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

[So, we continue the discussion of cooking utensils.]

So, we continue the discussion of cooking utensils.

The first part of the Marlezon ballet!

Hello! We continue the conversation!
I just wanted to send a ready message, but here on you, the topic is closed! I had to write again.
I'm talking about the Borner cover again. Here is a video of interesting tools from the lady.

Who has seen such a thread on sale? If so, where?

They write that Bakelite, they say, up to 240 is possible.

Marin, googled on the "kitchendjoy cover", for example, on the frying pan website. rf immediately gives out with a price of about 3000 rubles.

[Lviv]

fry pancakes on Zepter for her son and husband

LvivCould you tell us in more detail how the pancakes were baked in a steel pan?

I'm talking about the Borner cover again. Here is a video of interesting tools from the lady.

And if there is a lot of condensation, then accidentally, when you remove the lid, it will not pour somewhere in the wrong place? And it looks like something to me, it's not very convenient to turn the meat over or stir it with the lid closed - after all, steam comes out just through this hole, you can ... pah-pah-pah ... scald ... and such metal blades -hooks will easily spoil the non-stick coating of the frying pan ... this is only if on steel pans or aluminum without coating ... Something like this didn’t inspire me Or I don’t understand?

Marin, googled on the "kitchendjoy cover", for example, on the frying pan website. rf immediately gives out with a price of about 3000 rubles.

On Ozone 2120 today. But I'm not talking about the cover, but about the accompanying, so to speak, the process of long tools.

This tapered cap can be replaced with a tajin cap ...

Where to get money for tajin? "To buy something unnecessary, you must first sell something unnecessary." Or vice versa?

And it looks like something to me, it's not very convenient to turn the meat over or stir it with the lid closed - after all, steam comes out just through this hole, you can ... pah-pah-pah ... scald ...

This is probably for advertising, I also can't imagine how it is humanly possible to interfere in this way

Where for example? When you open the lid, hold it over the frying pan, everything will drain there.

Well, so, I understand that the sides are needed so that the condensate does not drain into the prepared lunch. Or do I not understand correctly?

In tajin, the lid is the other way around - so that the condensate flows back - for stewing and simmering dishes in its own juice without adding water.

This is probably for advertising, I also can't imagine how it is humanly possible to interfere in this way

Where for example? When you open the lid, hold it over the frying pan, everything will drain there.

I don't advertise.
Here are the reviews. Therefore, I became interested.
The lid more than met expectations! Fried meat, cooked stews, reheated them. Summary: the cooking time is really reduced, the meat is really juicy, the dish really comes out on the switched off stove, plus it is multi-size, fits all my dishes. Thank you, OZON, for a dream come true))). I have long dreamed of buying such a cover. I saw it in action with friends. The food is perfectly fried until crispy and the oven is not stained.
But I rarely fry. I use the lid for making an omelet, sautéing, stewing (excess liquid leaves, thick sauce remains, as I like).
At one time I used a special mesh that fits on the pan like a lid, but washing it is a problem.And this lid is easy to wash, grease does not stick to the metal part of the lid.
From the pros: everything is cooked faster, since there is no loss of heat (be careful that the dish does not burn in the first days of use)
Cons: a bit heavy. Great cover! Indeed, the food is fried as usual, not stewed. Condensation collects somewhere on the rim ... In general, when you remove the lid, it is better to keep it level horizontally, and turn it perpendicularly above the sink - then the accumulated water will pour out. A great solution to keep the kitchen from getting wet from cooking. And yet - the lid is perfectly dishwasher-safe. I put it even in the upper, even in the lower compartment, I just put it horizontally, and I get a new lid at the exit))) I took it for 2650 rubles, but I don’t mind that money for such a thing. Thanks to German manufacturers!

All the charm of the lid, in the sides! Condensation collects in them, then carefully remove the lid and pour the condensate into the sink. Therefore, liquid does not mix with food during cooking, oil does not mix with water.

Here, I already gave a link, how I cook with a lid
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=108715.0 I like her!

All the charm of the lid, in the sides! Condensation collects in them, then carefully remove the lid and pour the condensate into the sink. Therefore, liquid does not mix with food during cooking, oil does not mix with water.

And, well, that means, I still understood perfectly about the sides.Wops, there is still a chance to spill liquid from these sides while the lid is transported to the sink

On our forum, a girl recently bought a Granchio Tajik for only 380 UAH ($ 47)

Our prices are not at all like that.

