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

Oh, the seller generally recommended me ... Polaris!)) But this particular frying pan did not look to me. I looked at it, looked .. The price is 1300, then 1600. Well, here's an inconvenient form for me and that's it.

and my dream came true for the new year
I bought an AMT frying pan with a removable handle, I can't breathe on it for two months

Frying pan TimA "Art Granit", non-stick coating

This is an Italian frying pan TVS y a good option, depending on what kind of stove. Tescoma is China, I can't say anything about the coverage.

[mr.Catlery]

mr.Catlery, thanks! I'll see TimA

Glass-ceramic plate.

[tana33]

tana33,
At its cost it is not surprising. One inscription on the label of a frying pan is worth it! And what have you tried to cook?

[mr.Catlery]

mr.Catlery, of course, I fried potatoes first of all, as a test drive for me this process)))
then the cutlets mostly, fried meat, stewed, vegetables, but I already cooked everything, I just did not put it in the oven yet

A friend prompted me to make an expensive purchase, saying, “Buy a normal frying pan once already, how much money can you spend?
she has a park of these dishes for 5 years!
I looked at the view after 5 years of use, I was impressed)) my friend has gas, you can see, of course, that the dishes are not new, but everything is in order with the coating

I had a lot of all sorts of pans:
Kukmara - good value for money, I had enough of it for 1.5 years, intensive use, gave relatives such as they were happy

Fisman - threw out 4 pans, 2 marble, 2 gray, six months later the borsch fry stuck tightly, I just stew something in them, I no longer look in their direction
lids with a silicone rim are unsuccessful, in one the holder quickly fell off, and both lids flow, that is, when cooking, condensate flows out from under them onto the stove, evaporates and hisses and traces on the stove

Ikea - I didn't use expensive ones, but the Cavalcad series is cheap and excellent, we have it for eggs and warming up, I don't cook in it, and family members can poke a fork and not get a pendel for this, for 400 rubles it is enough for a year of intensive use

Tefal ... - I love the engineering series, I bought it exclusively at sales and promotions, so it didn't hit my wallet much

this is what I remembered offhand)))

and yes, I also bought AMT at a wholesale price))))

[Tatyana]

Tatyana, what kind of coating did you use?
I have Fissman for 3-4 years. The last six months only began to stick. But I don't use it every day, of course. It is a gray frying pan. I think it worked well for its price.

[M @ rtochka]

M @ rtochka,
this is my kukmara
Mom is still alive, she is 2 years old for sure, if not more, but mom doesn't often fry something


The coating is indicated simply non-stick, but it is not ceramic
Frying pan KUKMARA с263а non-stick coating / removable handle
Reference: 112488

was also with ceramic, it began to stick quickly

And for more than a year I have been enjoying using such a frying pan Gipfel 0465 26cm.
The inner coating resembles a pan from a Panasonic multicooker. It is literally washed off with one hand movement. It is not light, moderately heavy.
But I rarely fry anything, maybe it does not lose from this property ... But this is the best frying pan I have ever had. Recommend.

[tana33]

tana33
The main problem of the KUKMARA pans of that time was the use of "budgetary" two-layer Whitford coatings (a few years ago they were on almost all domestic pans). Now the situation has improved somewhat.KUKMARA began to produce pans with Greblon C2 + coating, and another manufacturer from Kukmara (TM "Dream") has cast pans with Greblon C3 + coating, and this is already a 3-layer reinforced coating of the German manufacturer Weilburger. Fissman has no coatings of this level at all. At IKEA, everything depends on a series of "budget" pans like everyone else, but Troverdig deserves attention both in terms of price and in technical characteristics and coverage. Tefal is interesting for top series (cast) and if only for promotions and discounts. AMT is also not eternal, although with infrequent use it can last longer than others. The only thing I'm not sure about is why make a bottom this thick ...

The only thing I'm not sure about is why make a bottom this thick ...

The old Soviet one (probably everyone had such diamonds on the outside, almost the same shape, except perhaps without a nose). Favorite vessel was not yet switched to multicooker. And stew meat, and fish and potatoes, navy-style pasta, and easily in the oven and in the refrigerator. Probably a stewpan, not a frying pan - I don't remember that we fried in it.

The inner coating resembles a pan from a Panasonic multicooker. It is literally washed off with one hand movement.

For this frying pan, we managed to find the following information:

Frying pan Gipfel ANTEA 26 cm. Material: Die-cast aluminum, induction bottom, 3-layer PTFE-based PFLUON © non-stick coating. Bakelite handle with Soft Touch coating.
Manufactured by F & J IMDUSTRY INTERNATIONAL CO., Ltd. "Address 2ndFloor, No.91 Fuchunjiang Road, Eco. & Tec. Development Zone, Wenzhou, 325011, China, China

PFLUON © is a local Chinese coating.

