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

Hu from, sorry, Ilya Nikolaevich? What kind of authority?

Here you are right - the authority.

But I'm wondering ... do we produce anything at all?

Amet like we do? Gourmet here .. Aluminum is poured .. how is it .. Kukmara, right? NMP still seems to be ... Our plant with casting has long been bent.

Girls, on ixbt, have a whole topic ... and there it seems with specific addresses and almost satellite coordinates, they came to the conclusion that all the metalware comes from China, with the exception of cast iron (Kuhar too). I could be wrong - the topic is just huge, so my position is like it in appearance, suits it in terms of prices - take it! Neva-metal, which is so praised here - it did not go wildly for me - is covered with a rusty coating at most after 2 years (although I was convinced that there was nothing to redden there - however, nothing can be removed), but a cheap frying pan (I don't even know which company - took a share in the tape) and an expensive berghoff (like a marble coating) - both live and well. A matter of luck!

Hello everyone! Sorry, I read the topic on a diagonal. Recommend a stainless steel frying pan from the cook: to fry cutlets, potatoes and scrambled eggs. What is the most successful for these purposes? Orchid with micro grill?

[Bijou]

Uh .. Kind of like director Kuhara. At least he says so himself.

Well, let's not speculate. Cookware KUKHAR is produced by the group of companies "Belpromservice", and Ilya Nikolayevich is the director of one of the manufacturing firms that are part of this group. Specifically, LLC "Belpromservice-pro", which produces dishes and cutlery from stainless steel, trademark KUKHAR.

Added on Tuesday 04 Oct 2016 10:51 AM

Amet like we do? Gourmet here .. Aluminum is poured .. how is it .. Kukmara, right? NMP still seems to be ... Our plant with casting has long been bent.

Aluminum is poured, and in all. And there are already a lot of manufacturers for this type of tableware. In this regard, China is far from being at the forefront today. Because there are domestic raw materials (Rusal, etc.). But AMET and Gourmet, although they are made in Russia, are made of imported (South Korean) material. Because there is no domestic raw materials.

Added on Tuesday 04 Oct 2016 11:14 am

Girls, on ixbt, have a whole topic ... and there it seems with specific addresses and almost satellite coordinates, they came to the conclusion that all the metalware comes from China, with the exception of cast iron (Kuhar too).

Yes, there is such a topic on ixbt called "Choosing utensils for cooking (pans, pots, etc.)", in which the same Bijou, only there his name is Lily ... What about

all kitchenware comes from China, with the exception of cast iron (Kuhar too)

then this is not true. Domestic enameled dishes (Stalemal, Lysva, Magnitogorsk, etc.) are all made of domestic metal. Uncoated aluminum - all from domestic aluminum. Stamped coated, mostly domestic. Cast aluminum - 100% from domestic aluminum. But in stainless dishes, yes, everyone works on imported raw materials and that is solely due to the fact that in the vastness of the former USSR there is still no production of raw materials of the required thickness and quality of surface finish.
In general, there is nothing to discuss about raw materials. It all depends on a specific manufacturer, on its quality level, technology. Compliance with standards and other regulations. Among the brands of tableware presented on the market, there are many "marketing" ones, that is.selling primarily trading myths. There are brands selling their name and European origin, and quite successfully. And there are brands with a good price-quality ratio and a good reputation. Therefore, the main thing is to understand which category of goods the selected accessory belongs to ...
The same NMP has different coatings on different series of dishes. On those that are cheaper - Stalaflon. And the one who "got" into such a frying pan for which nothing scolds the NWO dishes. There are other coatings on more expensive series and, as a rule, most of them satisfy in everything. Although the general price level of NMP is noticeably higher than such brands as Kukmara, Mechta, VARI, Victoria, etc., that is not entirely justified. That is, it is necessary to somehow pre-read all the same, to figure out which series, what kind of coverage, and not to choose by typing, "for good luck." This will avoid guaranteed selection errors.

