Cooking utensils (pots, pans, lids for them)

Tashi, yeah, I already managed to buy a dough sheeter. I don't cook a lot (like many here, well, just a chef), but I don't buy dumplings in the store (they are not tasty). And rolling out the dough is not a fountain for me. Well...
I don't plan too much dishes, just dishes. But I want a good couple of pots and a couple of pans. And now I do everything from pancakes to everything else on the dying Teflon. There is simply no other. There are enameled pots, but washing them until white is something, and in the oven, if anything, don't put it.
I have already decided on the pots, thank you all. I will take a stainless steel. There is still a little more. But I can’t imagine a stainless steel pans. All will stick and burn, I suppose. There was something else in the parental home. Of course, nothing special, ordinary thin metal.

[Altusya]

Altusya

Try to pay attention to this dish 🔗 ... As for the pots, there is such a topic on our forum https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=16633.0

I just have a Seaton frying pan. Black cast iron without any coatings, heavy. Fries really well, does not stick, but the product absorbs more oil than Teflon. Or does it seem so to me? For example, when frying pancakes, I notice ... so now I myself am looking for what to buy so that I can fry almost without oil

[Cvetaal]

Cvetaal , Thank you. But something is a little expensive for me. But I will keep in mind.
How much do you use it and is it easy to use?

And you will not say anything about the dishes that I gave above the link?

I use it for about six months, a cauldron is good for everyone, but very heavy, like all cast-iron dishes. Before use, processed according to the instructions, nothing sticks, heating is uniform.

According to your link, the dishes are quite decent, I liked a frying pan for tobacco-chicken with a press

[LenaV07]

LenaV07 , thanks for a very interesting site. I wrote them a letter now. They opened a representative office in Moscow, but the phone number was not specified. I'll see what they answer.
Sofim , that is, you are no longer looking for cast iron, huh?

Cvetaal , yeah, thanks for the answer, so all the same I have to try something cast-iron at least once. Otherwise I won't calm down.

[Cvetaal]

Ikea has cast iron dishes without an inner coating, enamel only on the outside. I have a cauldron for 1999r, I'm very happy 🔗

Cvetaal, have you tried using a cauldron in the oven for baking bread? I also want to buy one, but I'm afraid it will be too small. And the fact that the heavy one indicates that this is real cast iron, and not an alloy of cast iron. A friend has a large frying pan of the same series from Ikea, so she will not get enough of it. Nothing sticks, everything is fried on it, and potatoes, and cutlets, and pancakes.

I really liked the frying pan I bought from Yulia - Tillotama. Ceramic coated inside and enamel outside. I fry with a minimum of oil - it does not burn absolutely and is very aesthetic. Although I love cast-iron dishes - I have a huge brazier-cauldron and two small saucepans of different sizes - I constantly use them, I just can't find the average size. Once I grabbed it in the store - without thinking - and the pimp on the lid is plastic - you can't put it in the oven. And I also hurt with a cast-iron frying pan - I really wanted to - I bought it). I don't like it - I don't use it. It is very heavy - even to the sink it is difficult to get it, and everything on it burns - you have to stand interfering continuously. And I already reflexively use wooden and plastic spatulas - it’s even unpleasant when the metal is scraping against metal dishes

[Sofim]

Sofim , that is, you are no longer looking for cast iron, right?

My cast-iron Seaton fries very well, so for those who are not preoccupied with the amount of oil, everything turns out to be even tastier on cast iron. But I need a minimum of oil

[elensw]

elensw , Thanks for your feedback. That's just the point, that all kinds of coverings and confuse me. I would like, as before, not to bother about rubbing here, there the husband digs with a fork.
Sofim , yeah, understandable. Only now I don't really remember, in Soviet times, too, you needed a lot of oil, right? I have never had a cast iron one, but when I was a child I saw a friend at home.

[Sofim]

I just have a Seaton frying pan. Black cast iron without any coatings, heavy. Fries really well, does not stick, but the product absorbs more oil than Teflon. Or does it seem so to me? For example, when frying pancakes, I notice ... so now I myself am looking for what to buy so that I can fry almost without oil

Sofim
I have been baking pancakes in a cast iron pan for many years, and they do not absorb oil any more than in any other pan. And, for my taste, the best pancakes and pancakes are made in a cast-iron pan. Sometimes the reason for the excess fat content is that sour cream or cream is put in the pancake dough. If the dough contains fats, then the final product, in this case the pancakes, will absorb the oil very strongly during frying. I pour in very little oil and spread it over the frying pan with a spatula, this amount of oil is enough for frying pancakes.

