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

[pljshik]

pljshik, thanks, everything is known in comparison

Added on Friday 04 Nov 2016 5:40 pm

Bijou, glad you liked the frying pan

Do you think the uneven heating of a cast-iron pancake pan, when a burnt spot on all pancakes in the same place is a defect of the pan manufacturer?
The new Seaton pancake maker baked on it for the first time. Pre-calcined according to all the rules, as expected. Everything seems to be fine, practically does not stick, but the uniformity of frying is depressing: when the pancake is normally baked, it has an almost white circle in the middle, and on one side a burnt oval ((. exactly in one place of the frying pan.
Someone had this? Swear and demand replacement? Or is this flight normal for Seaton?
P.S.: in the second cast-iron pan of the same brand, the bottom is curved, the oil flows down to the sides. Didn't expect from cast iron

uneven heating of a cast-iron pancake pan, when a burned spot on all pancakes in the same place is a defect of the pan manufacturer?

I have a regular Matissa cast iron pancake pan, gas stove, and the pancakes also have a more toasty spot in the same place. I don't think this is a marriage. It's all about thermal conductivity. No matter how evenly the pan is heated, when frying pancakes I reduce the gas to medium and, accordingly, the place above the burner is heated more, where this stain appears. I always fry pancakes in 2 pans, the second is thick cast aluminum, that's where the pancake is fried evenly, because the thermal conductivity of aluminum is higher than cast iron, and, accordingly, heat above the burner is quickly transferred to the edges. I'm going to fry pancakes tonight and take a picture of them. By the way, they taste different, they turn out more tender from cast iron.

[Sibelis]

Sibelis, and the unevenness cannot be associated with the filling of the dough?
No, I went and looked at my pictures - it cannot.

P.S.: in the second cast-iron frying pan of the same brand, the bottom is curved, the oil flows down to the sides. Didn't expect from cast iron

And why cast iron, I hesitate to ask? He is often so clumsy ... And always so heavy ... (((

Added Sunday, November 06, 2016 2:56 PM

I have a regular Matissa cast iron pancake pan, gas stove, and the pancakes also have a more toasty spot in the same place. I don't think this is a marriage.

Oh, and I have gas.
Not with cast iron, of course. And where is the toasted spot here?))

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This is how all pancakes look like. My stove is electric, I turned the frying pan in every way and moved it to different burners.

Maybe demand to be replaced?

[Lena]

Lena, so we are talking about a stain on cast iron, on cast aluminum I also have no stains, the same uniform roast as yours.

And this is what a frying pan looks like. This difference in the color of the surface was immediately, on a new one, remained after washing and calcining. It burns up just in this place.

Added Sunday, November 06, 2016 3:07 PM

I really wanted cast iron, it is durable, and everything on it turns out better. And what to bother with him, so it's my joy. I generally like to bother with kitchen utensils).

I have this one, and there is a stain too, I'll see today where the stain on the pancake will be

Dear, tell me, does anyone use an enamel mantool? So I thought about buying, but there are no reviews

Lena, this is how we are talking about a stain on cast iron, on cast aluminum I also have no stains, the same uniform roast as yours.

I really wanted cast iron, it is durable, and everything on it turns out better. And what to bother with him, it's my joy. I generally like to bother with kitchen utensils).

Then I have no questions.
If such a pale edge, the absence of a pattern and a burnt spot is called "tastier", then I don't eat that.

But that cast iron fries pancakes worse than aluminum is in some way a revelation for me. That is, it is a no brainer that it is more convenient on aluminum, but I admitted that the result should be at least similar. And you see how ...

It's just that I'm not a beginner in cooking, I can bake pancakes even on the iron, and everything will be smooth)). And then it's a shame somehow, you can't get used to it.
Perhaps expensive European / American cast iron does not have such problems, but here the economy has failed? But in general, Seaton has good reviews, not China, that's why she took it.
I will still call the store, they didn’t bring me one pen. Do you think there is a chance to break through the substitution?

Do you think there is a chance to break through the substitution?

If the store is sane, then certainly. I have seen that they return with much less problems in use.

Then I have no questions.
If such a pale edge, the absence of a pattern and a burnt spot is called "tastier", then I don't eat that.

