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

They lie around, swearing every time I climb into the closet, they lie too uncomfortable.

I agree one hundred percent! But at the same time I love dippers. And I have a bunch of them in different sizes. Fortunately, the stove is not gas, they do not roll over from it.

I have a ladle and a saucepan from Ashan for 6 years already. Koenig (or something like that) is knocked out at the bottom.

Koening has not been in Ashan for a long time. There is now a "Hitt", it looks similar, but the quality is quite a turd (can you imagine how much turd, if Koening was an economy).
The old kening did not have any defects in the welding of the handles to the corupus. And "Hitt" is so thin and so clumsy that it is impossible to find at least one vessel on the shelves in which the welding places would not stick out into the working container.

I always try to buy with a detachable handle.

Are there stainless steel buckets with a removable handle?
I have never come across. Only non-stick with removable handles I saw.

I found Ashinskiye buckets with rod handles on ozone and goodies, and there are a lot of covers, they don't burn.

Ashinskaya utensils must be carefully examined upon acceptance. They may have defects in the welding of the handles. My first experience of acquiring Amet was generally negative. I got a brazier with defects and with the exchange in the store where they bought it, there were problems. As a result, they left the defective one, resigned themselves to defects. Then I bought the same one for my parents again, the second was also defective, but not as obvious as the first.

The second day I monitor small buckets, since it's raining here, I liked Mayer & Boch Perfect Arian series. Nothing superfluous, the handle is like the Amet classics, the bottom is multilayer, the shape is without a bend along the top edge. They come without a cover and are the cheapest. It is a pity to touch nowhere, it looks like it.
Now I want either one bucket of amet, or three maerbochs of different sizes.

I also found an interesting series Katun Public catering. I will not dare to do this, the pots look very table-like and it is difficult to clean all these corners. Funny miniprof saucepans.

Now I want either one bucket of amet, or three maerbochs of different sizes.

Amet will be more subtle.

Are there stainless steel buckets with a removable handle?
I have never come across. Only non-stick with removable handles I saw.

Now there are no
A few years ago Tefal had a set made of rustwax with a removable handle. I then licked my lips at him, but the toad choked everything. And then they stopped selling (producing?).
Last year, I caught a practically new one on Avito, and exactly what I needed - only three matryoshka saucepans, I even refused the lids (fortunately, the hostess did not insist on buying everything together), and I still have a pen from the old set.
Now I'm bastard! I also hate the handles, I'm so used to the removable ones - they fold compactly into the closet, and they don't interfere with the stove.

Second day I monitor

Today, it is not a market day in online stores, many offers from the Yandex market are removed on non-working days. More offers on Monday.

I have ladles from a simple store (I prefer to hold them in handles, rather than buy from the picture), the smallest ZEIDAN, the bottom is thick, the handle is short, welded securely, the edges are with a drain, but without a spout, inside the scale-displacement, glass lid, volume 0 , 5 and 0.8 liters. Very comfortable and cute.
🔗

Quote: Charlotte from Today at 15:50
Now I want either one bucket of amet, or three maerbochs of different sizes.
Amet will be more subtle.

In the Brownie these maerbochi stand, they are somehow light and rattle, although of course they are beautiful. At one time, when I had a question about replacing old utensils for cooking, I read the reviews, walked through all our dishware stores and shops, almost tried everything. Where the steel is incomprehensible, where the quality is not very ... Katun surprised me in Order, it seems beautiful, but in my hands it buzzes and plays like a tin can. True, I bought two saucepans from Appetit. One for 5 liters from the Proessonal series, for boiling water, I bribed the handles, very convenient for carrying a heavy pan. The second one is 1 liter, I forgot which series, but small and neat, ours have such a displacement of 16 cm in diameter, very small, and this is 14 cm, the handles are good, they are very similar to the Gourmet. My darling now. Then I bought something from Tim, also for 1 liter, but damn it, the handles occupy the floor of the refrigerator and it is inconvenient to carry the pan with one hand.

The Magnet Royal Kuchine has missed it.

By the way, about Magnet. In "Magnet family" for several days I saw a good discount on small enamels Lysva. Such are the babies:

200 rubles 1.5 liters, with steel piping along the side and lid. Colors are yellow and gray-blue. Without picture. Without discounts, the same pots were in magnet for 270. And now they are being sold or something ...
Considering that enamels do not last very long, a good price for consumable pots.
Even in Auchan, white economy enamels without metal edging are more expensive.

[Crown]

Crown, Zeidan is also inexpensive!

The Magnet Royal Kuchine missed out on it.