[Cvetaal]

Cvetaal, have you tried using a cauldron in the oven for baking bread? I also want to buy one, but I'm afraid it will be too small.

I haven’t tried baking bread in a cauldron, I don’t think it’s too low, in my opinion it’s just what we need. I bake meat, poultry, etc. in it. Pilaf is very good at it. I want to buy something else from this series, very high quality dishes. the bottom is even. suitable for my induction hob. And the inside of the lid looks like this:

and everything burns on it - you have to stand interfering continuously.

To prevent it from burning to the cast iron, it must be treated with oil and calcined in the oven, it seems to be a known fact. Before baking the meat in the oven, I fry it in my cauldron without oil at all, everything is OK.

Girls, in search of dishes, I came across such a site 🔗
This is Moscow, you can even pick it up. There are products of the Ukrainian firm "SITON". Until I called there.
Received a letter from SITON. They wrote that they have a company in Moscow that works with their dishes, looked and there prices are twice as high as I gave the link above. And the Moscow office is only wholesale, and then there is no telephone and in the letter they did not give it to me either.
Maybe someone will need my information.

[Cvetaal]

I haven’t tried baking bread in a cauldron, I don’t think it’s too low, in my opinion it’s just what we need. I bake meat, poultry, etc. in it. Pilaf is very good at it.

Cvetaal, and what is the displacement of your saucepan - a cauldron? The lid is round, and for the price of 1 thousand 999 they are oval for 5 liters, or am I mistaken?

[Margit]

Margit , I just have an oval cauldron for 5 liters for 1999r, in the photo there is an oval lid

[Margit]

Margit , I just have an oval cauldron for 5 liters for 1999r, in the photo there is an oval lid

I see, I'll go to the store for her this weekend.
Then I will buy a frying pan of the same series as a friend's, I have wanted it for a long time.

[Sofim]

Sofim
I have been baking pancakes in a cast iron pan for many years, and they do not absorb oil any more than in any other pan. And, for my taste, the best pancakes and pancakes are made in a cast-iron pan. Sometimes the reason for the excess fat content is that sour cream or cream is put in the pancake dough. If the dough contains fats, then the final product, in this case the pancakes, will absorb the oil very strongly during frying. I pour in very little oil and spread it over the frying pan with a spatula, this amount of oil is enough for frying pancakes.

I make the pancake dough mostly on kefir, I don't make fatty ones. Only it seems to me that you need to add oil more often, it is quickly absorbed, the pan becomes dry and you have to add it ..and the taste on cast iron is really I am now without a kitchen (renovation), and I will definitely compare cast iron and non-stick iron, so that I can be sure about the oil

And I also hurt with a cast-iron frying pan - I really wanted to - I bought it). I don't like it - I don't use it. It is very heavy - even to the sink it is difficult to bring, and everything on it burns - you have to stand in the way continuously.

Normal cast iron does not burn! Rather, you came across not quite high-quality cast iron or some alloy

[Sofim]

... Only it seems to me that it is necessary to add oil more often, it is quickly absorbed, the pan becomes dry and you have to add it .. and the taste on cast iron really is.

SofimI think you need to pierce the oil in the pan. To do this, pour just as much oil as needed to completely cover the bottom and bring the oil to the state of oil on low heat, when it just starts to smoke, but does not smoke yet. Then turn it off, let it stand until it cools completely and drain. Simply wash the pan with hot water, no detergents. Dry lightly with a napkin and again on low heat to warm up and dry the pan. That's it, nothing else needs to be done. Cast iron is a porous metal, perhaps your frying pan at the factory was not kept in ovens in oil at high t * (that is, the technological requirements for cast iron cookware were violated), and therefore it quickly becomes dry. Try to fry the pies in this particular pan and after a while make sure that it stops absorbing the oil.

Girls who use RÖNDELL cookware? Is it worth taking? What are the + and -?

Girls who use RÖNDELL cookware? Is it worth taking? What are the + and -?

