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

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 dishes were purchased only for this. Moreover, I have defined 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 mind less confusing pans. But I don't want Teflon or "ceramics". So I chose what I chose.

I can say that your choice is rational and close to the optimal one for the current situation and the available product offer. Indeed, you should not use the pan for all dishes in a row. You should try to fry less or at least not often, master the steamers because cooking vegetables on them is not only right, but also delicious.

I bought myself a 28 cm cast frying pan with AP from VARI. Impressive! It will only take some time to adapt to it - it warms up longer, but it also fouls afterwards, mommy don’t worry. Out of habit, I slightly burned the cheesecakes.

[mr.Catlery]

Quite by chance I found out that we have a lady engaged in stone coated Stoneline® cookware, I would like to know the opinion of her respected mr.Catlery
By the way, girls! I washed one of the pans that I showed above in the PMM (the instructions say that all the dishes can be washed in the PMM), the result is a kerdyk to a beautiful shiny bottom. It became, like any aluminum, black, easily soiled, stained and completely unpresentable. The inner coating is not damaged

In Stoneline, of course, there is no stone, like other "marble" - it's just a decorative effect on the non-stick coating. The coating itself is based on PTFE, reinforced. The brand belongs to the German company Warimex, which has offices in Hong Kong, apparently, production is also somewhere near this city in Guangdong province. The quality is quite decent, those who use it say that such a frying pan has been "moving away" for 2 years without any problems.

[mr.Catlery]

Quite by chance I found out that we have a lady engaged in stone coated Stoneline® cookware, I would like to know the opinion of her respected mr.Catlery
By the way, girls! I washed one of the pans that I showed above in the PMM (the instructions say that all the dishes can be washed in the PMM), the result is a kerdyk to a beautiful shiny bottom. It became, like any aluminum, black, easily soiled, stained and completely unpresentable. The inner coating is not damaged

What coating and what kind of frying pan are you? If the coating is based on PTFE, then in PMM it will wash normally, the main thing is not to spoil the handles. If with a "ceramic" coating or cast iron, then PMM is contraindicated in such pans.

I have had a frying pan with the so-called marble coating for a long time, more than two years. Whose production I do not remember (m. B. Gipfel). Like new, no scratches or peeling. The disadvantage is the bottom is thin and the handle is heavy. And it turns out uncomfortable - a light frying pan and a heavy handle. I realized this later. I thought the pan itself was heavy. And of all the pans that I have, it is the most durable.Already 2 times changed with a ceramic coating, and Teflon and can not be counted. And every time I return to the cast iron

What coating and what kind of frying pan are you? If the coating is based on PTFE, then in PMM it will wash normally, the main thing is not to spoil the handles. If with a "ceramic" coating or cast iron, then PMM is contraindicated in such pans.

I have a Woll frying pan with a Titan-plus coating, like this:
🔗
Here's what they write about her "The non-stick titanium ceramic coating TITAN plus is perhaps the most ideal coating at the moment. It does not emit harmful substances, is resistant to mechanical stress, and most importantly, the coating is not applied, but is fused into the base composition. It is impossible to indicate its exact composition, since it is a trade secret, but the main components are titanium and ceramics. Both have high mechanical strength and are environmentally friendly and neutral materials.
The service life of Woll products is 15-20 years.
The range of pans, saucepans and ladles is available with both fixed and removable handles. The non-removable heat-resistant handle can withstand temperatures of 250 degrees Celsius. The thick 10 mm thermal storage bottom does not deform from high temperatures, fits all stoves, distributes heat evenly, saving energy and cooking time. The heat-resistant glass lid with a handle can withstand temperatures of 250 degrees Celsius.
Woll cookware belongs to the highest quality class."
Here's what happened to the bottom after the dishwasher:
🔗,
to make it clear how it has changed, here she is next to her "pancake" sister, whom I did not subject to execution ..
🔗
🔗

Sorry for, maybe, stupidity, but if you try to polish? But first, clean off the stains. And you had to put it in the dishwasher?

The lightest iron in the world - luminous - cannot be washed in the dishwasher. Has the manufacturer allowed it? It doesn't matter what kind of coating it has, if there are areas of bare aluminum, then a dishwasher is contraindicated for such dishes.

[any]

The fact of the matter is that in the instruction book it was written that any professional Woll tableware can be washed in a dishwasher. And it also says there that you can use any kitchen spatulas ... I'll think about it now.

[any]

it says that you can use any kitchen spatulas ... I'll think about it now.

Let's remember which spoons go to each pressure cooker and multicooker with the words - "use the supplied spoon" - and from which the pots will climb.
Both Panasonic and Cuckoo write this in their instructions, seemingly respected firms - that is, they deceive an inexperienced buyer ...

And, well, now everything is clear - the advertising chatter about titanium and "ceramics" can be omitted. I can reveal a "commercial secret" about the composition of the WOLL AP coating - this frying pan has about the same coating as on Stoneline, that is, it is reinforced on the basis of PTFE (this is its main component, not ceramics and titanium). in reality it is not "fused", but applied by spraying, as on all other cast aluminum pans. This coating will not last for 15-20 years, but 5-6 with careful handling is quite possible. The main problem with this frying pan is that it has a perforated bottom. Bare (machined) aluminum, indeed, is not suitable for a dishwasher, but if the instructions say otherwise, then you can safely go to complain to the seller, change the product to a new one and ... no longer wash it in the dishwasher. In order to return this frying pan there is a good reason - obvious unreliable information about the composition of the non-stick coating and the fact that this product can be washed in the PMM. And let the seller himself restore the external ved if he is such a stupid Buyer cannot be misled about the features and conditions of operation, this is a violation of the Law "On Protection of Consumer Rights".

I had a case - in the evening I bought a saucepan, and the next morning I changed it for a saucepan from another manufacturer.To test, I boiled water, the bottom and sides of the pan were covered with dots with yellow-brown areoles. I had never seen anything like this before.

I had a case - in the evening I bought a saucepan, and the next morning I changed it for a saucepan from another manufacturer. To test, I boiled water, the bottom and sides of the pan were covered with dots with yellow-brown areoles. I had never seen anything like this before.

Well, it's quite simple - the saucepan was made of 201 steel and had latent polishing defects.

Here the hostess of the crockery department told me about polishing, such as that it is cleaned by polishing for nails and offered another pan of the same manufacturer. I refused this "Blago", took Asha.

Here, at the Brand's smokehouse, exactly the same with the lid - one use and the entire inner surface in dots and stains
Thanks for the consultation! I immediately realized that it would be possible to replace the frying pan, I would live closer to the seller, and so ... for me it is extremely inconvenient. I have to raise the issue of replacing the product with a similar one and return this frying pan to the seller along with the letter of claim. At your own expense. They will bother there, correspond with me, and all this time I will be without a frying pan The bottom does not affect the quality of cooking, so if the inner coating crawled, then I would definitely start to bother ..

Here, at the Brand's smokehouse, exactly the same with the lid - one use and the entire inner surface in dots and stains
Thanks for the consultation! I immediately realized that it would be possible to replace the frying pan, I would live closer to the seller, and so ... for me it is extremely inconvenient. I have to raise the issue of replacing the product with a similar one and return this frying pan to the seller along with the letter of claim. At your own expense. They will bother there, correspond with me, and all this time I will be without a frying pan The bottom does not affect the quality of cooking, so if the inner coating crawled, then I would definitely start to bother ..

Well, as they say - it's the master's business. But your case, this is an example of the fact that the instructions of importers should be treated with a certain degree of skepticism. They are very fond of advertising pathos, but in fact, they don't really know what they are selling and how to use it correctly. Therefore, it is better to google it just in case, read at least this forum, ask the people and really do not experiment in vain. I’ll consult a chemist friend here on how to restore the appearance of the bottom (the same can be done with an aluminum pan that has lost its appearance).

Here the hostess of the crockery department told me about polishing, such as that it is cleaned by polishing for nails and offered another pan of the same manufacturer. I refused this "Blago", took Asha.

In fact, these types of defects are also found on 304 steel, only much less frequently. The owner of the crockery department, to put it mildly, does not understand what she says. These defects are really removable, but in an industrial environment. By the way. utensils TM BLAGO, such conditions are. The current BLAGO cookware is superior to ASHU in all respects, and unlike its brazed construction, it has an impact bottom and a thicker TRS. It can be used on an induction hob (but not ASHA), and the polishing is more abrupt. At the moment, ALL series of tableware TM BLAGO are made of 304 steel. So maybe it was in vain that they abandoned the GOOD

[mr.Catlery]

And I use Neva-metal frying pans, the dishes are so heavy. So far I like it, but about the quality of their coverage, no gu-gu. mr.Catlery
, but you will not tell me, maybe I shouldn't like them so much? Or replace it with others?

NMP pans are cast aluminum, high-quality casting, mostly Belarusian. NMP coatings are different. but everything based on PTFE is their principled position. What is covered with ordinary ordinary Stalaflon is inferior in quality and durability to Wiftord, DuPont and other well-known European coatings. The main disadvantage of NMP frying pans is the overpriced price for their products.The same CAStA, BIOL or VARI will be no worse in terms of technical characteristics, with a better and better coating, and at a cheaper price. Well, they love to write about "space technologies" and "Titan coatings". in which this titanium is not at all, but as a normal manufacturer, so do not worry, I think if the problems did not appear immediately, then these pans will take root in your kitchen.

: hi: Marina thanks for the help: rose: Now on the topic? My question is: who knows what about ceramic coating, how does it differ from other coatings?

Well, many, like me, put the name "ceramic" coating in quotation marks because these coatings are formed at + 180C, for interest you can ask at what temperature real ceramics without quotation marks are made. And one more difference from the traditional non-stick coating based on PTFE - the main active ingredient of this coating is polyorganosiloxane lubricant. That is, the principle is the same. If you don't grease, you won't go. Therefore, the buyer has a choice to fry the egg either on PTFE or on polyorganosiloxane.I personally still prefer natural vegetable oil, although everyone criticizes him mercilessly

Mr.Catlery thanks for your answer. I'm interested in this coating for a built-in hob, well, in terms of milk or something else, it ran away. That would not be cleaned along with the coating. If again off topic or something is wrong, please forgive me

Mr.Catlery thanks for your answer. I'm interested in this coating for a built-in hob, well, in terms of milk or something else, it ran away. That would not be cleaned along with the coating. If again off topic or something is wrong, please forgive me

Did you mean the glass ceramic hob? Then it's a whole different matter

The Flamme series of cookware from the Russian trade mark Rondell, owned by Golder Electronics, and manufactured at the Topin Chinese factory in Xinxing, Guangdong province, is one of the cheapest economy series, so you should hardly expect miracles from it. Silicone pads on the handles are not a practical, reliable overkill. During operation, they stretch rather quickly, lose their shape and tear. If these dishes are constantly washed in the dishwasher, then in addition to the handles, the aluminum (unprotected) parts of the rivets begin to corrode and collapse. The impact bottom of this series is not very high quality (too small thickness of aluminum in the center of the container and a large difference in the thickness of the TRS from the center to the edge). In normal dishes, neither the body nor, moreover, the lids are deformed even after extreme overheating.

I don't have a dishwasher, like any other dishes, except for two Rondel pots from the new series. I perfectly manage with multicooker and old stainless steel, for simple cooking on gas, but in Rondel and from ordinary cooking there are rainbow stains on the bottom, and on top it just burns from the gas, even if it does not go beyond the pan.

The changers do not have a dishwasher, but there are iridescent stains on the bottom from simple use and sink, and from above it simply burns on the gas, even if it does not go beyond the pan.

To get rid of rainbow stains forever, you need a stainless steel cleaner like "ELIT" (Lenbytkhim), CILIT or the like to thoroughly clean the inner surface of the pan and then thoroughly rinse the container with water. And so that the color of the steel does not change, you must try to use a burner with a minimum diameter and pour a pan of at least 1/2 capacity and use half the power of the burner. Stainless dishes do not like intense heating, the dish will not cook faster from this, and the likelihood of spoiling the appearance is quite real. A slow cooker is certainly a good thing, especially for cereals and side dishes, but it does not solve all problems, we must honestly admit this. In addition, the multicooker bowl has its own specific resource, which is significantly less than the resource of a normal stainless steel pan.

[mr.Catlery]

A friend bought a Hendi stainless steel frying pan.And now, after the purchase, I decided to ask what she bought ... Maybe someone uses this company? It is written that the production of the Netherlands. Yes, and if there are recommendations on how to avoid sticking, I will listen with pleasure, I myself have never used stainless steel (pans). The stove is gas, the bottom of the pan (inner) is smooth ... Well, the fact that we don't put an empty fire on the fire is understandable ...

mr.Catlery if you leave your review, I will be grateful to you

Divorces do not interfere with cooking (although I don’t have them, except on a "burnt" saucepan), but in general I am happy with my Rondel. Maybe because I have an electric stove, not gas? During the entire period of operation, the rubber (or silicone) on the handles was not damaged.

