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

[renard]

renard Are you sure it's called that?

Yes.

Once she studied to be an engineer. I understand that the question on the cashier's check was asked in another topic, but for good reason, like booze. I will answer: the check is drawn up properly, and settlements on the cards of individuals are not considered non-cash, this is spelled out in the Tax Code.

renard And I have all stainless steel dishes with a cut edge (except for the Ametov brazier), and I do not peel my hands on such an edge when washing these dishes.

Apparently, I am completely dense in my province, but for me pots with a rolled edge seem more complete in their design, it is pleasant for me to take them in my hands, the lid fits better. Therefore, when I chose the dishes from our meager assortment, I stopped at Amet, although of course all their dishes are too simple in appearance. I have a misunderstanding saucepan with a folded edge from Appetite for 1L and very similar to it from Tim, with a 1.2L cut, both 14 cm in diameter, with the same lids. So from Tima, everything always strives to escape, even though her metal is thicker and herself higher. I also have wonderful weighty bowls from Amet with a cut edge, they are well processed, but it is not very convenient to work with them, the edges dig into my hands.

Yes.

Thank you. What is your confidence based on? How do you know this?
The fact is that I was trying to figure out how to correctly call such a side edge as in Amet, but there was no one who would know the answer. And here you are so by the way with the engineering name.

[Tatyana]

So, I like the rolled edge in the Amet dishes (the engineering name for Ellis), it is less traumatic than the edged edge.

Tatyana,
Can I ask a question like a professional?
I've encountered a collapsed edge on at least 3 occasions:
1) the edge is folded 90 degrees,
2) the edge is folded 180 degrees and fits snugly against the wall without a gap,
3) The edge is rolled, relatively speaking, 360 degrees and forms a "round rim". It seems to me at renard, such dishes.
The question itself: is there some kind of gradation according to these types of "folding"? For example, folded edge, folded, inverted?
Or one size fits all?

1) the edge is folded 90 degrees,

This edge is called edged. It is not specially folded, it is obtained as a result of stamping the working capacity of the dishes, then the edge is trimmed and blunt. Here, look at the link for a video about the production of stainless steel frying pans with a TRS-bottom, in the link I indicated the playback time from the right moment:

This is the name of the edged edge.

Hmmmm! I thought that the edged one was stupidly cut in the horizontal plane, as I have on the "multiline" gravy boat from Brabant. By the way, it's a great thing to use, the heating along the walls is wonderful, but there is also a layer of aluminum of almost 2 mm.

By the way, it's a great thing to use, the heating along the walls is wonderful, but there is also an aluminum layer of almost 2 mm.

In another forum I read the opinion that tri-play is not very good for cooking, because in such a dish there is a small layer of aluminum in the bottom. The technology does not allow making the aluminum layer thicker in the bottom and thinner in the walls. Three-play is done like this:
If I understood correctly, then for the manufacture of three-play dishes, a flat three-layer workpiece is used, in which stainless steel - aluminum - stainless steel are welded. And this blank cannot be made very thick, since it is impossible to beat off the required capacity from a very thick sheet.
But at the same time, users of three-play cookware, for example, Ikeevsky Senswell, praise their pans.

that three-play is not very good for cooking

Nuuuu, I don’t know. Perfect rice comes out only in such a ladle with me. There are also nuances of cooking technology, but 3-play provides heating of the sides, which is very critical for rice. Well, for other cereals, of course, but not to the same extent as for rice

I do not know either. At one time I wanted to buy a Gipfel three-play pancake pan.
Such: 🔗
I didn't buy it because of the reviews that pancakes burn on it. For example: 🔗
I discussed this in another forum, suggested that maybe the complaining customers of these pans simply do not know how to fry on stainless steel.
But then there was a comment from a well-known dish expert here that the bottom of this frying pan was not properly organized.

[renard]

renard,
Right here Sveta, very accurately noticed

but 3-play provides heating of the sides

Therefore, it is not at all needed for a pancake pan, in my opinion, my wife bakes pancakes on a nonstick without problems and worries. Anyone!
We bought this bucket and it was clearly written "gravy boat". It's great for creams and sauces. Good for porridge too. but we are now cooking porridge in a small aluminum non-stick Pyrex pan.
I am well acquainted with this crockery expert, who does not tolerate the opinions of others, by my "trunk" - I read your dialectical discussions with him there too.
By the way, have you watched his video, where he bakes each pancake on a microgrill for 4 minutes on a microgrill?

nothing on it pops or flows

I don’t understand, no one notices, or no one really leaks, I have one copy with the current side?
Amet has been spanking these folded sides for 40 years, for so many years users should have appeared who noticed a similar defect ... And no one writes about the current sides of the Ametov dishes.

