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

I have a frying pan from my grandmother, my mother always said that it was cast iron. And then I once had the opportunity to put it on an induction cooker. She (the tile) should see cast iron, it seems, but did not recognize our rarity. So my question is what is it from? In grandma's time, what could they have made of cast iron?

Most likely duralumin. On the texture to the touch with grains. There were many of them in Soviet times. They are new, light gray, and then they will smoke and look like cast iron, only lighter than cast iron.

[mr.Catlery]

If you noticed, then the first saucepan has plastic handles and a black temperature controller, and the ladle has white. Cookware with black handles was produced at the beginning of the company's arrival on our market. I don’t know what kind of bottom and insert this dish has, but the magnet does not stick to it, and induction ovens “do not see” it. But the dishes with white handles are suitable for induction ovens (they have replaced something in the bottom layers).
And I also want to show the griller I was talking about mr.Catlery

And what a "crap" Zepter, yours, according to the "new technology URA" released! I had the opportunity to test her from the bottom of my heart, and then also work out the search for "precious metals" in chemical. the composition of the steel from which the pan was made. I can say that this is an absolutely "commodity-fabulous" technology. The one who invented it was very bad at school

I didn't get love with this grill pan, although I love all the other dishes. Something I just can't figure out how to cook on it: it sticks or burns without oil, add oil - both oil and meat burn. Although there is no such thing in pans with a flat bottom. And the oil burns to the walls, then you only need to tear it off with an iron washcloth. In a word, only I have it idle. And although I used it a little, but it looks ... Judge for yourself.
She is ALMOST ALWAYS this way after cooking. ... The most interesting is why? A washcloth, without shumanitov \ Amway \ other cleaners, washes very poorly. Yes, and it is not so hot with them, somewhere like that ... As you can see, the metal has lost its color, and the frying pan looks no different from a ladle. But no one forgot it on the stove and did not heat it red-hot. Looks like it's really nonsense, this is their new technology. And "this metal is not that metal." And if you take into account that I do not like all "shumanites", to put it mildly, and do not use them, then I do not like the look of this frying pan. And the pan itself ... IMHO.
mr.Catlery , .

[lega]

SWIFTA, after such a test, I got some respect for Zepter. The main reason is the plastic on the handles! If it has withstood such a temperature, then it is of high quality!

I had a similar story with a still Soviet stainless steel saucepan. She is already a little over 30 years old. It was a pan with a thermo-spreading bottom. Not capsule, but something on the bottom of the outside was applied to it, something like copper sputtering. I burned it in a similar way, it got reddened. The color of the steel inside the pan at the bottom has changed, nothing can be cleaned, no polishing has been tried. And the handle lost one piece of plastic, the second survived. And she didn't change her shape! The pan is still alive, but I hardly use it - there is no need. And the hand does not rise to throw this rarity - I keep it for history.

legaThings that have passed such tests and come out of them with honor, my hand does not rise to throw away. Nowadays there are almost no such people.

Most likely duralumin. On the texture to the touch with grains. There were many of them in Soviet times.They are new, light gray, and then they will smoke and look like cast iron, only lighter than cast iron.

There are also such pans. I love them, they are time-tested and tested fighters, universal, they will fit for everything. I will not part with them. Only I have been using pans (any) very rarely lately. I am increasingly carcassing, baking in MV and DVA, and making pancakes in a pancake maker. I don't want something on fried oil.

Then just duralumin. It is rough on the outside, but inside, of course, is smooth. Over time, it turned black and turned into a cast-iron Sovdep pan. I only fry pancakes on it. That's it! And if something else, then the pancakes bounce badly. And yet, after using it, I do not wash it, but wipe it with a cloth.

Oh, and I also recently burned a saucepan - I decided to steam the wool threads after loosening the knitting. I put a sieve on a saucepan, skeins in a sieve, a third of water and went to the Internet. Night, silence. the family is sleeping. Pulled with burnt wool. And then it dawned on me! The threads were all charred to blackness, the plastic handle slightly hot on the sieve. The saucepan (Berhof) is dark inside. So what ? Almost everything was frayed, only the threads went into the trash.

Most likely duralumin. On the texture to the touch with grains. There were many of them in Soviet times. They are new, light gray, and then they will smoke and look like cast iron, only lighter than cast iron.