In the winter at Epicenter (when there were holiday discounts) I bought 2 frying pans, albeit with a non-stick coating. One, small - for every day, for frying, for one person to quickly fry something, etc. And more - for more essential preparations. So far there are no complaints, I like it. The coating is good, there are no traces yet, although sometimes I even use a regular tablespoon, not a platy one or a wooden one. If I cook something without oil or just grease the pan with a brush, then after cooking it is often not mine - I just wipe it with a paper napkin or a wet cloth.
The second frying pan, it was in the box, was accompanied by a booklet describing the range of dishes from this company. I would have bought something else. Now I regret it - I had to buy a frying pan with a ceramic coating ...

[🔗]

And I myself, such frying pan, I bought it with marble coating, it is not heavy, slightly heavier than Teflon ...
I started to cook on it, I'm happy like an elephant, nothing sticks, everything slides, you can cook without oil and it's not Teflon, the main thing ...
In general, if you come across a frying pan with a marble coating, this is a thing.
Also, probably, with granite and ceramic coatings, it's all based on nanotechnology, so to write ...
South Korea produces them, they sell them everywhere ...
Information about them - 🔗

[Kalmykova]

Kalmykova, right, mine also cost 20 kaks, with taxes ...
You will also need to buy a glass lid for it for $ 7, otherwise those that are not suitable for it are too small ...

Oh, I can't have glass - my mom drops them, they beat and bang my tiles on the floor. I recently bought an excellent stainless steel lid (and a frying pan for it) in Berhof, high so that you can cover something voluminous. And at the same time it is not very heavy.

By the way, I kept waiting for something to happen to the marble coating. Teflons, for example, have not survived in our family for more than a year. No, no! Nothing happens ! So I can recommend to everyone - excellent coverage !!!

It's a pity that glass is not allowed, they are very comfortable, you can see everything when you cook and are easy to clean ...
And I read reviews about this coverage and bought it, people have been using it for 3 years and as new ...

[Sofim]

Sofim, and I that, in Korean, gave the link?

I'm not talking about the language, but about the nationality of the site, so that it is easier to identify

Packat! And I have a similar company Gipfel for a year already, I am also very happy! The price was 160 Given (20 US dollars), I had to take two! Nothing burns, super! Toka I have recently become insolent, and I wash it periodically in the PMM.

Where did you buy such a cool and cheap frying pan?

I remember, I think I have Teflon Gipfel from Auchan .. or I'm confusing ..

Berhof also has good pans. I recently bought myself one, the simplest stainless steel with a thick bottom, and now it is drawn in advertising for chips throughout the city! The best part is that you can crawl over it with any spoons. wash with anything. Slightly stuck on first use, and then lovely!

I have a small cast-iron SITON frying pan with a coating, I did everything as it was written in the instructions, for the first time it burned and poured a little machine oil, now everything is super, it fries very quickly

How is it - coated cast iron?
I thought that cast iron are just cast iron without any coatings ..

[Sofim]

Cookware, like cookware, but the price is $ 10.99 CAD + dog, 5-piece cookware set ...

How is it - coated cast iron?
I thought that cast iron are just cast iron without any coatings ..

Sofim, as it happens, and with an anti-adhesive coating, and enameled, we have a lot of such dishes ...

How is it - coated cast iron?
I thought that cast iron are just cast iron without any coatings ..

I don’t know, doubts crept in, but I got on the site really with coverage, maybe I got it wrong

Tell me, does anyone have a pan like this: PENSOFAL INDUCTA IND5708 with a 24 cm lid? Is it worth taking or not?

I bought a frying pan with a ceramic coating from the Italian company Moneta. And not Teflon, but non-stick and scratch-resistant ...


Good reviews from those who already use it. And I learned about these pans from LJ Belonika.

Bought today for trial a saucepan Saldovskaya series Gourmet Glass 1.5L 🔗 ... Out of interest, I decided to try it right there on potatoes without water (I poured 1 tbsp. L.). What can I say, I cooked as written - on the smallest burner (gas), on the smallest fire. When I noticed that it was already slightly burnt, it was not yet ready, but after turning off the fire it safely reached it in the pan (in general, it turned out well, maybe it should have been turned off earlier). The handles are very hot, I could not hold on to them, the same is on the lid.

Out of interest, I decided to try it right there on potatoes without water (I poured 1 tbsp. L.). What can I say, I cooked as written - on the smallest burner (gas), on the smallest fire. When I noticed that she was already slightly burnt,

I have a similar saucepan, but from the "Classic" series. I also tried to cook potatoes once, and they also burned slightly. Since then I have been using it for cooking as usual. In general, I like the pan. Keeps warm well, washes well. But I think I was warned that the handles are getting hot.

[kava]

Girls who use RÖNDELL cookware? Is it worth taking? What are the + and -?

kava, I am on page 26 post 255, gave a photo and description of my two RÖNDELL pots from the Flamme series - pot-bellied ones with spouts and holes for draining liquids. In general, as I liked them, so I bought them at Epicenter on Okruzhnaya in Kiev - a set of two pots - 5-liter and 3-liter, cost 455 UAH. I was told that many sellers bought for themselves, because separately they are more expensive. I would only like the smaller pan in the set to be even smaller, not by 3, but by 2 or 1.5 liters, because the volume is normal for vermicelli, but too big for potatoes. Although they do not seem voluminous. I have been using them regularly for 3 months, during this time nothing has been scratched, has not darkened and has not gone divorced. While happy

[gypsies]

In order not to get upset about the inability to pick up from gypsies she doesn't need potjie, I bought this 10-liter one from Gipfel in my collection of cast-iron pots:

It has a valuable advantage - the lid is made in such a way that coals are also poured into it from above.

I have never had Teflon cookware (apart from cotton and multi), for cooking I mostly used cast iron pans. Although I wanted, but the Wishlist was inhibited by information about the dangers of Teflon. Now I bought such a frying pan that all my favorite cast-iron dishes have migrated to the closet. I do everything on a new one, and fry, and steam, and send it to the oven along with the lid to stew, both in oil and without oil! Heat-resistant cover Pyrex, withstands T up to 260 *. I really only tried 160 *. It is very easy to clean, you can wash it and again like new. I mix it with any spoons, the surface does not scratch at all. The declared guarantee of the cookware for 25 years speaks of its indestructibility. Frying pans are hand-cast, titanium plus coating (titanium ceramic), there is also a diamond best coating. The coating is not applied to the surface, but is absorbed into the metal of the product.
Now I want another one the same, but round and lower. Girls, this is something, I have not yet met such dishes, I recommend it to everyone!
Made in Germany, WOLL firm

and I like the same wanted .... where can you buy ..?

[Margit]

Margit I have two questions: How much does it cost? And does it work on induction? You described her like that, I just want the same. )))))

Boo Boo, girls, the frying pan is really not cheap, but it's worth the money. There are induction and non-induction ones, the difference is 200 rubles.
I bought in the Media Market for 3090 rubles, the cover separately for 630 rubles. In the Internet shops a little more expensive, but the cover is a gift.

Margit, I agree, the dishes are excellent! I have such a regular frying pan, grill pan and goose maker.

dopleta
And which one do you use the most? I also liked the pan with grooves for pancakes. This one turns out amazing pancakes and pancakes, and the special one, probably, is generally superb!
Do you have a grill pan with stripes on the bottom, or is it smooth like mine? Mine is also considered a grill, but I didn't want to have stripes, I chose this one.
With stripes I have, a square cast iron from Ikea, I didn't like cooking on it, or maybe I just don't know how to use it?

I would like to recommend paying attention to the Italian dishes Moneta with a ceramic coating ... (I don't remember, maybe I already wrote about it) 🔗
The coating is non-stick, but not "harmful" Teflon, it is not afraid of metal and I also discovered during operation that much less oil is consumed. Such a slippery surface that when you put a "product", the oil underneath it diverges ... And the price is quite acceptable for myself ... I bought myself 2 frying pans of different diameters, I want one more, smaller ... It's a pity that we have nothing else ...

Inject, where did you get such a saucepan?
And further. Who made such a tripod for you?
On a tripod what kind of "basin" is it? Is this an addition to the tripod? What metal is the basin? Oh, I want to go to the dacha for a long time and I want to cook outside on coals in the dacha on especially hot days.

I inject - in Mega on Parnassus, opposite Auchan, there is a Gipfel store - right there. A tripod is not a tripod at all, but a barbecue maker, it is more than a meter in diameter, very beautiful, covered with a spherical mesh lid.

I inject - in Mega on Parnassus, opposite Auchan, there is a Gipfel store - right there. A tripod is not a tripod at all, but a barbecue maker, it is more than a meter in diameter, very beautiful, covered with a spherical mesh lid.