I didn’t expect to capture the moment of the leak, I accidentally caught it. I tried to shoot a video of what sounds the Amethian frying pan makes when heating and cooling. I put it on the stove to warm up, at first there was silence. Then the frying pan began to emit the already noticed crackling and tinkling, then thousands, I look, water flows out of the edge of the side. Moreover, I washed the frying pan beforehand by hand, I don't have a PMM. And the frying pan did not have long contact with water. And in general, it was either the third or the fourth trial heating, I did not really use this frying pan at the time of the leak detection.

Well, in any case, it is enough for me that the Ametovskiy OTK lets on the sale of dishes with defects in the welding of handles and dents in the places where the handles are welded, so that in the future not to mess with the order of these dishes. If it were not for the shape, size and pot handles, I would not have looked in the direction of the Ameth brazier, because I am thinking about switching from ordinary to induction glass ceramics (although in hesitation, should I switch because of the smaller choice and the high cost of dishes) and recently I have been trying to buy cookware suitable for all types of stoves, including induction ones. True, this does not always work out.

wife bakes pancakes on a nonstick without problems and worries. Anyone!

And I was recently given a pancake frying pan from Dreams from the Granite series, but my friendship with it has not yet developed. Some kind of boiled-baked pancakes are obtained. I like stainless steel pancakes more ...
After the new year, I will go to my sister's master class for frying pancakes on nonstick to receive.
She says that she has good pancakes on the TimA TVS Art granite anti-stick.

By the way, have you watched his video, where he bakes each pancake on a microgrill for 4 minutes on a microgrill?

Yes.

I was recently presented with a pancake frying pan from Dreams made of Granite, but my friendship with her has not developed yet. Some kind of boiled-baked pancakes are obtained.

On cast iron, any dough turns out to be very tasty.

On cast iron, any dough turns out to be very tasty.

In general, I was choosing between cast iron and a nonstick.I chose a non-stick, because it is less whimsical to maintain than cast iron. Now, while my pancakes on anti-stick are not very good, I think that perhaps I was mistaken, and I had to choose a cast iron. Perhaps, over time, when I achieve the desired result, I will change my opinion.

In general, I was choosing between cast iron and a nonstick.

At one time I tried a bunch of pans. With a nonstick did not grow together immediately, pancakes really, some kind of boiled turned out. They are very good on cast iron, but the frying pan turned out to be heavy for me, but I baked on it for a long time, until I got to this forum and read how pancakes are baked in uncoated pans. At first I tried it on the same Ametov stainless steel as yours, attaching a removable tefali handle to it, I liked it. Pancakes on it turn out like on cast iron with a beautiful pattern, crispy edge, though a little longer than on cast iron. A friend looked at me and handed out a new kukmara pancake pan from her illiquid stocks, also uncovered. My friend didn't immediately grow together with her, so she was abandoned for almost 10 years, and I got excellent pancakes the first time. Now I bake in 2 pans, the baking speed is different: 3 pancakes on aluminum, and 2 pancakes on ameth during the same time. But I have gas, so I can't advise these pans specifically. By the way, on the Ashanovskaya stainless steel frying pan, pancakes are also quite good, but on one side something began to recede from the bottom of it, you must try to hand it over before it's too late. And I ordered myself a frying pan Kuhar, otherwise there is so much talk about them. In our shopping center "Your House" there are only 2 pots in stock, so I had to buy in an imago, so I will meet with her now only after the holidays.

By the way, on the Ashanovskaya stainless steel frying pan, pancakes are also quite good, but on one side something began to recede from the bottom of it, we must try to hand it over,

Nothing ...
Can I have a photo of how the bottom is moving away in the Ashanovsky frying pan?

So far, everything is in order with mine, but before the new year I gave it to my sister for a couple of months to test what is frying on stainless steel.
But my cooking is non-induction glass-ceramic, and hers is gas. Che-that I start to worry about my Ashanovsky frying pan, whether it will survive on gas.

we must try to hand it over before it's too late.

