Cooking utensils (pots, pans, lids)

[Sofim]

Sofim
Did you follow all the rules for the care of cast iron? Drying after washing, oiling, etc.? It seems to me that you just need to revive the pan and it will serve for a long time. Read this thread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=120868.0
or google look "cast iron care"

Thanks for the link, I must try ..
only I remember my mother had a frying pan made of black cast iron, it didn't rust and my mother didn't do anything with it .. once it fell and an invisible crack appeared (cast iron is a brittle metal) .. oil started to leak a little during frying.

[ivan ((]

ivan (( ! I have been very fond of Berhof for 12 years, or rather, its pots and pans with a thick bottom. Stainless steel song! Scratch as much as you like, it doesn't affect the quality of cooking. If you burn something, fill it with water, then rub it with a brush. The dishwasher will wash the rest.

[ivan ((]

ivan (( ! I have been very fond of Berhof for 12 years, or rather, its pots and pans with a thick bottom. Stainless steel song! Scratch as much as you like, it doesn't affect the quality of cooking. If you burn something, fill it with water, then rub it with a brush. The dishwasher will wash the rest.

And for cooking marrow jam or caviar, does it not burn?

The milk does not burn. We haven't cooked jam for a long time. Caviar - great! The zepter is slightly better, but not as much as it is more expensive.

Girls, help me, I need a cast-iron frying pan.
I had a cast-iron frying pan of the Dnepropetrovsk company Seaton. It is made of black cast iron. So, two years later, something whitish appears at the bottom and after washing, that is, it starts to rust from the bottom water. I'm shocked. I was so pleased with this frying pan, glad that I got rid of all those harmful and short-lived Teflon ... I really soaked it once with powder for PMM, but I don't think it radically affected ..
Where can I get a quality cast iron skillet?
I saw only in the Epicenter at a price of almost 100 euros Is normal cast iron cheaper?

Cast iron with detergents is generally not recommended to be washed. Only boiling water. Especially in the PM car. It will rust. Vegetable oil is washed out of all the pores and a fatty film is washed off, which gives the cast iron non-stick properties, that is, everything will be roasted to death. But nothing terrible happened. You just need to revive it: clean it from rust, ignite it with dry salt, grease it with oil. Pig iron is also pig iron in Africa. it just needs to be looked after properly.

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Very interesting information about the resuscitation of cast iron cookware. I used this method to process a new cast iron pan. And after processing, I try to wash it just with hot water, without detergent.

Girls, help me, I need a cast-iron frying pan.

If you are from Kiev, then you are here 🔗

Better yet, drive them to the bazaar, near the Dnipro metro station at the Rybalka market - the choice of cast iron is very large ...

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Very interesting information about the resuscitation of cast iron cookware. I used this method to process a new cast iron pan. And after processing, I try to wash it just with hot water, without detergent.

Yes, flax is somehow closer to us in spirit, and it's easier to get its oil. However, if you have the opportunity to buy tung oil, then in this case flax is not just resting, but simply goes on vacation for an indefinite period ...

I bought tung oil in kiev in an online store for tree builders.there it is written - suitable for contact with food, and on the side edge there are pictures of a wooden bowl and a chopping board with food. I have this:

Who has experience with Granchio Marmo pans? By chance, in search of Winzer, I got on the page with their products. What is this "animal"?

[LenaV07]

LenaV07how is your frying pan? Coin - works, didn't "break" again? ) I choose a frying pan, I stopped at Coin, but its "breakdowns" were stopped from buying, and then I was so pleased with your answer that it was okay again)) you don't know what happened to it there, and why did it work again?

Girls can anyone be interested in steel dishes with a thick (3-layer) bottom. I fry meat without oil, and the broth according to the Admin recipe without water is beyond praise. The dishes are domestic and the quality is good, they are made at a defense plant. They have a website - 🔗 and 🔗 the second site where you can order. The dishes are called Gourmet. At first I had the idea to buy Tupper's saucepan, but after reading the reviews I refused, instead of one Tupper's pan, I bought myself a 3.5 liter pan, a frying pan and a ladle for 1 liter of the professional series, I'm happy as an elephant.