Oh, I have exactly such a frying pan, I now fry pies and whites in it

Oh, you'll forgive me too, but I couldn't resist either ... Although the topic is not about blenders, but since we are talking about it ... I have both a Zepter blender and a Bamiks one ... So. The blender from bamix is ​​much, much better, better quality. And this despite the fact that the power of the zepter is 170, and my bamix is ​​140. But using the bamix is ​​much more convenient. The only convenience for me (it is also a disadvantage of the zepter) is that the leaking buttons are softer pressed. I had a bamix at the dacha, and a zepter at home (only because of the color - they were more in harmony with the kitchens). And now I'm thinking about changing them ... Or already buy another very simple bamix of the desired color home ... Once again, sorry for the offtopic ...

if the chain carriers are so smart, forgive me for connecting to this topic, let them post a photo of at least a couple of their pots on the forum after at least 10 years of daily use. For fun's sake.

[Admin]

girls, I have a Zepter, I really like the pots, I cook in them, cartoon, slow, but the Zepter pans are not very good ... for 6 years I have been using them as new ones shine ... I also went to the meetings of the septor - I do not like their microclimate there , it's true, plans for who will sell more .. but the pots have nothing to do with it ... really ... my daughter does not share the enthusiasm for them, pots ... In general, not for everybody, in this regard I join Admin... I eat, I like it, I use it. I do not impose anything on anyone, but I will not hait pots either. and you have already been exposed here after 15 years of use ... so ...

Now I want to show that saucepan that "burned, burned, but did not burn." I have a saucepan - a 2.2-liter dipper with a diameter of 16 cm. It is convenient for me to heat something in it, sometimes I can boil the water. So that time (about 5 years ago) I decided to boil water in it for tea (I don't seem to have a teapot, but I probably had to, otherwise I would show it here). I put this ladle of water (about a third of its volume) on the gas stove, turned on a medium fire ... I was distracted, I forgot and ran away somewhere on business for several hours ... When I returned, the saucepan was red and black: red from being hot, and black from the fact that steel has already changed color from this temperature
You can draw conclusions yourself. All the same, the "lifetime guarantee" obliges you to something.

I have almost the same story with a saucepan per liter, then I will "forget" the borscht, then the potatoes will be boiled, and then they will also be fried, in general, fire and water have also passed ... the bottom darkened a little, the color of wet asphalt became the rest is like new ... I already have pots with white plastic, only they began to change to a new design ...Swift, did you cook in it without water? potatoes, carrots, etc. I'm not very good at it, it turns out like undercooked

I do not impose anything on anyone, but I will not hait pots either.

Yes, no one has anything against Zepter's pots. Quite the opposite. Just recently hitting the agitation from their representative was already very aggressive ...

[lega]

Most likely duralumin. On the texture to the touch with grains. There were many of them in Soviet times. They are new, light gray, and then smoked and look like cast iron, only lighter than cast iron.

lega, Galya, how can they return such a light appearance from the outside? I inherited such frying pans from my mother, outside the negritos became painfully. Well, they don't shine inside either, but they don't feel like rubbing them off, they will stick.

Oh, you'll forgive me too, but I couldn't resist either ...

Then forgive me too: sorry: there is a Zepter mixer too ... But I use it mainly for making mayonnaise. He does mayonnaise well. And .... everything. The rest is more convenient for me to do with other devices. And he DOES NOT BEAT squirrels AT ALL, you shouldn't even try. Yes, and his handle is not very convenient for me: it is somehow unusual to press buttons, with the wrong fingers.
Well, I also wanted to tell you about one saucepan. I have a saucepan with a capacity of 9 liters and a diameter of 24 cm. I took compote to cook, jellied meat, jam ... I once got this jam with this jam ... I put apricot jam to cook and went to the garden ... and started working. Yes, and the fire is something too big at the burner ... In a word, the jam is burnt, yes so. It was not wiped off by anything, no soaking, cleaning did not help. Throw it away ... Although outwardly the saucepan was OK, but no cooking. Well, whoever has burnt the jam will understand me ... Iron scouring pads, forks, spoons - everything is resting, I have tried everything. It ended up being the turn of the chisel. Cleaned it up. The pot is working properly, just like new. But from the chisel, there are scratches on the bottom inside. We didn't try to grind them, so I don't know if you can remove them or not. I did not take a photo of the saucepan, because there is now compote in it. If necessary, I'll do it later. But you can take my word for it: the scratches are shallow, nothing sticks to them, the outside of the saucepan is shiny.
And the last thing. I have a Zepter price somewhere, though old, for 2010. I don’t know whether the products rose in price after that or not, but they didn’t get cheaper - that’s for sure. Let the people compare and think: does it need it? Someone, perhaps, will be tempted, while someone's hunting will disappear forever. Everyone has the right to choose.

