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

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mr.Catlery, the link won't open. Just insert a picture?

[mr.Catlery]

mr.Catlery, Vitaly has already written about the link. Like this:
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There is an opportunity to buy it a little cheaper than 2000. I would like to try it, and if it burns, you can leave it for passaging, I think. I found few reviews, and they are diametrically opposite.

[Belka13]

Belka13
Well, yes, this is it. Less than 2000r. the price is good. It is only natural that reviews for this frying pan will be different. If you expect some non-stick properties from it, then they are essentially nonexistent. Stainless steel pans require a more precise "adjustment" of the heating mode. They need to be looked after differently than non-stick ones. It will not work with them on the principle of "threw the food and forget". But there are unambiguous advantages: this is work at higher heating modes than non-stick pans (this is important for example for meat, pancakes and some other products), it will not rust like Debayer or cast iron, you can store food in it, well, and the main advantage over aluminum with AP - this is of course a resource. In fact, they are not killable. As for sticking, this is not a question of the quality of the pan, but of the correct selection of the heating mode. Therefore, even if the first time something went wrong with this matter, then you need to try at a lower heating level.

To fry on a gas stove on a stainless steel without problems, you need a good flame divider.

Like this:
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I have such a frying pan. Nothing sticks or burns.

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This is after washing.
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[mr.Catlery]

mr.Catlery, thanks for the advice! Then you have to take a chance and try.
Elena Bo, and which divider would you recommend? I saw in our stores only ordinary round with a handle and small square ones.

Song*, and what is your diameter? You can buy only 20 cm from us. I think it won't be enough

My divider is round, steel, heavy and not very low. It keeps the temperature very evenly. But he is still Soviet, I have not seen such people now, they are all kind of flimsy. It is better to be wider in diameter than already taken, because if the bottom of the dish is larger, then the edge will bake.

[mr.Catlery]

mr.Catlery, I asked for a picture. Your link leads to 403 (((((

[mr.Catlery]

mr.Catlery, I asked for a picture. Your link leads to 403 (((((

Wit is the same Song posted a photo of her frying pan here, that picture is the same.

Well, I didn't know it was that picture Anyway, thanks!

[Crochet]

Crochet,

The Pro series has 7 liters. pan

I bought this for my mother, three years ago. She is very pleased. I wrote to you in PM, look again

Girls, good night everyone!
I came here with such a problem, bought a cast-iron frying pan, I was already frying pancakes, everything was ok, I tried to fry chicken "tapaka" here, and everything stuck to death, I had to scrape off the most delicious things with a spatula, teach who knows how to fry deliciously on such a frying pan ?
After all, spoiled by non-stick devices ...

teach who knows how to properly fry on such a frying pan?

Have you prepared a cast-iron pan?
There is a serious process there.
It must be properly calcined and oiled.

cast iron prepared?

Well, yes, I calcined it with salt, then with butter, etc., etc., as it is written, I write that I fried yeast pancakes, everything is fine, but it didn't work out with chicken, maybe I didn't warm it up enough?

maybe I didn't warm it up enough

But it may be, cast iron just loves temperature.

Okay, next. once warm up well and cook!
Thanks for the help !

That's not all, if "like a tapaka"! Much depends on the chicken, marinade, what kind of oil. And the initial phase of roasting also matters. The error (and once it is not necessary!) Can be found from the step-by-step description of how the cooking went. If there are a lot of letters, then you can type tapaka-tobacco in the search engine and understand where the error is. You can't overdo it with the warm-up either. And a chicken ... One, a young village one, is easy to cook, and a broiler - uuuuuuuuu! In general, everything is written there. I do not give a link, because I do not understand the new link policy here. But it's not hard to find. Good luck!

I do not give a link

And if in a personal? Please write, I will read

Sure, not a problem! I'll send it right now

I tried here to fry a type of chicken "tapaka", and everything stuck to death, all the most delicious had to be scraped off with a spatula, teach who knows how to fry deliciously in such a frying pan?

Is it possible in principle?