AMT is also not eternal,

yes, nothing is eternal))) I just count, I don’t bother looking for a new pan for 5 years)))
I can't say that I cook a lot, but not a little
The other day I bought a kukmara as a gift, a sweatshirt for a gas stove, I don't know with a new coating or not, but I bought it in appearance the same as mine, because after all, she served me the longest, and her sides are high, what matters to me

The only thing I'm not sure about is why make a bottom this thick ...

Well, why, you can turn off the stove, and the food will be cooked on the residual heat)))
Well, that's what I do)))

well, why, you can turn off the stove, and the food will be cooked on the residual heat)))
Well, that's what I do)))

Here I am about the excessive thermal inertness of the pan. This is not always good. The frying pan heats up noticeably longer and cools down longer than others, which is not always convenient. More weight. As practice shows, the optimal bottom thickness for a non-stick frying pan is 4-6mm.

[mr.Catlery]

mr.Catlery, that's why I bought an amt with a thick bottom, and tefali with a regular one, when you don't need to simmer food, but you need to quickly)
I can't have one for all occasions)

[tana33]

tana33
And this is a very correct decision! One frying pan for all occasions simply does not exist.

[mr.Catlery]

mr.Catlery, Thank you )))

[mr.Catlery]

mr.Catlery, and what kind of frying pan is in your home?

I settled on two pans
TimA TVS Granito Forte
or
NWO Titanium line "Bordeaux" (this color attracted, of course)

I went shopping with a friend. And again we were persuaded on Domo. Better NWO, better "everyone who even sells for 5 thousand!" ))

I've had a stainless steel from Gourmet for more than a year. I wanted so! And hands will not reach to do it. Ignite and try at all ...

[M @ rtochka]

M @ rtochka,
I have several different ones. From non-stick: Kukmorskaya TM Dream Granite series (2 years in use) with Greblon C3 + 26cm, and a square grill pan of the same brand. Frying pan of TM ERNESTO (STM Lidla) made by Lumeflon (Italy) with ILAG Ultimate coating on 28 cm. , there is a frying pan of TM Lamart of small diameter for induction and the already quite heavily used TM Victoria series Granite with Quantanium coating from Whitford (more than 3 years). Made of stainless steel: naturally all t. M. Kuhar from the Lotus Classic series 22 cm. with microgrill (since 2011) from the Magnolia Prestige series stewpan 24cm. with minigrill, Orchid Classic with minicrill 22 cm., prototype of the Trimetal series (3-ply) with micro grill 24 cm., pancake 3-ply with micro grill (20 cm. on the bottom).

pancake video 3-ply
Videos with Lotus Classic .
Frying pan Orchid Classic in a show cooking Recipe +

I honestly don't understand what is especially good about Domo.Regular supermarket dishes. In Italy, such manufacturers of forged and stamped pans are a dime a dozen (Alma, Flonal, and the same TVS, etc.). In this category, the same Ballarini will be a higher class in terms of the pans themselves and the coatings on them.
And the question is, why and how are you going to "ignite" the stainless steel (Gourmet)?

I don’t know half of the names listed, although I’ve already read a lot about frying pans over the past couple of days.
And so much more !! A whole park of frying pan!

And there they write on the packaging: before the first use, ignite the oil to a slight haze. Here
Yes, and you need to somehow collect your thoughts, otherwise many people write that it does not add up to stainless steel. But I want her to like me

[Bijou]

And there they write on the packaging: before the first use, ignite the oil to a slight haze. Here

In fact, there is no need for this, it is not cast iron or black steel. There is nothing to build up oil carbon deposits on stainless steel. The oil is applied with a culinary brush (smeared) onto a well-heated frying pan. As for the Gourmet specifically, then Bijou rich experience of using frying pans from this manufacturer.

Well, I'm with new clothes, the agony of choice is over. Hopefully for a few years
For the last 8 years I have used a 26 cm frying pan, but then I decided to diversify my park and bought 2 different sizes:

Diam. 28 cm Risoli Dr. Green with lid and dia. 22 cm NWO Bordeaux line. What do you think?
I read and chose for a long time. I stopped at the NMP, I immediately liked their series "Natural materials" gray pans, calm such, but in quality they write that they have the best from the "Titanium" series, so they took "Bordeaux". It is comfortable in the hand, the handle is pleasant.
But for some reason, Risoli did not give any rest. And by chance on Yandex. Market saw that there were discounts for them in the Dochka-Sonochka store. I had to order.
In appearance, I can say that the NWO is made more accurately. There is nothing to complain about! Everything is perfectly smooth and smooth. And on Risoli, the edges of the side are even going, going, and then like a small chamfer. All this is covered, of course. But there are such shortcomings. But Risoli can be put in the oven

And a question in connection with the purchase. It turns out that I have been using a fork for turning the same cutlets for a long time. And then suddenly it became a pity. And the spatula is uncomfortable. She's a little fat. And who uses what to contact with the pan? If this is another topic, tell me where to go

And, by the way, there are still discounts on them at the Daughters-Sons, but the sizes are different. As if the leftovers are being sold. I've ordered mine, it's no longer on sale. The pots are there ...