If the chain carriers are so smart, forgive me for joining this topic, let them post a photo of at least a couple of their pots on the forum after at least 10 years of daily use. For fun's sake.

Easy!!! At least everything ...
Sorry, I’ll free myself from cleaning the apartment and make a special photo session

What else to show from the zepter? And everything else is in working order - to list? Today special. I'll look at the documents for the date of purchase, but the fact that before 2000 is for sure!
How do you do it: as a separate illustrative topic or post a photo here and tell?

It's just not clear what you are trying to achieve, I provoke others on the forum

And it is not yet clear why those who have Zepter utensils should say this in a whisper and be ashamed of it?
And it is considered bad form, to discuss its merits, and write the word itself "zepter"

And the last thing. I have a Zepter price somewhere, though old, for 2010. I don’t know whether the products became more expensive after that or not, but they didn’t become cheaper - that’s for sure. [/ spoiler]

no, already 2 times more expensive
and I like the vacuum in it, somehow I marinated a kebab in it, so my friends tortured me with the question of why it was marinating in my mouth for how many days, and I marinated in kefir for only 2 hours
I bought in the summer of 2008, and I also want a 9 liter pan, I have a stewpan, 2 pans, lightweight and 27 in diameter, a long-suffering liter pan, 4 liters, and 6 liters, the synchro-click lid is a pressure cooker. Of the above, a stewpan is in use, pans are less common, but pots are in use all the time, I hardly use a mixer, and I also keep a vacuum in use, then pickle

Girls, but I did not understand the joke about the Tseptorovsky mixer at all, namely that only he alone can whip butter and eggs into mayonnaise at the same time.
I have the cheapest Orion ORB-013 blender

So I pour everything into a glass from a blender at once:
sunflower oil - 1 glass
egg - 1pc.
mustard - 1 hour l.
sugar-1 hour l.
salt-0.3 tsp
And I beat it all with my foot from a blender, in 30-40 seconds the mayonnaise is ready. Then I add lemon juice and if it's too thick, then dilute it with boiled cold water. That's all. And buying such an expensive device for the sake of one mayonnaise is too much.

Girls, but I did not at all understand the joke about the Tseptorovsky mixer, namely that only he alone can whip butter and eggs into mayonnaise at the same time.

Maybe - if you need it!

According to the rules for preparing mayonnaise, first eggs with additives are beaten, and only then GRADUALLY the oil is added. This is only done so that the whey does not flake off in the mayonnaise.

Actually, I have never had a case when the zepter did not whip up mayonnaise. It has good replacement tips, so small but works well

Girls, but I did not at all understand the joke about the Tseptorovsky mixer, namely that only he alone can whip butter and eggs into mayonnaise at the same time.

it also seems to me that "this is the intrigue of the imperialists", my friend whips it on a simple mix, and I whip everything in the old fashioned way

Swift, did you cook in it without water? potatoes, carrots, etc. I'm not very good at it, it turns out like undercooked

For so many years I did everything, especially at first. But ... vegetables without water like young ones, that is, recently from the garden (I have my own house). Young small potatoes in a uniform without water - my weakness. But the "old" vegetables I do not like. But borscht according to the Zepter rules is generally something, the usual one with the appearance of the first pan stopped cooking. But it is usually made from "old" vegetables. So everything is individual here.
Girls, I repeat once again: I have a rule - not me for things, but things for me. For this I pay money, so that later I do not strain. So I do not scrub my pans and do not shake over them. I treat everyone equally. Yes, and I can compare with strangers, not the Zepter, where the hostesses are more careful than me, to the dishes. And I can say with full responsibility - my Zepters after 10-15 years of use look better than their Winser or Berhof after 5 years. But they are cosmic! My photos still pumped up, I'm not a photographer. And I took pictures with my phone. The saucepans look pretty good. But they are really overpriced! Maybe this was justified earlier, when they were monopolists in our market. But now there is a choice ... So here everyone decides for himself.

