Cooking utensils (pots, pans, lids)

I have two Teflon-coated aluminum pans from the Italian company Bialetti. For two years of constant use, the coating did not peel off and did not swell, it was only slightly scratched from not careful use (some of the family put a spoon on it at first). In general, I am very happy and only use them. Outside they are brown, the bottom was shiny at first, but in the process it darkened, by the way, I also have a gas stove.

In short, who is not too lazy to share the current state of their pans and experience gained, I am grateful in advance

I have several pans of different sizes, depths and manufacturers, and I can recommend each of them because I am satisfied with them, they serve faithfully. Firstly, for pancakes, a pancake from Tefal (made in France), deep with a removable Bergner handle (I fry meat in it, and I make a side dish and bake in the oven and bake charlotte and recently made monkey bread), two different diameters (small and large) with removable handles from Berhoff, also excellent, nothing will stick, even for pancakes, even for the oven, they also behave well on ceramics. There is also a set of two frying pans with a removable handle from Tefal, it is convenient that they take up little space (one folds into one), you can put it in the oven. I can post pictures if necessary.

[Girls thank you all very much for the answers!]

Girls thank you all very much for the answers!

Aunt Besya photos are always great! Especially if you are happy with the pans!
tanya1962 I'll go to M-Video, see what kind of frying pans! And how are you satisfied in operation?
Trendy I haven’t come across this company yet, if I see it, I will take a closer look!
Natty cast iron, of course, is very tempting, but we have one old small one without a lid (there are no modern ones in standard size) and it is not lifting, I fry potatoes on it, if it is small or scrambled eggs.
anti-advertising is what the doctor ordered, today I looked at them again, they are cute and the shape is comfortable, but if it peels off, the TITANIUM series is 2 thousand and if you buy it like that, think that for a long time ...
And the Tefalevskys that are in stores are they worse than the one that you have? Maybe put a photo of your monster pan?
Rita with a ceramic coating are probably good, but mom will not want to - they are very delicate in handling, and which ones you took with a Teflon coating that are really bad? Anti-advertising will allow you to pass by pretty-looking dishes!

[Aunt Besya]

Aunt Besya photos are always great! Especially if you are happy with the pans!

My assistants: 1. universal Bergner

Tefalev set and pancake
Bergofovsky, very happy !!

Yes, is this Berhof Cast series? in the Internet magician, where I bought it now costs 2142 (in the usual, maybe cheaper), very convenient. heavy. it is cast aluminum, but without a cover, though I did not look for it. probably there are covers for it. Nothing burns to it, for example, greaves after roasting chicken are removed simply with a sponge. Tefalevskie thin and light, I have had them for a long time and before I fried everything in them, I was satisfied, but now (after the appearance of Bergof and Bergner I use less often.

I had different ones: Teflon, stainless steel, aluminum. Now cast iron. Super! Yes, heavy. It seems that you cannot wash in a dishwasher. Yes, there is no need. Nothing burns. Does not stick. I just rinsed everything, even without detergent. Highly recommend.

The pans that I quickly peeled off are cast Fiskars and Ballarini.

I finally decided to replace the frying pan. Or even two - I haven't decided yet. I really like deep saucepans, thick and heavy, with a non-stick coating.As practice has shown, they are most convenient for me - I love stews.
I have not yet realized what is in favor now, what new manufacturers are offering, so for now, just about my experience:
the first frying pan, Titanium Eurolux - despite the fact that I have had it for 5-6 years - is now in much better condition than the Hi-base Kulinar bought 3 years ago. The second has significantly damaged coating, especially at the edges. Nothing special about it differs from Teflon Teflon. I wash both of them in the dishwasher, I don't use steel spatulas. Now I'm looking at ceramic-coated pans. I'll tell you later what I chose.

Finally I found it, narrow, tall, perfect for boiling ham in a ham maker. Well, I use it for its intended purpose, it is convenient, I cook shrimp - I put it in the basket and take it out, pasta, you can also use it for deep frying.