[M @ rtochka]

M @ rtochka, Dasha, with new clothes! I liked Bordeaux, she was so neat. I have had a frying pan NMP of the Titan series for the fourth year already, I am satisfied. I got used to turning it over like this - I gently pick it up with a fork, and with the other hand with a shoulder blade I support and turn it over. It seems that I practically do not touch the bottom with a fork, well, I certainly do not scrape it. Already used to it. Although, there may be some more convenient way

[Daria]

Daria, it turned out to be very convenient for me to turn over with Ikeev silicone scrapers, for 99 rubles
I take two in my hands and once and again and everything is ready)))) they are thin, they pry the cutlet well and do not break

🔗

And by chance there are discounts on them. I had to order.

this is always the main motive for buying, I didn't seem to want to, but had to

I stopped at the NMP, I immediately liked their series "Natural materials" gray pans, so calm, but in terms of quality they write that they have the best from the "Titanium" series, so they took "Bordeaux". It is comfortable in the hand, the handle is pleasant.

In terms of quality, the main difference in NMP is in the coatings in the "Natural Minerals" series, a fairly common coating (3500 conditional cooking cycles and a 3-year warranty), a machined bottom, which is not the best option in terms of subsequent care of the product. On "Bordeaux" the coating is stronger, reinforced (4000 conditional cycles and the same 3-year warranty), the same machined bottom. By the way, this frying pan is 22cm. there is a review

https: //.com/review_3709911.html

Risoli Dr. Green is likely to be a higher class in terms of coverage. 6-year warranty. Three-layer coating, reinforced with Greenstone®, resistant to scratches. Bottom thickness 6mm. as with NMP frying pans.

Girls, who has a frying pan with anti-shockohm? How do you like it?

Three-layer coating, reinforced with Greenstone®, resistant to scratches.

So is it ceramic or Teflon?

[Bijou]

Bijou
No one, even a very optimistic one, will give a 6-year guarantee for ceramic coating. In addition, there are currently no ceramic 3-layer coatings. Well, Risoli does not produce pans with polyorganosiloxane (ceramic) coating at all.

Yes, to me, these words like "green" and "stone" somehow evoke unhealthy associations with Malysheva.

[Tata74]

Tata74, tana33, Thank you!!

I didn't seem to want to, but I had to

Yes, 3 years ago I read a lot about the dishes, and Risoli was really fired up - both experts and users praised him. So the stars came together

Risoli Dr. Green is likely to be a higher class in terms of coverage

I really hope it will last a long time, a solid frying pan
mr.Catlery, a strange link ... to rearrange something in it?

for some reason they evoke unhealthy associations with Malysheva.

And what is her "greenstone"?))



Song, for the first time I even hear about this, even though I will be enlightened what it is.

And what is her "greenstone"?))

What was the name of the ceramic frying pan in her ad? Precisely some kind of "green" was, I give a tooth!

Well, "stone" is in any case closer to "ceramics" than to Teflon, I always hang around for a long time thinking about such pans, fearing to buy a "harmless ceramic coating".)))

Is the logic of my subconscious in general clear?

the first time I even hear about this, even though I will be enlightened what it is.

I saw it in advertising. It seems to be not afraid of sudden changes in temperature. You can directly from the stove and under cold water. And vice versa. High quality coating, etc., etc.

What was the name of the ceramic frying pan in her ad? Precisely some kind of "green" was, I give a tooth!

I typed in Google "Malysheva Frying Pan". Issued to me
GreenLife "It's great to live!"
This is a joint project of the GreenPan company and the popular program of Elena Malysheva on the First channel of the Central Television "Zhit zdorovya"
So something green really was

So something green really was

Vooot ...

* Well, it was necessary to intimidate Bijus so much with that moronic advertisement that the ghosts of those pans still seem to be ...

I typed in Google "Malysheva Frying Pan".

