Utensils for cooking (pots, pans, lids) (2)

Whoa! Well, then it's calming somehow. So you ordered it for yourself after all? And to me on "you"
7 kg - I will pump up my arms, my back

Yeah, I ordered
At first I planned to dig up a cruise or a shtaub on a le, but then I thought that enamel is enamel in Africa too, if you overlook it a little or overheat, and my 15k will fly into the pipe)). Then it's better to let 1.5k fly out))

Although Staub - they are ... they are: girl_dance: Cool! Pumpkin-shaped or broccoli cocottes alone are worth it! But, while, alas, I cannot afford them, I will watch from afar and waste away
It would also be interesting to hear the opinion of the owners of the Ikeevsky cast iron dishes - also inexpensive.

There is a consumer website. dishware, there I saw good reviews about Ikeevsky cast iron from experts

I will definitely read it! What kind of dishes do you use more?

I now have a hobby for cast iron)

And here, far from home, I don't have anything of my own made of cast iron: (I recently bought a cool stainless steel pot, like a Zepter, I really like it.

I also just acquired, but at once four cast irons - a large frying pan, a pancake maker, a grill with oppression and a cauldron-wok)). And I also want an American Lodge frying pan, it is cool, and it costs around 3000. Why only - I rarely cook

Why only - I rarely cook

And it will be - rarely, but aptly.

Molodechik! : girl_claping: I want that too!))) And I also want a donut mold, a pan for pancakes, and - a pumpkin from Staub! She directly asks - well, buy me soon, I'm yours forever!

Pumpkin ... In general, any thing from Staub
And what is a donut mold? I'm still doing shapeless))
I want our saucepan especially for dishes like stuffed cabbage rolls-stuffed peppers. I think it was created for them! ... I had a similar one at home in my childhood, well, probably more. I don't know whose production, I think, something like the Chelyabinsk Tractor Plant. We had it on a ceremonial day off, all the main dishes were prepared in it. I really couldn't move her from the spot

Aaaaaa, Chelyabinsk KhTZ I'm now thinking how I will carry this miracle from the issuing point))) I stew peppers, cabbage rolls in a MV - pressure cooker - this is generally an irreplaceable THING for me (y) But I still get the usual pots and pans - in -first, my daughter is growing up and she needs to learn to cook in both the traditional and gadget way. Secondly, after the war, I am generally ready for anything, and if you consider that the light was cut off every day, electricity is not a reliable thing.
And donut molds - I also want to buy a Soviet aluminum one at a flea market, again, in case there is no light (electricity), and simply, if I get tired of frying in a deep fryer. The girls wrote that this way less oil / fat is consumed and absorbed into the finished product. So, as always, I also need it right)))

I don’t know at all how she, that donkey, looks, honestly, honestly

Added on Tuesday 22 Nov 2016 05:32 PM

I don't have a multicooker, I generally tend to manual labor more. Here is a bread maker, well, in the absence of a stone oven in half an apartment the size

Maybe we are talking about a woman like that? By the way, here is the proof why you shouldn't use the radical - the pictures can't be enlarged, and in general it's strange that they survived tyts!

It looks like such an aluminum plate with semicircular "protuberances" (5 or 6 seems). Such a frying pan for cooking, as a rule, on gas.Well yoshkin-matryoshkin! Go to the well-known site for buying and selling things, and in the "Dishes and kitchen goods" section, type -form for donuts. And voila! They are there. I have not seen it in the open sale.

Added on Tuesday 22 Nov 2016 05:37 PM

Maybe we are talking about a woman like that?

Larochka, I don't know how it is called correctly, but recently one of the girls had a recipe with such a thing. I saw and understood - we must take!

I added my post at the top with an active link to this form.

So it was YOU !!!!! Here I am a dunce))))) I did not recognize you in makeup Yes, this is such a thing, only you will have a newer one, I saw round aluminum ones. And to me please to "you"

Not newer anymore, Alena, post from 12th year. You can also speak to me.

Definitely newer than the Soviet ones, I meant it)))

and in general it is strange that they survived

This is because interesting.))
Photos that are viewed by people at least once a year (that is, really in demand) are stored for a very long time. On all hosting. Sometimes I accidentally discover mine, almost ten years ago, but used in large forums where people are interested in them.

Googled. Here I am the tundra, I have never even seen this
Well, I don't seem to need it yet, although ... You can stuff the filling there ...

Added on Tuesday 22 Nov 2016 19:10

and yes, on "you", of course

: girl_red: Nothing, what am I suggesting to be familiar?)))
I, too, did not pay attention to such things before, but now the hamster's passion woke up - everything in the house!