Do you eat taste or color? The pancakes are delicious.
It seems to me that you should not be so critical of the first use of a new cast-iron frying pan (as for the drawing, it did not stick, and Hallelujah!). Perhaps you do not know that it is not easy enough to bring to mind, and it takes quite a long time.
The pale edge is the result of my mistake in choosing the size of the pan, it was too large for the burner disc. I expected that the cast iron, nevertheless, would be able to warm up completely, but this turned out to be not the case. But the pale center is, apparently, the jamb of the model itself. In general, I don't know, on the Ikeevskaya thin one for 100 rubles on the same stove everything was fried perfectly

[ordinary]

Dear, tell me, does anyone use an enamel mantool? So I thought about buying, but there are no reviews

Honestly, I have not seen such!
If the budget allows, then I recommend stainless steel, with two pans (and not with autonomous tiers). Here Vitesse has a wonderful model that you can still buy (no rights to insert links). It has a remarkable property: during storage, the lower pan is almost completely inserted into the upper one and all the tiers are placed inside, which in height approaches ordinary a large saucepan, not a tall manti-kaskan!

Do you eat taste or color?

Nuuu ... For pancakes, this is exactly the sign for which some users ready to lay the soul pig iron is bought.
These are external signs of the inner content, so to speak.)) Since you are an experienced cook, then even from a photo of bread you can guess about its shortcomings in its taste, right?

I don't like pancakes with Teflon. Precisely because there is no pattern and the pancakes are creepy for my taste. Aluminum frying pan, overgrown carcinogens burnt fat, just to the state of "well-groomed" cast iron, I also ceased to suit me, because due to a decrease in thermal conductivity, pancakes from it became similar to "Teflon" ones, that is, inexpressive and shabby-monochrome. ((The husband stripped off the carbon deposits and voila, I see beautiful perforated pancakes again.

This is how the first pancake turns out in a cast-iron frying pan, it was heated for 7 minutes at max

This after reducing the heating to medium

And so above average

This is the other side

And for comparison, a pancake on a cast thick aluminum

And the downside

Oh, class photos!
I have never had a good cast aluminum frying pan. There was a stewpan, but it is not very convenient to bake in it).
Yes, you also can't say that it was evenly baked on cast iron ... And what is the diameter of the pan?

Added Sunday, Nov 06, 2016 6:15 PM

I don't like pancakes with Teflon.Precisely because there is no pattern and the pancakes are creepy for my taste.

On any Teflon I bake pancakes of any degree of delicacy. This is all adjusted by the dough. In this case, the dough was mixed hastily just to taste the pan. I didn't really expect that I would be behind the first time. But somehow it turned out, now I'm eating).

Added Sunday, Nov 06, 2016 6:18 PM

And all the same, I really like to cook on cast iron, I will win his victory ... well, you get the idea!

For cast iron it is 23.5 cm, for aluminum it is 25 cm.It turns out that as soon as you reduce the heating under cast iron, the sides remain white, but aluminum fries the same way, regardless of the heating power. Still, I think the low thermal conductivity of cast iron is to blame. It fries well where it is heated directly.
I bought an aluminum pancake about 15 years ago, it is Belarusian, 4 mm thick, the first pancake never turned out lumpy on it, an excellent frying pan.

23.5 seems to be a little, should fit on the burner. I have 26, too much.
Die-cast aluminum - is it non-stick or non-stick?

Here's a pancake with cheap Teflon:

It fits on the burner, but it itself is 7 cm + flame, and when you reduce it, the heating diameter also decreases accordingly and the sides turn out to be white.
The aluminum is uncoated, but very thick and there are practically no sides in this pan, the edges are slightly raised, and they are sloping. When I take off the pancake, it kind of slides off it.
Chic lace on the pancake.

I probably wouldn’t risk buying aluminum without coating, and I’ve never seen it on sale. Didn't stick at first? Does his new one need to be processed somehow?

And for comparison, a pancake on a cast thick aluminum

Very beautiful, yes. Much more interesting than cast iron.

On any Teflon I bake pancakes of any degree of delicacy. This is all adjusted by the dough.

No, we are talking about dishes, which means, by default, "all other things being equal." It is clear that I can throw yeast, soda or eggs and get the desired holes. But my usual dough shows different results on two pans working at the same time. ((

Added Sunday 06 Nov 2016 08:44 PM

I probably wouldn’t risk buying aluminum without coating, and I’ve never seen it on sale. Didn't stick at first?

Here last year Ekaterina bought aluminum under the nickname Katko. I was surprised at first that the pancakes slide off of him.
In fact, it is prepared in much the same way as cast iron, that is, it lives under an oil film. But it is easier to navigate on it when it needs to be cut (at least along the sides), it is easy to control the thickness, and it will not rust if accidentally washed.))

All other things being equal, of course. I just don't have such an assortment of dishes to choose from. I get out with whatever comes close to hand). For once, I decided to update the "park" of pans ... it never happened, and again

[Bijou]

Bijou, I'm embarrassed to ask, you seem to have an induction cooker. How do you bake pancakes in a luminous pan?

[Veta]

Veta, so in the photo is the gas one.) I have two cooking stoves. In case of "war".

In general, you confused me ... What kind of magic aluminum is this? Is it anodized, oxidized and other applied chemicals?
Names, passwords, appearances, please, sketches of pans!

Added Sunday 06 Nov 2016 8:52 pm

maybe I need it too

In case of "war".

It's our way
And then my husband asks for all my new toys, why?

I would not risk, probably, buy aluminum without coating

But what about the aluminum cast bread molds? Everyone will not get enough of them.
I really like the thick cast aluminum pans. I even bought ordinary frying pans from kukmar for myself, they fry much better than any fancy ones with a coating that still spoils after a while.
And on aluminum some kind of film forms, and the product glides on it without any coatings. Annealed with oil before first use.

[Sibelis]

Sibelis

: girl_claping: boughtaaaa

And below there she is already with pancakes.

[Sibelis]

Sibelis, I also have a siton pancake pan. I kept her for a long time - I couldn't get normal pancakes - it sticks, then it burns. Until I soaked it with linseed oil and smeared it with several layers. Now the main thing is to warm it up well, the flight is normal.
ps there is no such thing with a skeptic. I washed it, slightly oiled it - nothing sticks right away ...

[Sibelis]

So, what did I bake the bread in? / thought / ... Except the bread maker ...
It baked in glass, in Teflon molds, in ceramics, just on a baking sheet.
There is currently no oven, so the culinary imagination is very limited.

Added Sunday 06 Nov 2016 09:29 PM

Oh, super, thanks for the photo, I'll look. Only I really haven't seen one in the store where they are found?

Added Sunday, Nov 06, 2016 9:31 PM

Sibelis Until I soaked it with linseed oil and smeared it with several layers.

And then, immediately calcined according to all the rules and with linseed oil several times.
Did you warm up unevenly before, but now evenly?

And this is what a frying pan looks like. This difference in color of the surface was immediately, on a new one, remained after washing and calcining. It burns up just in this place.

I am not a metallurgist even once, but maybe this is a casting defect? And try to apply a small ruler across this spot, suddenly there is a "dip", which means a thinner layer of metal, which gives the bottom overheating in this place. You did not immediately notice in another pan that the butter rolls to the edges, maybe there is a marriage here too?
Well, "there are women in Russian villages" ... To bother with dishes is a trend opposite to general trends.

[Sibelis]

Sibelis, I also remember that it was uneven at first. I'll try to cook some more in the near future, I'll tell you.

I applied a ruler, there is no failure, there is only a different texture of the material. A glossier area with sharper edges.
I asked a question on a specialized forum about the bottom deflection. They told me that the allowable deflection is 2 mm. Now I tried it on in the second pan, I have 4 ((.
Who would know how you don't want to go through this story with annealing again, even if you manage to change the pans. I have already fiddled with these.

I would have known how I do not want to go through this story with annealing again, even if I manage to change the pans. I have already fiddled with these.

Almost like a chewing gum advertisement: "I don't understand, why is there only one ticket to Rome?"
You yourself, on the previous page, confessed frankly and even made my callous heart believe that you like to bother with kitchen utensils!
But in general, 4 mm is prohibitive, I can imagine how your cutlets will spontaneously move from the center to the edge!
We have Tefal Expertise with a deflection, I did not measure it in mm, but I think within 1 mm, there are no problems with use.

I solve deflections with a radical hammer

[Igrig]

Igrig

You yourself, on the previous page, confessed frankly and even my callous heart made me believe that you like to bother with kitchen utensils!

well, not ten times the same thing. With the arrival of firefighters on a triggered alarm

Added Sunday, 06 Nov 2016 11:34 pm

I solve deflections with a radical hammer

With a hammer? For cast iron? Um, we need to think it over

For cast iron? Um, we need to think it over

Ninada !!

I thought it over. Ninada

Posted Monday, 07 Nov 2016 2:37 PM

I tried on an American cast-iron frying pan from a friend - the bottom deflection was zero, the bottom was absolutely flat. I will demand an exchange or refund.
By the way, I have an electric stove, on which the dishes have a serious loss of electricity when the bottom is not adjacent. It would be uncritical on gas.