Yes, and if there are recommendations on how to avoid sticking, I will listen with pleasure, I myself have never used stainless steel (pans). The stove is gas, the bottom of the pan (inner) is smooth ... Well, the fact that we don't put an empty fire on the fire is understandable ...

Helen, I'm using a Berhoff stainless steel pan (gas stove). I put an empty one on the fire. In general, I did not notice that it was sticky. She has a very shiny bottom inside, smooth, maybe that's why it doesn't stick. In principle, I use it like all other pans, I do not use any tricks for better operation.

If you have a gas stove, then just heat at half the power of the burner, then everything will work out better.

Forgive me, stupid, but it turns out that I will heat, even at half the power of the burner, I will be an empty pan? Well, I'll mold butter, but what's the point? It collects in droplets, better without it.

[mr.Catlery]

A friend bought a Hendi stainless steel frying pan. And now, after the purchase, I decided to ask what she bought ... Maybe someone uses this company? It is written that the production of the Netherlands. Yes, and if there are recommendations on how to avoid sticking, I will listen with pleasure, I myself have never used stainless steel (pans). The stove is gas, the bottom of the pan (inner) is smooth ... Well, the fact that we don't put an empty fire on the fire is understandable ...

mr.Catlery if you leave your review, I will be grateful to you

We are familiar with the HENDI brand because it is present on the Belarusian market, an importer of CJSC "TVK", which unsuccessfully tries to pass off these dishes as allegedly Polish. But on the authentic label pasted on the pan, everything is clearly written, well, of course, for those who can read. This label says: Importer HENDI b.v. Netherlands, distributor of the importer HENDI Polska Sp. z.o.o. Well, it’s easy to guess where this "import" from HENDI came from, especially since in places from under the HENDI labels stick out other labels with the SUNNEX logo. According to the technical characteristics, as shown by the autopsy (cutting the pan), this is a completely ordinary, normal dish with a wall thickness of 0.7mm. , impact bottom, material steel 304, thickness of aluminum slightly more than 3 mm. this is about the level close to the AMET pans. As for the stainless steel pans, their main drawback is precisely that they have a smooth and "shiny" bottom. To such a bottom, and the meat sticks and a pancake with scrambled eggs for one or two, and it's hard not to notice. Those who make Berhoff in China simply do not know this, or they themselves never use such a frying pan. On normal stainless steel. a frying pan with the same mini or microgrill after heating, I repeat, an empty frying pan at half the power (why burn gas or electricity in vain) is carefully greased with oil on the surface (and not poured out of a bucket), then it is still heated, but without bringing it to smoke and outright crackling ... After that, you can fry both meat and eggs, etc. and nothing will stick anywhere. Reduce the heating level after loading the product. That's all the wisdom. And not any drops of oil on the surface, but only what is needed - an oil film on the heated surface. What is frying in general, as they say by definition, and cooking? Have you ever thought about it? If you answer this question to yourself, then various mass delusions will immediately disappear, which are intensively exploited by dishware sellers, inventors of Zepter rules, and other "experts". Frying without oil and cooking without water is like driving a car without gasoline.

On normal stainless steel.After warming up, I repeat, an empty frying pan at half the power (why burn gas or electricity in vain) is carefully greased with oil on the surface (and not poured out of a bucket), then it is still heated, but without bringing it to smoke and outright crackling. After that, you can fry both meat and eggs, etc. and nothing will stick anywhere. Reduce the heating level after loading the product. That's all the wisdom. And not any drops of oil on the surface, but only what is needed - an oil film on the heated surface. What is frying in general, as they say by definition, and cooking? Have you ever thought about it? If you answer this question to yourself, then various mass delusions will immediately disappear, which are intensively exploited by dishware sellers, inventors of Zepter rules, and other "experts". Frying without oil and cooking without water is like driving a car without gasoline.

But mine is not a stainless steel, but with AP. So the droplets are collecting, and I'm afraid to overheat. Suddenly I'll ruin the new thing, it's a pity!

[mr.Catlery]

mr.Catlery

Nothing new under the moon (c) All the same and Co ...

PS How is the frying pan testing progressing? Some are waiting ...