Today in "Family Magnet" I noticed that they had posted an announcement about the extension of the action at Royal Kyuchen.
In my magnet, however, only pans of 3.6 and 6 liters.
I still have stickers from this action lying around. Three booklets of 25 double stickers (= 150 regular), one booklet of 12 double stickers (= 24 regular), Total "wealth" = 174 regular stickers.
I can give it to the suffering. But I won't go anywhere myself.

And the discounts on small enamels are over. Today, 270 again.

[renard]

renard,
I am so suffering, only in St. Petersburg!

Girls, help out with stickers! You need 100pcs. - for two ladles or one ladle + small saucepan!
As a reward - the freshest roasted coffee!

By the way, I made pancakes in a frying pan Ellis, I really liked it, they did not burn and were well removed, I smeared the pan with oil only 1 time, the pattern came out very beautiful, I'm thinking of taking another one. If I don’t forget, I will take a picture next time. So negative reviews are not clear to me, although they just may not know how to bake on stainless steel or the dough is not very good for her.

negative reviews are not clear to me, although they just may not know how to bake on stainless steel or the dough is not very good for her.

May be so. For example, a negative review: 🔗
And so: 🔗

By the way, I made pancakes in a frying pan, Ellis, I really liked it, they did not burn and they shot well

Happy friendship with a new frying pan.

[renard]

renard, well, there is not even a photo, you never know. I did not burn, even oiled it only once. Maybe they made the frying pan too hot, like a cast iron one. Here in Kuhara, the cheesecakes were burnt to the ground, as soon as the cook with the microgrill received it, now I make pancakes, pancakes, omelets, cheesecakes over medium heat, even a little less than average. I did it at the same time in the kitchen and ellis, it turned out the same, did not burn and did not stick, on Kuhara it was just not convenient for me to turn over, a very high board.
By the way, I read reviews about AP frying pans, almost every one has a photo with a puffy or peeling coating, I didn't even have it on the cheapest frying pans, well, obviously, something is wrong. And the reviews are even about expensive and good companies.

Maybe they made the frying pan too hot, like a cast iron one.

Maybe so. In another forum, I participated in the discussion of buying a steel frying pan for frying steaks. As a result of the discussion, the person chose a Gourmet grill pan (VSMPO).Well, and after a while after the purchase, he writes, they say, the meat and burgers in the frying pan are delicious, but the frying pan is not washed even in the PMM, and instead of the desired medium roast, steaks are lightly roasted. And lays out photos. And on the photos, to be honest, the sole is so charred on the outside and damp on the inside, and a frying pan with soot on the edge is straight with a black scab.
Well, I and some other participants in the discussion suggested that the pan was too overheated, and the juice flowing from the meat did not caramelize on the surface of the pan, but burned out.
And yes ... It turned out, for joy, that at last a frying pan appeared on the farm that can be heated at high temperatures (and before the stainless steel, as I understood, they only had anti-sticks), the person warmed up his new thing at maximum power, which the induction hob gave out.
They advised him to wash the frying pan with a "mole" and then use it at lower temperatures. Quiet. He does not write, does not ask, does not swear like some in the spirit of "it is impossible to fry nicho normally in stainless steel pans." Probably, he followed the advice, took into account the mistakes, selected the temperature and achieved the desired result from the vessel.

[renard]

renard, yes, all this comes with experience, the main thing is to want to learn, and not to blame the frying pan for all mortal sins. Bad dancer, as they say. By the way, I also took a Gourmet grill for myself, I really like it. Her ribs are not high and it is very wonderful to even brown vegetables.

By the way, I also took a Gourmet grill for myself, I really like it. Her ribs are not high and it is very wonderful to even brown vegetables.

Share some photos of the gourmet grilled food sometime.
I already have enough stainless steel, but they are all with the usual bottom, without any innovations.
Now I want to try stainless steel with an unusual bottom. But the absence of PMM and the excess of pans stops.

By the way, I read reviews about AP frying pans, almost every one has a photo with a puffy or peeling coating, I didn't even have it on the cheapest frying pans, well, obviously, something is wrong. And the reviews are even about expensive and good companies.

By the way, that comrade, about whom I wrote above, dreamed of completely abandoning anti-sticks.
According to him, he watched the movie "Dark Waters" with his family. 🔗 , and this movie impressed them so much that it prompted them to switch to a different type of pans.
I looked too, but to the point of throwing out all my non-stick pans, I wasn't scared. Moreover, I just updated them a year ago.