And I saw the tajin itself cast iron, and the lid is ceramic. And better, as I understand it, that this and that was ceramic ?? Pralna?

Girls, I beg your pardon, the green color on the laptop is broken, now I work in black and gray mode, the video clip was poorly considered
Now I looked at the side again - after all, the tajin lid will not work, there is a completely different principle ...
I'm going to fix what I did in the previous messages ...

In tajin, everything flows back into food, and in this lid, on the contrary, it is protected from condensation.

Our prices are not at all like that.

And I saw the tajin itself cast iron, and the lid is ceramic. And better, as I understand it, that this and that was ceramic ?? Pralna?

Woo, I want the same tajin, but I want a cast-iron bottom, and a ceramic top, but they only bring it to order and didn't find it cheaper than for 6-7 tons, but for this money the toad is still on the throat of the village.

[BergHOFF]

Woo, I want the same tajin, but I want a cast-iron bottom, and a ceramic top, but they only bring it to order and didn't find it cheaper than for 6-7 tons, but for this money the toad is still on the throat of the village.

Isn't he?

BergHOFF
Cast iron tagine with a faience lid of the Auriga series, diameter - 31 cm. It is used for cooking meat and poultry dishes according to traditional recipes of Moroccan cuisine.

In the Ukrainian open spaces - 150 bucks

but I liked the cap ... how much does it cost? and where to buy? maybe we have cheaper? and what is this miracle called? I don't want to scrub the stove and the wall, I have no strength ...

By the way, about the combination of cast iron + ceramics. Subtracted in the topic "Stone for baking" about ikeevsky ceramic trays for flowers and out of greed grabbed 3 pieces, fortunately 149 rubles each. In addition, I also bought ceramic forms and it turned out to be a bit too many pallets. But there is a cast iron wok (d = 35 cm) and a brazier from Seaton (d = 34 cm). If the edges of the pallet are protected with foil, then an excellent lid for cast iron dishes will turn out.

I have an enamel-coated Vitessa cast-iron duck. On the one hand, it cooks quickly, over low heat, and on the other hand, it still burns from the bottom in some places. I don't really like it.

[Guys]

Guys, and utensils Rondell series Mocco & Latte who uses the thread?





Hefty sympathywnaya ...

I wonder how in circulation?

[Inna]

Inna, I use Rondell , only another series is very practical in preparation and cleaning.I like!

[Guys]

Guys, and utensils Rondell series Mocco & Latte who uses the thread?
I wonder how in circulation?

I use this frying pan. True, not for long, only 2 months, so for now, regarding this particular series, I can say that I like the thick corrugated bottom, it is convenient to fry on it, including pancakes (I don't have a separate pancake pan). So far, I washed it only by hand, somehow more thorough washing was not required. But, of course, you will have to, because the beautiful "milky" outer coating is gradually getting dirty.
I chose Rondell because I have been using a frying pan of the Geste series for 4 years, the inner coating has not suffered at all, it has been my favorite frying pan so far. The outer coating is scratched and does not look very good, but the inner properties have not lost their properties.

Girls, you are temptresses! Now I'm thinking, maybe it's not so expensive for such a miracle cover 3 thousand rubles? Excess moisture is also not needed in the kitchen.

I bought such a cover in a top shop for 1800 rubles. But then they had a share. By the way, a silicone lid with a small hole is also attached to it, so that you can drip some liquid seasonings and a tenderizer. But the device with a long handle in the video about the Bernor lid interests me too

But after two years of active use of a large Rondell pan from the Flamme series, gray inserts on the lid and one handle cracked and hung in pieces
This is how they looked BEFORE
and after

And I liked them so much and very good. convenient to take hot, without potholders. Actually, these inserts, a transparent lid with holes for steam outlet and a spout for pasta (the least in demand) attracted me in this series.
On the small one, thank God, the whole, but it is used less often.
I can still understand the side handles are more heated, but the fire still does not reach them, apparently this is the quality of this material

But after two years of active use of a large Rondell pan from the Flamme series, gray inserts on the lid and one handle cracked and hung in pieces

I also like this episode. I wanted to buy such a small saucepan, but my husband advised me against it because of the handles (we have gas). And they turn out to climb on the lids ...

I also like this episode.

