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

Notice that Kukmar now has a stainless steel "IdeaL" collection. Today there is also a 45% discount on the official website in honor of Victory Day.

There are pans of large displacement 5, 8, 12, 15 liters. I will hide the link from the official website under the spoiler

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["Silampos"]

Interested in the opinion of users about the quality of the brand's tableware "Silampos".
I looked at a saucepan with a lid SILAMPOS Emotion. I am thinking about purchasing.
I would be grateful for the information.

[Ilona]

Ilona,
I have no dishes of this brand. But on one of the forums, where I constantly "hang out" and take information about dishes, Silampos is spoken of as very high quality dishes, starting from the thickness of the metal, its composition, manufacturing technology, etc. Portugal, after all ...

[Igor]

Igor, Thank you for the information!
It's time to update and replenish the tableware park. And if I doubted "TRAMONTINA" Allegra, but have already acquired and need to master, then about "SILAMPOS" still decided to ask a question on the forum.


There is also a need for a pan of the type Polaris Energy Line EL-3447, but only a display case is available in the store. As an option - Polaris Burgundy-24C, but the coating is no longer titanium, but Greblon C3. Yes, and to be honest, I do not like this brand of dishes too much. However, maybe the quality has improved over time? Or maybe there is a nicer alternative?

[Ilona]

Ilona,
The most important thing in dishes with AP is the quality of this AP itself!
We had a Polaris stewpan, though I don't remember which series, the coating is quite simple, something like Plantanium, it's ordinary Teflon, lasted about 2 years of active use.
Titanium coating and Greblon 3. They should definitely be better than plain Teflon. We have 3 Pyrex pots (one 8 liter and two 2.5 liters). Coverage Greblon 3. Behaves excellently for 4 years!
Maybe a better look at Pyrex? Still, it's a solid brand, and they also have titanium coatings.
Look at their website, it's hard to give me a link now, we are sitting in the country, the Internet is very bad this year! They have pots of different sizes in each batch. I'm not writing about mine, this series is no longer for sale.
It should be noted that Polaris has a pretty nice aluminum cookware design!
But Pyrex also has very beautiful dishes!

[Igor]

Igor, thanks for the information!
Yes, of course I will. Links are not important to me, the brand and the verbal description of the dishes are quite enough.

Titanium coated and Greblon 3.

I looked after a frying pan with "Greblon C3 +" coating from "Kukmara":

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.
Thank you Svetlenki for information!
At first glance, good characteristics, but I am not at all familiar with this brand.

[Corsica]

Corsica, Ilona, I still did not dare to Kukmara. Watching Gourmet from VSMPO. There are good (almost enthusiastic) reviews about these pans from friends of the forum and I like the Pro series. I am seriously thinking about buying.

[Svetlenki]

Svetlenki, Sveta, Thank you. I looked at Kukmara's cookware with a coating, while the Gourmet series offers cookware made of stainless steel. I would like a universal pan for stew and pilaf, I definitely won't buy a cauldron for a kitchen stove. That's why I looked at the pots from Polaris.
Yes, I also read good reviews and different reviews, but I made a choice in favor of other brands, as I had the opinion that Gourmet dishes should be bought personally, and not by remote delivery.

[Ilona]

since I have the opinion that the Gourmet dishes should be bought personally, and not by remote delivery

Ilona, what are these conclusions based on? There were cases of marriage?

[Corsica]

Corsica, Ilona, I have two vessels from Silampos, one, a small saucepan of 1.5 or 2 liters, I don't remember exactly, she is already 10 years old, I love her very much, the second one, a frying pan, she is 2 years old, she also likes it, really plump walls of this dish and the bottom is good. I am satisfied with this dish, a couple of years ago I wanted to buy large pots of this brand, but there was no extra money)))



Here they are



Casserole Nautilus series, frying pan Mask satin.

Good evening. Probably connoisseurs of high-quality expensive stainless steel will shower me with slippers, but still I'll write. A year ago I decided to completely replace the cookware park. I bought a stewpan from Amet for testing and disappeared. Now I have all the stainless steel dishes, mostly Amet, because I have gas. I left only one frying pan Tefal inzhenio, an aluminum uncoated pan for pancakes and one enamel pan for 2 liters. for compote. In stainless steel, everything is cooked, fried, stewed and baked with a bang. Previously, I cooked pilaf in a thick-walled soviet cauldron made of duralumin produced by the local defense industry, now I cook it in a stainless steel stewpan and I like it more. True, when I was going to do my purchases, I heard a lot of horror stories from my friends that everything boils away in this dish, it burns, etc. Just in case, I read and looked at the hardware on the Internet, found the channel of one girl from Belarus, she naturally talks about other dishes there and shows, but I thought that if you can cook it in expensive dishes, then it will work in mine. And so it happened.