Added on Tuesday 04 Oct 2016 11:28 am

Recommend a stainless steel frying pan from the cook: to fry cutlets, potatoes and scrambled eggs. What is the most successful for these purposes? Orchid with micro grill?

.
Microgrill is not a non-stick coating, but an uncoated steel surface with a developed morphology, which helps to retain the oil film and thereby provides an anti-stick effect. The uncoated metal surface allows the product to be cooked at higher temperatures. Cutlets without any problems and features. For the potatoes, preliminary preparation is needed (you must first wash the potato wedges from starchy juice). Scrambled eggs are not a dish at all. Actually, there is no ideal universal cookware that everyone would absolutely like. Those who are accustomed to and adapted to what works with that.

[mr.Catlery]

mr.Catlery, tell me, please, is it safe for a non-stick coating to bake in an empty multicooker bowl, for example, meat in foil or a roasting sleeve at temperatures of 100-140 degrees for 1-2 hours?

[mr.Catlery]

mr.Catlery, tell me, please, is it safe for a non-stick coating to bake in an empty multicooker bowl, for example, meat in foil or a roasting sleeve at temperatures of 100-140 degrees for 1-2 hours?

This temperature is safe for PTFE coating. But it must be borne in mind that the multicooker is constructively designed to heat a moisture-containing product, this is a modification of the classic Chinese rice cooker. And in the case of "laying" of air, aluminum foil or PE sleeves, it is impossible to ensure normal thermal contact and uniform cooling of the heated surface. Heating in a classic multicooker is carried out by a heating element, due to contact heat transfer from a heating source (heating element) to the bowl. And control of readiness (heating) by steam output, which somehow does not at all combine with this method of use. Surely in the instructions for the multicooker there is a prohibition on heating an empty bowl, and this use did not go far. There can also be a heating element in the oven, but it is blown by the air flow and the feedback goes according to the temperature in the chamber. Therefore, such use may not be safe, first of all, for its heating element.

[mr.Catlery]

mr.Catlery, Thank you!!

Good morning everybody! Dear members of the forum, share your impressions who have a Wok pan, which one would advise you to buy! For a gas stove, which one is better to take?

[mr.Catlery]

Yes, there is such a topic on ixbt, called "Choosing utensils for cooking (pans, pots, etc.)", in which the same Bijou is an active participant, only there his name is Lily

Oh, thanks for the ad. You might think someone here did not know this.))
But there and mr.Catlery there seems to be something you are not bragging about? Oh, banned him there forever and ever? Well, yes, well, yes, you cannot boast of that, I understand ...

pljshik, do you want a classic, thin carbon? Or non-stick aluminum?

Good morning everybody! Dear members of the forum, share your impressions who have a Wok frying pan, which one would advise you to buy! For a gas stove, which one is better to take?

If we are talking about a classic WOK, then by definition it should be made of black steel, without coatings and a standard gas stove is not suitable for it. The fact that now many manufacturers are offered in the form of an aluminum non-stick coated dish with a flat bottom is not, in fact, the use and method of heat treatment of the product by WOK, it is just a form of a saucepan with AP.

Added on Wednesday 05 Oct 2016 10:43 AM

But there also seems to be Mr. Catlery, why not brag? Oh, banned him there forever and ever? Well, yes, well, yes, you can't boast of that, I understand ...

Well, dear one is lying again. There simply is no such registered nickname, it was deleted by the one who created it. And you really have nothing to brag about, your "activity" both there and here at one time was appreciated by the moderators. So it's better not to start provoking another offtopic srach in this thread ...

Thank you, Ilya Nikolaevich, does it mean that classic cooking at home will not work on a gas stove ?! It was just that my son bought a Wok pot made of cast iron for the barbecue, very tasty pepper on the coals, so I wanted to find an alternative for home cooking!