Maybe. I fried ... basically. He put a dish with a wide bottom on the chicken, and on it a three-liter jar of water. Then I replaced this design with a saucepan of water of a suitable diameter. He poured the water very warm or slightly hot. Let’s smack so that you can dip your finger and not get burned.

[Wit]

Wit, and how old was the cast iron?

Ooh, I don’t remember that. But sure, old

Good day! I bought a stainless steel frying pan with a micro grill. I learned how to fry, thanks to the tips in the top, in a moment, but I could not wash the yellow soot from the oil with soda, salt, vinegar, etc. Now it has a yellow inner surface. It seems that they wrote here what else to scrub, but I did not find (((.

[Maria]

Maria, but how did you manage to brown it so? Forgot the empty one with oil on the fire?)) I just soaked it just yesterday - I put the stainless steel Gourmet with oil to warm up and whistle to hang the laundry. Well, I got carried away further. I came back, and the frying pan is so smooth-glossy brown !!

Nothing, at first I poured it with water and vinegar and boiled it, scrubbed it with a spatula, removed the main rags, removed the remnants with a metal washcloth with pemoxol in two movements and fried the pancakes.))

If such a simple method does not work, you can fill in any caustic, while full kitchens are based on it. It eats away in a moment, but you have to take care of your hands and nose.

I clean the stainless steel from the burn with my favorite oxygen bleach Bos +, pour hot water into the pan with hot water and leave it for an hour, then everything is just washed off with a sponge, as it was not. But this is exactly stainless steel cleaning. No teflon or aluminum can be cleaned like this.

Thanks everyone for the advice. It was I who warmed up the pancakes, but it was evident that the oil was overheated and there were few pancakes. Not scary, but not aesthetically pleasing. And so I finally appreciated the stainless steel. I have had pots for a long time, but I could not master the frying pan.

Good day! I bought a stainless steel frying pan with a micro grill. I learned how to fry, thanks to the advice in the top, in a moment, but I could not wash the yellow soot from the oil with soda, salt, vinegar, etc. Now it has a yellow inner surface. It seems that they wrote here what else to scrub, but I did not find (((.

I already wrote here earlier how to remove oil carbon deposits from stainless steel. It should be a cleaning agent containing NaOH (5-15%). For example, SanitaR Anti-Fat cleaning agent. It is better to warm the agent in a dish and foam with a sponge. It takes about 5 minutes to completely empty the pan.

Who has pots of the Kuhar series Magnolia and Orchid and an induction cooker, do their pots clink when cooking on such a stove? The Internet is full of complaints that the dishes take out the brain with their ringing when cooking on an induction hob.

[of all]

Who has pots of the Kuhar series Magnolia and Orchid and an induction cooker, do their pots clink when cooking on such a stove? The Internet is full of complaints that the dishes take out the brain with their ringing when cooking on an induction hob.

On my Teka IR 321 induction cooker pans of all Kukhar series (I have pots and pans of all series) are silent like a fish on ice
For the information of comrades generating such inventions: nerzh. pots on an induction cooker (no matter what manufacturer and where they were made) do not ring at all, the maximum they can do is emit a slight crackle, which, in fact, does not depend on the pan, but on the stove, or rather its inductor. The cookware manufacturer Kuhar has not a single written claim over the past 8 years in this regard, since this phenomenon is described in the instructions for the buyer. And in general: usually, when people write about the fact that "there are a lot of complaints on the Internet," they give links to these very "complaints".

This is from the series "I heard the ringing, yes ..."

For the information of comrades generating such inventions: nerzh. pots on an induction cooker (no matter what manufacturer and where they were made) do not ring at all, the maximum they can do is emit a slight crackle, which, in fact, does not depend on the pan, but on the stove, or rather its inductor. The cookware manufacturer Kuhar has not a single written claim over the past 8 years in this regard, since this phenomenon is described in the instructions for the buyer. And in general: usually, when people write about the fact that "there are a lot of complaints on the Internet," they give links to these very "complaints".

As for the fact that the dishes take out the brain, I meant the phenomenon in general, and not specifically Kuhar, as it probably seemed.
But in general, the pots still ring, different in different ways, it happens that they do not ring. This phenomenon is not fiction at all. There are even videos on YouTube.

