Cooking utensils (pots, pans, lids for them)

That's interesting And Omela said that the classic differs from Elite only in handles - so go and figure out who is right

Irina, and handles as well. Here is a screenshot from the Gourmet website:

Dinner in 30 minutes!

🔗

In a heated roasting pan, lay in layers: Minced meat (pork + turkey) -potatoes in thin slices-onions with thin rings-minced meat-potatoes-onions. Add minced meat and potatoes with salt and pepper. Top with sour cream + grated cheese. 20 minutes with the lid closed on the smallest heat, turn off the stove and another 10 minutes. Vkusnaaaa !!!

[Ksyusha]

The potato sticks and is very

Oh, how ... And I rolled my lips ... I thought, and I will fry the pot on it ...

Ksyusha, and you didn’t fry potatoes in your frying pan?

Dinner in 30 minutes!

Well done!

nut-Irish, I ordered for .

I, too, at first wanted "Elite", but decided to get by with little blood, that is, "Classic".

Girls good morning! The most important thing is to warm it up correctly, it seems to me that I already wrote, we put it on the fire and wait for the drop of water to jump, and not hiss - then we spread the product and wait for about 3-4 minutes (at first everything seems to stick, and then it turns over quietly). I tried to fry potatoes - after warming up the pan, I poured vegetable oil or I prefer ghee more and after that, cooked potatoes, that is, chopped, washed and dried. If it stuck, then quite a bit. And I fry the meat without oil at all, I fried the first side, turned it over and only after that I salt and pepper.

[Ksyusha]

I still decided to go to the magician. and see this dish in reality But you need a frying pan - they love fried potatoes, especially with mushrooms - and they stick on it, now do Ksyusha Well, you already fire the potatoes - the country is waiting for you

Yes, no problem, I'll fire today!

Will we lay down - will it dry? My frying pan of the "pro" series does not fry potatoes without oil. In my opinion, this is natural, I think not one will fry. But my grandmother always baked pancakes and pancakes in old, antediluvian hot pans without oil.

[Innochka -Krosh]

Innochka -Krosh I’m already all at a loss. At first I was looking at the elite right away, but Mistletoe took the classic and said that there was a difference in the pens and in the price, looked at the classic - normal pens, etc., read the information about both, they write beautifully, of course, but I will not check what kind of melall is there - so I tend to the classic, but I still want pots from glass. lids, I read - they are without a hole and fit snugly during cooking

[Larochka]

My frying pan of the "pro" series does not fry potatoes without oil.

Larochka, and oil? Is it really possible to boil fried in oil? I love fried potatoes in oil, they don't understand it without oil ...

[Larochka]

Larochka, and oil? Is it really possible to boil fried in oil? I love fried potatoes in oil, they don't understand it without oil ...

No, no, Innochka, don't worry, she's fried in butter! I’m just writing that WITHOUT oil any frying pan will dry out, and it’s absolutely tasteless!

I looked at the classic - normal pens, etc., read the information about the one and the other, they write beautifully, of course, but I won't check which melall is there - so I tend to the classic,

Ir, that's what I mean. I don't need a shiny surface at all. And the aunt in the store said that she had been using the classic for 8 years and was happy.

Yesterday I washed the brazier for the first time in the PMM car. At tem-re 60C was not washed.I liked pouring water and washing liquid more, close the lid and put on the cooling plate. It turns out that it is steamed there and then you just need to run it with a sponge.

No, no, Innochka, don't worry, she's fried in butter!

Larochka, thank you, my dear, I felt relieved ... otherwise I was already pushing that I ordered a brazier ... that's it, now I can't wait again for my dishes to come to me !!!

Ksyusha, how do you think about glass. lids on pans? I'll take the brazier from the met. lid

Ir, take it with glass. You want to take for jam, as I understand it. It is really necessary to observe there. I can't say anything about the properties, you can only trust the manufacturer's description. And they write that the properties are the same as in the classic. I’m probably a 1.5L stewpan. I'll also take it with glass. I'm just afraid that I might break someday.