I'm a fan of all kinds of kitchen things, but here's how to explain it ... I don't simplify my life with them, but I complicate it quite deliberately That is, for example, the multicooker does not appeal to me at all, but a stone in the oven ...
By the way, I cooked pilaf in a Siton wok-cauldron. What can I say, the impressions are contradictory. On the one hand, it turned out delicious, on the other, if I understand correctly, he is not friendly with an electric stove. It has a narrow bottom (8 cm), and the top expands to 30. As a result, what is in the middle is cooked, but on the sides it remains moist. Perhaps there would have been another parsley on the fire. I somehow hoped that it would warm up all over and then everything would go by itself, but no (...

By the way, I cooked pilaf in a siton wok-kazan

I got rid of him long ago. Didn't like cooking in it. Now the Kukmarovsky cauldron is made of cast aluminum. Sooo happy with it.

Well, for example, I get high from MV only as a pressure cooker - I cook almost everything under pressure. And with the purchase of a brand new cool stainless steel pan, I cook the first courses in it, but sometimes I still cannot do without MV - cook / stew the meat, cook the peas for the soup until boiled, that is, I combine the cooking process. Is the stone cool? I saw some pizza ovens, I saw a video.

Added on Tuesday 22 Nov 2016 08:50 PM

I got rid of him long ago. Didn't like cooking in it. Now the Kukmarovsky cauldron is made of cast aluminum. Sooo happy with it.

Lyudmila, tell me please - that is, you liked aluminum more than cast iron, right? Or does this impression depend on the shape of the product?

Oh, I want cast aluminum too! There are many good reviews about him here. So far, I have nothing from Kukmara, but I'm looking after).

I like the quality of cast aluminum from Rondell Mocco & Latte, I have such a frying pan, my favorite))) She ... eeeeee .... 4 years old. But of course she suffered as a result of at first not too delicate exploitation + fell from me (empty, thank God). Then I even managed to scrape it a couple of times with an iron scraper.But despite the torture (which was done more out of stupidity), I am still alive and happy, only recently the food in some places began to stick, that is, the coating is still damaged.
Although there are now many worthy manufacturers, both domestic and foreign, I am very interested in Korean cast aluminum. The Belarusian Kuhar is also praised.

the coating is damaged after all.

Is it coated?

Yes! Now I understand that it is better to spread it with a miracle remedy and wait a bit until the carbon deposits soften. And then ... Oh, everything was unbearable!

Korean die-cast aluminum
Korean die-cast aluminum
Korean die-cast aluminum

What are you doing, you devil ?! Already my stomach ached from laughter!)))
"Roichen" is a firm called, googled! On YouTube, the video is generally some kind of fabulous!

Googled. I just think their saucepans are not bad. As for the frying pans, I have now entered a no-cover era - therefore, perhaps Kukmara

And I want cast iron .... And it's also interesting to try Kuhar and De Buyer. What do you think about these manufacturers?
Py. Sy.: I was added a loaf over my nickname - for what such merits, I have not published the recipe yet? But very nice

oh, I'm a dish device addict. It's easier to shoot me right away))). I have a bunch of cast iron of all styles (Skepschult, Lodge, Staub), a bunch of aluminum of all styles (Kukmara is generally full)) ... And De Bayer is French too. A terribly heavy frying pan for many days without coating, which, you bastard, rusts. if you leave food in it)). Killed b)). Until I understood her awesomeness completely. There are Ikeevsky stainless steel (saucepans, casters), there is Ikeevsky cast iron (duckling duck - excellent) ...

And De Bayer is French too. A terribly heavy frying pan for many days without coating, which, you bastard, rusts. if you leave food in it)). Killed b)).

Nata, so - De Bayer shouldn't be wanted then, right? Thank you for warning, otherwise I would be disappointed, I would cry over such a piece of iron: girl_cray: Do you have cast iron Rondelovsky? There's a frying pan in Noble Red. They described it in a very interesting way, and I am already torn apart - what is unique about De Bayer? Still, is Ikeevsky cast iron good?

[Alena Besha]

Alena Besha,

At least the series with the bee (Mineral B Element, which is made of sheet steel) is not needed yet. I didn't understand her. It smells of oxidized iron, if something stands in it (I smell oxides, I'm generally a sniffer), if you don't wipe it off / heat it after cooking, rust may appear a little here and there (bloom). Well this is steel. I would not say incredible anti-stick properties. Will stick. Although the coating is completely natural, no Teflons for you. I tried to work / care for her like with cast iron - all the same, I still can't get some awesome effect. We can do wrong with my hands))). And it ceased to be white almost immediately - a film is formed, something unevenly yellowish-dirty. And initially it looks like a stainless steel.