You are absolutely right. No miracles - the physics of the frying process only. The tests are progressing successfully; at this stage, the surface morphology is being studied in the laboratory of the Institute of Powder Metallurgy, and the optimal parameters of the microgrill relief are being sought. The micro-grill effect is evident even on handicraft samples. If everything were so simple, someone would have done it a long time ago. And here it is not just necessary to make a couple of pans for yourself (these have been in operation for almost a year), but to work out the industrial technology of mass production.

But mine is not a stainless steel, but with AP. So the droplets are collecting, and I'm afraid to overheat. Suddenly I'll ruin the new thing, it's a pity!

If you have an aluminum frying pan with AP, then the approach and methods of frying should be completely different. There is already polymer on the pan - if you have a traditional coating, it is PTFE. and if ceramic, then polyorganosiloxane. It is these polymers that ensure the non-sticking of the product in the first place. The surface itself has poor wettability (this is a physical property of the aforementioned polymers), which is why both liquid and oil roll into balls and drops without spreading into a film. The surface is initially "greasy". In principle, you can not use oil for frying at all, if frying on polymer does not bother. Thermal conductivity for PTFE and polyorganosiloxane is different - for PTFE it is low, and for polyorganosiloxane it is very good, like all silicon-containing polymers. This naturally leads to the approach to heating pans with such coatings. But in any case, an aluminum frying pan with AP should not be heated at all like an uncoated stainless pan, it will not end well. A frying pan with a ceramic coating can be slightly greased, put the product in it and then heated, again controlling the process. This little oil will be just that indicator that will allow you not to overheat both the frying pan and the product. The main thing is not to jump over the smoking temperature of the oil, then the dish will not burn and the coating in the pan will not suffer. With PTFE coating it is somewhat easier - it can be warmed up to 150-170C and only then put the product there, again slightly greasing the pan. Again, using oil not as a raw material for obtaining a carcinogen, but as an indicator of overheating. From all of the above, the obvious conclusion follows that an aluminum frying pan with AP and a stainless frying pan with a mini or microgrill are, as they say, two big differences.

Divorces do not interfere with cooking (although I don’t have them, except on a "burnt" saucepan), but in general I am happy with my Rondel. Maybe because I have an electric stove, not gas? During the entire period of operation, the rubber (or silicone) on the handles was not damaged.

Definitely, for this series of Rondell cookware, the electric stove is much better than the gas one, and if it is also induction, then the silicone covers will last much longer.But I had in mind a slightly different aspect - in fact, these pads are not needed at all, with proper heating, especially on an electric stove, stainless steel. the handles will not get hot anyway, and the silicone pads only reduce operational reliability. products. In general, the one who "sculpts" dishes, and in the case of Rondell, orders them from a Chinese factory, must think not only about their own additional profit, but also about whether the consumer needs this functionally useless "bells and whistles".

So I started buying woll pans of the diamond series with the expectation that I would wash them in the dishwasher now I don’t know what to do, can anyone advise something good? Pots are also needed. The zepter is expensive, anything woll level for the price you can. I thought gipfel, but I don't even know if I should take them or not ... In general, I'm all at a loss ... Thank you

Are Berhoff good now or not? I read that before everyone was happy with the quality, but now not very much.

Are Berhoff good now or not? I read that before everyone was happy with the quality, but now not very much.

the COSMO series from Berghoff, so to speak from the inside It does not pass even according to the minimum requirements of our GOST 27002-86. Instead of 2.5mm aluminum. steel plate to create a sense of weight. The brand has outlived its usefulness and at the moment is not competitive both in quality and in price, it is better to buy Rondell, it is at least cheaper, but generally read on in the consumer's corner what you can buy now and for what money.

Thanks mr. Catlery, I'm just from there, I sort of decided on silampos just because of the cut, and the price seems to be reasonable, but don't tell me how much cooked food can be stored in such a dish? And who has this company, which series is better. And all the same, woll will have to take pans until I find an alternative.

[mr.Catlery]

Quote: Basja on Dec 21. 2012, 09:35
Have you ever thought about why they say that you need to change the bucket after scratches appear in it? I think that the metal we use is not "the best", but this is my IMHO.

The bucket needs to be changed because:
-makers want money
- when scratches appear from under the coating, substances that are used are released
when "gluing" Teflon to metal. Something like phosgene. Just type in Yandex
Teflon, Teflon properties and all ..... You can also "ban on Teflon in the United States."

