Cooking utensils (pots, pans, lids for them)

In general, I bought this frying pan today ... The question of choosing a lid for it is ripe. I want a glass one. Available with or without steam outlet. Available with or without a metal rim. Or is the metal lid better? I ask for advice.

I prefer glass lids with a metal rim and a hole for venting steam.

I prefer glass lids with a metal rim and a hole for venting steam.

A great lid when you need to fry, but so that there is not a lot of moisture.

I bought such caps in Auchan at a ridiculous price (160 rubles for a diameter of 26 cm). They are called Homehrofi.

A great lid when you need to fry, but so that there is not a lot of moisture.

I meant this glass lid with a large hole on top, from where steam comes out, and moisture itself accumulates on the metal rim-side and does not get to the bottom of the pan. Due to this effect, the meat is fried without excess moisture. Very comfortably.



And also this coated lid, which fits different sizes of pans from small to large, is also convenient.

[Admin]

Admin, I liked the second, the one for different pans, a thing!

And the first is not at all worse, you just have to try.

And I in "Your House" have long been looking at the cover - also universal - 22-24-26-28 cm - with an automatic patented Intelligent Knob valve. In the next outing there I will probably buy it. Here she is so pretty

And I in "Your House" have long been looking at the cover - also universal - 22-24-26-28 cm - with an automatic patented Intelligent Knob valve. In the next outing there I will probably buy it. Here she is so pretty

But keep in mind, it has a low rise, that is, it sinks down the frying pan, which eats up the height.
I rarely use it, the lid with a convex surface is more convenient. My opinion.

Induction ladle Berghoff 16 cm 1.4 l - that's how it is called. And what to cook in it, and whether it can be used on a gas stove, I don't know. Please, help!!!

In my opinion, if my memory serves me, there is a marking on the bottom - it is for gas. I cook in such a ladle, stew, even cook soup when I don't need much. Is it from the Cast series? if I'm not mistaken? Wonderful dishes, I have a large saucepan for pilaf, cabbage rolls, etc., a large frying pan, a small frying pan, here is a ladle and a saucepan. In general, I respect Berhoff, I have not yet been disappointed with a single item (there is a full set of pots, a set of knives, all kinds of pepper-oil cans, containers for butter, etc.)
I want to buy a thermos from them, such as a jug, but for the purpose of storing draft milk in the refrigerator. Can anyone have it? Stupid idea, huh? Painfully, I like the design

Users of BergHOFF pans, etc.!
And what are the approximate prices for their dishes? Unlike Zenpter's website, this is not indicated there. For example.

Users of BergHOFF pans, etc.!
And what are the approximate prices for their dishes? Unlike Zenpter's website, this is not indicated there. For example.

About 200-250 gr. for a frying pan with an iron lid (I don't remember exactly)

I have Berhoff dishes since 2002, I bought a set at once, 4 pots, a ladle and a frying pan, then it cost $ 100, now it is more than two hundred, metal handles, the seller promised that they would not heat up, they are not, yet how to heat up, but this is not scary! Pots-otpad, nothing sticks, if you look after, looking like new, once forgot to turn off the children's soup, went for a walk, came home, in a dipper-coals, literally, nothing, rubbed with a washcloth with soda, even no stains! The frying pan is not suitable for frying at all, it sticks, and for stewing it is very suitable in size and in general I really like it. After a set of pots, I have Bergoffomania in my house, everything from this company, even an oil can!

Strangely, the Zepter handles are also metal, but nothing heats up.

I did not notice the hot handles of the Berghoff dishes, very practical dishes, similar in design and cooking properties to the Zepter, but much cheaper.

In Moscow, the Berghoff sales office is located at 8 Butyrskaya Street, metro Savelovskaya, 5 minutes walk.

I have a Berghoff frying pan and the handle does not heat up either.

How can you not notice hot hands if I burn myself all the time! I have a gas stove, the handles are cold in the frying pan and on the ladle, and very hot on the pans

It's hard for me to judge this, but this morning I cooked in this saucepan (large volume) and also on gas, but calmly took the lid and handles with my hands.

The handles can (theoretically) get hot if the heat is very strong under the pan and it goes beyond the bottom and rises up to the handles. For example, I do not allow this.
Before that I cooked on the train. glass ceramic plate, everything was fine too.

So my pans are not correct, maybe I have a fake, although it doesn't look like there is a guarantee and there is a recipe book and a discount card

I have a German-made cast-iron pancake maker called Carl Victor. Heavy - you can't throw a pancake with such a pancake !! Great, Teflon is not near. Nothing burns, you just need to adapt to cast iron. If something is burnt, you do not need to wet it, you need to heat it up strongly, so that everything burns out, and scrape off all the fumes with a wooden spatula, then you can rub it with salt again, and grease it with confectionery fat before use. No further maintenance is required. No need to wash. In order not to burn, it is necessary to heat up strongly before use, but here it should be borne in mind that the heat capacity of cast iron is not small, a trace may remain from a hot frying pan even on heat-resistant surfaces.