I have not seen such shops on my way. I'll keep it on mind.
Oh, how I want.

Girls! And who knows anything about the Bialetti Aeternum cookware red series Ceramic inside This is in Lenta again another promotion for half the price Pans are beautiful but are they so good at Full price-

I also took care of buying new kitchen utensils, because my enamel pans are morally outdated.
After running around the shops and getting my sight from the prices, I got into the Internet, deciding that if I’ll give 1500-2500 UAH (200-300 $) for a couple of pots, then - for a quality item with a name
In ukr. Rondell's website came across this review:

xxx: Mainly the same tableware manufacturers are represented on the Russian and Ukrainian markets.They have become familiar in stores, they are heavily advertised on TV and in culinary and near-culinary magazines. These are the firms Gipfel, BergHOFF, Vinzer, Vitess, Bergner, Rondell, etc. All these firms claim that they have a long history, they are world famous, their dishes are very high quality, made in Germany, Belgium, France, Switzerland, etc. n. And I wondered if this is really so. If you enter the name of Vinzer in Google, the very first link to the site will be 🔗... We go in and see that the site is in Russian, there is an opportunity to view the site in English, the slogan says "In the best traditions of Switzerland", and in "Contacts" we find the coordinates of commercial firms of the post-Soviet space and the CMEA countries, and the coordinates of some Austrian firm. I have a question: where is the Swiss website of the company? I think that it does not exist at all and the Swiss have not even heard of such dishes. Searching for Rondell leads directly to 🔗, in contacts Moscow, Berlin, Kiev. There is a Ukrainian site, a Russian one, but where is the native one - German? Believe it or not - I found it, I think I was mistaken, I was wrong that I suspected the manufacturer of deception. I go to the site 🔗 and I see ... car tires. In short, a search for all the other dishware firms yielded the same results — no trace of German, French, or other foreign company sites was found. Although maybe I was looking badly? Probably, you just need to come to terms with the fact that all the dishes on our market are made in Russia, Ukraine and China. Most likely in China. On the other hand, why so brazenly deceive the buyer? The switch changes the language of the Russian site from Russian to English or German. Google for Röndell only finds sites in Russian praising this wonderful German cookware. Only for some reason in the German segment of Google no one knows about this wonderful tableware.
Left July 13, 2010
More details: 🔗

After reading this amusing information and connecting her advanced husband, an IT specialist, to the search, I found out that the author of this post did not lie in a single word: of all these well-known brands, only BergHOFF and Moneta really exist where they are declared - in Belgium and Italy. Dishes of all other "brands" are made at best in Russia or Ukraine, at worst in China.
Somehow I felt sad

Z. Y.
All of the above is not advertising or anti-advertising, but information for thought.

Interesting, thanks for the information. I also bought only two Rondel pots and came to the conclusion that despite the cool brand, they are apparently being stamped somewhere nearby. No, it did not peel off and was not covered with all the colors of the rainbow, as they sometimes write here, although it is used regularly. It's just that such a massive influx of "world" brands, from which all the grocery stores and prices are bursting, prompts one to think.

Girls, and I use stainless steel from the Zaporozhye plant. True, the bottom of the entih pots is not thick. But they have been operating for 30 years and everything is like new. And one saucepan is 50 years old! (Go crazy !!!!)
And how much they burned ... - you wash it, boil it and again it shines again.

For the last 15 years, I have completely abandoned enameled dishes, switched to stainless steel pots. I don't look at brands, I just try to feel the metal. To have thick heavy walls, a multi-layer bottom. Well, I don't know, I just feel the pots of good metal to the touch. It probably happens that way.

Advise a normal stainless steel whistle kettle on a gas stove. I went shopping: - \ and I didn’t like anything from Gipfel, BergHOFF, Vinzer, Vitess and other little-known manufacturers. All teapots have a joint at the bottom, which is visible from the inside and outside, only a Kolchugino (Russian) kettle without joints along the bottom (in my opinion, is there a weld seam?), But 0n is not very pretty - it resembles Soviet dishes and without a whistle. Maybe this junction is not critical? It is also important that the kettle does not lose its normal appearance after a while, I saw yellowed specimens ... If Salda made kettles, I would buy it without hesitation, I really like their stainless steel dishes.Who is happy with their kettle - please unsubscribe!