[Solokha Dearest]

found the channel of a girl from Belarus,

Solokha Dearest, Tatyana, but you can, please, refer.

Congratulations on finding your brand of cookware.

And I ordered myself a frying pan Kuhar, otherwise there is so much talk about them.

Well, what are your impressions of the Kuhar frying pan? Which one did you order, with what bottom? How is it washed? What do you like to cook on it?
Otherwise, they have three types of dishes for frying and stewing - with a regular bottom, with a mini-grill surface (bottom in a dimple), and with a micro-grill surface (a rough gray bottom).
I already have enough stainless pans, there is a brazier from VSMPO, there is a brazier from Amet, there is an Ashanovskaya induction pan of their own brand Aktuel. This is enough for my eyes and ears. I was just drawn out of boredom in self-isolation to acquire something else innovative and unusual. Or buy a VSMPO grill pan, or some Kuharovsky pribluda, or some three-play thing.

[Igrig]

But Pyrex also has very beautiful dishes!

Igrig, thank you very much for recommending Pyrex pots, bought a Diamond + wok (the price was generally excellent for 1000 r discount) and an Origin + pan (there was no pan of the "Diamond +" series). I hope it will last a long time.

Polaris Energy Line EL-3447

Now can be purchased for 1 944 ₽

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[Sveta]

Ilona, ​​what are these conclusions based on? There were cases of marriage?

Sveta, because of the very large amount of information viewed in search of dishes, I did not save history, and since there are no links to sources, I will try to accurately answer your question. Not so much marriage as controversial issues in quality, that is, the questions were what is considered the norm of production and what is not. And, if, with a personal purchase, you just leave and move on to another copy of the dishes, then with a return there may be difficulties on this issue. Yes, even the covers of this series are considered less reliable than the covers of other series of this manufacturer, since after six months of use, their deformation is often found.

I have two vessels from Silampos, one, a small saucepan of 1.5 or 2 liters, I don't remember exactly, she is already 10 years old, I love her very much, the second one, a frying pan, she is 2 years old, she also likes it, really plump walls at this utensils and bottom are good. I am satisfied with this dish, a couple of years ago I wanted to buy large pots of this brand, but there was no extra money)))

Yaroslavna, Thank you for the information! The dishes look like new and you can't say that the pan is 10 years old.Enough time has passed to make a real quality assessment.
We decided to buy a stewpan from "Silampos", we have already placed an order. Yes, the cost, of course, is decent, but I would like to be calm in terms of the safety of the dishes (so that nickel and other impurities do not really pass into food).

OgneLo, Marina ま り な, Thank you for the information!

[renard]

renard, I ordered Kuhar twice. The first time I missed the volume, fell for a 50% discount. There was a huge 3L Magnolia skillet with a bottom mini grill (poked with a gypsy needle)

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When I first saw it, I was simply stunned - not a frying pan, but a mini-pool. Quite weighty. I cooked pilaf in it, fried cheese cakes and pancakes, but for me it was too big. Fortunately for me, this bucket was spotted by a friend and gladly bought it from me. He says he likes it.
The second attempt was to order a frying pan for a friend who went to a sanatorium in Gomel. She brought her, although she had to look well, she even went to Minsk. Here's one.

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But upon her arrival, we began to self-isolate, we never met. While she was sitting at home, she tested this frying pan on her own, was impressed and I was shown a fig, like, "you need such a cow yourself." Therefore, I continue to cook in a small saucepan Amet and in their own pans for 16 and 22, well, Aktuelevskaya from Auchan does not stand idle for 20. I like everyone, nothing sticks to them. But Kuhar is still in the plans.

[Tatyana]

Tatyana, I understand your friend - I have this favorite now. I just don't fry potatoes on it - I like it better on cast iron Well, I also have this frying pan with a different handle, not a bar handle. I have this one:

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[Anna]

Anna, so I must definitely get such a frying pan! However, I have good potatoes on Ametovskaya too, somehow I intuitively adapted myself. But I cut potatoes for frying into 5 * 5 mm cubes on a vegetable cutter and rinse them thoroughly in cold water.