Hello! I don’t know if pots are devices, but useful ones, my saucepan definitely belongs. I bought it a long time ago, and the advantages over the others are that you can cook in it without water and without fat, as in the famous zepter, only a saucepan of our Russian production and the price for it two years ago was 700 rubles, now something about a thousand ... In general, I really like it, a useful thing in the household.

I also have saucepans. I bought it a couple of years ago in the metro, now I really regret that I took only two, I haven't seen it anywhere else. Very comfortable, excellent quality. Still as good as new

I read the top, and the price tags for everything good are too heavy for me ... I will look for something simpler and more budgetary ...
Today I looked after the pots of Taller, Italy, the series was not written, but not Capulet, I liked the design ...

Cookware for glass-ceramics should have a special bottom - completely flat and preferably thick and stable and smooth, so that the dishes fit snugly against the surface of the burner and there is no gap between the cookware and the burner and does not scratch the surface. Otherwise, the dishes will be poorly heated and a lot of time is needed for heating.
This happens when using enameled dishes.
Look for dishes with a "glass ceramic" icon

I checked all my saucepans with a magnet - everyone has a flat bottom, more or less magnetically. Does this mean they all fit glass ceramics (and induction hobs)?

Says that this is a magnetic stainless steel. Since the bottom is even, then they will most likely fit your plates.

Does anyone use glassware, the same Simax, on keramplites?
I think about it or not?

I only use glassware in the oven, but I have ceramic pots that I use both on the hob and in the oven, I really like them.

After buying glass ceramics, I did not buy special dishes, what was, and I still use, for 3 years already and nothing, I have a wide variety of pots, there are cheap and thin-walled ones, there are Tefalevsky ones, and they are also thin-walled, there are Tefal pans with a thick bottom, there are with an aluminum bottom, which, as they say, cannot be used on glass ceramics, there is a cast-iron pancake pan ... Nothing terrible happens to me either with the stove or with the dishes. All stains, if they appear, are wiped off with a glass ceramic compound. Everything is as good as new.

After buying glass ceramics, I did not buy special dishes, what was, and I still use, for 3 years already and nothing, I have a wide variety of pots, there are cheap and thin-walled ones, there are Tefalevsky ones, and they are also thin-walled, there are Tefal pans with a thick bottom, there are with an aluminum bottom, which, as they say, cannot be used on glass ceramics, there is a cast-iron pancake pan ... Nothing terrible happens to me either with the stove or with the dishes. All stains, if they appear, are wiped off with a glass ceramic compound. Everything is as good as new.

By the way, I want to say that I also have ordinary cheap pots so far, and everything boils in them normally and the iron handles do not heat up, oddly enough ... tomorrow I will go for new items for the stove, my husband approved ... I said that the kitchen is mine kingdom and therefore I will decide what I need and what is not ...

Girls!

Tell me, please, if stains similar to gasoline film appear on the inside of a stainless steel saucepan, then, apart from the aesthetic side, what does it affect?

Girls!

Tell me, please, if stains similar to gasoline film appear on the inside of a stainless steel saucepan, then, apart from the aesthetic side, what does it affect?

Does not affect...

Girls!

Tell me, please, if stains similar to gasoline film appear on the inside of a stainless steel saucepan, then, apart from the aesthetic side, what does it affect?

These stains do not affect anything, except for appearance, but it is very easy to get rid of them (stains))
To do this, drip a few drops of lemon juice on the stains and rub with a cloth. Tested, the result is 100%.
For me this hellish spobos was described in the instructions from the pots. It also said that such spots appear if you salt the water BEFORE boiling. It was recommended to salt there when it was already boiling.

Will milk burn in a Berghoff steel pan? Children often have to cook milk porridge, looking for a reliable saucepan. I bought a frail Chinese steel type for sample - it burns.

My granny bought a steel pan from IKEA. Nowhere on it is there an inscription that steel is 18/10 ... Nobody knows anything about these pans?

Will milk burn in a Berghoff steel pan?

Checked personally - will be.

So that milk does not burn in a steel pan (including a thin-walled one), it is necessary to pour literally a few tablespoons of water before pouring milk, and immediately pour the milk.

I cook milk soups, and semolina, in a quick way, in any small dish, which is the first in the cabinet. Nothing burns, which I wish everyone.

