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

And Rondell serves me longer than Tefal, Tefal quickly worn out! How many people - so many opinions.

And Rondell serves me longer than Tefal,

and I had the same, Rondell liked it better

girls, I'll tell you right away - I had a cheap rondell, for 200+ hryvnia. that's why I'm so angry with him - a biol for 120 served longer than a rondell for 200

I have a Weller series Rondel with titanium in the coating (well, anyway, that's what the manufacturer says) - I like
in general, all these coated pans are short-lived junk, as a rule
I now mostly use my new Sithon cast iron -

I have a Weller series Rondel with titanium in the coating (well, anyway, that's what the manufacturer says) - I like
in general, all these coated pans are short-lived junk, as a rule
I now mostly use my new Sithon cast iron -

Same. Give in, buy with a ceramic coating, fails - I take out a cast iron one. After a while I will again hear enough of some advertising, again I will buy it. Now the next one is falling into disrepair, she again took out a cast iron one.

and I have already switched to cast iron and am not going to use any "sandwiches" (coated metal). Here, I dream of buying a Seaton wok, which has a wooden handle.

and I have already switched to cast iron and am not going to use any "sandwiches" (coated metal). Here, I dream of buying a Seaton wok, which has a wooden handle.

: Friends: And I'm returning to the old sources - to cast iron, there, as for me, FSE turns out to be tastier.

It is better to buy a wok with cast iron handles. to use it in the oven too.

If I feel the urge to put the wok in the oven, it’s easier for me to screw on the handle. And when using it on the floor, it is better to grasp the long wooden handle than the small "ears".

I just glanced at the German goose bumps, I almost fainted from the price, go crazy from 14,000 to 17,000 re. And not cast iron, but aluminum with a non-stick coating
I was pleased with the frying pan from Gipfel, I have been using it for over a year now, and it is like new!

and I played with cast iron, and yet I switched to Teflon for daily use again .. Teflon is more predictable, but cast iron still requires attention

and I played with cast iron, and yet I switched to Teflon for daily use again .. Teflon is more predictable, but cast iron still requires attention

I have been using Teflon for about 30 years. Somehow I decided to try to go back to cast iron again ... I bought a new, smooth, expensive one ... I'd rather change the pans regularly, but I won't give up the convenience of use.

I would say so - the quality of frying is that cast iron that Teflon provides high. but Teflon is more predictable, and with cast iron - a little underheated - it stuck. which never happens to Teflon. so for every day I have Teflon

And I'm afraid to use cast iron because of the stove. I have an electric stove with glass ceramics. You almost do not calculate the effort or do not hold it - and amen to the plate ...

And when used on the floor, it is better to grasp the long wooden handle than the small "ears".

My wok is very heavy, so I don’t care what to grab, because I practically don’t move it. And I can’t lift it with one hand, if it’s full, only with two. Itself weighs about 5 kg, and even a few kg of food It turns out 8-10 kg

Girls, I asked a question in a separate topic, but somehow I haven't received an answer yet. Maybe you can consult here?
We have: a stove with a glass-ceramic surface, a high-light burner.
We wish: buy a milk cooker.
Attention, question: Is the bottom of the milk cooker necessarily reinforced, or will ordinary milk cookers like Peterhof, Bohmann, etc. go? And then I found one with a reinforced bottom, but it costs a lot with us - $ 65 !!! And you can buy a simple one for 17 dollars.

And I'm afraid to use cast iron because of the stove. I have an electric stove with glass ceramics. You almost do not calculate the effort or do not hold it - and amen to the plate ...

So I, for the same reason, do not look towards cast iron

I have a regular milk cooker on a glass-ceramic plate.

Rita, and what kind of bottom does it have - reinforced (well, with some kind of "pancake" or two, like in pots with a several-layer bottom) or just solid (like, for example, in an aluminum saucepan or ladle)? And, if you remember, what kind of manufacturer is it?