Do you already have simple cast-iron pans? If not, then a flat-bottomed pan can be used as a frying pan, baking yeast-free cakes or pita bread on it. Even with a flat bottom, you can put it in the oven, stew that thread, meat there. And the wok is kind of good too, but for other purposes.
By the way, in a cauldron with a lid, it seems convenient to bake bread in the oven.

Allegra see the preparation of the first courses. Cooking Broth in a Heavy Bottom Pot by Admin. I recommend the broth is just super. You can freeze the concentrated bouillon cubes and then quickly make the soup.

[Allegra]

Allegra, here is this topic Tyts.

[Allegra]

Allegra, here is this topic Tyts.

Offtop: I wonder if this broth recipe is only suitable for genetically modified pale protein broilers? Or will it work for a rural rooster too? Here something doubts me ...

Girls who have stainless steel kettles? what companies and what are your impressions? thanks in advance!)

I have a stainless steel electric kettle Moulinex (donated). Just ugly. The lid opens automatically when the water boils. Noisy awfully. A little plastic flows through the windows - you can see the drips constantly.

And I have Tefal, like this:

I like the only problem: get rid of the habit of checking if the tea is hot by touching the kettle with your hand

I had ... Brown did not exist for a long time, Bosch, too ... Roventa is alive from stainless steel. There is no problem with this ...

and ordinary, not electric? who has? respond)

I have Bergof, he is already a hundred years old, pokazy all (I have a family of terminators, everything flies). The look, of course, is not very good, the gloss is scratched because they do not spare it and fry nearby, and then scrape off the sprinkled. But inside - everything is OK. If you use unfiltered hard water, the scale comes off easily. I want to buy a new one, otherwise the view is no longer presentable, I chose Berhof again. So far, the price-quality ratio of this company is the best. All the dishes, practically, of this company are more than 12 years old.

Well, I have the usual berghof too. It's in the pantry, because we drink tea 24 hours a day, he's poor and wouldn't turn off ... In principle, nothing is done with him, only his son took him on a hike. Wash the soot and it's okay ... So, what am I?

The main thing that is good in stainless steel is that even scratches do not spoil the contents, since there is no coating, as in enamel or nonsticks.

With a whistle, everything is fine ... You just need to look for a kettle with a non-heating handle ... So it seems more comfortable ...

Kalmykov, excuse me, I don’t know your name, I also have a berghoff kettle, they are also fried nearby, but I found a remedy - Amway for cleaning the plates, grease it neatly and in a bag for 10-15 minutes, then I rinse with water and shine like new, and he for 6 years already.

Mine is two times older, it burned a couple of times, the whistle was long and irrevocably lost, a dent on its side. Than they just did not clean it, even with iron terochki (well, terminators in the family, I'm talking about). Now, yes, I smeared it with anti-fat and that's it. I love Sano - it eats away at everything. Well, I just want a brand new teapot.

Girls can anyone be interested in steel dishes with a thick (3-layer) bottom. I fry meat without oil, and the broth according to the Admin recipe without water is beyond praise. The dishes are domestic and the quality is good, they are made at a defense plant. They have a website - 🔗 and 🔗 the second site where you can order. The dishes are called Gourmet. At first I had the idea to buy Tupper's saucepan, but after reading the reviews I refused, instead of one Tupper's pan, I bought myself a 3.5 liter pan, a frying pan and a 1 liter ladle of the professional series, I'm happy as an elephant.

Woooo .. and I'm like an elephant now !!!!! Already only from one appearance .. I sit straight, look at her and almost iron, how pretty !!! To begin with, I bought a d24cm brazier and a 2.5l saucepan. In the store I talked to a customer, she has had such dishes for 8 years. She says that nothing burns, she is very happy I came to buy the same as a gift !!!

shl. Now everyone is in confusion about what to cook!