[lega]

lega, Galya, how can they return such a light appearance from the outside? I inherited such frying pans from my mother, outside the negritos became too much. Well, they don't shine inside either, but they don't feel like rubbing them off, they will stick.

marinastom, these are not my frying pans (I found this on the internet, you see the note Povarenok. ru). With the advent of the glass-ceramic slab, I presented such pans of mine to my friends for a summer residence, when their country house was "surrounded". All the dishes that I did not use, but as a true Plyushkin kept, went there, because there they stole EVERYTHING that could be scrapped. But when I had such pans, they could only be given a virgin look by burning. The procedure is effective but unpleasant. In the apartment, I would not do it now. Honestly, I used to burn it out, but earlier we were much easier on things. There will be a lot of chad at first, until all this greasy, smoky layer burns out, the whole kitchen may be smoked. The thicker the layer, the longer it will take to burn. If there is some way to arrange it on the street in the summer kitchen, then why not? The question is with fuel - you will burn a lot of gas or wood.And then it will become pristine and everything will stick to it. You will have to re-fire it with oil to give it non-stick properties. So there is still a lot to think about - is it worth bothering? I don't know if a cold grease remover can affect such a layer ... When I had such pans, these removers were not on sale yet, so I have no personal experience in this matter.

But they are really overpriced! Maybe this was justified earlier, when they were monopolists in our market. But now there is a choice ... So here everyone decides for himself.

I totally agree - the price is too high And there was no choice then!

So what, now to throw them away and buy something like that (but not a zepter) today?
Will the dishes cost too much, and to change, sorry, awl for soap

But when I had such pans, they could only be given a virgin look by burning. The procedure is effective but unpleasant.

I did the same with an old cast iron skillet. But instead of a stove and an open fire, I put a frying pan into the stove in the village. Everything disappeared from her in an instant. And the stench went into the pipe with smoke. I don't know if it is possible to do this with silumin pans. I'll think.

I totally agree - the price is too high And there was no choice then!
So what, now to throw them away and buy something like that (but not a zepter) today?
Will the dishes cost too much, and to change, sorry, awl for soap

Sun, why are you so boiling? Nobody touches our saucepans here ...

Yes, no one has anything against Zepter's pots. Quite the opposite. Just recently hitting the agitation from their representative was already very aggressive ...

And there is one complaint about Zepter - the price.

Sun, why are you so boiling? Nobody touches our saucepans ...

Yes, and so she was silent, silent, she did not want to interfere, but here, well, some kind of hit-and-run went and take it out and show it, and you can't say such a word out loud - they will immediately peck and ...

And I like her, I like her, I like her, and she's not better!
Now everywhere I will write in plain text "I am cooking a zepter in a saucepan" - they asked for it and wanted it

Girls, I'm sorry if we offended you. Inadvertently. We will never say anything bad about you and about your saucepans. You yourself understand that something quite different was meant.

[SWIFTA]

I put apricot jam to cook and went to the garden ... and started working. Yes, and the fire is something too big for the burner ... In a word, the jam is burnt, yes so. It was not wiped off by anything, no soaking, cleaning did not help. Throw it away ... Although outwardly the saucepan was OK, but no cooking. Well, whoever has burnt the jam will understand me ... Iron scouring pads, forks, spoons - everything is resting, I have tried everything. It ended up being the turn of the chisel.

SWIFTA, not the topic of Zepter, the topic of a bowl of jam burnt tightly. She also lived in her house, jam burned in a copper basin, and often and tightly ... But then in the countryside there was currency - moonshine ... Yes, I confess they drove moonshine so that they dug up the garden, threw it out, etc. So in after distilling the moonshine, a copper bowl with burnt jam was poured into the brew after distilling the moonshine for several hours - it ate away any burns, removed with a stocking! Thus, I cleaned both pots and cast-iron pans, etc. Now we do not drive the saogon in the apartment, nothing to dig, you have to use chemistry ...

And it is not yet clear why those who have Zepter utensils should say this in a whisper and be ashamed of it?
And it is considered bad form, to discuss its merits, and write the word itself "zepter"

Admin, why should you whisper and be ashamed? You do not assert all that nonsense that is being hanged on our ears. Just use your utensils and you are happy. And that is great!!!

Admin, so I have never met in this thread that someone spoke badly about the Zepter dishes themselves and condemned the quality of the dishes or the owners. It's just that when distributors of dishes "fly in" here, hanging noodles on the ears begins. This noodle approach is inherent in any network marketing company. Think of Kirby's vacuum cleaner. Is Kirby a good vacuum cleaner? Yes, no one seems to doubt - good! But the sellers GOT already! It's the same with the Zepter. It is precisely against the "noodles" that a protest arises. And their steel is "noble", not the usual stainless steel. And microbes do not multiply there, because the steel is "noble" and the polish is awesome. And only in the Zepter can you cook healthy food. And only Zepter has a "lifetime" guarantee, and all the rest of the dishes will have to be changed in two or three years, because everything should fall apart.
And besides the Zepter, there are not cheap pots. But no one tells fairy tales about them and they are simply sold quietly in the store. And such a negative attitude towards Zepter arises precisely because of the company's aggressive policy. The distributors themselves are somewhere even a pity, is it like they were brainwashed?