Gyy, I typed "Malysheva fool". What the googol gave out, it is better not to look at night. Especially the third link from the top

I decided to buy a grill pan. But I don't know which manufacturer to look for or what qualities it should have ... I understand perfectly well that cast iron will be the best option. But I saw an ordinary cast iron frying pan in the store, not a grill, so it is not lifting ..., but I want something average by weight ... I have a Zepterovskaya pan for about 7 liters, so it is heavy, not heavy, but simply heavy. Moreover, it is huge in diameter, so it is not comfortable for me to wash it, especially due to the fact that it is heavy. And the cast-iron frying pan, which she held in her hands, is even heavier. It would be necessary to look for a grill pan, intermediate in weight ... And what kind of coating to look for. We should study Temko. Moreover, I would like to buy the correct cauldron for pilaf, last year I bought a cauldron (with a non-stick coating and average weight), but I’m not happy with it.How I don’t want to overburden myself with heavy dishes

[Mila56]

Mila56

As for the frying pan, I would like to say that it is very important to first define unambiguously how much you need it? Its main function is to create beautiful stripes. No more...
Further, cast iron is heavy (!!!) and requires relatively laborious maintenance.
Coated pans will lose their non-stick properties rather quickly due to the fact that you will fry “without oil” and use high power levels.

We have had a grill pan for several years now. Used several times, has long been in the farthest corner of the kitchen ...

We have had a grill pan for several years now. Used several times, has long been in the farthest corner of the kitchen ...

I have been using the grill pan for years. Nothing happened to her, the non-stick coating is safe and sound. You can grease the ribs with a brush with oil purely symbolically, if you are afraid for the coating, although the fat itself greases the frying pan from the food.

I have been using the grill pan for years.

I have nothing against it.
There are a lot of extras here. conditions: the quality of the coating, how often you use the pan, which cooking zone you use. And what are you cooking, maybe we will move on to a new look at the grill?

Hee, and what is, then I cook. I fry fish, chicken in its various forms, meat steaks.

which cooking zone are you using

Waugh asked ... first I warm up, then according to the circumstances.
How often? Sometimes several times a week, sometimes I take it out once a month. I do not keep a schedule.

I tried to read what kind of company it was, it didn't work out, the bottom was already dirty, unreadable.

I do not keep a schedule.

Thorough it is necessary! (FROM)
This is how the Motherland will ask a question on the fill, but there is nothing to say, then you will not be able to justify yourself!

We have chicken, fish, and other lumps on convection in the oven in a glass form, but on a wire rack (Pyrex form with a wire rack). Juice is preserved !!!
But we started talking on a different topic here. Oh, pogooooooon!

Coated pans will lose their non-stick properties rather quickly due to the fact that you will fry “without oil” and use high power levels.

I just bought it !! Haven't used it yet.

Nothing happened to her, the non-stick coating is safe and sound.

Fuh, relieved

Its main function is to create beautiful stripes. No more...

A little more than that: there is also excess fat draining into the grooves.

[Igrig]

Its main function is to create beautiful stripes.

Igrig, Igor, that's exactly what you want beautiful stripes, and then everything else

cast iron - heavy (!!!) and requires relatively laborious maintenance.

Nooo, I can't master the cast iron, but I probably don't need such a heavy one. Well, a steak, fried fish, and I also like to whip up envelopes with something from pita bread, like here

, just not in that amount of oil. So you need a grill pan to create beauty, and there is a lot of deliciousness in what dishes you can cook

[Kalyusya]

Kalyusya, Galina, do you completely cook food in a grill pan or then bring it to readiness in the oven? You can probably cook fish and chicken completely in this pan, but, for example, a beef steak? Please share your experience.

good day! Happy Easter everyone !!!!
alas, I never learned how to use search. if not difficult, help me find a discussion of frying pan (I'm most interested in potatoes)
thanks in advance

[aprelinka]

aprelinka, Elena, and you with a bright holiday of Easter!
This topic should be read. Try it from the beginning. Pans are often discussed. The last 30-40 also had something.
I hope you find

All TRICKS !!!

Dear Ladies and Gentlemen, I really wanted to buy such a frying pan (Frying pan LODGE d 20 cm, round) for heating / roasting spices and for scrambled eggs from 2 eggs.
Criticize .... I would be glad to hear about all the "+" and "-" of this frying pan, as well as the owners of this brand.
Thanks a lot in advance for your answers / advice !!!

[Umka19]

Umka19, Lyudmila, I have a lodge, as many as 3 pieces, but with a smaller diameter. I am very satisfied and use it often.

Here are my posts about them
Patination and further use of pans without coating # 224
Patination and further use of pans without coating # 336

I have a pancake lodge and a big wok Skepschult. It seems to me that the wok does not heat very well - obviously the power of my comforts is not enough. I am very pleased with the lodge.
I also have a 470 ml pot - historically))) the client thought it was 4 liters)) I still have it.
until I figured out how to adapt it