[Omela]

Woooo .. and I'm like an elephant now !!!!! Already only from one appearance .. I sit straight, look at her and almost iron, how pretty !!! To begin with, I bought a d24cm brazier and a 2.5l saucepan.

Omela, well, does not it stick in the brazier? Like a non-stick coating?

[Joy]

Joy , tests in the evening. I will unsubscribe about the results. Moreover, the number of those who want to see the result, that is, the bottom after cooking, is growing right before our eyes !!

[Joy]

Joy , tests in the evening. I will unsubscribe about the results. Moreover, the number of those who want to see the result, that is, the bottom after cooking, is growing right before our eyes !!

Well, still, the topic is some burning. Sooo interested in the bottom, especially after frying something. I have already climbed the entire site - and I want this, and this, and that ... But in an amicable way, I only need a frying pan and a saucepan, well, a brazier would be nice too. I have all the stainless steel pots with a thick bottom, I am very happy with them. But there is no place in my kitchen, so I have to take something from the old one to the dacha.

[Omela]

Many years ago, my mother bought dishes from Zepter, then she all migrated to me. These pots and pans also have a layered bottom. If you fry meat in them, then it first sticks to the bottom, and when it is slightly fried, it lags behind the bottom (not burning). And you can really fry without oil. I think the Gourmet is similar to the Zepter (they all have a multilayer bottom, I think they are similar) Only the Gourmet is an order of magnitude or even more cheaper than the Zepter.I think your tests, Omela, will confirm my guesses And such dishes (Zepter, I don’t know, however, how with this at Gourmet) is heavy because of the multilayer bottom.

[frying pan "Gurman-Elite" with corrugated triple bottom]

Ksyusha, congratulations on such a necessary purchase !!! I also climbed on their website, really liked / interested frying pan "Gurman-Elite" with corrugated triple bottom:



In my opinion, I already want her ...

[Crochet]

If you fry meat in them, then it first sticks to the bottom, and when it is slightly fried, it lags behind the bottom (not burning). And you can really fry without oil.

This is really written in the instructions.

And such dishes (Zepter, I don’t know, however, how with this at Gourmet) is heavy because of the multilayer bottom.

Well, it's not like running with her. For me, it's the other way around - you take it in your hands, you sweep a thing !! For example, my brazier with a lid weighs 1700g.

But in an amicable way, I only need a frying pan and a saucepan, well, a brazier would also be nice.

I also wanted a frying pan first. But the brazier is the same frying pan, only with two small handles. It is more convenient to store and use it for the oven.

frying pan "Gurman-Elite" with grooved triple bottom

Crochet, thanks for the compliments!
I saw her alive. There these corrugations are not very prominent. Not like a grill pan, for example.

[Roaster D240 "Gourmet-Elite" made of stainless steel with triple bottom (120224)]

Girls, I'm just facts.

Roaster D240 "Gourmet-Elite" made of stainless steel with triple bottom (120224)

Diameter - 240 mm.
Bottom diameter - 212 mm.
Height with lid - 120 mm.
Height without lid - 65 mm.
Depth - 45mm.

For stewing and frying meat, fish, vegetables. Can be served as a portioned dish for 3-4 people.Bake meat, fish, vegetables in the oven. The body of the frypot is the same as that of the D240 frying pan, but thanks to the small handles, the frypot fits easily even in the oven of a two-burner hob. Convenient to put in the refrigerator. The frypot and lid are packed in bags and gift box.