I was maniac over pans a year ago, before Shrovetide and bought two black French steel bars. You can make friends with them if you create and maintain a protective film.
They bake pancakes perfectly. But if something is baked, and then scrub, soak, then the film peels off and you can start all preparation from scratch. Moreover, they rust. So I fry pancakes on steel, and put them in a drawer for a long time. To start something else, a capricious desire kicked off - neither black nor white

To start something else, a capricious desire kicked off - neither black nor white

you haven't tried stainless steel for pancakes yet. It is, unfortunately, not universal, but not capricious. You can even figure it out with a "mole" and vinegar essence, it won't be anything, stainless steel ...

So I fry pancakes on steel, and put them in a drawer for a long time.

How different we are. And I fry everything on the buyer - cutlets, fish, chops. My favorite frying pan. But yes, you need to firmly learn the rules of care and everything will be fine

How much I like this Ellis frying pan, I fried pancakes today (for pancakes with cottage cheese), I took an Ellis frying pan and my very favorite stainless pan with honeycombs. On the ellis I oiled it 2 times in total, the pancakes just flew off, with honeycombs, when they oiled with oil, they also flew off, when they did not lubricate it, they just stuck to the honeycomb, and since the pancakes were very delicate when they were turned over, they could break.
These are pancakes with ellis



These are pancakes with honeycombs



On the ellis, the photo turned out to be lighter than it is, since the steam from the pan. Another frying pan was further away and the angle was different. Well, where do pancakes burn on Ellis? And what is the coolest ellis can be oiled only 1-2 times.
I baked in another 3 frying pan (for the experiment), berhoff, there I did not succeed without lubrication before each pancake, when I smeared everything bounced off, as I decided to try not to grease the pancake stuck tightly.

Oh, it's a pity that I didn't buy such a pancake, before NG it cost 2900 in the company store, the toad was choking, but now you can't buy it at all. (((

[Tatyana]

Tatyana, before NG, there are usually discounts, maybe you can snatch it. I, too, would have waited for the discount and bought another one.

Oh, it's a pity that I didn't buy such a pancake, before NG it cost 2900 in the company store, the toad was choking, but now you can't buy it at all. (((

So you have lashanovskaya. The thickness of the heat-distributing layer there is no less than in Ellis's hypephel, and it is more multifunctional, not only pancakes can be fried in it.

[renard]

renard, do not know, I have a berghoff like that, Ashanovskaya, so you need to smear with oil all the time, otherwise they will stick to death, and then beauty, it feels like on an anti-stick, you grease once and everything bounces off.

[Sedne]

Sedne, and how is Alice spelled correctly? And now I want the same one with honeycombs! Where to look?

[Buttercup]

Buttercup, ellis without honeycomb



I advise this one with honeycombs, now it costs quite inexpensively, yesterday I bought this size 1 more 🔗, but we must remember she does not like big fire.

[Sedne]

Sedne, and does it work on induction?

[Buttercup]

Buttercup, the induction icon is written there, now I'll send the photo.

[Sedne]

Sedne, well!

[Sedne]

Sedne, well!

The only thing I got was a frying pan without a beautiful box and without a bag, but brand new, pretty. But for such and such a price, I was not upset, and I did not take it for a gift.

The same is for me, the main thing is that they should send something whole, I have already ordered, though smaller - by 24cm, with honeycombs

smaller - by 24cm, with honeycombs

I also have this one, so I decided to take more, as I liked it. I like different diameters, for different needs, as they say

I have an induction unit at large pans that heats the edges poorly. I hope this will be the norm.

I have an induction unit at large pans that heats the edges poorly. I hope this will be the norm.

How do you get it - share your impressions.

[Mandraik Ludmila]

I have an induction heater at large pans that heats the edges poorly

Mandraik Ludmila,
It depends 90% on the stove, not the dishes. If the induction coil is small in diameter, then the main heating will be according to the size of this coil, whatever the bottom of the dishes, with or without a heat-distributing layer (if without TRS, then this effect will manifest itself even more noticeably).
Alas!

And who has a special NMP frying pan? What do you think about her?

So you have lashanovskaya. The thickness of the heat-distributing layer there is no less than in Ellis's hypephel, and it is more multifunctional, not only pancakes can be fried in it.

Lashanovskaya is 20cm, too small for pancakes. Now I would like to have a pancake maker from Gipfel for NG, maybe I'll catch it at a discount.

Lashanovskaya

I thought Ashanovskaya, and what kind of animal is this Lashanovskaya?