I have a Tefal integral - a super-duper large frying pan with a thick bottom, I have been using it for 10 years and nothing happened to it in any place. When choosing a frying pan, make sure that the Teflon coating is not smooth, but like sand, otherwise it will quickly peel off or bubble, and so that the bottom is thick, otherwise it will cut over time.
There is also a pancake pan. When it was not, I really wanted to (as always), but it is possible without her. Pancakes are still tastier on cast iron.
Recently I bought a small frying pan of 20 cm to fry onion-carrots, I chose a simpler one, with a thick bottom and Teflon, I don’t remember the name, something Neva, so the coating began to shine through for six months.

a question for knowledgeable people. I don’t know how to be. There is a glass-ceramic plate, new. The instructions say that there will be no traces of aluminum. And there is an aluminum frying pan, it says that it is possible to use glass ceramics. That is actually the question is it possible or not?

Muzuk I have glass ceramics for 10 years and all this time I put an aluminum pan (I cook porridge for the dog) and nothing terrible happened.

I have a white glass ceramic hob, there are slightly yellowish traces that can be easily washed off. It won't be visible on black. We use it sometimes, do not throw it away

Such a protrusion is very convenient for stewing, and for baking, and for baking, and I put a ham in it, in general, a station wagon

Are there any lucky owners of such a saucepan, a cauldron from Berner?SHARE your impressions

ABOUT! Like mine, only mine is better, mine has a glass dome - you can see everything.

Photographed her own, she is two years old production in China

Girls, and who knows what about French cast iron, for example this: 🔗
Is it worth THIS money? And about copper? I want to, but as soon as I read that it cannot be washed in the dishwasher, I somehow got sick of it.

[25 minutes at 2 kW]

I have a question that I could not find an answer to on the Internet
Once upon a time we were given a kettle. The most common, for an electric (gas) stove. With a whistle. Shiny stainless steel. And now his time has come. But he behaves strangely.
The water in this kettle (about 3 liters) boiled for 25 minutes at 2 kW expert burner. It's not about the burner. Believe it with other dishes - everything is in order.
The bottom of the kettle heats up very slowly. The hotplate is hot, and the bottom of the kettle can be touched with your hands - it is warm. And with a drop of water that was at the bottom, I got burned!
It seems to me that the kettle, in collusion with the power engineers or on the bottom, used some wrong material.
Maybe someone came across a similar one or someone knows what the secret is?

Maybe someone came across a similar one or someone knows what the secret is?

One thing only comes to my mind, since it heats up for so long, it will cool for a very long time ... like a thermos

The main heat loss will occur through the walls, and they are thin, not like a thermos. And the bottom cooled down pretty quickly - while I was showing it in amazement, it got pretty cold ...

Are there any lucky owners of such a saucepan, a cauldron from Berner?SHARE your impressions

A universal piece.And a saucepan with a thick bottom, you can cook borscht for the whole family. And the cauldron, where you can fry everything, will not burn anything, and then stew in it. I have had such a cauldron for a long time. He justified his price. Mine is the largest of the offered range. With a lid.

I threw out all my Teflon ones - stop poisoning the family!
I bought a cast iron one, you can't wash it in the dishwasher, but I didn't face the problem of washing it by hand - it doesn't burn, plus I don't want to take up half of the dishwasher with one pan ...
Here it is, my beauty https://Mcooker-enn.tomathouse.com/s-image/2729/ru/ru/catalog/products/00131727 - and not very expensive, and easy to care for - it is enameled from below, the handle does not heat up, it seems to be made with high quality, suitable for induction cookers ... one minus - heavy, but what kind of charging
Only you need to get used to cast iron - after Teflon - it took a month to retrain potatoes
In the same place, by the way, casseroles appeared and cauldrons - from the same series, the price is reasonable (compared to French ones).

Dear hostesses! Advise who has experience in cast iron pans, which company to choose? plate - glass ceramics. Frying pans come with coatings both on top and inside. Those that are uncoated inside really require attention (you cannot store food, you need to wipe it well after use, somehow ignite it, in general, all sorts of differences), but in the store I came across cast-iron things from Staub. The price bites, and the pans and pans look wonderful, beautiful and advertised magically. Nobody knows anything about them? I would like, well, let one frying pan, but decentYua, then all these tefali are already tired (I recently bought a double boiler for 4000 rubles, and lasted only half a year, although it was shaking over it, COMMONLY (n) I want, I want an ecological long-lasting tasty frying pan !!!

[Macaroni]

Macaroni, and I, and I walk around this vessel. I want a frying pan and a saucepan. And what kind of copper pots they have By the way, products in stores are cheaper 🔗, the office also belongs to Vasaro.
But I already asked this question, no one answered me either. I think we will be experimental. By the way, can you wash them in the dishwasher?

I looked at 🔗 ,
finally saw them for 9700 rubles in Stockman,
then I went to Ikea and found something similar 10 times cheaper ...
maybe who bought Le Creuset in Moscow not for such a crazy price? answer
and what are your impressions?
For example, I have accumulated a bit of experience - I bought a small cast-iron Gipfel - everything burns to it - I can't understand why, although on the other 2 cast-iron companies - everything is fine ..

I don’t know how new, but the old chavunia pans had to be oiled and ignited, sprinkled with coarse salt in a layer of 1 cm.Nothing has been sticking to them for 25 years

[Macaroni]

Macaroni, and I, and I walk around this vessel. I want a frying pan and a saucepan. And what kind of copper pots they have By the way, products in stores are cheaper 🔗, the office also belongs to Vasaro.
But I already asked this question, no one answered me either. I think we will be experimental. By the way, can you wash them in the dishwasher?

Here I read a booklet and something about the microwave, nothing. Just wash it with an ordinary liquid for washing the pisuda and a non-abrasive sponge. It is good to wipe especially the edges and dry. Use only silicone or wooden tools. I think so it is better not to risk with the dishwasher. Here I am blind! At the bottom there is a castpulka, and next to it in a circle there is a PM machine, I think that is possible.

The bottom of the kettle heats up very slowly. The hotplate is hot, and the bottom of the kettle can be touched with your hands - it is warm. And with a drop of water that ended up at the bottom, I got burned!
Maybe someone came across a similar one or someone knows what the secret is?

Do you have an induction cooker? If so, here's the explanation!

I ordered today through the online store

[Margit]

Margit

Don't worry about the quality of the saucepan! This is a good domestic manufacturer of high-quality cookware and not only. Metal is their specialty. We have acquaintances from this city.So they are very proud of both this tableware and the forged wheels for passenger cars that are produced in their homeland! I myself look closely at these pots and if I buy them, and I have already bought discs for the car.

I never found out about Saldin's dishes, but I risked ordering all the same. It seems that women's intuition did not disappoint me!

Here I will not tell you, but I will only tell you how I understand it, here we have a complete scoop on the issue of the guarantee for the dishes. I don’t know our, native producers, who ask this question, what was earlier, what is now. The warranty for the technique is in the order of things, and in the pan it is considered that there is nothing to break. Although now, for the sake of interest, I looked at the Tefal baking dish and its packaging, I also did not find a word about the guarantee. Maybe Gipfel and Zepter give a guarantee in good faith?

I ordered on the Internet and received in the mail the same Casserole "Gourmet-Profi" 5 l and Brazier D240 "Gourmet-Classic", also not knowing what it was. And I have been using it constantly for a year now, excellent dishes.
This dish seems to me much better than Gipfel, the metal is thicker and better quality. The Gipfel pot constantly got streaks, stains, I saw new pans with dents in the store.
Do not regret, an excellent choice, and the appearance, despite the merciless exploitation, is excellent.
It's probably for sure that Berghoff and Gipfel dishes are made in China, at least the ones that are sold in our city ... I handed over to the store a set of Gipfel pots, expensive, because after boiling borscht with a bone, small chips appeared at the bottom of a large pan ... The impression was created that the gloss of the polish is some kind of chrome-plated coating, and it starts to chip off slowly. According to GOST, there are no coatings inside, only stainless steel 18/10.

I love cast-iron dishes, she never let me down. When preparing pancakes, "the first lump" is not said about them. My helpers in the household: two frying pans d - 24 for pancakes, and more d-29 for pancakes, frying potatoes, etc.