It seems to me that it is not realistic to return a bush pan. Well, you try it, tell me later what happened. It will be interesting to read how Ashan is doing with the return of broken utensils that have been in use.

It seems to me that it is not realistic to return a bush pan. Well, you try it, tell me later what happened. It will be interesting to read how Ashan is doing with the return of broken dishes that have been in use

I apologize for not answering right away, I was away. While I was not at home, my friend changed the frying pan. How he did it is not recognized, but there was a new frying pan in the package on the stove.

How he did it is not recognized, but there was a new frying pan in the package on the stove.

The most beautiful thing about this is "not recognized"

Today I saw such an Afghan cauldron and just caught fire, I want to, I can not. Maybe someone has already used this.
🔗

[Tanyusha]

Tanyusha, in YouTube now it is often found. In fact, this is a pressure cooker.

[Svetta]

Svetta, I liked the fact that you can put it on the grill.

[Tanyusha]

Tanyusha, and are you ready to keep it on the grill for several hours?

[Svetta]

Svetta, set in the morning and forgot. In general, I will think.

I do not understand, since this is a pressure cooker, then why keep it on the fire for several hours?

[Natasha]

Natasha, well, on YouTube, I saw that this cauldron on the stove does not stand for half an hour, but much longer. Some kind of fashion for him has now gone.

Looks like it replaced tagine.

I bought a 3.6-liter pot from Magnet, I'm showing you.





Nice, heavy saucepan for me. 50 stickers and 900 rubles.

[Ekaterina2]

Ekaterina2, Katerina, the daughter-in-law has a set, I don’t know the number, but many different calibers.I like these lids very much and not only in order to drain and pour the liquid part of the dish, but also by turning these holes, you can adjust the intensity of the boil.

[Ekaterina2]

Ekaterina2, good purchase, congratulations. I have all the pans with these lids and I really like them.

And I'm saving up for now. Things are going very slowly, there is absolutely nothing to buy in Magnet. Today, out of despair, I even bought Ariel powder for 4 kg.
I immediately received a double sticker in the Cosmetic Magnet. I can't put together a collection at this rate. For a start, I'll take an insert-steamer, and then how will things go.

I don’t know if I’m writing in that section ... I want to ask about a vessel for all kinds of blanks. I found a separate topic for jam, but for vegetables, can I come here?
Last year, for the first time, I procured ketchup and lecho. I have the largest enamel pot for 5.5 liters, I had to use it. The result is that it burns a little to the bottom (ketchup) and you can't cook much at once (lecho). What can you advise for these purposes?
I looked at Kuhar a pan for 11 liters or even 11+. Do you think it will work?

I looked at Kuhar a pan for 11 liters or even 11+. Do you think it will work?

A non-stick aluminum pan would be ideal, but I don't know if there are such sizes.
We have 8 liters. Perfect to use.

🔗

But they are not being sold now.
You can probably look for something like that.

I looked at Kuhar a pan for 11 liters or even 11+. Do you think it will work?

I think it will fit perfectly, it's a stainless steel. Amet has such a plan of pots, they are a little cheaper, however, the volume was found at 10 liters and 12 liters. The bottom is not suitable for induction.
I myself have this one for 8 liters, universal, and jellied meat, and borscht, jam, preparations. This volume is enough for me.

[julia_bb]

julia_bb, I need to be suitable for induction.

[Papaverinka]

Papaverinka, then take Kuhar. I have gas both at home and in the country, so the pan came up. Maybe they will advise something else.

[Papaverinka]

Papaverinka, we cook zucchini caviar in an 8-liter cast-iron cauldron and a lot of other things and a stainless steel basin with a smart bottom ordered from Tanya and Chibo. In a cauldron, it is good that it spits when cooking in an ordinary saucepan. The basin is also great

stainless steel basin with smart bottom

I'm not so long ago on the forum. What brand is the pelvis? Is it suitable for jam too?

[Papaverinka]

Papaverinka, ordered through joint purchases https://Mcooker-enn.tomathouse.com/in....0, ask here. This is a bowl for jam. It is made of stainless steel with a thick bottom, a drain spout, a measuring scale inside. Expensive though, but a toy for ages.

[Ketsal]

Ketsal, Thank you! I'll take a look.

I bought a 3.6-liter pot from Magnet, I'm showing it ....
Nice, heavy saucepan for me. 50 stickers and 900 rubles.