If the induction coil is small in diameter, then the main heating will be according to the size of this coil, whatever the bottom of the dishes, with or without a heat-distributing layer

So I wrote about it, the edges do not warm, I have a cheap induction

So I wrote about it,

Well, I'm writing about it too!
Even with a 24 cm frying pan!
The diameter of the coil can be 14 cm, the frying pan is 24 cm, the bottom of it is about 18-20 cm, so cold edges of 2-3 cm are obtained.

cold edges 2-3 cm

No, more, I have been living with this tile for several years now, 24cm should be just right, I will take it to the extreme town, there is gas, but this is unlikely.

what kind of animal is this lashanovskaya?

comic typo. from the same series as "kandarash" and "kitty".

Like Buridan's donkey got stuck on the ladles - Dear gourmet, I'm not sure about the quality of Chinese, they praise the zeydan, but they haven't found it alive, there are no stickers on the piano. I can't choose yet, I bought a 2L stainless steel saucepan for a penny a Gipfel saucepan. without cover.I sold an old juicer, just went to the saucepan and the subway. That is, for free
And you know what, after two days of using it, I like it more than the Regent pots, which we have had for ten years, but they lost their appearance immediately. From the first use on gas, there were rainbow stains, the small one quickly melted and fell off the plastic handles, the large handle the bar ones get warm.
Gipfel is neither thick nor heavy, but clearly better. There are no rainbow overflows and dark spots, although I use it on the same gas, and my son has already managed to forget the dumplings in it, and they boiled away. I cooked pasta tastier and more uniform, the same dumplings came out tastier too, the handles are warm, not hot. By the way, they are also bar, but the fastening is different - like a plate on top, zakos under prof. a saucepan. Of the flaws, Gipfel has a noticeable gap between the bottom and the body, but water does not flow there (there is no hissing during cooking).
I draw a conclusion - steel is better, the bottom is more correct, and this is not a myth, but a real difference.

Now I want even more two scoops or small pots for milk porridge / eggs / sausages - 0.8 and 1.2 liters, always with a good bottom, without a bend on top and a bar handle.
In old pots I will deep-fry and cook a large soup or compote.

Gipfel is neither thick nor heavy, but clearly better.

Gipfel is not of a very bad quality, whoever says what, I have a set of pans for 5 years and like new, a pancake pan for 10 years, but there are surface scratches, but it does not stick and the coating does not swell, does not peel off. Yes, prices for new dishes are not low, but they are not very bad. We also had a whole set of stainless steel hypfels, about 10 years old, then I handed out something, burned something myself, I was also very pleased, another thing is that now a set of stainless steel hypephales costs a lot of money and it is more profitable to buy the same cook gourmet, it will be cheaper and definitely not worse.

Lashanovskaya is 20cm, too small for pancakes. Now I would like to have a pancake maker from Gipfel for NG, maybe I'll catch it at a discount.

And I would take 24 cm in Ashan. A more versatile thing turns out, not only for pancakes. Although it will probably be too big for you, if the end of the handle even in a 20 cm frying pan had to be folded. The handle is 24 cm longer.

always with a good bottom, no bend at the top

Is the good bottom thick?
And what does the upper bend not suit you?

[Crown]

Crown,
Not hard, but correct. The bottom should be three-layer, the central pancake is aluminum. Once upon a dish. ru were tests with cuts of pots and spectral analysis of the steel from which they are made, it is a pity that they did not continue, the quality of the dishes does not change for the better. Sometimes, to make the pan heavy, add an iron plate to the bottom and make two thin layers of aluminum - you get a five-layer bottom, this is worse.
The fold is sometimes done in thin pans to keep the shape. And this is an extra gap where dirt gets into.
The knowledge is purely theoretical, I have read and broadcast, personal impressions are much more interesting, but unfortunately the reviews of those who have been using for ten years are not suitable - manufacturers are transferring production to China and are messing around.

[Chuchelka]

Today I conducted an experiment - I fried kefir pancakes on stainless steel and cast iron at the same time. I can't say where I liked the result better. Excellent in both pans. But cast iron can overheat quite imperceptibly - I almost burned the second tab of pancakes Nerzh in this regard is more predictable for me (or I feel it better).

I remain with my opinion that for cheese cakes and pancakes - stainless is excellent. Well, if you consider that a stainless steel pan is two times lighter than cast iron, that is an advantage.




Went to Chuchelka into the Tuposki recipe and came across an excellent demonstration of the abilities of the cast aluminum pancake pan from Kukmara from Katerina Katko.

Link here I'll throw

Blues (old recipe for simple pancakes) # 173