IN

[Antonovka]

Oh, girls, and I have this store 2 stops from home - you need to go

Antonovka... If you are in this store, please see what edges the Gourmet Elite pots have. In the pan I ordered (Gourmet Pro), the edges of the pots are curved outward. Today I cooked soup and it seems to me that this is not very good, since the lid of the pan is even and steam accumulates at the edges and goes back into the soup. It seems to me that it is better if the edges of the pan are even and if steam accumulates on the lid, then it can simply be shaken off into the sink when opening. Here it turns out quite differently. Perhaps I have not yet fully understood the idea of ​​the designers. Although initially the design itself and the huge selection of this series I liked, but in the pictures, unfortunately, all the pans are covered with lids.

Today I cooked soup and it seems to me that this is not very good, since the lid of the pan is even and steam accumulates at the edges and goes back into the soup. It seems to me that it is better if the edges of the pan are even and if steam accumulates on the lid, then it can simply be shaken off into the sink when opening. Here it turns out quite differently.

Properties of the "Gourmet" cookware:
...... Tight-fitting lid. When the lid is closed, cooking takes place in a confined space, which prevents moisture from evaporating.(steam returns to the pan) This means that the meat cooked in such a dish will be juicy and soft, and the broth will be fragrant and rich.

Girls who use such a universal lid for saucepans (22-24-26-28), with automatic steam release, how is it in use, is it worth buying?

🔗] https://Mcooker-enn.tomathouse.com/s-image/2892/context/detail/id/3890032/

Properties of the "Gourmet" cookware:
This means that the meat cooked in such a dish will be juicy and soft, and the broth will be fragrant and rich.

Definitely - its own condensation during cooking has never hurt! And broth soups do not boil away! And expensive dishes such as Zepterovskaya are all made according to the same principle - everything from the lid to the saucepan!

Properties of the "Gourmet" cookware:
...... Tight-fitting lid. When the lid is closed, cooking takes place in a confined space, which prevents moisture from evaporating.(steam returns to the pan) This means that the meat cooked in such a dish will be juicy and soft, and the broth will be fragrant and rich.

I'm getting used to the saucepan.Indeed, very tasty and rich soups are obtained, even in secondary broth. Earlier, while I was cooking, I often opened the lid, checking the boiling intensity, then decreasing, then adding gas. It boils and gurgles wonderfully in a new saucepan on the lowest light. Now I break the habit of checking the broth every minute. I'm happy, I ordered a couple more pots.

[Gourmet]

It's a pity that the saucepans Gourmet do not carry to Ukraine. I would buy a couple more for my Zepterovskys and I would also buy a set for my daughters-in-law as a gift

And if you order by mail? I order and the package arrives in two weeks.
We do not have these dishes in Kazan either, there are very similar ones, just one to one in the Metro, but Chinese. When I saw them on the Metro, I was very happy, I think I'll buy them here, why do I suffer with orders, overpay for shipping. I took a closer look - the bottom is clean, without a factory mark. I asked the manager who the manufacturer of these dishes was, she answered reluctantly and to the side: Chinese.

Owners of Saldovski pots, tell me - are the pots themselves heavy (like Zepter, Silit) or, despite the thick, multi-layered bottom, are they as light as Gipfel, for example?

casserole gourmet-pro 5l. weighs 1986gr., i.e. almost 2 kg.

Data from the site:
Casserole "Gurman-Profi" 5 L stainless steel with triple bottom (330350)
Volume 5 l
Diameter 240 mm
Bottom diameter 212 mm
Height with lid 17.5 cm
Height without cover 13.5 cm
Weight 1,772 kg
can it be without a lid?

[ZHIRULKA]

Owners of Saldovski pots, tell me - are the pots themselves heavy (like Zepter, Silit) or, despite the thick, multi-layered bottom, are they as light as Gipfel, for example?