When I first saw it, I was simply stunned - not a frying pan, but a mini-pool. Quite weighty. I cooked pilaf in it, fried cheese cakes and pancakes, but for me it was too big.

How did you wash it after cooking?
Otherwise I don’t have a PMM, so I’m thinking how the bottom will be washed by hand, "pierced with a tsigan needle."

Therefore, I continue to cook in a small saucepan Amet and in their own pans for 16 and 22, well, Aktuelevskaya from Auchan does not stand idle for 20. I like everyone, nothing sticks to them. But Kuhar is still in the plans.

Yes, I, too, have a frying pan already, like a fool's candy wrappers.
Three stainless steel of different sizes and firms, and three anti-sticks of different sizes "Dream" of the "Granite" series. There is also Aktuel from Ashan, with her I began to try to fry on stainless steel. Only I have not 20, but 24 cm. I got used to frying pancakes on it.

[renard]

renard, I wash my stainless steel with microgrill very easily. Cover with water, add detergent and a teaspoon of soda ash. Boil, let stand for at least an hour. I usually fry in the evening and leave it to stand until the morning. In the morning, effortlessly, my usual sponge. If something does not fall under this water, then it is usually washed off with a cream like Sif. Any stains that sometimes form on stainless steel (whitish, colored, etc.) are washed off with vinegar in a couple of seconds.

Cover with water, add detergent and a teaspoon of soda ash. Boil, let stand for at least an hour.

Nothing easy. I wash my stainless steel with a normal bottom like this: yes, at first it happens, I fill it with hot water, if something caramelized at the bottom, and leave it to "sour". Then, when the frying pan turns off a little, I wash off everything that is washed out from the frying pan into the sink under a stream of hot water. Then I put some detergent on a hard sponge. Such:

I rub the frying pan with a sponge. I rinse the soapy frying pan. If something remains, I pour some vinegar into the pan and wait for a while. Then I rub it with a sponge in a vinegar solution. I rinse the pan from the vinegar and hang it to dry on the rail, after drying, I put the pan into the kitchen furniture.
From time to time I also clean the bottom of the pans from the outside, I have a point that the dishes should be washed not only inside, but also outside. For this I use soda and "Mole". First, I scrub the burns with baking soda, and then pour the "mole" into a large plate, dilute it with hot water and put a frying pan on the plate. For 1-2 hours, the "mole" eats away all the carbon deposits on the outside of the pan.
And in order to boil the detergent in the dishes, this happens very rarely. And if it happens, then usually not with pans, but with a ladle in which I cook porridge. I can gape so that the porridge burns to death.

[renard]

renard, if the cutlets are fried in several passes, and even without breading, then they are fried. Yes, and fry with breading in several passes - the butter begins to caramelize around the edges. There is no desire to rub it off with physical strength. Therefore, I soaked it and after an hour or two you can wash it without effort. If you wash it right away, you will have to scrub it physically. I have no such desire.

[renard]

renard, I don't have a dishwasher either. The frying pan was perfectly clean, I didn't even have to soak it. I liked the idea of ​​the bottom very much. I also remembered, I made pizza on it on the stove, I shot very well, after all, such a thick bottom plays a big role. Now I am looking for an opportunity to buy a smaller frying pan with microgrill instead of the one that I bought and took away. And I bake pancakes in an Ametovski frying pan for 22 baking, the one with 2 pan handles. I cling to the removable tefali handle. But I have it as an auxiliary one, pancakes are baked faster on uncoated aluminum from kukmara, 2 pancakes on stainless steel, and 3 pancakes on kukmara at one time.

And I bake pancakes in an Ametovski frying pan for 22 baking, the one with 2 saucepan handles.

It is inconvenient to pour pancakes on a brazier with two handles. With one handle, it's more agile ...
I got used to frying pancakes on the Ashanovsky actuel. It was for pancakes that a successful frying pan turned out to be. Actuel, after all, is an economical tableware, customers saved on material, so it is light compared to Amet or VSMPO. The actual frying pan weighs 854 grams, 24 cm. And its handle is large, grippy. True, the Chinese overdid it with the length of the handle. They made it too long, my frying pan did not fit well into the sink, although my sink is not a small square one. I had to bend the end of the handle into a hook.