Peace is friendship!

While I was writing, everything has already been discussed and clarified ...

I did the same with an old cast iron skillet. But instead of a stove and an open fire, I put a frying pan into the stove in the village. Everything disappeared from her in an instant. And the stench went into the pipe with smoke. I don't know if it is possible to do this with silumin pans. I'll think.

Withstand, do not hesitate! I just never had such opportunities with a village stove, that's why it never crossed my mind.

And besides the Zepter, there are not cheap pots. But no one tells fairy tales about them and they are simply sold quietly in the store.

Just about, they also do not need to put the lids on the table, since they are attached directly to the body of the pan.
When I was looking for a set of pots, I immediately liked this one, but there was no money for it, so I bought Fisler, but of a cheaper series and very, very happy with it. True, I can't say anything about durability yet, because I have it in use for about 1 month.
And thanks, Natasha-Makabusha, who helped me order it from Germany, so my price turned out to be several times cheaper than in online stores.

[chain carriers]

if the chain carriers are so smart, forgive me for connecting to this topic, let them post a photo of at least a couple of their pots on the forum after at least 10 years of daily use. For fun's sake.

I understand that this post has become a troublemaker? I, too, having read it, wanted to be indignant, especially since I had already posted pictures. BUT then I read "if chain carriers so clever "... Obviously, it was about Zepter's workers, but we chain owners.

Yes, and I can compare with strangers, not the Zepter, where the hostesses are more careful than me, to the dishes. And I can say with full responsibility - my Zepters after 10-15 years of use look better than their Winser or Berhof after 5 years.

My pans are also probably 15 years old, in what year did "kopeck" shops appear? I bought them in a "penny" from lack of money, after moving to my own apartment, and the iron handles just won me over ... In the photo there are 1.5 and 5 liters, there is another 3 liter in the refrigerator with soup.



I don’t remember the exact price, but the fact that a 5-liter saucepan cost less than 200 rubles is for sure! So these "noname" pots work, and they look pretty good, in my opinion ... There was no "particularly gentle" care, but extreme cooking too, so it is quite acceptable to cook in inexpensive Chinese dishes. Well, I like my penny pans, whoever says anything, let them still work as much. But the attitude to gipfel and Rondel is sharply negative, I even came to an official relationship with Rendel ... fuuuu and beee ...
In general, I think, when choosing dishes, we are first of all guided by the concept of "like", and then thoughts about durability, heat capacity, environmental friendliness and so on. My mother, for example, will not exchange her 40-year-old aluminum pan for any Teflon-ceramics-stone, well, she is dear to her.Now I'm looking for the same one myself, I've butted myself every year to buy pans with coatings ...

Girls and boys, today on Channel 1 there was a program called "Test Purchase" and they tested the dishes of six prs. Dishes Tefal and Calve won. If anyone is interested, look from today's date.

And I am the darkness. And I didn’t know that there were Calvet dishes. I thought only mayonnaise.

You are not the only one so dark, I am generally dense, I wonder, but are there Heinz dishes?

[chain carriers]

I understand that this post has become a troublemaker? I, too, having read it, wanted to be indignant, especially since I had already posted pictures. BUT then I read "if chain carriers so clever "... Obviously, it was about Zepter's workers, but we chain owners.

No Swift, it was about the fact that if someone does not have a Zepter dish, then this person is simply inferior, and talking to him means not respecting oneself, that's why sooo many members of the forum discussed the pots! and even the moderator closed this Temko for a while!

And today, thanks to this program, I learned about such dishes. : girl_red: Maybe that's why it turned out to be of high quality and they didn't have time to fake it? The assortment is very large ...

"The one who pays the money is the one who dances the girl"

Do you really think so? Shouldn't you pay attention to it? And why, then, more eminent competitors, did not invite the girl to dance?

And I am the darkness. And I didn’t know that there were dishes of Calvet. I thought only mayonnaise.

I have a set of large and tea spoons from Calve, they have been shining like new for 4 years
But their non-stick forms are not very good, they quickly got out of order.
Calvet pots were not sold at all.