The cheapest milk cooker, no reinforcement at the bottom. Bergner, it seems. True, the bottom turned yellow over time. The reinforced bottom, of course, will be better - it will last longer and the water probably will not evaporate so quickly.

[Rita]

Rita, thank you, you have given me hope. Maybe not everything is so sad! Maybe he will dare to use an unfortified milk cooker? Hmm, Chapay will think (s)

Forum users! I’m new, maybe I’m in the wrong place, I’m just looking for dishes that could be used in email. bake bread in the oven, get ready. CL on the way: is it possible to use the Ultra pro Tupperware pan as a baking dish without harm to health. Here I am collecting money for this thing quietly. Somewhere I read a negative review, saying that it is harmful dishes, and the defenders of the dishes replied that smart Germans have been using it since 1946. I did not find the exact info anywhere. The fact is that I understood that it is better to bake bread in a sealed container with a lid. And I don’t know what kind of dish to look at for this very purpose. Tell me. My dream is to bake my own bread at least once in my life. Thanks for attention.

Forum users! I’m new, maybe I’m in the wrong place, I’m just looking for dishes that could be used in email. bake bread in the oven, get ready. CL on the way: is it possible to use the Ultra pro Tupperware pan as a baking dish without harm to health. Here I am collecting money for this thing quietly. Somewhere I read a negative review, saying that it is harmful dishes, and the defenders of the dishes replied that smart Germans have been using it since 1946. I did not find the exact info anywhere. The fact is that I understood that it is better to bake bread in a sealed container with a lid. And I don’t know what kind of dish to look at for this very purpose. Tell me. My dream is to bake my own bread at least once in my life. Thanks for attention.

In no way do I impose my opinion.
I have tried so many things for baking bread, including in the oven and under the lid. In the end, I liked the Patisserie (brick) shape the most. I even bought a second one later, it works with a lid.

[here]

Lena, bread can be baked not only in a sealed container (by the way, all kinds of ducklings and saucepans are great in this capacity), but also in an open one, and simply on a bottom - a baking sheet, stone, etc.

You can read about Tupperware in this thread, they wrote a lot about it, you can read about other dishes for baking bread here

[Marine]

Marine, write down what your Patisserie form is made of. It is not always possible to go straight away to look for any information.

madames, I prefer to bake bread in traditional materials - cast iron or aluminum. These molds can be well reheated empty, which is also sometimes required for bread. They can be placed on a heated stone or tile, which is not possible with plastic dishes, which, as I understand it, is this tapperware saucepan.

An aluminum (old, rather heavy) gosper with a lid works great for me for baking bread. And two more aluminum forms for a brick are already modern. By the way, they are also inexpensive.

Irin, aluminum with AP.Written by Italy. Such, not very thin. The bread in it turns out to be "hurray". But there is not always time to tinker with proofing and baking in the form.

Girls! How glad I am that you answered me., The main link was given about the dishes for baking, I would not find it myself. And about the dishes Tupperware read here from pages 1 to 31, found nothing. Probably elsewhere. Thank you very much. Good luck in all your endeavors.

marinastom and Rina! Thank you. I'm afraid I can't do it without a cover. So you need to buy 2 forms like yours, which will be preheated in the oven, and which one is better to buy if, like from marinastom, I don’t find: steel, ceramic or aluminum or others? That's it, I won't ask anything else, otherwise they'll kick me out of here. What a wonderful forum this is. !! I'm glad I found you.

forum for that and forum to ask. Or they will send ... where necessary, or they will answer, even for one hundred and seventy-third time. So ask.

For 500-600 UAH (this seems to be the price of a tupperware, about $ 60-75), you can buy a cast-iron wok or cauldron with a cast-iron lid and some glass or ceramic form in addition.

Is there any aluminum pot on the farm? Or a frying pan that you can put in the oven?