Box:

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Inside the brazier and the lid are individually packed in bags + instructions:

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Appearance:

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Inside:

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The bottom is outside, from the icons I did not understand whether it is possible to wash in the PMM, there is nothing in the instructions either:

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What's left on the bottom after cooking rice with vegetables:

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She poured water + amway for dishes, put it on the cooling plate, then wiped it off without effort with a sponge:

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Organizational conclusions:
1. This is not Teflon, you need to adapt to the dishes.
2. It is necessary to follow the manufacturer's recommendations for cooking:
- cook vegetables without water on the lowest heat and with the lid closed,
- burning of food is connected ONLY with the wrong choice of the heating mode of the plate,
- stop heating 10-15 minutes before the food is ready, the cooking process will continue with the stove off,

3. It is more convenient to use the cookware on the gas stove, because there you can quickly adjust the temperature. And my electric one will cool down! And I do not know in what division there is the smallest fire.
4. The rice turned out to be sooooo tasty, I'll post the recipe.
5. I will definitely repeat, but now taking into account the mistakes.
6. Uffffff skokabukofff !!!

2. It is necessary to follow the manufacturer's recommendations for cooking:
- cook vegetables without water on the lowest heat and with the lid closed,
- burning of food is connected ONLY with the wrong choice of the heating mode of the plate,
- stop heating 10-15 minutes before the food is ready, the cooking process will continue with the stove off,

Cookware with a multilayer bottom keeps heat very well. When I cook rice in such a bowl, I bring it to a boil, close the lid, give a couple of minutes to create a vacuum under the lid and turn off the stove, and the rice is cooked the rest of the time with the stove off. And if rice with vegetables or pilaf, then I just fry everything lightly with the lid open, and then I add rice, add water and then as described for rice. And if the stove is not turned off, it really burns, just like in your photo. Maybe the Gourmet has the same cooking technology?

Girls, but I wonder if you can fry pies / pasties / belyashi in such a brazier?

Girls, but I wonder if pies / pasties / belyashi can be fried in such a brazier?

In the Zepter, you can. I think that in Gourmet you can

[manna]

I am primarily interested in pies too !!! I will try.

Oh, how can I wait !!!

manna
Thank you, boom, hope that the Gourmet won't let you down !!!
Mistletoe, you current is ... like current, so right away, okay, well, in the sense for fried pies, sign off ... you are welcome ...

P.S. Ksyusha, I actually went to ask, where did you buy your brazier? Are the prices the same as in the tyrnet store?

[manna]

manna , thanks for the useful educational program.

And I just overexposed the rice yesterday. So the complaints are not about the dishes, but about the handles !!!

Well, just, you need to get used to this dish. With experience everything will work out

By the way, another feature of such dishes (for the Zepter it is, and for the Gourmet, I don’t know but, probably, the principles are the same) that if you cook with the lid closed and the stove is turned off, it is important to fill the dishes no more than 2/3, maximum 3/4 of the total volume so that there is free space for hot air, and it sealed the dishes with a lid, otherwise the food in the dishes will cool down and remain damp. In general, something like this

[manna]

Ksyusha, I came in to ask, where did you buy your brazier? Are the prices the same as in the tyrnet store?

Ying, I took the address on the website, in the section - retail stores. The prices are the same. It was convenient for me to go to Varshavskoe shosse, building 45. By the way, you too !! I understood about the pies!

if you cook with the lid closed and the stove is turned off, it is important to fill the dishes no more than 2/3, maximum 3/4 of the total volume, so that there is free space for hot air, and it clogs the dishes with a lid, otherwise the food in the dishes will cool and remain damp ... In general, something like this

manna, yes, there in the instructions it is written about all this. And about the low temperature, and so on. But you have to try your rake!

[Cheese cakes in 5 minutes]

Marin, Ol, especially for you! : girl_hollyday

I didn’t really fry pies, but Cheese cakes in 5 minutes
because we love them !!!!!!

The first batch of 4 pieces was safely burned!

This is the second one:

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The technology is as follows:
1. Turned on the oven for 2 (I have 6 divisions, maximum power 1500W), put the brazier on, covered it with a lid. I left it for 5 minutes.
2. Put the tortillas, covered with a lid, fried for 5 minutes.
3. Turned over, covered with a lid, fried for 5 minutes.
4. Turned off the stove, left for 5 minutes.
5. I turned it over to the first side, because it seemed to me a little pale. I left it for 5 minutes.