[pljshik]

pljshik,
The WOK cast iron pan for charcoal barbecue, and in our opinion the cauldron is a great thing, especially for pilaf! Some oriental dishes without a cauldron on coals on an ordinary stove are not at all the same. It seems to me that on a non-stick coating and a gas stove, pepper will not work as well as in cast iron on a barbecue. The Chinese use special gas stoves with huge powerful burners for their steel WOCs. As an option: peppers, eggplants and tomatoes are excellent on the grill on a stainless steel grate. become.

mr.Catlery, before the advent of the cast-iron wok, vegetables were made on a steel grate, delicious. But in Voka, the taste (my personal opinion) of bell pepper (ground) is just a miracle! Therefore, I asked if I wanted at home, with a minimum roasting time, to get such a result!

[Irina]

Irina, maybe in foil on the divider? Somewhere there is a recipe from Admin-Tatiana.

Anchic, then you just get baked peppers, but you need fried peppers!

[Bijou]

Bijou, mr.Catlery, verbal warnings.

Goodbye, dear participants in the topic! In the topic where they remove tips on choosing dishes and leave openly provocative statements, I don't see any point in participating ... Write in a personal ...

Hello, I didn't find anything here about AMC dishes (my sister's set comes with an induction cooker), in this dish everything is cooked faster than in a pressure cooker (jellied meat like 20 minutes or something), jams and jams do not cook much at all and sugar is put in less than 2 times than during the usual preparation (by the way, I found orange jam in my feed, it was also cooked by my sister and mother, and my mother has not been with us for the second year already, so this jam is just awesome, tasty and not sugary sweet and most importantly, no mold and spoilage) .. Of course it is expensive, but cool dishes ... like I heard somewhere that Zepter just spun off from AMC (maybe this is a myth) .. And I also have a set of dishes myself (pots, forks, spoons, frying pan, etc. etc.) LÖWEN HERZ. There is also nothing about it here, I like the set, it is suitable for my induction, but the frying pan is not very good, I do not like stainless steel pans, it burns even over low heat ... Does anyone have such sets?
Now I generally use frying pans and a deep sheet for baking with a ceramic coating from Matissa, while I like everything, I bought everything for the stock at the PosudaTsentr, all 2 pans and a sheet for me for the action (plus half the price was thrown off due to "Thank you from Sberbank" 800 rubles for everything, so if even after a year it all becomes useless, it's not a pity ...

Hello, I didn't find anything here about AMC dishes (my sister's set comes with an induction cooker), in this dish everything is cooked faster than in a pressure cooker (jellied meat like 20 minutes or something), jams and jams do not cook much at all and sugar is put in less than 2 times than during the usual preparation (by the way, I found orange jam in my feed, it was also cooked by my sister and mother, and my mother has not been with us for the second year already, so this jam is just awesome, tasty and not sugary sweet and most importantly, no mold and spoilage) .. Of course it's expensive, but cool dishes ... like I heard somewhere that the Zepter just spun off from AMC (maybe this is a myth) ..
More details: https://Mcooker-enn.tomathouse.com/in...com_smf&topic=186131.2000

The myth is about jellied meat in 20 minutes and about other miraculous properties of this dish! There are two options: either you have such naivety and believe that AMC cookware works contrary to the laws of physics, or you sell it ...

Here you are wrong, I witnessed the preparation of these dishes .. I also specially called my sister and she told me that 10 minutes jelly .. 5 minutes jam ... tiles of the Navigenio system .. Europe uses AMC, and for us and the Baltic states a branch Zepter (simpler than AMC) .. In our country, AMC is very little widespread, since it is very expensive (5 years ago in Russia, a set cost like a sister had 170 thousand, even with the old dollar exchange rate) ...
Py Si: I don’t distribute anything myself and my sister (she’s all the more has no time, she’s writing a dissertation), I am very skeptical about network marketing .. So accusing me of being naive is easier than accepting my ignorance .. better read about the Navigenio system and about the covers Secuquick (it's all AMC)

[Japanese]

God, what nonsense ...