More details: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=173600.0

mr.CatleryWhat do you think about this? Is there any piece of truth in this?

The metal from which the bowl of the bread machine is made is aluminum, the same as in cast pans with AP. In fact, the bowl is the same pan with AP, only of a specific shape. What is phosgene (Phosgene (carbonic acid dichloride) is a chemical with the formula CCl2O, under normal conditions it is a colorless gas with the smell of rotten hay) Have you ever felt such a smell from a frying pan? PTFE coating technology has nothing to do with "sticking". The spray method used to apply such a coating to the HP bowl is essentially a painting process. The cast surface is sand-blasted, then a primer is applied with a spray gun, and then a PTFE coating is also applied in layers. The scratches on the coating may not be deep (the primer remains intact) in this case, the product can be used Or the scratches may be deep, with damage to the primer, in which case further use is not desirable, but nothing terrible will happen anyway. About the fact that PTFE coatings are allegedly banned in the United States is complete nonsense.

supposedly banned in the United States - this is complete nonsense.
and after all, du pont was still banned. And the litigation went on for 3 years

This story is already with a beard And how the litigation ended, eh? Why write something you don't really know? About such, there is a good Russian proverb "I heard a ringing, but does not know where it came from" First, figure out what all the boron cheese flared up (PFOA) and, by the way, it got into the body not from Du Pont's frying pan, but from writing paper.Since 2012 this substance has not been used at all in the production of PTFE coatings. Maybe you still remember the unfortunate parrots who died tragically in 1975? Lena Malysheva is very fond of telling this story, and this TV doctor (a doctor from the word to lie) tells everyone that using dishes with PTFE inevitably leads to cancer.I even know why she scares people with PTFE coatings, there is a rather banal explanation. By the way, the text on my link directly states that Teflon is not a coating material, but a trademark owned by Du Pont. Therefore, you must follow the correct terminology - non-stick coating based on PTFE (polytetrafluoroethylene). Please note that this material is published on the website of the Landskrona company, which produces aluminum cookware with non-stick coating, both based on PTFE and with the so-called "ceramic" (polyorganosiloxane ) coating.

In terms of competition, and fierce, I agree with you.
But with the rest ... Partly because I was dealing with du Pont and his "artificial stone" ..
Which our compatriots love to put in the kitchen ...
"It's a shame for the state" (c). Bablonomics and bubble people ... For the sake of fifth pants and better cars, they are ready to sell rat poison instead of milk.
However, all this is a personal matter for everyone.

In terms of competition, and fierce, I agree with you.
But with the rest ... Partly because I was dealing with du Pont and his "artificial stone" ..
Which our compatriots love to put in the kitchen ...
"It's a shame for the state" (c). Bablonomics and bubble people ... For the sake of fifth pants and better cars, they are ready to sell rat poison instead of milk.
However, all this is a personal matter for everyone.

At the moment Du Pont is just "one of" the manufacturers of PTFE-based coatings, "artificial stone" is a completely different "song" - not dishes. No normal vendor will sell dishes harmful to health, unless unknowingly, because this will be the end of the brand, in which advertising millions have been invested. Therefore, they usually talk about one thing about the product, and "sell" something completely different and at exorbitant prices.

I would like to buy such saucepans from Maestro.


Stainless steel for pasta and vegetables, and enamel for the first courses. Expensive and "eminent" I do not want to take, I see no reason to pay 2-3, or even 5-6 times more for what ultimately turns out to be nonsense. At least they immediately say that it is China. I have some of Maestro's equipment and utensils, I won't say that it is bad. But I didn't have stainless steel and enameled dishes. I would like to know the opinion of those who have already used similar saucepans from this company. Thank you.

Who uses Peterhof pans? Gave several pieces, it is interesting to know the reviews

I already knew, on my own head
The magnet stuck to the bottom of the pan, the walls are thin, respectively, low quality steel. And it says 18/10 on the pan. And it is not cheap for me. I boiled milk in this pan all the time, but it turns out that the pan can be dangerous. I'm very upset, what kind of stainless steel to buy, if you can't believe the labeling: girl_cray: Maybe there are some proven Ukrainian production? Recommend budget and non-hazardous? After this, I'll be ready to spend the amount and more

The Potsudka website was great!