[Natty]

Natty, I also did not burn the porridge in the Berghoff small saucepan (I cooked 1, rarely 2 servings). Like Qween, rinsed in cold water and poured milk into a wet saucepan. True, she cooked porridge over low heat, stirring constantly - nothing burned.
Now I cook in a small cartoon

[Gypsy]

Gypsy, and the lid is metal? I also do not burn if the dishes are small and the edges of the lid are behind the dishes?

The cover is metal, in the photo it is black or something, and mine is silver. Does not burn. Firstly, the neighboring burners are turned off, and the one under the frying pan and lid burns accordingly to the dishes. Otherwise, all the handles on the dishes will burn out, and it makes sense to turn on the fire past the dishes.

The holes on it seem to be made with a hole punch, but not completely .. but half a circle, it turns out like a hole with a lid ajar to the side, that is, steam goes from the holes to the side.

Our frying pans are very rarely sold with lids, and when buying a new one you always have to select a frying pan under the old lid, it was very annoying.

And I, usually, buy lids together with a frying pan. I pick it up right away. I prefer glass lids with a steam outlet option. This does not bother me at all, and the view is more aesthetically pleasing than a multi-size hole cover.

I do not know how much I am on the topic. I forked out yesterday for a granite-coated frying pan:

And how is she doing?

Unusual yet. : o Holds the temperature longer, nothing sticks to it (you can fry with practically no fat), the handle remains cold. The main thing is not to make her sudden temperature changes and not scrape it.
The purchase is long overdue due to the wear and tear of the previous Teflon pan. I didn't want to take a similar one, and my friend bought such pans with a granite coating a few months ago, so I already had some idea.

In general, I'm happy (if the price hadn't bite yet)!

I have pots and pans, and saucepans with a granite coating and metal handles Ballarini Professional
It is convenient to use both for the stove and for the oven: pots like a cauldron or a pot, pans for baking and as forms. You can fry in a saucepan and then add water for the soup ... in short, there are fewer dishes, the kitchen does not clog

🔗

They are not afraid of temperature changes or scuffing, by the way

We, unfortunately, do not have such a product. I don’t know about the larger cities, but in the provinces, for sure.
Glad you can get at least something from Vinzer 🔗

How does this dish behave when washed in a dishwasher?

The manufacturer notes that it is dishwasher safe. We didn't install a dishwasher for ourselves, so I can't say anything from personal experience.

Please tell me who understands whether it makes sense to cook in the oven in such a Dekok dish, if I have a dense Tefal silicone mold with a metal rim, how differently it will turn out:

🔗

We now have such a square thing on sale alive and I constantly walk and my hands reach for it, touch it, turn it and put it in its place, heavy, I'm afraid I can't hold it when washing, I'll bang



They also gave me the book "About Pies", so there are all the pictures of all the pies in ceramic dishes of various shapes.

My mother and I decided to buy a new frying pan, our eyes of course ran up, many different, both cheap and expensive, and my mother and I have different requirements for future acquisition, so I decided to consult with a respected forum, who will praise or scold which frying pan (which is also very important when choice)
- since we have a gas stove, it is important for mom to be black (we do not have a dishwasher);
- I wanted it to be non-stick, but not thin;
- I wanted not to be very afraid of scratches, but not critical;
- well, it is desirable that the price would be reasonable;
- cast iron is also tempting, but which I saw simply unbearable

Here we saw the firm Neva-utensils, like cute, who thinks about them, whether a frying pan of the Titan series is 2 times more expensive than its "sisters". To be honest, I almost bought it, but I saw small holes on the sides as from a blow with a thin fork and decided to consult first, it still does not burn and I can wait, I postponed the purchase for now ...

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

I love the Hackman Ceramic Pans, but they are expensive and not black. From all teflon, the coating quickly peels off from operation. What I didn't buy - expensive or cheap. Enough for six months of operation. But maybe I use them too often ...

obgorka_gu 2 weeks ago I bought myself a large frying pan in M-Video Vinzer 69409, it is all black made to look like cast iron, unfortunately I threw out the book about it, but to cover it that you can use metal objects costs 1950 rubles.

[obgorka_gu]

obgorka_gu, I have all the pans (cast) from the company Neva very quickly fell into disrepair. The coating peels off with "scraps", you can still cook on them, but it looks very unsightly. And they are not very cheap. My friend bought very expensive cast German pans, she thought that would be enough for a long time. But she was wrong. Served only a year and peeled off as cheap. I still have not found a dish that would last long. Although I have a Tefal frying pan made in Algeria, my husband bought it from a car in Tula at the bazaar in 1992.So she still hasn't peeled off! I fry everything on it - potatoes, pancakes, and meat. Unfortunately, they don't do that anymore.

The mother-in-law bought herself a small cast-iron frying pan from Vitesse. True, I don't know what kind of cast iron there is and how much of it, but it looks so strong, strong cast iron - black and heavy.