Japaneseis it an autoclave? Protein denaturation and hydrolysis under normal pressure cannot occur instantly in ten minutes.

[10 minutes]

I witnessed the preparation of these dishes .. I also called my sister on purpose and she said that 10 minutes jellied meat ... 5 minutes jam ... Navigenio tiles

You will somehow decide: in the previous message you wrote that the jellied meat is being prepared 20 minutes.
Further, the Navigenio is simply a hotplate that heats the dishes, on which a Secuquick lid is placed, which in turn turns the pot into a pressure cooker. Believe me, not a single pressure cooker will cook jellied meat in 10 minutes! I'm pretty sure Secuquick doesn't deliver 5 times more pressure than other household pressure cookers!
It's sly heref... cleverness lies elsewhere, here is a review of AMC cookware:The double walls and the bottom are heated, and the container itself bakes, boils and fries. I liked the fact that you only need to bring it to a certain temperature - check, remove and turn off the stove, remove the container from it and put it on the lid. And that's where all control ends. Then the pan will cook and finish baking itself.
I don't really understand what it means to "put on the lid", but the principle is most likely the following (I do not have this dish and, fortunately, never will): bring to a boil, cook for 20 minutes, turn it off, and then another 30 minutes. 40 saucepan is under pressure - cooked. But this is not 20 minutes in total! It turns out like a play on words in an anecdote:"- Dear, you promised to marry me. - Honey, I promised nothing to you!"

Dear you promised to marry me. - Honey, I promised nothing on you!

jellied meat like 20 minutes or something

I wrote in the previous comment: "jellied meat like 20 minutes whether"- I witnessed this process, because before starting to cook the" saucepan "must gain pressure, so I wrote" about 20 minutes "to compare this miracle with a simple pressure cooker, which, by the way, I now have in 2 copies (Unit and Land Life) is like a Rolls-Royce with a Chevy.
She wrote a huge comment, explaining everything and taking offense at vulgar jokes and accusations of naivety, but then forwarded the comment .. why be angry? .. It's still useless .. Look, if you don’t believe, there is a lot of testing of AMC products on YouTube.
The only thing is that my sister constantly cools the pan under running cold water until the arrow on the lid falls to its original position ... because it's very fast ..
In general, I think so, if a person can afford an expensive and interesting miracle of technology, then why not buy ..? When my sister bought an AMC system or a Kirby vacuum cleaner, everyone around me was just laughing, joking, making dirty jokes and eventually asking me to see: "how is cooking so fast?" or relatives asked to grab a vacuum cleaner "you need to exhaust the sofa and carpets" .. You just need to see how it all works at the beginning, and then draw conclusions .. I saw it all in the work "live", that's why I affirm, although I myself was eerie skepticism. I repeat, just someone can afford it, and someone cannot, and this is a completely different question.

[miracle]

In general, I think so if a person can afford expensive and interesting miracle appliances, why not buy ..? I repeat, just someone can afford it, and some do not, and this is a completely different question.
More details: https://Mcooker-enn.tomathouse.com/in...=186131.new;topicseen#new

I have highlighted the keywords in your message: "miracle" and "can allow".
1. Miracle. In addition to believing in a miracle, one must also look at things from the point of view of the laws of physics, which have not yet been canceled. Remember the movie "Feast of St. Jorgen" and the miracle of "healing"? ... The essence of the episode with the miracle is in these 4 words: "Heal, club, they tell you!"
2. About "property inequality". Trust me, I can afford to shell out a lot of money for both Kirby and the Miracle Dish. But why? If you can achieve the same result by buying excellent equipment from the premium line of real large manufacturers who invest a lot of money in the development of new technologies and are not involved in network marketing. But at the same time, for example, I bought a pressure cooker from a Russian pseudo-brand, which is no different from absolutely the same pressure cooker, but under a well-known Italian brand, which cost 4 (!!!) times more. And it was made at the same factory in China, the difference is in the inscription on the pan. We need to be critical of what the sellers of Kirby, Zepter, AMC and other online goods say. They have a percentage of the sale, and it was not I who said, but Marx, that capital "at 300% (arrived)there is no crime that he would not dare to commit, even if only under penalty of the gallows. "
PS Read the reviews about Kirby, he is not so wonderful. (I did not use and always sent the sellers of these vacuum cleaners in the opposite direction.)

