belong to the noble metals. The alloy is made not from them, but with their use as ligatures.
Alloying (German legieren - "to alloy", from Latin ligare - "to bind") - adding impurities to the composition of materials to change (improve) the physical and / or chemical properties of the base material.

Zepter-I don't argue. But I have an expensive set of these dishes bought in the Zepter brand salon. Pots, yes, I'm happy. And I shoved the pan away. After a couple of months of use.everything began to stick to her mercilessly. I just had no luck, or some other factors, I did not bother. I just bought new Seaton pans and now I'm happy.