Yes, I have in general, this is the only series, made of new dishes, everything else is shovel aluminum pots for all kinds of cooking simple dishes, such as eggs and potatoes, And now I understand that there is no perfection in the world
In principle, with the advent of multicooker with the latest technology, the variety and functionality of which is sometimes striking, the choice of cookware, which is often comparable in price to several electronic pans, is somehow not urgent for me
And yet such a problem arises - when there is little liquid in the pan, but the bottom is closed, they begin to BURN the outer walls of the pan, even not over high heat, then it is not removed by any means and lemons. So I either pour the leftovers into another pan, or if I am already heating in this one, then over very low heat and stir intensively.

[Mr. Catlery]

Recently, on some news portal, I came across a message that Europe banned the sale of all dishes that have a perfectly white ceramic non-stick coating. Since the natural color of ceramics is yellowish or brownish, they use some terribly harmful acid to whiten it. Some of this acid remains in the ceramics, and when heated, it turns into food ...
Who heard about this? After reading the first part of the topic, I realized that the so-called "ceramics" is not such at all, but still I wonder why such a perfectly white color is achieved?
Eh, an expert would come here ... Mr. Catlery though too harsh, but something sensible, maybe I would utter about this ...

[Millerhaus]

And another question: maybe some of you use dishes Millerhaus? I have exactly the same as in the photo, only with a whole set.
🔗
In the internet there are very conflicting opinions about her. I got it as a gift, so I didn't have to choose. And to be honest, although I do not like its design, bulkiness, inconvenient handles and lids, for 4-5 years of using this dish I have no complaints about it. Although I do not handle it very carefully, I use it very actively. The metal is good, shiny (almost like new), I have never observed any suspicious spots and iridescent stains.
I read many opinions that this brand is full of g ... oh, so I scratch my turnips in heavy meditation ...

Tanya, do you have a gas or an electrician on the stove?
The different quality of Chinese plastic means, I don't think these are really German casters

I have an electric stove.

apparently this is the main reason
Although I never make the gas strong, but it is simply not clean at times, but with impurities, you can even see red flame labels, so they just break out of control

[Mr. Catlery]

Recently, on some news portal, I came across a message that Europe banned the sale of all dishes that have a perfectly white ceramic non-stick coating. Since the natural color of ceramics is yellowish or brownish, some extremely harmful acid is used to bleach it. Some of this acid remains in the ceramics, and when heated, it turns into food ...
Who heard about this? After reading the first part of the topic, I realized that the so-called "ceramics" is not such at all, but still I wonder why such a perfectly white color is achieved?
Eh, an expert would come here ... Mr. Catlery though too harsh, but something sensible, maybe I would utter about this ...

Well, if so, let me share with you what I think about this: in fact, these are all ordinary Internet stories. Because the "ceramic" coating is not non-stick at all, but just easy to clean. And there is no ceramics there - what kind of ceramics can be if the consequences of the sol-gel process are baked at + 180C. The fact that gives some properties to the surface is called polyorganosiloxane (silicone), which can be painted without problems in any color, including white without any "acid". In short, the usual PR war. Since there is some kind of "acid" in PTFE coatings, why not "find" it in the so-called "ceramic" coating. The Italians have long seen this situation and rivet pans with a normal high-quality PTFE coating, which will work for at least 3 years, and in the annotations they boldly write "ceramic coating" or "coating with ceramic particles". such is the "subtle" marketing ploy.

[mr.Catlery]

Dear mr.Catlery! May I ask you to poke me, lazy to read the previous topic, what kind of frying pan should I buy. And then I, because of the above "wars", somehow got confused. I would be extremely grateful.
PS. The easy to clean coating is interesting to consider. And "ceramics", and not only.

[mr.Catlery]

Dear mr.Catlery! May I ask you to poke me, lazy to read the previous topic, what kind of frying pan should I buy. And then I, because of the above "wars", somehow got confused. I would be extremely grateful.
PS. The easy to clean coating is interesting to consider. And "ceramics", and not only.

So not only you all and everyone were faced with such a choice. So much has already been said and Lena Malysheva has shown on this topic that any person, even a technically educated person, will have their brains on one side. Now is the time for the state to attend to the protection of the mental health of the population from the methodical brainwashing by marketers, PR managers and just all sorts of crooks and swindlers. As they say, the costs of democracy, a market economy and the declared freedom of choice of goods I cannot poke a finger at a specific brand name, do not get me wrong, but there are no problems to outline the criteria for choosing a frying pan that will allow you to make a meaningful choice.And so we are talking about an aluminum frying pan with a non-stick coating, do I understand you correctly? For what dishes do you intend to use it mainly, what kind of stove do you have?