The myth is about jellied meat in 20 minutes and about other miraculous properties of this dish! There are two options: either you have such naivete and believe that AMC cookware works contrary to the laws of physics, or you sell it.

All the best and be kinder to people, more cultured.

[Japanese]

Japanese, do not be offended.
It's just that you misrepresented the material from the very beginning. It was necessary to immediately say that we are talking about pressure cooking. More precisely, the lid that turns almost any pot into a pressure cooker, right? But a pressure cooker is hardly surprising today.

And you started, excuse me, with show-off - oh, yes, the Zepter himself is on the sidelines for this brand .. Without saying a word about the essence of things. )
Is it any wonder that the people resisted such a not too competent swoop?

[Japanese]

Japanese, do not be offended.
It's just that you misrepresented the material from the very beginning. It was necessary to immediately say that we are talking about pressure cooking. More precisely, the lid that turns almost any pot into a pressure cooker, right? But a pressure cooker is hardly surprising today.

And you started, excuse me, with show-off - oh, yes, the Zepter himself is on the sidelines for this brand .. Without saying a word about the essence of things. )
Is it any wonder that the people resisted such a not too competent swoop?

This is not a show-off and it's not just a lid, but also a tile that works together with a lid, which is not in the Zepter, in the Zepter only the pans are the same, which is not the most important and unique feature of this system, that's what I tried to convey, therefore this firm is considered much better than Zepter and more improvements.
I didn't want to offend the owners of the Zepter, it's just that the technologies don't stand still, what was the best 10-20 years ago will not necessarily remain the best for life. Regarding ordinary pressure cookers, it takes much longer to cook in them (I myself have 2, one 1 kilowatt, the other 1.1 kilowatts and believe me, they cook much longer), and cups in pressure cookers are about nothing compared to AMC pots, they are do not have a lifetime warranty like AMC pans. I don't want to argue anymore, everyone will remain unconvinced, but it was the accusations of naivety, a dirty joke that offended me, and how everyone laughed at it amicably. ... I repeat, if my finances would allow me, I would not hesitate and take this system, because I saw from my sister how she cooks everything and how everything works out to her taste. Good luck to all!

and how everyone laughed at it in unison.

Japanese woman, I beg your pardon, my laughter had nothing to do with your dishes and you. I laughed at my thoughts. I'm sorry it turned out so awkward, and you took it personally.

Japanese woman, I beg your pardon, my laughter had nothing to do with your dishes and you. I laughed at my thoughts. I'm sorry it turned out so awkward, and you took it personally.

[more]

I didn't want to offend the owners of the Zepter, it's just that the technologies don't stand still, what was the best 10-20 years ago will not necessarily remain the best for life.