Yes, Peterhoff is such a rather inferior Chinese dish made of 201 steel with thin (0.4mm.) Walls and a soldered bottom. I personally do not believe that Peterhoff can be hazardous to health, at least such cases have not been recorded so far. But the fact that such dishes are not fully functional and may have latent polishing defects is a fact. The 18/10 markings on this cookware really don't mean anything because they are actually made from 15/1. There is one domestic manufacturer in Ukraine, but it produces obsolete tableware of the 25-30 year old level.The pots do not have TRS at all, therefore, despite the fact that the walls of Zaporizhstal pots are thicker than those of Peterhoff, they are even worse in use than Chinese dishes. Therefore, buying it is definitely not worth it. The results of examinations of tableware of various brands are regularly published. But the problem is that new brands of Chinese-origin tableware appear faster and in large quantities than they get examined. Pay attention to the technical characteristics - the optimal data is the material of the container is 304 steel, the thickness is not less than 0.5 mm. , impact bottom with aluminum TRS thickness not less than 3.0mm. (or better if not less than 4.0 mm.). Well, by design and quality of polishing, you can choose purely visually, whatever you like, don't pay attention to the country of production, in 85% of cases it will be China, even if there is a legend about its European origin.

[mr.Catlery]

mr.Catlery, thank you very much for your reply and for the information you share so generously!
How to arm yourself on shopping trips to measure 0.5 mm

You will have to be guided by the manufacturer's information (if any) and visual sensations - in order to measure the thickness, you need a special professional thickness gauge. Well, what kind of steel the pan was made of, this can only be said by an examination (spectral analysis). Well, of course, read the preliminary information about certain brands that is on

[mr.Catlery]

I read and read, but in the bushes, and yet I decided to insert my five kopecks. My dishes are different. At one time it was enameled. It served, in spite of everything, for a long time, apparently, the coating was of high quality, even survived the move. There were also aluminum pots, cast-iron ducks with a coating and aluminum uncoated, as well as cast-iron and aluminum pans. Well, a few stainless steel pots. I didn't seem to forget anything. In a word, the usual set of the hostess of those times. Then a lot of different dishes began to appear. And the question arose about the next replacement of the out of order dishes. I bought dishes with PTFE, and Tefal in particular did not become friends. I stopped at Bergoff, but then my neighbor took care of Zeptor. Naturally, she began to agitate me. I decided to buy one for trial, the price was too biting. I bought a 5.6 liter dish (that's what they call it). This is something like a saucepan-saucepan hybrid. I tried .. and Ostap suffered. It was around the year 2000 (+ -). Of course, there was no such choice then, there was no "ceramic" coating either ... So, having analyzed the prices for dishes (then they were not very high) (Zepter was not included here), and the amount of purchased - spoiled - discarded dishes, came to the conclusion that I spent more money on it than if I had originally bought the Zepter and calmed down on this (I somehow friends For some reason I don't like to change dishes very often). In short, now I have about 20 units of Zepter dishes, from 1.4 liters to 9 liters. And I am very happy. And I'm not going to change it. But ... I totally agree with mr.Catlerythat the price for this dish is unreasonably high ... But ... when I bought it, it was not better. And now, after more than 10 years, there is no better (IMHO), although the same, but cheaper, maybe it is. But I know for sure that in 10 years, my Zepter will look and serve 100%. I know that the word "Zepter" is a priori perceived by many as a red rag ... But ... This is not an advertisement for the Zepter, no my God, these are my thoughts about the dishes, to which I, like everyone else, have the right. Simply, after reading the posts that people are changing the nth frying pan, which is not very cheap, in a fairly short time, I figured out how long the same Zepter dish would pay off. Believe me, the comparison is in his favor ... My daughter-in-law, who bought the dishes at the same time as me, but Berhoff, has already replaced him: the appearance is not the same for a long time, and she takes care of the dishes better than me. But ... again this is BUT .. I have gas ... And all of the above relates more to pots.The Zepter frying pans do not satisfy all the needs, apart from them I have 4 more frying pans (one cast iron and three aluminum) in use. Therefore, I also look forward to the end of the frying pan test. mr.Catlery .
I read what I wrote and think: maybe no one needs it, but I am writing, taking people's time ...

maybe no one needs it, but I'm writing, taking people's time ...

Do not worry about trifles, everything is very correctly and sensibly written! Moreover, a person whose dishes are time-tested. I'm very. I learned a lot here, but the purchase of another dishware with the advent of several multicooker and a pressure cooker has ceased to be so sharp