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

The milk cooker, in theory, should be with double walls, where water is poured, it does not burn into such milk and does not run away, now it is even eaten with a whistle.
Subject is https://Mcooker-enn.tomathouse.com/in...om_smf&topic=106386.0

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?

The milk does not burn. The porridge is amazing.
I don’t remember the brand, I can’t see it, because I’m not at home now. Stainless steel. Double walls. Cap. Whistle .. I don’t remember the price, but somewhere around 30 euros, maybe a little less.

If anyone needs a baking tray made of cast aluminum with a non-stick coating for 999 in Yes, there is a rectangular tray for baking made of thin aluminum with Teflon, but with a plastic lid with snaps for 380! And a cake set for 500 (cake carrier, detachable mold and silicone mold for classic cupcake with tube). If interested, I'll post the photo. And a cast iron grill pan without a lid for 1000

The milk cooker, in theory, should be with double walls, where water is poured, it does not burn into such milk and does not run away, now it is even eaten with a whistle.

Yes, that's what I meant. We have aluminum, dating back to Soviet times. But aluminum stains the glass ceramics, and besides, the old milk cooker is quite large, so I don't use it. I'm thinking about buying a stainless steel milk cooker.

[renard]

renardThere are a lot of them now, the girls are praising the French DE BUYER, it is a mug, I have an Italian one for induction, it is a ladle and without a whistle, just look what would be double walls, because there are the same in one wall.

girls praise french DE BUYER

Yes, I praise. I use in confectionery - chocolate, custard base for cream and honey cake. I am very satisfied. I use gas. I don't cook porridge

There are a lot of them now

I searched through the Yandex market, something did not seem to me that there are many of them. There is practically nothing to choose from.
🔗

I searched through the Yandex market

My sister was on fire to buy one like mine. On Avito I took slightly second-hand for 2000 plus shipping. I saw a new one for 2000 in Moscow. But that was 6 months ago.

Ozone has such
🔗
For 1 - 1.5 - 2 - 3 liters.
I have such
🔗
I like mine too.

I don't cook porridge

Why? Do you have a different adaptation for porridge?

Do you have a different adaptation for porridge?

Yes, the Redmond Rmc-02 small multicooker. But my friend cooks porridge in it successfully. The only thing is, she picked up the cover for De Buyer. It is more convenient with a lid. If you do not cook, then save the rest so that it does not become aired.

She explained the cooking algorithms to me, but, unfortunately, I didn't remember much.
I know for sure, he cooks buckwheat.

Does anyone have cookware from the BergHOFF Leo series, what can you say? Should you want her? I just fell in love by the photo, but did not find reviews, how is the quality?

What exactly?
I had a ceramic coated pan - not very good. A stainless steel pot is normal.

Girls, are Gourmet cookware suitable for induction?

I had a ceramic coated pan - not very good. A stainless steel pot is normal.

I’m asking about this series, Leo, it’s not like ceramics, or stainless steel. Frying pans, wok and saucepan are interesting.

Girls, are Gourmet cookware suitable for induction?

Gourmet - which is VSMPO-stainless steel dishes from Salda? If you are talking about her then yes, it is suitable.
There is also some kind of non-stick pretender, impudently called "Gourmet", I do not know anything about her, except that this is something wrong, using someone else's promoted name.

Girls, and also, which is better a gourmet or Kuhar, I like the outwardly cooks more. I also want to learn how to use a stainless steel.

Gourmet - which is VSMPO-stainless steel dishes from Salda? If you are talking about her, then yes, it is suitable.

Yes, VSMPO. Thank you!

Yes, VSMPO. Thank you!

Suitable for induction. In their "instructions for use" to the frying pan it is said that you need to pour in vegetable oil and ignite, this was usually recommended for cast iron, I did it according to the instructions and she fries pancakes better than Teflon. I like their frying pan.

[selenа]

selenа, Hope, do you have Kuhar?

No, Brightwing

No, Brightwing

Sorry. It seems that many have this Kuhar dish, but they are silent, like partisans.