What can you say about the saucepan, because of which I here and spread demagoguery in the subject - Regent Inox Ferro? Have you encountered? I'd like to hear an objective review. Otherwise, while mine arrives, I'll be worn out ... you must understand, it was worth taking, or I got excited.

[Alena Besha]

Alena Besha,

Cast iron I really dohrenischa and I got confused where what))). I really only remember the famous one. I like Skepshult the most. Swedish. In cast iron, I only pay attention to the surface finish (quality). Strongly rough, with dents, influxes - nafig. I don't check with eminent manufacturers, there is already a brand and trust, but it's simpler - I check, examine / feel - and I choose. I have a huge Ukrainian-made grill pan with a press lid - excellent! There is a roaster for a chicken, either Rendel or Vitesse, even though I don't remember the crack, and the roaster in the gazebo is impossible to see. I love it, I use it constantly.
Ikeevsky - very much. The casting quality is very good.

Thank you! I will not rape my brain! A pan will arrive - I will take a picture and report!

Regent Inox Ferro

And what could be wrong in it? This is cast iron !!)) This cookware manufacturer is not top-notch, but the level is good, everything will be completely normal with this pan. I have a 4L pot like a kettle. I am not parting with her. In cast iron, the most important thing, I repeat: the quality of casting (surface) and subsequent care during operation. Regent has normal quality. Everything will be fine, don't worry.

I’ll still find my roster, it’s already interesting!)))

Posted on Tuesday 22 Nov 2016 10:56 PM

Tyk, sir, two grill ones with twist-off handles, my Regent turns out to be normal, I'll dig further))).

Follow-up care - wash without detergent, wipe dry, avoid moisture, protect from chips? Right?

A terribly heavy frying pan for many days without coating, which, you bastard, rusts. if you leave food in it

But-but-but, I would paprasil
Well this is about any absolutely uncoated cast iron!
Leave the food nizzy, wash it with soap and in the dishwasher, heavy ... well, what's not lovely ?!
I really like all this. I cackle over him like a chicken over an egg. The taste of all absolutely dishes is cosmic!

Added on Tuesday 22 Nov 2016 10:56 PM

Follow-up care - wash without detergent, wipe dry, avoid moisture, protect from chips? Right?

No

Added on Tuesday 22 Nov 2016 10:57 PM

No special care for enamelled cast iron is provided. Protect from chips, do not overheat, do not allow a sharp temperature drop. You can leave food in it, store it in the refrigerator, it is not afraid of moisture.

But-but-but, I would paprasil
Well this is about any absolutely uncoated cast iron!

No, this phrase about a steel frying pan, De Bayer, you missed everything!

[Alena Besha]

Alena Besha,

The brazier is still Vitesse. Casting quality is not just awesome, but absolutely solid. I love her very much.

ABOUT
And there it is not written what the frying pan is from, I was immediately scared that my beloved cast iron was offended

In-in, and I also want such a thing! My husband will cock me, and so he says that I need to hire a truck for my personal belongings ...

Brazier still Vitesse

I want too!

Added on Tuesday 22 Nov 2016 11:05 PM

Alena, did you call today from Chiki Riki? They called me

But-but-but, I would paprasil
Well this is about any absolutely uncoated cast iron!

It was about a French type professional sheet steel frying pan. De Bayer. With cast iron, everything is clear, you buy it in advance knowing and understanding. But with a frying pan I got an ambush. I somehow imagined it differently in operation.)))

I don't really like cast iron (in enamel). I love natural cast iron. Care for him is just this: do not wash with degreasing agents, wipe dry (I warm up a little after washing and periodically renew the smear with oil after that.

And yes. the taste of food is cosmic. especially when you consider that almost all the cast iron I have for cooking on a wood-burning stove and in a wood-burning oven. That's where space is, girls!))

And yes. the taste of food is cosmic. especially when you consider that almost all the cast iron I have for cooking on a wood-burning stove and in a wood-burning oven. That's where space is, girls!))

This is a dream! Damn, I really wanted to go home, we also have a private house, but we can't go back yet ...
Yes, they called me from Chiki Riki, confirmed the order, so we are waiting, sir!

In-in, and I also want such a thing! My husband will cock me, and so he says that I need to hire a truck for my personal belongings ...

Oh, she's really cool. I did not expect it myself, I bought it as an entertainment))).

Put the chicken on the ledge, wine is poured into the recess of the ledge and all sorts of different things. This fennel (wine and other herbs) has no fun - you don't feel anything, to be honest. Or you need something really strong aromatic. The wine is not from this opera (is it worth trying garlic paste ??)). But at the bottom in a circle I put coarsely cut potatoes / vegetables. It absorbs all the juices flowing from the chicken. Sooo delicious.

Like in the picture: