Cooking utensils (pots, pans, lids)

[Pogremushka]

Pogremushka, month 4, from strength 5. I did not scrape with metal, treated with love and tenderness. At first she was very happy - everything slipped on her so that it was even difficult to catch the product in order to turn it over. And then it gradually began to dry out, more and more. But there is no external damage to the coating, it shines like new!

[sazalexter]

Here is the vaunted ceramics Better teflon, some specimens have served for 5 years

sazalexter, you know, I'd rather change ceramics more often (although I am very happy with my titanium pans) than cook in a whole, but harmful Teflon pan.

[sazalexter]

sazalexter, you know, I'd rather change ceramics more often (although I am very happy with my titanium pans) than cook in a whole, but harmful Teflon pan.

Again 25, and you go there, more than 25 years it was not harmful ... someone in the kitchen died a parrot, and then it began ... I propose to throw out then HP, Multicooker, the manufacturers of Sol-gel ceramics greedily rub their hands, finally began to buy products

Again 25, and you go there, more than 25 years it was not harmful ...

You know, both mercury and arsenic were once considered drugs. I have chemists and doctors in my family, and they knew about the dangers of PTFOA before the appearance of ceramic coatings, that is, the intrigues of competitors have nothing to do with it. And DuPont (the main manufacturer of Teflon) is such a wealthy company that it was unlikely that the first manufacturers of these new coatings could scare it. Medical and scientific research only.

Guys aaaaa!
If you think about it, it is difficult, if not impossible, to combine safe and durable dishes - 2 in 1. To one degree or another, you can get some kind of byaka from any dishware. And if the dishes are safe from the point of view of chemistry, they are usually easily damaged / destroyed.

Let's go in order.

The first dishes were made of stone, in order to cook meat, stones red-hot on a fire were thrown into huge stone bowls. Another question, what were the stones, what kind of crap from the stone could climb when heated.

Clay is most often safe, but it is also unknown what additional components may be contained there. You cannot fry in clay, only bake. Beats easily.

Glass - may be the safest in the sense of the nasty thing that "climbs" out of the material, but you can't fry it, it breaks easily.

Iron-based alloys (including cast iron) - do not break, fry and bake is easy, but which of these alloys can fall out? And iron-containing alloys are usually not friendly with acid.

The same applies to aluminum and copper alloys.

All this is so, at a glance.

[dopleta]

dopleta, and in your accompanying information for the Woll frying pan it was indicated what kind of coating it has? The fact is that I also look closely at this series of Woll pans and would like to make sure that there is no PTFE in its non-stick coating. But somehow I was alarmed by some information that I found about titanium pans. I would be grateful if you dispel my doubts

[Rina]

Rina, I completely agree with you. Unfortunately, a completely harmless frying pan has not yet been invented. And, in general, frying as a cooking method is already harmful in itself and, as you know, is not suitable for dietary nutrition.
But still I would like to minimize the "harmfulness" of the frying pan, while not losing convenience (I'm talking about non-stickiness)

[variety]

varietySince I have been using them for more than a year, there are no documents left, but this is what I found, a quote: "Each product is certified according to the German TÜV and GS standards, as well as recommendations from the health services of Germany and Russia.
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. "

Greetings to all!
Who can say anything about the MAGIC CERASTONE cookware (made in Korea). We bought a bucket for a test, it quickly spiked inside. Something that looks like rust can be seen inside these chicks. Can I use it now or not?
They sold this dish on specialized trays and sang soooo praises to it ...
So I think - maybe I myself am to blame for something

Medical and scientific research only.

In them, that is just plainly not, only about scientific. PTFOA is released when heated above 240 * C "Titanium" coating is the same Teflon, only the filler is different.
Neva-utensils just have a series of utensils called ... advertising

[dopleta]

dopleta, thanks for your prompt response. The fact is that I am somewhat confused by the information about titanium coating found in "tyrnet". At first, it seemed, I had definitely decided on the titanium, but when I stumbled upon it, I became thoughtful. I will give part of it below, just do not think that this is because of my desire to somehow compromise the Woll pans, honestly, just out of a desire to understand.
" 🔗
Manufacturing companies are constantly improving the quality of polytetrafluoroethylene (PTFE) to make it more resistant to mechanical damage. Fissler uses Protectal Plus non-stick anchoring. The pan is placed in an electrolysis bath (salt + water). As a result of a chemical reaction, aluminum oxide is formed on the surface of the dishes - a non-stick composition is applied to it. This method provides high protection of the coating, which makes it possible to use metal blades.
Some manufacturers include reinforcing materials in PTFE - particles of hard metals or minerals. For example, Teflon Infinity (DuPont) has added special hard minerals that are clearly visible on the surface.
The non-stick titanium ceramic coating is particularly durable. In such cases the names contain the word "titanium": "Titanium +" (Woll), "TitanPK" ("Neva-Metal Pottery", Russia), "Titan AL" ("Biol", Ukraine), etc. Titanium and ceramic the materials are applied to aluminum by plasma spraying. The inner surface of the bottom of the pan can be either smooth or embossed, like a honeycomb. The cells increase the area and make heating more even.
Titanium is not added to the fluoroplastic itself; a layer is made of titanium under the fluoroplastic. First, a layer of titanium oxide is sprayed, on top of it, P.T.F.E itself, aka Fluoroplast-4.
🔗
Detailed technical and logical analysis of the transmission "Habitat - Poisonous Cookware"
20 December 2010 14:16
Detailed technical and logical analysis of the transmission "Habitat - Poisonous Cookware"
This transmission contains a number of incorrect logical constructions, generalizations and conclusions that (intentionally or unintentionally) carry inaccurate information. This information, in my opinion, is detrimental to Rondell's prestige and sales of the brand's products.

The text of the letter is large and requires attention. I ask you not to succumb to the temptation to quickly "run through" his eyes, otherwise the sophistry of transmission may slip away from your gaze.

1. PTFE (polytetrafluoroethylene) non-stick coating is harmful to health.

The facts are: There is currently no consensus on the harmfulness of PTFE-based non-stick coating. There is enough opinion and evidence of both harmful and harmless PTFE-based non-stick coating. There is controversy over the release of polytetrafluoroactanoic acid (PTFA) from PTFE, which is considered a potent carcinogen. Defenders say that it is not there or its quantity is below the registered threshold, opponents say that it is. At the moment, there are no indications from the official organizations of Russia and the world (USA) to prohibit the use of PTFE-based coatings. PTFE cookware is freely sold in supermarkets around the world, including Walmart in the USA (see for example 🔗). The phrase banning the production of PTFE in the United States does not address the hazard of the coating itself, nor does it deal with environmental pollution from DuPont, the only manufacturer of PTFE in the United States. By the way, DuPont factories are now operating, committing themselves to reduce harmful emissions by 2013. (Rhetorical question: are there any chemical plants without harmful emissions?)

At the beginning of the plot, the broadcast rests on the opinion of one side - the opponents of PTFE. As an argument to the opposite side, an example is given with an employee of the manufacturer ["Tefal"] eating a non-stick coating. Moreover, the conclusion made by the broadcast in the middle of the program is striking: there is a doubt that it was PTFE that was eaten, implying that the harmfulness of this coating is obvious to everyone.

The plot concludes with a pancake baking test, the result of which: pancakes cooked in a PTFE pan are faster and do not contain harmful substances. As a result, an unclear conclusion about the safety of the PTFE coating is made, which is not consistent with the conclusions made at the beginning of the plot. Moreover, in the future it is said that this pan was made with a safe "titanium-based coating". Obviously, the viewer is entangled in conflicting information. As a result, the viewer has a negative impression of any product containing PTFE.

2. According to the program, there are only three types of non-stick materials used in coatings: "fluorine, titanium, ceramic". This is a distortion of the facts. There is no titanium non-stick material. Let's compare the information from the expert and what the announcer presents:

Announcer: "... polytetrafluoroethylene, coatings based on it contain polytetrafluorooctanoic acid, it was she who killed the parrots ...., Many scientists consider it dangerous not only for animals, but also for humans"

Expert: “utensils based on fluoropolymers have a pronounced black color ...”. Freeze.

Announcer: “Titanium coating. So far, no one has died from titanium-based coatings: neither birds, nor people. Our heroine was frying pancakes just in a frying pan covered with titanium material. "

Expert: "some manufacturers add metals or minerals to the non-stick coating, this coating has a slightly shiny color ...".

The expert is absolutely right: add metals or minerals! In fact, an independent "titanium" coating does not exist: it is PTFE with the addition of titanium particles to the lower layers. Granite and even diamonds are also added to PTFE. Conclusion: "titanium coating" is no different from PTFE in terms of harmfulness. No one will ever know from what the parrots died, but the fact proved by expert examination is the safety of the frying pan on which the pancakes were fried. Conclusion: PTFE, like PTFE with titanium, is safe, and this is proven by the program itself!

Obvious unprofessionalism of journalists. Distortion and distortion of facts, misleading the viewer and casting a shadow on manufacturers of coatings and tableware. Is it possible now to trust the information in such a transfer? On the other hand, there is certainly no need to worry about the health of the Tefal employee.

Drozdov
Mikhail Serafimovich
Head of the Quality Control Department of Golder-Electronics

P.S. May the Moderator forgive me for such a long message !!!

[Mata Hari]

Mata HariActually, these dishes should be made of cast aluminum, so there should definitely not be any rust. But why are there nano-particles of silver, I just can't understand? It looks like another PR. I tried to look at Yahu what kind of dishes, but for some reason, when I first looked at the links to dishes with such a coating, I could not find, except for Russian-language advertisements for sale. There is a company called Cerastone Ltd. (South Korea), but it is engaged in the production of stone cladding for interior and exterior.

In them, that is just plainly not, only about scientific.
PTFOA is released when heated above 240 * С

I read that at 160 C
And where is the truth? Whom to believe?

Yes, everywhere in MV and HP, and not only they insert Teflon pots and buckets, and so on, but I do not cook in any of these devices above 120 C, and even less do I bake or fry. I bake bread - only in the oven.
An exception to the rule is a Teflon waffle iron, which obviously heats up not weakly - but I very rarely make waffles, so I don't see anything particularly super scary in it, the waffles themselves are much more harmful than the coating of the waffle iron.

Let the ceramics be the same veiled Teflon, but not the same - ceramic pans - at least outwardly remain intact, without scratches, scuffs, peeling and do not go directly into food.

And what, manufacturers are all lying when they say that their ceramic coatings lack this ill-fated PTFOA component?

In any case, it is everyone's right to eat either from bare Teflon or from ceramics, or from titanium, or from clay, everyone chooses what he sees fit.

In clay pots, lead is also found en masse, which is part of the coating, even from well-known companies, for example, in Umbrian ceramics ...

[240 ° C]

I myself am interested (as journalists "own information", I know not by hearsay - I myself worked in this area).

To heat the non-stick coating to the point where filth starts to stand out in detectable quantities, the dishes need to be heated very, very much, until black smoke and almost peeling off the coating.

In them, that is just plainly not, only about scientific. PTFOA is released when heated above 240 * C "Titanium" coating is the same Teflon, only the filler is different.

464 ° F = 240 ° C
I came across border information 450 ° F / 232 ° C

But the temperature of combustion of oils (namely combustion)

🔗

The oil burning table does not in any way indicate to what temperature useful substances are stored in oils, but only about after what point does the release of carcinogens begin... This temperature is called oil burning point.
Oil type / Combustion temperature ° F / Combustion temperature ° C

Unrefined Canola Oil 225 ° F / 107 ° C
Unrefined Linseed Oil 225 ° F / 107 ° C
Unrefined Safflower Oil 225 ° F / 107 ° C
Unrefined Sunflower Oil 225 ° F / 107 ° C
Unrefined corn oil 320 ° F / 160 ° C
Unrefined Sunflower Oil High in Oleic Acid 320 ° F / 160 ° C
Extra virgin olive oil 320 ° F / 160 ° C
Unrefined Walnut Oil 320 ° F / 160 ° C
Butter (unheated) 350 ° F / 177 ° C
Coconut oil 350 ° F / 177 ° C
Unrefined Sesame Oil 350 ° F / 177 ° C
Lard 370 ° F / 182 ° C
Macademia Nut Oil 390 ° F / 199 ° C
Grape Seed Oil 420 ° F / 216 ° C
Virgin olive oil 420 ° F / 216 ° C
Almond oil 420 ° F / 216 ° C
Hazelnut oil 430 ° F / 221 ° C

======================================

Oh my God! Why did I even come to this topic ... No, I heard about the harm of Teflon, but I tried not to think about this topic (this is how I cook everything or almost everything in the MULTIVARKER). And now what i can do??? how can I do without my slow cooker ??? Maybe you should just change the bowl in it often? .. I don’t fry in it, it should not heat up especially much ... In general, I was very upset ...

Did you write about the Zepter here? Maybe throw away the pots now ... I don't fry in a Zepter frying pan - it sticks, but I fry very little, practically nothing. I don’t worry about the frying pan, I can easily do without it. But here's a slow cooker ...

In general, what is all this for ...

You need to cook, observing the technology. It says "do not heat an empty frying pan / saucepan / roasting pan", so do not heat it!

Do not fry until black!

And oil can be not only a food product or a heat conductor, but also an indicator - do not heat up until smoke is emitted!

[danuca]

danuca, do not take the bad in your head, heavy in your hands ...

In a multicooker saucepan, the temperature does not rise above 110 ° C by definition! Well, even if you fry something there, then it is very, very far from the dangerous temperature.

[danuca]

danuca, life is harmful! !!! They die from this!
If the silicone is of decent quality, you can continue baking.Here we are forced to rely on our own luck (pay attention so that there is no smell from the form, so that it does not fade, etc.)

I also have a slow cooker, however, I do not bake or fry in it, but only because I regret the bowl. Basically, I use the modes of porridge, stewing and steaming. My pastries are mainly in glass and tin forms.
I fry in teflon pans. The time has come to replace them, so I began to study the available possibilities. And I want to make a choice most consciously, with an understanding of all the pros and cons of this or that type of material of the frying pan and its coating. And I would not like to overpay for empty "PR".

Girls, who knows what will happen if you exceed the baking temperature in a silicone dish. For example, the other day I bought a Teskomovsky pizza dish. The baking temperature there is a maximum of 230 degrees, and I need at least 240 degrees for pizza. Of course, I will find a use for it or I will bake the pizza on a lower heat. Perhaps this is not critical? Or will harmful substances be released? Or will the silicone be damaged? In general, who knows, please explain

[LiudmiLka]

LiudmiLka

Specifically, I set up the experiment exactly at 240 degrees, it even seemed to go off scale a little more, just pizza and just on Teskom's rug.
Later, in the baking process, I remembered that it was up to 230 C - and nothing, survived
But I have a Teskomovsky thermometer attached in the oven, that is, the temperature is measured clearly, the oven itself is shamelessly overestimating, that is, according to its position 200 C - but in reality in the oven - 250 C

And the second moment - it is hooked on the upper grill shadow, perhaps in the middle there was a little less.

Only this should have been discussed in the Silicone topic

julifera, thank you very much for your help. And I did not discuss the silicone topic because there is somehow more about buying and selling, but about the shape of this dish. Even the quality of Chinese silicone is silent
And here people think more about the hygienic side of the dishes. So I thought that the chances of an answer are higher

I have another question arose. We were thinking about buying a new cartoon, and giving the old mother-in-law to the dacha. Now there are multicooker with a denser coating than in my Panasonic, in Moulinex, for example, a full-fledged such rough non-stick coating. And in Panasonic, only a non-stick film. From a security point of view, which is better? (in the sense if the film, so there can be less harmful ... or vice versa ...)

Good day everyone!

Please tell me which glassware is best used in a gas oven.
Are such utensils used for making bread or is it intended for other dishes?

Thank you in advance!

[AlisaS]

AlisaS, good day .
I bake in glassware manufactured by Simax, Luminark, and in a Soviet glass saucepan, unmarked.

I cook not only casseroles, but also breads / buns.

PS: I have the most delicious cottage cheese casserole, it turns out in glass dishes. Lubricate the form with butter, pour the sweet breadcrumbs thicker, and does not stick at all.

ABOUT! Great! I just saw Simax glassware in the store.

And what is the correct way to put such dishes in the oven? In a cold oven, like pots, so that there is no temperature drop, or can you put it in a preheated one?

I put it in a hot oven. The only thing is not immediately on a hot baking sheet inside the oven, but first I put the glass dish on one baking sheet (I have a small one), and then all together on a large baking sheet in the oven. That is, I do not allow the glass bottom of the mold to stand directly on the hot surface.

For a long time I was afraid to put glass pans in a hot oven, and then I had to (I started spinning and the bread after proofing had to be put in a hot oven) and nothing. Now I put it on the wire rack.

There is no grate in my oven. I describe it as I do it.

aa, okay.It's just that usually all ovens have grates and usually all kinds of forms and pots are put on the grate, and all sorts of pastry-cookies are baked on baking sheets

I looked at everything that is available and was very upset
There are dishes Simakh, Pyrex, Borcam, Arcuisine. The choice seems to be large ...
But, almost all pots (some still do not), baking trays have some incomprehensible stains in the glass. The photo on the phone could not be taken for presentation.
Well, that is, not perfectly transparent glass, but as if there were defects during casting. Is this how it should be or is it defective models? Suddenly you buy one, and it cracks. And then prove that you are using it correctly.

Good afternoon, members of the forum! Tell me, has anyone used Staub cast iron pans? And then I read all the pages, and to be honest, maybe I missed it ..

And yesterday I looked into a household goods store (probably the only store in our city with such a pre-perestroika name) and was amazed at the range and prices! frying pans I bought these a few years ago in the same store, but I don’t remember the price anymore. I bake thin pancakes and pancakes only on them.

[Pinagri]

Pinagri happy shopping! And yesterday I baked pancakes in a new cast-iron pan - great !!! It turns out tastier than Teflon (baked in two pans at once, so I can compare). On cast iron, they turn out lacy and may therefore be tastier.

I also use this very production of cast iron. Here, I'm thinking of buying another wok and some deep brazier. Small billiards, alas, did not fit - on them the dough slides to the edge when shaking the pan (shallow pans with a smooth bottom). And I have a big "f cage", everything is fried on it and nothing sticks.

girls tell me, does anyone use German wmf dishes, became the owner of a set of stainless pots, hopefully happy, my husband brought from Germany, how are your impressions? can there be any subtleties in operation?

And over time, I want myself a large cast-iron brazier or roaster, and I will gladly throw away the old aluminum ones.

My advice to you: buy a small cast-iron cauldron better! The thing is universal, - and pilaf in it, and meat / poultry, and caviar, and shurpa / lagman, and french fries, etc., etc., etc.

Pilaf on the way:


We'll mix it right now, and for a dish ...

Good afternoon, members of the forum! Tell me, has anyone used Staub cast iron pans? And then I read all the pages, and to be honest, maybe I missed it ..

Like any expensive French cookware, Staub products deserve the greatest praise. I don't have one, but good friends have their Frying pan, that is, a small frying pan. As a lover of good dishes, of course I fry them on it for the sake of curiosity. A very decent product.
Only one thing confuses them - the enamel coating. What will happen to the pan when this cast iron, God forbid, overheats and the enamel cracks, or is it just a chipping from the blow? I suppose that grandchildren are unlikely to get such an enameled pan in good condition, unlike a simple unenamelled native folk pot ...

At one time I had enameled cast-iron dishes (a frying pan and 2 pots) since Soviet times, they served for a long time, there were chips and for some reason they immediately rusted in these places. In connection with the change of the stove to glass-ceramics, I simply put this dish on the street, it was immediately picked up.

At one time I had enameled cast-iron dishes (a frying pan and 2 pots) since Soviet times, they served for a long time, there were chips and in these places it immediately rusted for some reason. In connection with the change of the stove to glass-ceramics, I simply put this dish on the street and immediately picked it up.

If anyone in Kiev will throw away unenamelled cast-iron dishes, tell them the time and place, - I will pick ...

[Kapet]

My aunt had a huge cast iron pan, 32 cm in diameter, deep and enamelled inside.When chips formed and the frying pan began to rust in these places, it chipped off all the enamel. I fiddled for more than one day, but everything turned out in the best possible way. The frying pan is used to this day.
Kapet
How do you handle a cast-iron cauldron after cooking pilaf?
I immediately transfer the pilaf to another dish, since my new cast-iron cauldron does not like steam and liquids and rusts if food remains there. Maybe I got a cauldron like this, without cover.

[Kapet]

Kapet
How do you handle a cast iron cauldron after cooking pilaf?
I immediately transfer the pilaf to another dish, since my new cast-iron cauldron does not like steam and liquids and rusts if food remains there. Maybe I got a cauldron like this, without cover.

If we talk about the cauldron specifically after pilaf, then there is no particular problem or haste. Ready-made pilaf is a rather fatty product (if it is real pilaf, and not rice porridge with carrots and meat), and cast iron is not dangerous if pilaf stands in it for at least half a day. Another thing is that this is not very good for pilaf, and of course if you have something left in the cauldron after the feast, then it is better to transfer it to an enamel dish after cooling.
After the cauldron is emptied, I rinse it with hot water from the tap, removing all the fat, and if anything has stuck, I put it on the fire, warm it up well, and when the remaining moisture evaporates from the surface of the cast iron, I drip a few drops onto a lint-free cotton cloth tung oil, and with quick circular movements I wipe with this oil inside the cauldron. Then I continue to warm it up a little more (about 30 minutes so that the tung oil begins to polymerize), remove the fire under the cauldron, and, after cooling down, I hide the cauldron in the storage place. As a result, everything is clean inside the cauldron, its surface is covered with a hard moisture-proof layer of polymerized oil. Instead of tung oil, you can use linseed oil, but it dries longer, stinks of fish when heated, and does not create such a hard coating as tung oil.
If you are not cooking pilaf in a cauldron, then all the same, this dish will be with butter or fat. I do not know of dishes cooked on / on unenamelled cast iron without oil / fat at all, since without it anything will stick to the cast iron, no matter how good its surface is. Even liquid dishes (lagman, shurpa (translated as "fried soup)) are prepared by pre-frying vegetables and meat. If there is no pre-frying of something in the recipe, or at least lubrication of the surface with oil / fat (if the bird is in a roaster), then this is the dish is not for unenamelled cast iron.

[It is widely used mainly for the manufacture of paints and varnishes. T. m. Is relatively toxic.]

Linseed oil can be used instead of tung oil, but it dries longer and does not create such a hard coating as tung oil.

Are you sure that tung oil is harmless inside the cauldron? I've read about it here, it somehow raises doubts that it can be used.

Tung oil, wood oil, vegetable oil is fatter, obtained from the seeds (nuts) of the tung tree (see Tung), containing up to 70% T. m. (On the dry weight of the nut kernel). A slow-moving yellowish liquid with an unpleasant odor, which dries quickly in air. T. m. Is soluble in most organic solvents; density 0.933-0.945 g / cm3, refractive index 1.51-1.52, saponification number 188-197, iodine number 154-176. Chemical composition (%): unsaturated acids - eleostearic 66-82 (found in such a large amount only in T. m.), Oleic 4-13, linolenic 9-11; saturated acids - stearic about 2.5, palmitic 3.7; unsaponifiable substances 0.4-1. It is widely used mainly for the manufacture of paints and varnishes. T. m. Is relatively toxic.

Are you sure that tung oil is harmless inside the cauldron? I've read about it here, it somehow raises doubts that it can be used.

In this case, we are talking about pure tung oil, Pure Tung Oil, that is, without any chemical additives, which is non-toxic when dry. But you can't fry on it. And its smell is not at all unpleasant, just nutty, specific, like any exotic oil.If there is no mention of puree (Pure) on the packaging, then you cannot treat food surfaces like that ...

I have this:

Tung oil
Pure natural non-toxic oil that contains absolutely no solvent. It penetrates well into all types of wood without leaving a film, and its special qualities make it resistant to water, food and alcohol. The oil does not contain additives and is completely safe in contact with food. It forms a hard-wearing finish that is suitable for kitchen countertops, cutting boards and interior woodwork.

Here is also about cast iron and tung oil:
🔗
🔗

[Tanyusha]

Tanyushaprobably the cast iron is still the same as before. Mom said that in the early 50s, when she lived with in Tashkent, she had a good cast-iron cauldron, but because it often rusted, she did not take it with her when she moved and never looked at the cast-iron dishes again. And I have cast-iron pans, and I like them very much, they do not rust because food in them is only baked and fried in oil, but the cauldron is in trouble.

sazalexter Of course, I ignited it, and even more than that, I always keep a thin layer of oil in the cauldron (from time to time I go through the inside of the cauldron with an oiled cloth).

Kapet I will definitely try to find and buy tung oil. This is the secret of sustainable coverage! Thank you!

[Tanyusha]

Tanyusha, you can see how your Rondell pots are doing. I ordered the same set as yours. Are you satisfied with the quality and appearance of the pots?

Vitalinka, they are doing well, they shine like new after the dishwasher, I am very pleased with them and I also really like that there are holes in the lid rim for convenient draining of the liquid.

[Margit]

Margit Have you calcined it with oil? Many people wash after cooking like aluminum or stainless steel, but this cannot be done

Well, it is very possible to wash unenamelled cast iron, and often it is simply necessary if something has stuck to the cast iron. But, in any case, you must then immediately put this cast iron on fire and dry it thoroughly, nothing bad will happen to it in 5 minutes of washing. And then grease it with a very thin layer of oil (which has a low smoke point and is quick-drying), without drips, and again hold it on medium or below medium heat for about 30 minutes, during which the oil will dry out and begin to polymerize. Strong heating of a thin layer of oil can lead not to its polymerization, but simply to charring, so you need to know when to stop with fire.
If the cast iron is not heated after lubrication with oil, then moisture and possible additives and fragrances from the oil can even contribute to the appearance of rust on unprepared or insufficiently prepared cast iron surfaces.

Today I tried a cast-iron frying pan from IKEA. Fried potatoes. I was waiting for something extraordinary (gee, lobster taste, I guess)... Didn't wait! Normal potatoes. Nothing burnt. Before use, I processed it, as written in the instructions: over low heat, I poured vegetable oil, as it began to rustle, rubbed it all over the pan. Then I started working at full capacity.

Today I tried a cast-iron frying pan from IKEA. Fried potatoes. I was waiting for something extraordinary (gee, lobster taste, I guess)... Didn't wait! Normal potatoes. Nothing burnt. Before use, I processed it, as written in the instructions: over low heat, I poured vegetable oil, as it began to rustle, rubbed it all over the pan. Then I started working at full capacity.

So you approve of the cast iron from Ikea? I'm thinking of buying it in the summer.

[Pogremushka]

Pogremushka Just be careful, do they have a blue frying pan outside?
inside it is black, cast iron, and so inside it has enamel to which everything sticks
Don't get caught! Cast iron looks like cast iron