Catherine, tell me, how are these stickers considered in Magnet?
The booklet has 60 places for square stickers, but the stickers at the checkout are rectangular, so that one sticker covers two spaces in the booklet. That is, in one booklet it will be possible to glue not 60, but 30 stickers.
I've almost collected stickers for one booklet (I don't know why, I have stainless steel dishes with a TRS-bottom of a similar volume, it seems, I don't need anything).
Two pieces left to glue. Will this fully sealed booklet be counted as 30 stickers or 60?

[renard]

renard, double stickers are usually given in hypermarkets for twice as much as in a regular supermarket. And yes, they will be counted as 60. That is, one rectangular sticker actually goes for two square ones.

[Ekaterina2]

So there are no squares at all. Rectangular only. Given for a purchase in the amount of 500 rubles.
Well, I don't always leave more than 500 rubles in Magnet, often I just come there for a carton of milk and a loaf of bread. But she adapted to guess who to get in line for, who would not take the sticker. So far I have collected 28 rectangular stickers.
And discounts on dishes that interest me a little start with 50 stickers.
If one rectangular sticker goes for two, then I can already choose something.
And if a rectangular sticker is counted as one, then I still have to collect and collect before the discount, and I'm not sure that it will be interesting for me to hunt for stickers for so long.



Ekaterina2, and another question, could you weigh your Magnet saucepan without a lid?
Che-that, judging by the weight with the lid, the saucepan is a little thin. I just weighed my ancient Chinese Koening saucepan of the same volume (and it, it seems, was not famous for its large walls and bottom).Without a lid - 757 grams, with a glass lid with a metal rim and a metal handle - 1183. That is, 80 grams less than yours, but the lid is ordinary and the handles are not as massive as on magnetic dishes. It is interesting to compare the weight of the vessels without a lid.



And more questions, what is the edge on the magnetic pan? Rolled up or cut?
I watched a couple of video reviews of these dishes and photos that you posted, and I can not understand. Seems to be collapsed.
And what kind of polish on the inside and outside of the pan - matte or glossy?



In general, I decided that I did not need magnetic pots. I can give the suffering Muscovites 56 stickers. I live in the near Moscow region, in an area located within walking distance from the Myakinino metro station, the Penyagino MCD station, as well as near the Tushinskaya metro station (from Tushinskaya regional minibuses and buses). There are two "Magnets" in the district - "Magnet at home" and a hypermarket "Magnet family", in the "family" there are certainly buckets, but I don't remember about the rest of the pots, at the beginning of the action there were all.
Naturally, I will not trample on the stickers, but I can meet at a convenient time for me somewhere near "Penyagino" or "Myakinino" to give away the stickers.
Write to PM.

Those who quickly decide on the purchase are not me. Especially when it comes to purchasing for the kitchen.
I asked a question about a pan for blanks, listened to advice and calmed down a bit. But now, in the vacation and self-isolation mode, I think again and choose, choose, choose my whole head broke
Girls, tell me, help me with a choice. We need a pan for the blanks. I am not a desperate procurer, I made lecho, ketchup and compotes, I plan to slightly expand the range, but not on an industrial scale
Now I cook on gas, but with an eye on the future, I choose a pan for induction, so as not to attach one and not choose another again. I choose from these options:
1. Kukhar professional 11.2l (isn't it big? I have the largest saucepan of 5.3l, so this one seems to me to be a huge straight one at 11.
2. Professional cook 7,5l.
3. TimA Fashion series, 7 y.
4. Gourmet Profi, 7L - but it comes out almost 5 thousand, something a little expensive for a pan for blanks.
There are no reviews about TimA, but generally there are not bad reviews about this TM.
There is also a variant of the Turkish Katyusha Sofia for 9.5 liters and 10.9 liters. Reviews about them are contradictory - from "excellent" to "disgusting".
There is also a thought to buy Amet for 8 liters (or 10) in the hope that in the next year or two they will invent pots for induction.

[Papaverinka]

Papaverinka, I will express my opinion based on my experience .. A very large saucepan is not convenient for blanks. It boils for a long time, it is difficult and inconvenient, and so on. etc..
Best choice = This is a wider diameter pan with a maximum of 7 liters.
As for the Turkish manufacturer, I do not have this particular company. But I don't have a high opinion of their dishes.