ZHIRULKA, I have nothing to compare with yet.
Saldovskiye pots are my first quality dishes in the kitchen.
There are German Chinese made, but they did not stand nearby, and they are lighter in weight. I weighed a 4 liter Saldovan saucepan, it weighs less than 2 kg (1.920). Now I cook only on it, I can't get enough of it. I gave my daughter a saucepan from the Gourmet Elite series. I liked the design of this series of pots even more than Gourmet Pro. I also liked the fact that, for example, when removing the foam from the broth, or putting the ingredients in the broth, the lid of the pan can be stably placed with an edge on the handle of the pan, the condensate remains on the sides of the lid, does not drip.

I already wrote above that I saw Gipfel pots with decently dented sides (i.e. thin metal) in the store, I doubt that Saldov's pan which I now use may even be crumpled like that even on purpose ... from stains of different colors. At the Saldov dishes-- there are no divorces at all.
Therefore, it seems to me that the current beautiful dishes from different manufacturers are made in China not from 18/10 stainless steel, but from an unknown metal, and not polished as expected by GOST, but chrome-plated both inside and out.

I have a Silit 1,100l saucepan with two iron handles without a lid weighs 895g, and 6l (but fits 7l and 3cm remains up to the top) - 2,150g weighed also without a lid. I think this is a heavy cookware, not the same as usually sold, BUT worth it! And I will never switch to similar dishes, but less weight! Yes, the weight says a lot already, it has already been checked - I bought a high and narrow Gipfelovskaya with a thick bottom type specially for a ham maker, so it does not fit soles.

I have a Silit 1,100l saucepan with two iron handles without a lid weighs 895g, and 6l (but fits 7l and 3cm remains up to the top) - 2,150g weighed also without a lid. I find these are heavy utensils, not the ones usually sold, BUT worth it! And I will never switch to similar dishes, but less weight! Yes, the weight says a lot, it has already been checked - I bought a high and narrow Gipfelovskaya with a thick bottom type especially for a ham maker, so it does not fit a candle.

In Ikea, the pans are also very heavy, the Favorite series of 8 liters weighs 2.6, 5-liter 2.00 kg. The store is located not far from us, but I have not read a single review about Ikea dishes and therefore did not dare to buy.
🔗
And here is what they write about the Gourmet dishes. Moreover, this is an absolutely independent magazine Info:
🔗]
"Dishes of the" Gurman "brand are, first of all, high quality steel and its processing in accordance with strict GOST standards, preserved since Soviet times. The bodies and lids of pots are made of food grade stainless steel. The wall thickness is 0.8 mm.
The bottom of the cookware is a triple heat distribution, which is a "sandwich" where a layer of aluminum lies between the layers of stainless steel. Moreover, the slab layer is made of magnetic steel, which makes it possible to use this cookware on all types of stoves, including induction ones. The thickness of the aluminum layer of the bottom ranges from 7 - 9 mm. Due to the high precision of processing, the bottom of the dishes is even and smooth, which ensures its uniform adhesion to the surface of the plate. The cookware handles are also made of stainless steel. They are attached to the body of the pot or frying pan pointwise, which eliminates the possibility of accidentally scalding them during cooking. By the way, in some models the lid is attached between the handle and the side of the case, which is very convenient. "

Who knows anything about I-cook Amway?

It is necessary to update the pots, I went and looked stainless steel. There are plastic handles, there are metal ones. I have always had plastic ones, not counting Soviet pots. Now all in doubt. Are the metal handles (and the handle on the lid) getting warm?

Are the metal handles (and the handle on the lid) getting warm?

If you put the pan on the stove - no, their advantage is that you can cook in the oven, and there the handles, of course, still get hot!

And I have a question - can someone use Berhoff's Virgo ceramic coated cookware? Are you satisfied? Is it worth that much money?

I bought a Wok frying pan Bodum made in Switzerland, I wanted it for a long time. A bit expensive, as if, but after reading the reviews, I decided to buy. Today it was delivered and I immediately began to cook pilaf, I was convinced that it was worth the money. Super! Does not burn, does not stick! Real cast iron and real quality! We can say that she cooks herself, so much facilitates the cooking process of high-quality cast iron. The pilaf turned out to be amazing, awesomely delicious, although it was cooked from ordinary beef and ordinary rice, almost chopped. I am very pleased, those who say that there is no need to spare money for high-quality dishes are really right, they will last so long that it can be passed on as a family silver by inheritance.