Well, believe me, in no case was there a task of offending you (as you noticed, I am addressing you with a capital "B" everywhere).
But understand, you cannot relate to life, believing only in what others say. What prevents you from checking? After all, you have the Internet! I understand that your sister is for you more authority than hundreds of negative opinions about AMC cookware, but tell me, what is the technological novelty of this cookware? Stainless steel 18/10 (by the way, it is not very good for dishes, surprisingly) it is also stainless steel in Africa, the multilayer bottom is also almost everywhere, they are pressure cookers in Asia, and in Europe, and even in Australia a pressure cooker. What is the main difference between AMC tiles? In general, there are only 4 types of burners:
- rapid;
- halogen;
- induction;
- tape.
As it is said about the AMC tile - "The only heating system in the world that exchanges information with the dishes." And that's it! Nothing is said about the heating principle. The reviews (apparently from the distributors) already talk about "infrared tiles". But, oddly enough, almost all (except induction) cookers have one or another "infrared heating". Well, why is this new and amazing jelly cooked in 10 minutes?
Here is the opinion of a resident of Germany who has this miraculous dish: "I speak as an owner. The difference is the same as between a watch with a stainless steel case and a watch with a 585 gold case, the time is shown the same, it's all about show-off. Like me in Russia. I cooked in pans, which in Germany cost 50 euros per set in catalogs, and here there are also "Zepter", "AMC", "HWD", "WMF", and if the seller said that these pans would not burn, complete nonsense, you can't see it, you burn potatoes, you can remove figs. Forget about cooking without salt and oil, it's a trap for fools, and is it worth it? Otherwise, in short, pots are like pots, it's nice to have in the cabinet ... Furthermore." 🔗
You see, it's a shame that my desire to save you from mindless frenzied expenses is regarded as an attempt to offend you! Honestly, I even felt sorry for the time I spent!
Let's do it this way, I believe you, and therefore after you buy AMC and cook jellied meat in 10 minutes, I will also buy such dishes and I will just enjoy the magic!

There are two options: either you have such naivety and believe that AMC cookware works contrary to the laws of physics, or you sell it ...

There is another option, I have it, if you have any questions, ask, I have been using it for 4 years without going into physics, chemistry and jurisprudence, but discussing "vesch" "purely hypothetical", without trying it in practice - it's about a fox and grapes

Let's do it this way, I believe you, and therefore after you buy AMC and cook jellied meat in 10 minutes, I will also buy such dishes and I will just enjoy the magic!

You just need to add about the reality video in one shot.

cook jellied meat in 10 minutes

Igor, you correctly described the algorithm, first the product will heat up to a boil, then it will gain pressure, then it will gradually cool down, lose pressure, the lid will open itself and voila, the jelly is ready to take this time depending on the volume of products.

Igor, you described the algorithm correctly

So all this "algorithm" will fit into the stated 10 minutes or not?

or not?

Flax, of course not, until you have a 6 liter pan heats up to a boil for 15-25 minutes (there is no induction with express boiling), it will gain pressure for 3-5 minutes, and then turn it off and wait for it to open itself, it will take another 15 minutes -twenty

So all this "algorithm" will fit into the stated 10 minutes or not?

of course not

Let's write it down .. algorithm I didn't fit into a saucepan

Oh, come on find fault
In Shteba, everyone cooks buckwheat in 1 minute.
While it heats up, boils, the pressure gains. Then a minute and the reverse process - steam will go down, cool down. But according to the program, a minute.

[selenа]

In Shteba, everyone cooks buckwheat in 1 minute.
While it heats up, boils, the pressure gains. Then a minute and the reverse process - steam will go down, cool down. But according to the program, a minute.

Quite right.
But at the same time, everyone understands that the essence is precisely in the long cooling time (and taking into account the fact that Shteba in fact turns off at that moment, as soon as the countdown turns on and turns on again after seven minutes for two minutes, why is the preset minute, that seven eight practically do not make a difference) and the products are not cooked in a minute of boiling.

I also read reviews selenа in another topic. She did not represent this device from the point of view that Japanese, therefore, the attitude towards her is different - curious and respectful.

Song*,

There is another option, I have it, if you have any questions, ask, I have been using it for 4 years without going into physics, chemistry and jurisprudence, but discussing "vesch" "purely hypothetical", without trying it in practice - it's about a fox and grapes

A stupid straightforward question (if you will allow, otherwise your heart is itching, how to find out the ultimate truth you want), already licked from all sides: how much jellied meat is prepared (preferably in stages): 1. Heating, 2. Cooking. 3. Cooling down ("reaching" after shutdown).
I also dare to ask a second question: is it possible to fry everything without oil like in a non-stick frying pan? (Sorry, it's clear that you can always fry, but with an unpredictable result, but if, more precisely, does it burn?)