Best choice = This is a wider diameter pan with a maximum of 7 liters.

Yes Yes Yes. Moreover, in many cases it is more convenient, faster and better to cook in 5-6 liters (there should be enough space in the pan, for example, to raise the foam, so that nothing would run off onto the stove). The same jam, it is better to cook in portions of no more than 3 kg of berries and fruits "at a time", then it is not digested.
Large-volume pots are convenient for sterilizing cans with canned food, since in them the bulk of the volume is occupied by the cans themselves filled with the product, and water for heating the cans is poured no more than the shoulders of the lower row of cans.

For example, for sterilization, I have a Gastrorag P34-24.0-32 Pan (24 l, diameter 32 cm; for all cookers, including induction) with a lid, it holds three 3 liter jars. [Before it, for this purpose, there was a thin-walled 11 liter, but its wall had burst.] We do not cook the workpieces themselves, of course, in this huge saucepan, for this there are dishes of much smaller volume.

My son advises me on which non-stick frying pan to buy.I have or our old series from the Neva, the rest are Woll. He doesn't want such a dear. On the Neva I read a lot of bad reviews for the Titan series. What do you recommend to buy so that the bottom with a non-stick resistant coating is thicker?
What about Tefal from its expensive segment, tell me? He wants to buy three pans of different sizes.

Delighted with this series
🔗
There are different sizes. Suitable for induction. This is a new technology, it has an aluminum layer between the stainless steel walls for better thermal conductivity, and the non-stick coating is hidden under the stainless steel mesh, so you can wash it with iron scouring pads, cut with a knife, etc., but the most important thing is taste and crust.
From Tefal I have a pan with a multilayer induction stainless steel bottom
🔗
also very good.
If the cooker is not induction, then I really like my frying pan from AMT.
🔗

but it is still larger than a saucepan, the coating is excellent, the bottom is 10mm, can be washed in the dishwasher and the cutlets are fried well.
Park "skivirodok" changed recently, chose for a long time, of course came across one vaunted, but unusable, and those about which she told, loved very much.

[Rada-dms]

Rada-dms, Olya!
You can safely take an expensive segment from Tefal. The main thing is that it was made in France, and not in Russia or China.
We have solid experience with Tefal. Frying pan 28 cm from the Expertise series very active use served 4.5 years. Before that, there was also a Tefal frying pan from the upper segment with the same service life. This is great for a nonstick.
Absolutely not to take from stainless steel with a non-stick - I will not explain in detail now, the point is in the thermal conductivity of the stainless steel!

2 years ago I chose, took the Neva Titan. There were good reviews about them on Pokrovka! There is the most stable coverage of the Neva. I use it, I like it.

Girls, good day!
I wanted to clarify about stainless steel, I bought a Gourmet brazier of 28 cm and a frying pan of 20 cm for a long time, what do you cook in the brazier except for pancakes? for pancakes, a small size all the more., do frying, so throw the onions around in the spray, hisses, etc. (like I do as instructed, I heat everything up, oil, reduce the heat and throw the onion or something else) (so I take out another one) I thought fry eggs in it, also do not like it very much hiss sprinkles everything around in oil or sticks. Well, in general, I do not use it. and the brazier is only for pancakes .. Probably it was necessary to buy a stainless steel to start with a saucepan, at least to use for broth. Or is stainless steel just a very cool thing?
PS I have induction

[cleose]

cleose, so I, too, did not understand the stainless steel and did not accept it. For me there is a lot of oil, I don't like it when there is a lot of oil. I am friends with cast iron

[caprice23]

And me again! I'm proud of myself and my Gourmet frying pan again! Today we fried cheese cakes with her. And they didn't stick! Hurrah!

caprice23Tell me, do you fry it almost without oil from the photo, or is it absorbed? and tell me the process - do you heat up the oil and immediately cheesecakes? or let the oil warm up?
(sometimes after I let the pancakes warm up, the first ones burn slightly, and sometimes even before the pancakes are set, the oil starts to smoke like that, in general, it is not always possible to catch the right moment of heating, bookmarking the product ..) like in other pans all the norms were previously cast iron also there were no such problems.

cleose, so I, too, did not understand the stainless steel and did not accept it. For me there is a lot of oil, I don't like it when there is a lot of oil. I am friends with cast iron

Ketsal, that's .. and I really want to adapt, like the reviews are good on her ..