Thank you for efficiency.
Since I cook the main thing in a slow cooker, frying remains - meat, potatoes, other vegetables. Of course, mostly frying. Gas stove. Do you think cast aluminum is a worthy choice? It's just that at the moment I have three Soviet silumin pans - two in the "box" (bottom), one smooth. I am not a conservative, I just had no time for them. Probably, it's time to buy something more modern and convenient.

[Mr. Catlery]

Mr. Catlery, and many thanks from me for the quick and clear answer. You have convinced me. Yes ... they make a fool of us, buyers ...
Can I ask you another stupid question? Is it possible to believe that the pans (in this case Millerhaus) is it really 304 steel (18/10)? How can this be verified at all? The pots have been used for a long time and to the fullest, they have not lost their appearance, the steel is strong, shiny, without stains and streaks. They have never tasted metal in their food. But after reading the comments to this dish on the dish. ru, was very puzzled (in my opinion, I "met" you there too). Could it be that some other, non-food steel is used in their production, which is just as easy to polish and resistant to corrosion?
I just can't cook in these pans ... I'm already looking at them with a magnifying glass, and sniffing in every way ... I haven't found anything bad yet (maybe we have already eaten all the bad ones)
I'm worried.

Girls, today I tried out my purchases from WOLL from the TitanPlus series:
here is such a pan for pancakes

The handle is removable, the pan is heavy, but not heavy. The pancakes turn out beautiful, they do not stick at all, but it seemed to me that they were not baked too quickly, although I baked on a small stove.
Previously, I have not had a frying pan with such uneven sides. At the beginning it was somehow awkward to turn the baked goods over, as if "out of hand", and then it seemed like nothing, I suppose - a matter of habit. It is a pity that 24 cm, I would like more

And here's a grill pan:

I fried chicken drumsticks, practically without oil (I smeared it with a brush) - the crust is ruddy, nothing burnt, it didn't stick. The handle is also removable, can be used as a deep baking sheet for the oven.
Let's see how they serve!
I bought another ladle, but I haven't tried it yet

[Mr. Catlery]

Mr. Catlery, and many thanks from me for the quick and clear answer. You have convinced me. Yes ... they make a fool of us, buyers ...
Can I ask you another stupid question? Is it possible to believe that the pans (in this case Millerhaus) is it really 304 steel (18/10)? How can this be verified at all? The pots have been used for a long time and to the fullest, they have not lost their appearance, the steel is strong, shiny, without stains and streaks. They have never tasted metal in their food. But after reading the comments to this dish on the dish. ru, was very puzzled (in my opinion, I "met" you there too). Could it be that some other, non-food steel is used in their production, which is just as easy to polish and resistant to corrosion?
I just can't cook in these pans ... I'm already looking at them with a magnifying glass, and sniffing in every way ... I haven't found anything bad yet (maybe we have already eaten all the bad ones)
I'm worried.

I really have been working with for a long time, I write articles, publish the results of examinations of various brands of stainless steel dishes, I answer the questions of the portal visitors, etc. As you probably already read, Millerhaus is a "left" pseudo-European brand of tableware, which is produced in China by order of one of the Russian firms. There are a lot of similar brands Royal, Versail. Haus Miller, etc. Our homebrew brand makers invent them much faster than they have time to acquire negative reviews. These utensils are brought into the vehicle according to non-transparent schemes. It is not known for certain whether hygienists checked her for safety for human health. But many facts are well known when these dishes served as an object of cheating and divorce of buyers for money. These dishes are distributed by persons of gypsy nationality and all sorts of swindlers.Outwardly, it looks presentable, but in fact, instead of a significant part of the aluminum TRS, a black steel plate is built into the bottom, to increase the weight and create the illusion of high-quality solid dishes for the buyer. The fact that no defects appeared on your cookware during use indicates that it is most likely made of 304 steel. It should be understood that even for fakes under supposedly European dishes, the Chinese do not use non-food stainless steel - you simply cannot save on this. It is usually a question of using instead of 304 steel its cheaper counterparts of steels 202 and 201. IKEA, for example, produces dishes under its own brand in China from 430 steel (this is the cheapest option of stainless steel). Therefore, the problem of such utensils lies not so much in the plane of hygienic safety as in the plane of quality, defects, durability and full functionality. So I do not think that you have eaten something of it "not good" or you can eat it, Just when the time comes to change it, I advise you not to take risks anymore and give preference to some more serious and proven brand of dishes. In order to accurately determine the grade of steel from which the dishes are made, it is necessary to do a spectral analysis. This procedure is not cheap, the cost can significantly exceed the cost of the dishes themselves and are often associated with destructive control methods.