[Igrig]

Igrig, Depends on the volume, I have a pan of 4 liters and 6 liters

A 6 liter saucepan will heat up to a boil for 15-25 minutes will pass (there is no induction with express boiling), it will gain pressure for 3-5 minutes, and then turn it off and wait for it to open itself, it will take another 15-20 minutes

in about an hour, maybe ten hours will be ready for sure, but heating will continue from a cold state for 20-30-40 minutes with a stopwatch

I also dare to ask a second question: is it possible to fry everything without oil like in a non-stick frying pan?

I didn’t fry on any non-stick coating without a minimum amount of oil, but in these pans I fry meat and fish without oil, but I put a little butter for scrambled eggs

in about an hour, maybe ten hours will be ready for sure, but heating will continue from a cold state for 20-30-40 minutes with a stopwatch
I did not fry on any non-stick coating without a minimum amount of oil, but in these pans I fry meat and fish without oil, but I put a little butter for scrambled eggs

I beg your pardon, you probably know very well the monument to Peter I in St. Petersburg. But I focus not on the monument, but on the pedestal: a stone of this size fell from my heart after your answer! To be honest, this is exactly what I expected. True, they showed excessive modesty about meat and fish and kept silent about burning! What if I throw away my Tefal Expertise frying pan after your detailed answer? Although some owners write: AMS burns, an infection.

Although some owners write: AMS burns, an infection.

You know .. For me, some mystery, but still stainless pans are different from each other. Either the grinding is to blame, or the composition of the metal (most likely the first, of course). Well, what could be easier than frying pancakes on a stainless steel? But no, some people do not succeed, they just do not. At the same time, the frying pans are quite famous and not cheap.

Old Soviet stainless steel is just some kind of horror, everything from scrambled eggs to potatoes burned. Modern - they fry both. They are not a Zepter, of course, and I haven’t tried it without oil yet - at least a drop, but I pour it, or I smear it with a brush. It will be necessary to try without oil, what if it will give a ride?))

nevertheless, they showed excessive modesty about meat and fish and did not mention burning

there is no burning or sticking, you must observe the temperature regime, first heat the pan, put the meat, it will stick and come off automatically, give a little juice and the fat will be flooded, which is always shorter in meat in portions (like "steak") turns out perfectly on Tefala you can't fry meat like that, but I would fry potatoes in Tefala

I have not tried it without oil yet - I pour it at least a little, or I smear it with a brush. It will be necessary to try without oil, what if it will give a ride?))

Lena, if it comes to experience, then for the sake of the purity of the experiment, do not add to the pancake dough. It would be very interesting to know.
I saw your photos on IXBT - impressed, but not persuaded against the pans with AP.

[Igrig]

Igrig, her ... I grease the pancake pan. Let not before every pancake, but I never baked pancakes without lubrication. True, I don't eat pancakes from Teflon; before stainless steel, there was just aluminum. Which I smeared with a piece of bacon on a fork before the appearance of silicone brushes.))

And so yes, Teflon in the house in bulk - I once stocked up on Tefalev Nature.)) And today I fried potatoes just on it - it's easier, and today I needed just that taste.

Girls, hello! need to buy a new frying pan. Found Biol, a good company, what do you say? on Ozone discounts or Tefal buy and that's it?

Flax, of course not, until you have a 6 liter pan heats up to a boil for 15-25 minutes (there is no induction with express boiling), it will gain pressure for 3-5 minutes, and then turn it off and wait for it to open itself, it will take another 15 minutes -twenty

Hello, my sister just does not wait for it to cool, but quickly relieves the pressure and, using cold water from the tap (this is allowed according to the instructions, if you need to cook everything faster), she cools the lid with the pan until the arrow falls (it takes about a minute) ..