You want to take for jam, as I understand it. It is really necessary to observe there.

Ksyusha, so who cooks the jam under the lid? Even when cooking the jam by the method of repeated cooking, it is not recommended to cover the jam with a lid between boils, the moisture should evaporate.

I’m probably a 1.5L stewpan. I'll also take it with glass.

No, I won't !!! Irkin, don't knock me down !!! There the lid protrudes very much - it will be inconvenient to store. And you can always open and see. And interfere at the same time. When something is being prepared without water, then it is not recommended to open the lid.

Virgin, I was running to Pyaterochka right now, and there a magician opened on the 2nd floor of the dishware. , well, I saw there a Classic saucepan for 5 l 2270r, twisted it, turned it - well, somehow I was not very impressed.My Ashinskaya is much better, and the seller - a man said, if you really want a Gourmet, then you need to take Elite - it has metal on the order is better with some kind of diamond dusting, but from our manufacturers the best dishes AMET - but they are expensive - like

I wanted to buy a cast-iron cauldron for blanks - there was no normal capacity.
We took a cauldron "Neva-metal-dishes" 7 liters. It looks like cast iron, but light, as the seller said - with aluminum. And more expensive than just cast iron (the truth is, and less in displacement). And only then I read negative reviews about this company here.

twisted it, turned it around - well, somehow I was not very impressed.My Ashinskaya is much better, but

Ir, of course, since she didn’t show up, then it’s not necessary to take it.

I report - it was not possible to fry the potatoes the first time. Fried with the lid open. At first, probably, the fire was small, she did not fry at all, she turned on the fire - she squeezed to the bottom, forming a layer and not allowing to fry. Rinse and dry the potatoes before frying. I will try another technology.

shl. Well, I'm just for the sake of experiment. I have cast iron for potatoes.

Irina, Amet's dishes are Ashinskaya dishes. Gourmet is better, Gourmet cookware is suitable for all stoves, including induction, which cannot be said about Ashinski cookware. By the way, the pan lids Gourmet - Elite can be installed on the pan handle in the same way as in the Zepter.
The dishes are expensive, yes, but they are eternal.

I report - it was not possible to fry the potatoes the first time. Fried with the lid open. At first, probably, the fire was small, she did not fry at all, she turned on the fire - she squeezed to the bottom, forming a layer and not allowing to fry. Rinse and dry the potatoes before frying. I will try another technology.

shl. Well, I'm just for the sake of experiment. I have cast iron for potatoes.

Girls HERE
I described how to fry potatoes in a simple aluminum skillet. Try it, the potatoes will be crispy and delicious!

looked at the websites of manufacturers, the Gourmet dishes are a little more expensive than Ashinskaya. The gourmet looks more solid and reliable

I have a cauldron "Neva-Metal" for 3 liters - I really like to cook in it and washes perfectly. I cooked pilaf in it, I also cooked jam in it, and I also bake bread in it - just class

[Margit]

Margit, I read the frying technology from the link and did not understand a little. Are the potatoes fried like one flat cake, not in separate pieces?

[Baker]

Baker Very decent dishes, and not expensive, high quality Teflon.
By the way, the cast aluminum alloy is very high quality and the adhesion of Teflon to it is just super! I used the pan for three years without changes, until I changed the stove to induction 🔗

We took a cauldron "Neva-metal-dishes" 7 liters. And only then I read negative reviews about this company here.

Negative? I do not know. We have several of them in our country house, of different capacities, and we also have 7 liters - we are very pleased! Especially my husband, he is in charge of cooking in cauldrons.

And no one knows this Gourmet, who has occupied so many discussion pages, is being sold in Ukraine? Or is it purely Russian exclusive?