Photo report about frying pancakes on an actual. Moreover, the pancake dough was peculiar, with the addition of whole grain flour, which is generally not very suitable for frying pancakes. I just unknowingly bought 2 kg of whole grain flour in reserve. And then I found out that whole grain flour is not suitable for long-term storage, it can turn rancid. And now I try to spend it at every opportunity. A case presented itself, a carton of milk bought in a store turned out to be sour ...
Damn, the first side:

The second side, here the color rendering by a weak cell phone camera is severely disturbed, in fact, the spots on the pancake are not black, but light brown:

Cooking tools, Ashanovskaya frying pan Actuel 24 cm and "brush" for greasing the frying pan with a thin layer of oil. Grandma's way, half an onion on a fork, lubricates better than any silicone bullshit. )))) The "brush" can then be cut and disposed of in the soup.

The frying pan after frying the entire batch of pancakes mixed with 900 grams of sour milk, not washed, you can see small black spots of burn-in, but I think this is miniscule contamination:

Frying pan with curved handle on the rail:

Grandma's way, half an onion on a fork, lubricates better than any silicone bullshit. ))))

Wow! The first time I see and hear! Thank you, really brilliant! And pancakes don't smell like onions?

Frying pan with curved handle on the rail:

Eh, it hangs beautifully!

And pancakes don't smell like onions?

Nope. They don't smell. And to lubricate, yes, it is more convenient and faster. The onion has more contact with the pan than the brush.

And I don't grease the pan under the pancakes at all - I add butter to the dough. I just grease it under the first one and that's it.

Eh, it hangs beautifully!

In general, I have no inclination to hang dishes on the railing for beauty. I dry pots and pans on the railing, and then put them in the kitchen furniture. I'm too lazy to wipe the dishes with a towel after washing.

Thank you, really brilliant! And pancakes don't smell like onions?

If the smell bothers you, replace the onion with a small potato (half).

And I don't grease the pan under the pancakes at all - I add butter to the dough. I just grease it under the first one and that's it.

Me too, but my mother greases it with a piece of potatoes on a fork.

And I don't grease the pan under the pancakes at all - I add butter to the dough. I just grease it under the first one and that's it.

And I also add sunflower oil to the dough, and grease the pan. At first I was tormented with a silicone brush, and then I remembered how my grandmother fried thin unleavened pancakes in a cast-iron frying pan, in which she then wrapped various fillings. I tried it, and so I liked using half an onion instead of a brush, which is the only way I have been doing since then. True, thinly-thinly it turns out to grease the pan. It won't work with a brush. And she still, bitch, strives to melt in a hot frying pan. And onion cho will be that. Well, it will burn in the process ... I cut off the burnt one, I don't throw away the rest, and when I cook the soup, I cut the rest of the onion "brush" and throw it into the steaming soup. Because after a long use, the onion becomes already half-cooked, sauteed-boiled.

[Svetlenki]

SvetlenkiSince childhood, I have been smearing a frying pan with onions, I didn’t even know that I could not know. Doesn't smell at all. Grandma smeared with a goose feather

Grandma smeared with a goose feather

ABOUT! I remember the pen! It was white, beautiful ... Thank you, I will definitely try onions or potatoes

I know about a potato since childhood that you can lubricate it. It's just that my mother never greased it for pancakes and I also bake without greasing.

Grandma smeared with a goose feather

Thank you for recalling my childhood. Of course, feathers ... My grandmother also had them on the farm. I don't know, goose or chicken. But my grandmother greased the pies with feathers. But I don’t remember, before or after the oven. It seems both before and after. And so that a frying pan for pancakes with feathers - no, I don't remember that. She greased a frying pan with an onion.

I always grease with a piece of bacon impaled on a fork.

And one more photo report that not everything can be cooked with stainless steel.
Yes, if you train constantly and for a long time, spoil a bunch of products in the process, adapt to a particular frying pan and stove, most likely everything will turn out on stainless steel.
All professional chefs cook on it. But I'm not a cook, and I have no particular desire to spoil food. Therefore, I cook on stainless steel only what I know about, that it is guaranteed to turn out fine. For example, pancakes and fried and stews. And what I get on stainless steel with varying success and unpredictable results, I don’t climb on it. For example, I have long stopped trying to fry fried eggs and potatoes on stainless steel. I have anti-sticks for such dishes.