As for the fact that the dishes take out the brain, I meant the phenomenon in general, and not specifically Kuhar, as it probably seemed.
But in general, the pots still ring, they are different in different ways, it happens that they do not ring. This phenomenon is not fiction at all. There are even videos on YouTube.

Actually, I also did not say that this could not be. Stainless steel pots can actually make some sounds on the induction hob, which is quite normal occurrence... For example, water, for example, before boiling in a saucepan (no matter which stove), also begins to make a noticeable noise, but for some reason no one complains about this. And here is a whole story with complaints ... On my stove sometimes there is a crackling, not constant, not always and not loud, I just do not pay any attention to it. These sounds have absolutely no effect on the safety of the dishes and the heating rate.

Good day. I could not find the answer to my question. Previously, the mother-in-law cooked everything in a thick-walled aluminum pot: soups, and roasts, and porridge. Now there is a good selection of such dishes, I wanted to buy. What do you think about Kukmara products? Isn't it harmful to cook in such dishes often?

[Camilla]

Camilla, normal dishes at Kukmor, at an attractive price, the main thing is not to be zealous in cleaning

[Hope]

normal dishes at Kukmor, at an attractive price,

Hopewhere can you see? Link please?

[Albina]

Albina, look at the site
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the main thing in cleaning is not to be zealous

I mean, even if there is no coating inside the iron? thanks for the answer

Once in this thread I asked about pancake pans

Girls need advice on pancake pans. Mine ordered me to live a long time, no reanimation helps, the pancakes stick tightly.

Who uses which? Where to look for?

If you hit on the wrong topic, please send to the right

Throwing out a decent amount of money (and a couple of pans) and spending a lot of nerves, I bought myself a Travola with a marble coating.
Here is such



The price is more than democratic in comparison with the discussed good firms. Initially, the diameter of 26 cm was embarrassing.
But, as the practice of 3 months of use has shown, this is more a plus than a minus
Nothing sticks. I even fry Dukan pancakes on it without a drop of oil in the dough and in the pan

I also have marble. Thesis.Or whatever it is, this company is called .. But the diameter is too big

But, as the practice of 3 months of use has shown, this is more a plus than a minus

"Disadvantages" of such pans, if you're lucky, usually begin to appear in the second year of life. And even the "ceramic" coating will last 3 months without any problems. A regular, inexpensive Chinese induction pan with the usual specifications and an unnamed non-stick marbled finish.
For reference: Travola is a private label (Own trade mark). How the trade mark appeared in 2013. It is mainly used for household appliances and certain types of tableware imported by this online store from China.

I have two Kukmar pancake pans without coating, in this thread they advised. Normal pans, and the price seemed to be small.

[Kara]

Kara, I was interested in pancake pans. But 3 months is not enough for me. Problems started after a year of use like mr.Catlery said.

Girls!
does anyone use such a frying pan?

[Mirabel]

Mirabel, Vikul ..... what do you want yourself ??

Well, I'm looking at her ... I'm looking for a large stewpan, I thought maybe this is it.

The long handle in it confuses me a lot. Will take up a lot of space during "non-use".

... looking for a large stewpan, I thought maybe this is it.

you don't need him ..

[Mirabel]

Mirabel, I took this, only in the form of a saucepan. I understood that the handle would interfere with storage. I'm very happy so far. The role of the stewpan is excellent. Of course, I am mentally prepared that over time there will be problems with coverage, but so far it plays its role perfectly. For a long time I chose something that was approximately suitable in shape, depth, price. I couldn't find it. Sometimes big, sometimes small. This saucepan is just right for me.

[Mirabel]

Mirabel, did not see. But is it nano? I turned on the steamer or the airfryer ..., and there is no need to watch this "miracle" on the stove. But the other day I bought a slightly similar "stewpan", only round, with a non-stick coating inside, without such accessories, I'm happy! It is necessary at least sometimes to extinguish on the stove, otherwise everything is electric ...



NatalyTeo, thanks, understandable and without pathos