[Svetlana]

Svetlana, I have a Kuhar. But there is no Gourmet. Moreover, I specially went to the store - to see and touch the Gourmet. Something I didn't like - I don't remember already. But definitely outweighed the appearance. I also liked Kuhar more. Perhaps at the Gourmet I did not like the details of the pens or some other little things. But, in the end, I bought Kuhar (a couple of pots and a frying pan). It was a replacement for long-standing Chinese thin stainless steel pans. I am pleased with the purchase.

[Anchic]

Anchic, Anna, and where did the cook buy? is a cook ru normal official store? And give me advice, should I take a frying pan with a microgrill or smooth?

[Svetlana]

Svetlana, yes, I bought it on this site. I won't give you any advice, but I have it with a micro grill. There is a smooth stainless steel brazier, but I don't use it much. More than this. I am very pleased - if the cutlets, chops are breaded, then nothing sticks at all. But I often fry cutlets without breading (we do not like meat cutlets in breading), and even a few visits - you need to adapt in order to shoot well. Warming up, when you pour oil - you still need to let it warm up for at least 5 seconds. And do not rush to turn over. Here's a potato - I didn't get used to it, although perhaps a divider would help. But I have potatoes on cast iron and pancakes too. And pancakes - usually on a microgrill. The handle of the frying pan does not heat up - I always take it without a potholder.

In their "instructions for use" to the frying pan it is said that you need to pour in vegetable oil and ignite

there is no such thing. calcining stainless steel pans with a TRS-bottom or TRS-layer is unnecessary and may even be harmful.

Apparently God loves the trinity. I looked at a friend's and ordered again a frying pan with a micro grill Kuhar in sima-land, there it is a little cheaper. I'll get it next week, I hope. Outwardly, it looks more interesting than the Gourmet.

Thank you girls, I'll order in a couple of weeks. And also a question, what type of frying pan should I take? For extinguishing (with 2 handles) or the usual one with 1, and yet they have many series, are they seriously different or just in appearance?

[Sedne]

Sedne, I remember, a forum member with the nickname Song had a Gourmet frying pan. I don't remember the name of the episode, but it seems so

She praised her very much.

[Rita]

Rita, and what to cook in such a frying pan?

[caprice23]

caprice23, she showed how she fried cutlets on it - the result was excellent and the bottom remained clean. This is a frying pan, as I understand it.

[Natasha]

Natasha, caprice23, so everything is the same as on any stainless steel, no?

Natasha, caprice23, so everything is the same as on any stainless steel, no?

I don’t know And what is the meaning of this microgrill?
And if something welds, burns, you clean the figs. Not?

This is a frying pan, as I understand it.

I look at her from time to time, but all the time it seems that she is very confusing in her care.

And if something welds, burns, you clean the figs. Not?

Then someone from Kuher said no, everything goes away easily.

How many times have I not tried to make friends with a stainless steel, I threw out all the pans.Burns sticky, wash after each batch of cutlets. Fuuuu. Now cast iron, probabkina duralumin, and one with a stone coating. Well, the tefal grill (by the way, I don't really understand it either, it always burns and smokes in the grooves). And pans to me all the same stainless steel or enamel. What's the difference in what to cook buckwheat or soup

And what is the meaning of this micro grill?

In the photo above, this is not a micro grill.
If something is boiled in my pan (and it happens), then soaking for a couple of hours with soda ash and detergent perfectly solves the problem. After soaking, everything is washed off with a soft sponge. After frying the pancakes, the butter caramelizes around the edges, it needs to be rubbed a little, it does not wash well by itself, but soaking still makes the washing process easier. Microgrill is an imitation of a non-stick coating. True, in my breaded product, foods don't even stick to the pan. Without breading, you need to wait until a crust forms and the cutlet comes off well. Well, the pan should also be warmed up along with the oil.

And pans to me all the same stainless steel or enamel.

Enamel has an unpleasant property - sometimes the enamel is chipped off. And it needs to be changed. And stainless steel in this regard is eternal.

I also love stainless steel pans. I didn't like such frying pans, at one time I gave everything away, but now I read the tips and want to try, moreover, I don't really like pancakes in coated pans. I want to learn, I bought a cheap frying pan in ikea, I'll start learning with it, today I made cheese pancakes, they burned out, but didn't stick, I need to adjust to the temperature regime.