[ordinary]

Honestly, I have not seen such!
If the budget allows, then I recommend stainless steel, with two pans (and not with autonomous tiers). Here Vitesse has a wonderful model that you can still buy (no rights to insert links).It has a remarkable property: during storage, the lower pan is almost completely inserted into the upper one and all the tiers are placed inside, which in height approaches ordinary a large saucepan, not a tall manti-kaskan!

and here:
🔗

Looked at Vitesse ... if it's ACELINE. Mantle cooker 7 items VS-1018, the price is impressive

and here:
https://Mcooker-enn.tomathouse.com/sh...arka_1666591_23952948.jpg
Looked at Vitesse ... if it's ACELINE. Mantle cooker 7 items VS-1018, the price is impressive

Later I saw the enameled ones, I was very surprised - I had not seen them before.
Yes, Vitesse is her. As the saying goes: "Don't teach me how to live, better help me financially" But only I can implement the first part of the phrase!
Therefore, I wrote: if the budget allows!
By the way, I don’t know what kind of stove you have and what is the bottom of the enameled manti-kaskans. There may be unpleasant surprises! Consider this when choosing!
Good luck!

Looked at Vitesse ... if it's ACELINE. Mantle cooker 7 items VS-1018, the price is impressive

By the way, I didn't hold it myself, but here's a mantle, the price of which will impress you 2 times less ...
Cooking Pot Bohmann BH-3110. Find by search.
The tiers are made a little differently and I cannot say that Bomann folds into one another like Vitesse. But apparently they are almost absolutely identical. The main thing is that it is stainless steel.

So, using a variety of methods, I got from the online store that they would bring me both pans for replacement. If I find the same flaws in them, I will immediately wrap them up, and they will issue a refund for me.
I will look at the second 30 cm Seaton frying pan, if it also has a bend in the center, I put a cross on the Seaton. I measured the hump inside my frying pan, there all 10 mm run up

Now I go to friends and shops, measure cast-iron pans - everyone has even
By the way, I came across a cast iron of our production, the Katyusha brand. It looks terrible, in rushes and irregularities, Seaton against its background is a parsik)).

I will look at the second 30 cm Seaton frying pan, if it also has a bend in the center, I put a cross on the Seaton. I measured the hump inside my frying pan, there all 10 mm run up

Maybe you have not a frying pan, but a cauldron, and you put it upside down? So the hump is "formed"!
By the way, such curved pans are used, it seems, in Azerbaijan, they bake local bread on them!

Do you think I messed up by inattention? Not excluded

I recently bought myself two new cast aluminum molds. A form for baking toast bread, it has no number, it is called "Small form for toast bread", it fits very well into my Panasonic bread maker and I also bought an aluminum, also cast form for baking a loaf. The toast form is slightly shorter than L7 in length, rectangular with almost square ends. But with a tin lid I have an ambush, despite the abundant grease with lard, the bread is fried to the tin lid, and temper is obtained. Now I'm baking without a lid and I'm very happy. Can the experienced ones share their experiences on how to curb the temper of the tin lid or bake without a lid too? I wanted to buy only a toast form, but the online store selling them sells goods for at least 1000 rubles. So I had to buy a baking dish for a loaf.



It lies on L7



Difference of ends



I ask the audience for help in identifying the manufacturer, I could not find a factory that casts these forms.



Well, the loaf of bread, at bakeries, they are placed in prefabricated block-sections, like L7.
The length of the stick is 30 cm, the width is 11 cm, and the height is 3 cm.



Batonnitsa upside down.

.

I will use the loaf of bread besides loaves, also for baking rolls and strudel.

[Creamy]

Creamy, and do not share the name of THEM ???

[Umka19]

Umka19, shared, in your PM.

[Alevtina]

Alevtina, cute shapes!
The plant is not familiar to me
And I have already adapted to bake bricks and loaves in muffin tins - I have 2 of them, - one is actually a form, and the second is instead of a lid.
They are non-stick, so nothing sticks to them, they are thin, so they do not need to be warmed up in advance, they can be molded and defrosted in them, they are inexpensive, so they can be updated cheaply at any time ...
I here already wrote about it.
So I have calmed down on the topic of forms.

[Creamy]

Tell me about woks pliz? I understand that the best option would be uncoated stainless steel or cast iron? maybe already discussed?

Added on Monday 14 Nov 2016 04:42 PM

Creamy, and show me the bars in the bar
for some reason it seems to me that they all stick together and spread