Roaster after cooking:



FRIED WITHOUT OIL !!!!!! As you can see the bottom is almost clean !!!!! What stuck to the wall was when I turned over the cakes, I hooked them. The cakes seem to stick to the bottom, but do not stick !!!!!! It turned out even more lush than when fried in a regular pan in oil.

[Mistletoe]

Oh, Mistletoe, what a beauty !!! The cakes are just super !!!

But I'm wondering ...

The first batch of 4 pieces was safely burned!

This is the second one:
<...>

The technology is as follows:
1. Turned on the oven for 2 (I have 6 divisions, maximum power 1500W), put the brazier on, covered it with a lid. I left it for 5 minutes.
2. Put the tortillas, covered with a lid, fried for 5 minutes.
3. Turned over, covered with a lid, fried for 5 minutes.
4. Turned off the stove, left for 5 minutes.
5. I turned it over to the first side, because it seemed a little pale to me. I left it for 5 minutes.

How did the cooking technology of the first burnt batch and the second ruddy batch differ?

[manna]

Girls, thank you all for the compliments

Irish, manufacturer's website 🔗

I also sooo want a frying pan with a grooved triple bottom, but its handle is not very long? A? I wish it could be put into the oven if necessary.

Marin, the handle is long there, like a regular frying pan. But it will fit into a standard large oven. But I’m thinking, it will be possible to fry meat there without oil ??? Or do you need it with butter. On the video in the Zepter, she fried with butter in a griller (an analogue of this one). It would be nice if someone bought it and tested it. Whisper: If you don't get kicked out of the house, I'll buy it.

But I'm wondering ...: girl_red: The technology of preparation of the first burnt batch and the second ruddy batch was different?

manna , the technology was the same. But the temperature is higher. The stove was turned on for 3.

What else I want to add:
1. Here the whole trick is that a certain environment is created under the lid, like in a Russian stove and the products seem to languish. But you cannot open the lid while doing this. Therefore, it may make sense to buy dishes with a glass lid in order to somehow track the process.
2. The handles are heated during cooking, but not critical. That is, it was taken without a towel.

I want to fry pancakes today or tomorrow without oil.

What else I want to add:
1. Here the whole trick is that a certain environment is created under the lid, like in a Russian stove and the products seem to languish. But you cannot open the lid while doing this. Therefore, it may make sense to buy dishes with a glass lid in order to somehow track the process.

Will the same environment be created under the glass cover?

Well, they write what will happen. They only warn that the glass is more fragile and can crack from the temperature drop.

But it all depends on experience. The main thing is to adapt, and it is not necessary to look. Moreover, in the same place the steam will settle in the form of water, we can not see anything.

Moreover, in the same place the steam will settle in the form of water, we can not see anything.

No, well, something will be seen, of course

But I still somehow doubt such dishes with a glass lid

Virgins, I've been hanging out here for a couple of days at a friendly forum on cartoons, where the sybovar bowls will be produced from stainless steel inside, lumin outside. and I'm thinking about a waste - cooking-park is normal, but how to fry - bake? - will the result be the same, or worse or better than in your own?
They sent me from the multicooker to you, they say - I'm out of topic there ... (((How out of topic, if about multi? ..

... Here the whole point is that a certain environment is created under the lid, like in a Russian stove and the food seems to languish. But you cannot open the lid while doing this. Therefore, it may make sense to buy dishes with a glass lid in order to somehow track the process.

Mistletoe, probably any glass lid will do, they are sold separately. The main thing is not to be mistaken with the diameter and the glass to be heat-resistant. And then the painfully ugly native glass covers from Gourmet.
This brazier is good for stewing, and especially if there is a dishwasher, otherwise other pans have to be washed by hand. Of all my many pans, only the Woll pan is dishwasher-safe.