Thank you for efficiency.
Since my main cooking is in a slow cooker, frying remains - meat, potatoes, other vegetables. Of course, mostly frying. Gas stove. Do you think cast aluminum is a worthy choice? It's just that at the moment I have three Soviet silumin pans - two in the "box" (bottom), one smooth. I am not a conservative, I just had no time for them. Probably, it's time to buy something more modern and convenient.

Yes, cast aluminum frying pan with a good "brand" coating with a bottom thickness of 5-6mm. and a wall thickness of 2.5-4mm., for a person who does not want to bother with the intricacies of the cooking process, this is perhaps the best option for the set of dishes that you have voiced here. For a gas stove, it is better to choose pans with a larger diameter, 24-28cm. this is guaranteed to provide such a mode of operation when the burner flame will not go beyond the perimeter of the bottom and will not damage the handle. The bottom can be either covered or cut (for gas stoves this is not a matter of principle). If there is a normal AP coating on a cast aluminum frying pan, then a macro-grill surface is absolutely not necessary for it.

[Mr. Catlery]

... It should be understood that even for fakes under supposedly European dishes, the Chinese do not use non-food stainless steel - you simply cannot save on this. It is usually a question of using instead of 304 steel its cheaper counterparts of steels 202 and 201. IKEA, for example, produces dishes under its own brand in China from 430 steel (this is the cheapest option of stainless steel). Therefore, the problem of such utensils lies not so much in the plane of hygienic safety as in the plane of quality, presence of defects, durability and full functionality ...

Mr. Catlery, thank you for such an exhaustive answer! It is very important for me. Like most people, I don’t understand anything about metals, so I needed to get the opinion of a specialist - to understand if this utensil could be used at all for cooking. Or throw it away. "Chernushka" instead of aluminum in the TPC I still somehow survive, my main thing is that in the food directly from the metal did not get any muck. The saucepans are prepared well, they cool for a long time, I even tried some Zepter recipes in them. Apparently, I came across not the worst specimens among this kind of pots.
Thank you again for your attention, and all the best to you.

[Aunt Besya]

Girls, today I tried out my purchases from WOLL from the TitanPlus series:
here is such a pan for pancakes

Aunt Besya, I have a square frying pan of this company, I have been using it for the third year already, I like it very much. And here The cook bad luck. Here here and hereI bragged about her.
I have been wanting a ladle for a long time, but I’m still not going to write it out, they are not in our stores.

[mr.Catlery]

mr.Catlery, it just so happens that again you cannot do without your advice.
Now the question of such a plan. All dishes "overgrow" over time. And, if the inside is "light" and the coatings are washed easily, then on the outside it is not always possible without the use of aggressive chemicals. And, sometimes, it is very difficult to avoid getting these solutions on the inner surface. And the dishwasher is a separate conversation! After several items were damaged by washing in the PM, this problem became urgent. Is there an AP coating that is resistant to chemicals? Is it possible to believe the marking about the possibility of washing in the PM?
And such a question. How do you feel about uncoated cast iron cookware made in China?

[mr.Catlery]

mr.Catlery, it just so happens that again you cannot do without your advice.
Now the question of such a plan. All dishes "overgrow" over time. And, if the inside is "light" and the coatings are washed easily, then on the outside it is not always possible without the use of aggressive chemicals. And, sometimes, it is very difficult to avoid getting these solutions on the inner surface. And the dishwasher is a separate conversation! After several items were damaged by washing in the PM, this problem became urgent. Is there an AP coating that is resistant to chemicals? Is it possible to believe the marking about the possibility of washing in the PM?
And such a question. How do you feel about uncoated cast iron cookware made in China?