Rina! I only have an old, mother's still, cast-iron frying pan, I measured it at the bottom 21cm, top 26cm, height 6cm-heavy. There was a duckling-so all repulsed-thrown out. There is nothing else. I'm afraid I just take an aluminum form with thin walls, it will burn. And I want the first pancake not to be lumpy. My husband, in general, does not believe that I can bake bread. Yesterday I baked buns according to the Mistletoe recipe - they didn't come out: like a stone, I chew myself. In the oven, apparently the high temperature was on the proofing of the dough, probably not 40, but there is 50 degrees at once, it was baked to the pan and the crust was dry on top. In general, I'm learning, that's why I ask that there are fewer mistakes. The oven is also new, I'm mastering it. Like this.

my gas is barely catching up with 200-210 degrees. Much too dry out.

You, after all, try regular bread, for example, in a frying pan. How many recipes we have (see where the names contain the word "oven")
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=261.0

there are loaves that are baked right on the sheet. In the same place, in the recipes, you can ask all the questions.

madames, put water in the bottom of the oven, then the baked goods will not dry out. And keep an eye on the time, do not keep in the oven longer than necessary.

In general, I conducted field tests of a brand new Tefal frying pan here:





and I answer unequivocally -

the coating is already scratched, although I use the same paddles as for my favorite Tefal Elegance (I remind you that since December - nothing!) ..

in one word - tefal and tefal strife, as it turned out .. don't chase after cheapness, it will cost more ..

in one word - tefal and tefal strife, as it turned out ..

One of our humorists: "Fecal, you think about us" ...

[label]

One of our humorists: "Fecal, you think about us" ...

Maybe it's not so much about Mullet-Tefali, as in the place where the label was stuck on it: at the Tefal factories or in the barn of Uncle Ju. I read the recommendations that after inspecting the goods, which we usually do in good faith, we must inspect with the same diligence label and packaging... "Uncle Ju" has these inherent attributes of the product, as a rule, in a depressing state.

no-no, Tefal frying pan is natural 200%, there is no doubt about that (it takes a long time to explain who knows - they know). but the coverage is so different that it's just ..

I have Tefal Elegance since December - and in general, not a single scuff on the surface .. so all Tefal wholesale paprash will not offend

namely this model, green-orange in flowered - junk

Uff .. barely mastered the whole topic

Wit, do you have a Zepter dish too? Or is it still called Kaiser (I just want to change it) but what for? so someone used the KUKHAR utensils ... I didn’t find anything at all .. and the internet shop is like St. Petersburg?
and I also have a question ...if a saucepan is written for a drain, then liters (measure how? -to the place where the lid is put?)

Uff .. barely mastered the whole topic

Wit, do you have a Zepter dish too?

I don’t ... I don’t want to offend the owners of these pots.
I have dishes from "Pyaterochka" for ... her, well, I don't remember. I didn't go for the dishes. Liked the box. I thought it would be good to store the station and utility bills in it. Got the money out of my back pocket and bought it. And I bought beer for change. I'm not a saucepan. The dishes are clean, shiny, I even posted a photo above. KETAI! Beats out that cooked in a pan
borscht does not cool down until late at night and you have to get up at night to put it in the refrigerator. I clean with the "Shine of Steel" tool for stainless steel.
"Stoka-that-liters" means that the "Stoka-that-liters" will FIT in the pan for another glass or two.
About cooks, orchids, and magnolias with lotuses, you can talk to the Kuhmeister

I have dishes from "Pyaterochka" for ... her, well, I don't remember. I didn't go for the dishes. Liked the box. I thought it would be good to store the station and utility bills in it. Got the money out of my back pocket and bought it. And I bought beer for change. I'm not a saucepan. The dishes are clean, shiny, I even posted a photo above. KETAI! Beats out that cooked in a pan
borscht does not cool down until late at night and you have to get up at night to put it in the refrigerator.

Some people manage to snatch THING for a penny.

"Stoka-that-liters" means that the "Stoka-that-liters" will FIT in the pan for another glass or two.

In my Ikey pot, a 3-liter medal fits exactly three liters on the edge. And not a drop more. But the saucepan itself is good. Behaves like yours from Pyaterochka.