The same frying pan actual, on which normal pancakes are made. I tried to fry fried eggs with sausages on it this morning. The sausages are fried normally. But the eggs added to them stuck to death, so that when I tried to remove my breakfast from the pan, they also spread.
Frying pan after frying:

A little fried-like mess from frying

All professional chefs cook on it.

This is not so, the pros also have an arsenal of "give us all", there is copper, blue steel, cast iron, and stainless steel.

one photo report that not everything can turn out to be cooked with stainless steel

More recently, when I was choosing to buy a cast iron frying pan, I came across a video on how to work with stainless steel. It was very curious to watch how the pan is heated to a state - when a drop of water does not squirt, but rolls like mercury.Only in this case, the culinary specialist in the video did not stick anything, like he fried eggs there ... I remembered that, unlike cast iron, stainless steel quickly loses its temperature locally, where the cooking food is placed, and therefore sticks with insufficient preheating.

My husband and dad have a bang for scrambled eggs and scrambled eggs for stainless steel.
I ask how? They cannot explain.
I stick to me, although I do everything according to science.

It was very curious to watch how the pan is heated to a state - when a drop of water does not squirt, but rolls like mercury.

I know such a test. And it's not my first day of stainless steel, for about a year I've already had different stainless steel frying vessels, I've already tried it enough. But I do not always get fried eggs on stainless steel.

stainless steel quickly loses temperature locally, where the cooking food is placed,

Because of this, I often use a divider (I have a gas stove). It helps a lot to keep the temperature more stable.

Because of this, I often use a divider (I have a gas stove)

Probably convenient. And I still prefer cast iron, I have not had anything to do with stainless steel

[Yuri K]

Yuri K, pancakes and potatoes on my cast iron. Cutlets, cheese cakes, pancakes, chops, meat in small pieces, goulash, omelet - all this on a stainless steel griddle with a micro-grill surface. Here I cook pancakes and cheese cakes with a divider. Cheesecakes without a divider will fry very quickly and do not have time to cook inside. And with a divider on a low fire, they are slowly fried (without a lid) and have time to cook inside. My omelet never sticks anyway if I heat up the pan normally. But the fried eggs can stick, but we don't really like it in the family, so we hardly cook it. Usually we shake the eggs: either pour the remaining pasta, or just an omelet.

[Anchic]

Anchic, hmm, the whole science! That is, it is difficult to cook cutlets and meat for goulash on cast iron? I have just started to practice with cast iron, I ought to go through an educational program But how then is meat for pilaf in a cauldron not overcooked?

Goose feather grandmother

This melted butter was used to grease ready-made pancakes.
A frying pan can be an onion on a fork, a piece of bacon dipped in oil, potatoes. The more you like

I grease with a piece of bacon, impaled on a fork.

When the cub was small, he loved pancakes. This grease, bacon on a fork and in a saucer, lay next to the stove. Until the son sees. I saw everything, eat it. And when the pancakes baked, too. Just turned away, everything .. ate grease))))

[Yuri K]

Yuri K, well, goulash - there is also tomato paste, i.e. acid, must be quickly shifted after cooking. Cutlets are possible, but it's more convenient for me on a stainless steel. It is lighter (it is easier to lift it when washing), its handle does not get warm (I take it without a potholder). It is easier for me personally to wash a stainless steel. I pour cast iron and will not leave for a long time. Those. I still need to wash it right in the evening. And I can easily put the stainless steel aside until morning, pouring water with detergent and soda. I will quickly wash it in the morning. It's just that you still have to take into account that in the evening I am no longer, I don't want to do anything. And in the morning I'm ready to move mountains. My husband is still surprised - he just got up, and I've already cooked borscht. Well that is in cast iron, the main disadvantages are weight and the possibility of rusting. Therefore, I use it to a minimum.

[Anchic]

Anchic, well, I understood basically Yes, you need to watch for possible discounts, buy a cast-iron pancake maker. All the same, I like this material more.

Does anyone know how the quality of the Luxstahl pot is. The company specializes in moonshine stills. I need a pot of 11.12 liters for an induction hob. I did not find any reviews about this, mostly moonshine stills are praised.

Does anyone use a non-stick stainless steel milk cooker?
Which company do you have a milk cooker? Does the milk burn or not? Have you tried to cook porridge in it?