If we talk about aluminum pans with AP, which you intend to wash in the dishwasher in the future, then you should know the following: pans have different types of coatings on the outside and inside. Quite often, especially in Chinese pans, the so-called hard anodized covering is used as an outer coating, and the dishwasher is categorically contraindicated in such a coating - the surface will be covered with indelible whitish stains and will be hopelessly spoiled. A dishwasher contraindication has a machined aluminum bottom and a riveted handle holder, which has an unprotected part of the aluminum rivet on the outside. If we talk about internal coatings, then dishwashers are afraid of ALL so-called ceramic coatings because under the influence of an alkaline component of dishwashing chemistry, the main active component of this coating, polyorganosiloxane, is destroyed (dissolved). Outwardly, nothing will change, but everything will begin to stick to the surface of the pan - the main consumer property of the product will be lost. By the way, dishwasher is also categorically contraindicated for uncoated cast iron dishes. This is actually what you should pay attention to when choosing a frying pan, I would not really trust the markings, because importers sometimes mold them purely for advertising purposes, without even really understanding what they mean. I treat Chinese cast-iron pans, as well as any other Chinese dishes, normally and with understanding. First of all, I look at how the product is made, what technical characteristics it has, then under what brand it was released and, last of all, on the country of production. In China, there is a huge number of manufacturers of absolutely different levels of quality, and what is sold here largely depends on who imported the dishes from China, how they controlled the quality, what requirements were imposed on their Chinese supplier. The materials from which the dishes are made. including cast iron are standardized, if the manufacturer adheres to the standards and norms using materials approved by hygienists in production, if the technological process is built correctly, and the manufacturer has reached an appropriate, stable level of quality, then it does not matter in which part of the world this production is located - on the output will be good, solid and high-quality products. It is no longer a secret for anyone that almost all major European brands of tableware, purely for economic reasons, "moved" with their orders to China. And China may not be the last point of "migration" of tableware production for well-known brands. Vietnam and other countries of the Asia-Pacific region are actively developing by vendors. This I mean that you do not need to be intimidated by products made in China, you need to look at how they are made.

An old parable. A girl came to a fortune teller and asks: which of the two guys should I marry, both are good. The fortune-teller thought and thought, spun her ball, laid out the cards. Finally, she answered: marry the one you like.
Here I am, like that girl. I like a lot, but where to stop? .. Well, let's look!

But I would not refuse eternal dishes ...
Cups and plates quickly get bored, but I am addicted to pots, pans, knives, boards with all my heart, and then it is very difficult for me to get used to something new.
Throwing away another batch of Teflon pans-pans, I realized that the next time I would not survive such a loss.
Now I'm getting used to cast-iron cauldrons, frying pans. The process is going slowly, but I take comfort in the thought that I won't have to throw away the dishes when I just get used to them!

Let me make a remark on this score: no matter how well cast iron cookware is made, even if it is of such a brand as WOLL - this is, in my opinion, an atavism - a gradually dying type of cookware. I will try to explain why: let's try to objectively evaluate cast iron as a material for dishes. Thermal conductivity is far from outstanding, there is no corrosion resistance, the material is porous, brittle, afraid of sudden temperature changes, is not suitable for a dishwasher, the products are quite heavy and for this reason are not always convenient to use. If we talk about the efficiency of cast iron cookware (the efficiency of using the heat of the burner) is one of the lowest, which in our times of universal energy saving is almost one of the main factors. By the way, this is the reason why Aunt Basya's pancakes are not baked quickly in such a pan. Although, of course, for certain dishes of national cuisine, and for use on an open fire, cast-iron dishes are not yet replaceable. But for plated pans, this material will soon die out, and cast-iron pans will be replaced by stainless steel pans with TRS and microgrill surfaces.

An old parable. A girl came to a fortune teller and asks: which of the two guys should I marry, both are good. The fortune-teller thought and thought, spun her ball, laid out the cards. Finally, she answered: marry the one you like.
Here I am, like that girl. I like a lot, but where to stop? .. Well, let's look!

Well, it’s not a scoop today. Earlier in the USSR, the problem of choice simply did not exist, what kind of "deficit" was bought, then the dishes I propose to use certain criteria and an algorithm for choosing, and then really - buy whatever you like!

... no matter how well cast iron cookware is made, even if it is of such a brand as WOLL - this, in my opinion, is an atavism - a gradually dying type of cookware ... Thermal conductivity is far from outstanding, there is no corrosion resistance, the material is porous, fragile, afraid of sudden changes temperatures, is not suitable for a dishwasher, the products are quite heavy and for this reason are not always convenient to use. If we talk about the efficiency of cast iron cookware (the efficiency of using the heat of the burner) is one of the lowest, which in our times of universal energy saving is almost one of the main factors. By the way, this is the reason why Aunt Basya's pancakes are not baked quickly in such a pan. ... Cast-iron pans will be replaced by stainless steel with TRS and microgrill surfaces.