I also "bought" such dishes for myself as a gift in my world, for inviting a friend and get a gift in the year 2005 like .. or 6 .... there is also a plastic cooker .. a spatula with holes .. some other two things are stirrers. .. and three pans with a non-stick coating and removable handles in the set came ... and two more "funny" salt shaker with pepper (ceramic) with big holes .. the same paid about 600 rubles

Beats out that cooked in a pan
borsch does not cool down until late at night and to put it in the refrigerator you have to get up at night.

Why don't you feel sorry for yourself? Do you get up at night for the pots? You can, after all, plug the sink with a cork, draw up cold water and put a pot of borscht into the water ... It will cool down quickly! And sleep well, the borsch will not be lost.

Why don't you feel sorry for yourself? Do you get up at night for the pots? You can, after all, plug the sink with a cork, draw up cold water and put a pot of borscht into the water ... It will cool down quickly! And sleep well, the borsch will not be lost.

ABOUT! I also do something like this. Only in the bathroom in a basin, a saucepan, so that the edges are above the edge of the basin, and on the side of the shower head - with running water it quickly cools.
PS. It is especially cool to freeze watermelons and melons in the heat. And other drinks.

* JOKINGLY * Wait, I do just that. A typo happened. I wanted to write "pissed out", but wrote ... This is only at the beginning so. And then my wife came back from vacation and cleared my brains. And, by the way, she praised the saucepans !!!

and my first pans of some kind of bergner were - cheap and cool served for a long time, then the handles still came off. I bought cheap again (why pay more?) and sho you think ?? the number did not work .. on the very first day I put the water to boil - and the bottom began to peel off with spots! and on those stains it began to rust, it turned out as in that saying - a miser pays twice .. the pots were called Maestro so Tefal bought, at a good sale, and more with fate in a toss I don't play with cheap pans ..

and my first pans of some kind of bergner were - cheap and cool served for a long time, then the handles still came off. I bought cheap again (why pay more?) and what do you think ?? the number did not work .. on the very first day I put the water to boil - and the bottom began to peel off with spots! and on those stains it began to rust, it turned out as in that saying - a miser pays twice .. the pots were called Maestro so Tefal bought, at a good sale, and more with fate in a toss I don't play with cheap pans ..

You just got crooks. This can happen to anyone. They can stick garbage under the zepter. I already wrote above that when buying, pay attention to the packaging, the instruction label - to any printed matter.She is almost always in a semi-nasty condition. Crooks don't bother with packing orders from factories. Lyapa anyhow like on a photocopier and just glue. Or collects discarded boxes in the trash heaps. And in no case should you take from the peddlers who rush to you screaming: "You are lucky! Unas action!"
Good luck to you!

What about the Mayer & Bosh crockery? good bad?

What about the Mayer & Bosh crockery? good bad?

I'm interested too. I asked the Smorgon Master, remained silent. Maybe not in vain?

so what to look out for first? so that production is not China?

so what to look out for first? so that production is not China?

China makes dishes of quite acceptable quality, meeting all the standards of pan-making and frying pan. If it happens in Chinese factories and not in Uncle Ju's barn. ... or Dzin. Follow this thread. Mr. Ketleri has already given very detailed information on the Chinese cookware manufacturer. For my part, I can only repeat what has already been said in two or three posts above: "... I already wrote above that when buying, pay attention to the packaging, label instructions - for any printed matter. It is almost always in a semi-nasty state. Crooks do not bother with orders. packing in factories. Bratty anyhow on a photocopier and just like gluing. Or collects discarded boxes in the trash ... "

Vit ... now on Bibligon there are a lot of dishes with big discounts (12 pages) well, I will order by paying for the coupon in advance .. they will bring it to me or, for example, I will go for it (this is for Peter) and then I will say that I did not like the box or instructions .. I think they will send me away .. and the money for the coupon will not be returned) well, look please .. what do you advise? I only found a few pots made in Germany and Russia there .. the rest is all China .. and the prices are tempting ...