I am very friendly with stainless steel. Cheesecakes, pancakes, pancakes, pancakes - everything is on it. I do not fry chicken and cutlets in a pan. Or in a tortilla or grill.

In the photo above, this is not a micro grill.

What is this?

And about cast-iron dishes, can you tell me which is better lodge or Skeppshult? The price of Skeppshult is certainly not very humane. This is me updating the list of wishes. I already have cast iron, a Biol stewpan, a pancake pan, Kama dishes, a pan for ikea pancakes.

[Sedne]

Sedne, I remember, a forum member with the nickname Song had a Gourmet frying pan. I don't remember the name of the episode, but it seems so

She praised her very much.

I use this to fry meat without oil (pieces like steaks, we like big ones). Like. But cutlets, scrambled eggs, fish and the like fall apart when turned over. It all falls into the depths of the cells and you cannot crawl with a shovel. Washes in PMM normally

It all falls into the depths of the cells and you cannot crawl with a shovel.

So I don’t need

[caprice23]

caprice23maybe I'm so crooked

[Natasha]

Natasha, I don't know what it's called, in this photo. But this is not a micro grill. Microgrill - these are such millipede pits, they look dull in the photo. Nothing can get stuck there - such shallow depressions.
Here is a photo of a microgrill pan: 🔗

[Anchic]

Anchic, I have this particular pan, as in the photo

But cutlets, scrambled eggs, fish and the like fall apart when turned over.

Listed and in a stainless steel pan with a regular bottom, that is, without dimples or grill, can fall apart and stick. I already do not rock the boat on the stainless steel to fry what you have listed. Although I dearly love my stainless steel, and I like to cook other dishes on them.
Unfortunately, uncoated stainless steel is not universal.

However, universal pans do not exist at all. Different pans for different purposes.
Non-sticks lose to stainless, black steel and cast iron when cooking at high temperatures is needed. For example, pancakes and lumpy meat, for my taste, are better made on stainless steel.
Nerzha loses to anti-sticks when cooking various delicate dishes such as fish, scrambled eggs, omelets.
Cast iron loses to stainless steel when cooking any acid-containing dishes. And stainless steel loses to cast iron in anti-stick properties ...
So the pans are important and necessary.

By the way, speaking of omelets - I have never had an omelet on this frying pan with a microgrill.I can't do it with fried eggs to take it off normally. There is only one problem with an omelet: it breaks when lifted. If I made an omelet for one person, then I roll it over the side carefully so that it doesn't break ..

[renard]

renard, is that where you were 5 years ago? I had a bimetallic frying pan back in the 90s and never made friends with it. We tried to fry potatoes and scrambled eggs, they stuck. We haven't tried anything else. I threw it out during the repair. Maybe now I would reconsider the relationship with her. We have a problem to fry potatoes - all the frying pans are bought with the hope that this one will fry, as the spouse likes: not steamed + with a fried crust. Teflon partly copes, but you need to cook very little potatoes in it to get it right

We have a problem to fry potatoes - all the frying pans are bought with the hope that this one will fry, as the spouse likes: not steamed + with a fried crust.

Now, I need a frying pan for that too. You can't fry on stainless steel. Sticks. Only the coiled potatoes are fried well. I didn't manage to make friends with cast iron. And what to buy? And just for fried potatoes.

We have a problem to fry potatoes - all the frying pans are bought with the hope that this one will fry, as the spouse likes: not steamed + with a fried crust. Teflon can partially cope with it, but you need to cook very little potatoes in it to get it right

For fried potatoes, it's really better to use either a nonstick or cast iron. Cast iron is more difficult to maintain, so you have chosen everything correctly. More or less suitable and without problems in the care.

And I get potatoes on stainless steel with varying success, so I don't fry potatoes on stainless steel either, and we rarely eat fried potatoes.
I have a nonstick for potatoes.

It doesn't work on stainless steel

It didn't work with cast iron

And what to buy?

Only De buyer blue steel remains and welcome to

Patination and further use of uncoated pans

I strongly recommend cooking a frying pan in the country or in the courtyard of a private house