That's how it is. Indeed, almost no one has cast-iron dishes in my family and friends. I have a little grandmother's frying pan, so I can more or less handle cast iron. This was the decisive factor when choosing a new cauldron and pancake pan. I agree that cast iron requires a special attitude in operation and maintenance.But to me personally, it does not seem so difficult at all - compared to replacing Teflon pans-pans every few years ... Cast iron, when used correctly, only gets better over time. No Teflons were even lying next to Grandma's old frying pan. It is a pity that it is quite small.
But about efficiency - I personally did not notice that pancakes fried longer in cast-iron pans (both old and new) than in Teflon or aluminum ones. I heat up the frying pan well, set the fire to a minimum and barely have time to turn over and remove the pancakes. For aluminum and Teflon, I had to make the fire harder. I don’t know why this is, but it’s a fact.
I'm not a fan of cast-iron pans, but to date, I just haven't found anything better for myself. I will wait for the surface to be stainless with TRS and microgrill - I take note of your promise. I saw a video where pancakes were fried in such a test pan (didn't you?). I have a regular stainless steel pan with TRS and a slightly wavy surface. The most useless thing. My husband, after several attempts to fry potatoes on it (and he is special for potatoes), called the frying pan "disabled", "misunderstanding" and "a mistake of nature" ...
Cast iron may have many drawbacks. But nothing else will turn out such delicious potatoes and pancakes as it does.

And something can anyone say about "Stainless Steel Frying Pan - Air Peng". Is it worth it or not?

A small clarification: speaking about the efficiency and efficiency of cast-iron pans, I meant the amount of heat consumed for cooking a particular dish. The cooking speed is a little different, in order to gain the required temperature for frying a cast-iron pan, you will have to spend much more energy. Due to its massiveness, cast iron has significant thermal inertia, which is not always convenient and useful. Over time, in the process of use, cast iron pans really get better because the surface layer is oiled, forming a natural anti-corrosion protection and providing a non-stick effect, of course not the same as that of the AP coating, but quite noticeable. If you evaluate this system from the point of view of food hygiene, then everything does not look so good here - what makes a cast-iron frying pan better is a carcinogen that, under certain conditions, can enter food. Frying is generally not the best way to heat food from a food hygiene point of view. If you noticed the surface of an uncoated cast iron pan. then it is always rough, this is due to the fact that the pans are made by casting in sand molds, as well as the structure of the material itself - heterogeneous, porous and having graphite inclusions. Such a surface is a natural microgrill, which is what works first of all in a cast-iron pan, but all the other physical and technical properties of these products are far from ideal. The video that you saw on the Internet (these are really my experiments) is a clear demonstration of the fact that with a certain surface treatment, a stainless pan starts to work like a cast iron, while a stainless pan is completely devoid of cast iron drawbacks. In the course of comparative tests that I conducted, pancakes were fried in parallel in a cast-iron frying pan and in a stainless pan, while the power of the burner under the stainless pan was noticeably lower than pancakes on it fried faster, and the pan was thinner when frying about 50 pieces. in general was not smeared with anything. After that stainless steel. the pan was washed in the dishwasher and the surface completely returned to its original state. And the first pancake "lumpy" did not work. as often happens in a cast-iron frying pan in which some other dish was previously cooked.The main drawback of the current stainless pans, however paradoxical it may sound, is that they have a too smooth surface, this is also a feature of the material itself. and the manufacturing process. In the current version, a stainless pan is essentially the same pan, only with low walls. And all kinds of waves and diamonds (macro grills) have practically no effect on the functional properties of the pan. Here are mini grills already make it possible to fry on stainless steel. surface of cutlets, pancakes, etc. So the future belongs to microgrills

Well, we will look forward to this bright future (well, when already, when?) And until it comes, we will have to use what we have.
P.S. I don't like fried food in general. And the frying process itself is even more. Mostly carcass or bake in the oven. But sometimes you want eggs, pancakes, or fries. Cast iron cookware was purchased only for this. Moreover, I have identified a separate frying pan for a specific food. For scrambled eggs and pancakes - one flat. For potatoes and vegetables - another one with high sides. So for me personally, the issue of hygienic cooking in cast iron dishes is not as acute as for those who often and a lot.
Although, of course, I would not have refused less intricate pans. But I don't want Teflon or "ceramics". So I chose what I chose.