[mowgli]

mowgli The price is high, the quality has dropped dramatically. Teflon is not resistant, a year and a half and into the trash
The last one to buy was an expensive series, a stainless steel frying pan covered with Teflon, thermal control, all the cases
Before that there were aluminum ones, but I have been using Teflon for more than 20 years, I have experience of using it

I support Sasha's words! The only thing that I continue to use with pleasure at Tefal's is the clamp handle for pots and pans. By the way, when I use AF without a basket, it is very convenient to take out the baking sheet with this handle. Yes, I have not yet been disappointed in the Natura duck.

And last but not least, to close this topic. Previously, I posted photos of pots / pans that were in extreme conditions. Well, this is so that it is clear what their safety margin is. Today I will lay out almost all the dishes that I have. But a 2.7 L frying pan, a 5.8 L saucepan and two combi bowls (20 cm and 24 cm) are busy with food, so they are not in the photo. Their pens are black, that is, they were bought in the first rows. View - like everyone else, no worse (you have to take their word for it). I didn't rub the dishes, I just washed them and wiped them dry with a microfiber cloth, since our hard water leaves stains on the polished surface, and the dishes don't look ice, which I demonstrated earlier.

Well, that seems to be all. As you can see from the photo (despite the fact that I have never been a photographer), the look of the dishes is pretty decent. I will repeat myself so that there are no misconceptions: the Zepter dishes are good, I like them, but I do not like the price for them: they are very overpriced. If there is a need for a saucepan / frying pan, then I will try to find the same quality, but for less money. On this, let me close the question about the Zepter dishes.

Well, the last thing, to really close this topic.

Well, the topic will live on for a long time, and it will periodically arise - therefore, you will have to constantly pull these photos onto the mountain in order to at least visually show the appearance of the dishes and even then they will find out and explain the qualities of metal, handles, lids and the like ...

I will not expose my photos, as they are one to one with the SWIFTA photo

I have less dishes, but they shine the same way since 2008 ... and I'll buy another castrul, huch and expensive ...

girls came with a report. yesterday I threw out my frying pan biol.here is my message when i bought it - 06/24/2011

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3127.0

it means that she served me for almost 2 years. everything was fine until we left for 2 weeks and left our teenage son (14 years old) alone with the biol .. how and what he fried on it, history is silent, but the frying pan was in a terrible state .. I think it was a lot I heated it on high heat too, judging by the "hotness" of the sides and the inner side of the sides .. after that, it started to stick a little .. uncritically, but still .. and after six months - that's it. began to stick already decently. but, my own money, how much it cost there - cheaper than any ceramic ones - it worked unambiguously and on a white background I really liked to fry, to be honest

and I bought Tefal instead - he has a cover

[People]

and I bought Tefal instead - he has a cover

We now have two Tefals for induction in Comfi:
- one inexpensive around 350 UAH per 20 cm frying pan
- the other is much more expensive, but with a postscript to the titanium of something there, and the coating is much grainy to the touch.

People, what do you have on the label, is there a picture that the coating is with titanium?
I wonder how long it will last, otherwise it seems Sasha wrote that his tefal quickly worn out ...

Yul, I took on the occasion, at a good price what was, without choosing from me such a simple frying pan





It felt a bit thin, but I fried the teriyaki chicken, and the nicho doesn't burn, doesn't stick, I really liked the tefal

girls came with a report. yesterday I threw out my frying pan biol. here is my message when i bought it - 06/24/2011

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3127.0

it means that she served me for almost 2 years. everything was fine until we left for 2 weeks and left our teenage son (14 years old) alone with the biol .. how and what he fried on it, history is silent, but the frying pan was in a terrible state .. I think it was a lot he heated it over high heat too, judging by the "hotness" of the sides and inner sides of the sides ..

Apparently, my sonny, after cooking, washed his mother's favorite frying pan with cold water - be glad that not only cooks, but also washes!
Buttercup, the most important thing is the house, son and pots and pans in place, and you have a reason to update your arsenal.

it means that she served me for almost 2 years.

And by the way, a great time for a ceramic frying pan! My dear ones served me less. So great reviews about Biola are not a lie!

My ceramic pans also last less than a year. Teflon is much more. She refused ceramics

And by the way, a great time for a ceramic frying pan!

My ceramic pans also last less than a year.

what are you girls! this is a discovery for me !! But I'm used to it - the frying pan for the whole life was expecting the same from the biol, but it turned out that the result was very good

and I bought Tefal Elegance in December like this:



and so I liked it, I just really liked it after the terrible Rondell, whose scratches appeared on the very first day, despite the fact that I only use plastic spatulas, this tefal seemed to me just a song since December, not a single scratch on the surface, nothing, the same as I bought Rondell immediately went to the trash