In my opinion, the point here is not in the name of the trade mark, but in the fact that these are dishes with a multilayer bottom. So ... even if there is no Gourmet in Ukraine, then, for sure, there are other manufacturers. And the Gourmet is good because it is a Russian brand, and it is not expensive

Negative? I do not know. We have several of these at our dacha, of different capacities.

I've used these pans before. And my mom still uses them. And she bought such a cauldron with a polymer-ceramic coating and is very happy.
I had to change these pans, as they leave aluminum streaks on the glass-ceramic hob, even though the manufacturer says that these pans are suitable for glass-ceramic.

Does anyone use Ikeevsky dishes? Recently I bought their set of the Favorite series (a 5.5 liter pot, two ladles: a large liter for 2 and 0.8 liters; a frying pan), all with lids and very heavy, the bottom is thick, some kind of guarantee for many years ... I'm happy so far, but can anyone use it for as long as she does?

Does anyone use Ikeevsky dishes? Recently I bought their set of the Favorite series (a 5.5 liter pot, two ladles: a large liter for 2 and 0.8 liters; a frying pan), all with lids and very heavy, the bottom is thick, there is some kind of guarantee for many years ... I'm happy so far, but can anyone use it for as long as she does?

Yuzayu like this 🔗
stewpan 1 year. I dare to notice very high-quality Teflon, like sandpaper, the only minus, the bottom is thin, I had to adapt to it

Girls, brought the result of an experiment on frying potatoes in a Gourmet dish. Fried potatoes for

[Margit]

Margit I want to note that in this amount of oil it should not stick.I cook on Teflon, I use half of the oil

sazalexter
I confess, too much oil splashed, the eye failed. This is understandable, because I have never fried potatoes in a saucepan, even if this saucepan is only 10 cm high. But, if you paid attention, here we are talking about the experiment of frying potatoes on stainless steel, not Teflon. The girls want to buy a stainless steel pan, but they doubt it.
I could remove the excess oil and only then photograph, but the purity of the experiment is more important. If you want, take the baton, of course, put less oil. Mistletoe was the first, I am the second, who is next?

Inna, how do you like the dishes? How was it cooked in the brazier - did you like it? And what did you get there anyway?

Dopleta is also a pro, I really like both the frying pan and the saucepan. I'm generally delighted with the broth, now it's next in line to try to cook vegetables for a vinaigrette without water.

cooked aubergine and tomato pasta in her new brazier

No, well, this will not work !!! And de detailed cooking technology ??

You can shower me with slippers, but honestly, I don't see anything miraculous in these pans, but how do they differ from ordinary stainless steel pots? I have a lot of pots \ * braziers * made of stainless steel with no names at home .. pots are like pans, they wash in the same way with a regular fairy, it's still better to fry on Teflon or cast iron .. and cheaper

[Irish]

Inna, how do you like the dishes? How was it cooked in the brazier - did you like it? And what did you get there anyway?

Irish, oh, how I liked it (dishes) !!! Straight forces no how !!! I took a brazier 24 cm, a saucepan of 3.5 liters. and a saucepan of 1.5 liters. everything from the series "Gourmet Classic".
Today I used the current brazier, as I already wrote, cooked pasta with tomatoes and eggplants in it and fried chicken liver, well, nothing stuck! Although there was nothing special to stick to ... the liver could not really stick ... but it did not stick !!!

Ksyusha, and what are the details, truncated according to the recipe !!! I did not make a photo report, I also cooked "foie-gru" along the way, well, there was no time ...

You can shower me with slippers, but honestly, I don't see anything miraculous in these pans, but how do they differ from ordinary stainless steel pots?

There are stainless steel pots with a thin bottom, and there are multilayer ones. The difference is that the multi-layer bottom keeps the temperature much better (you can even remove it from the burner and cook for another half an hour without additional heating). And if you also cover such a saucepan with a lid, then the effect of languishing is obtained, and vegetables, for example, retain their native taste with this preparation, and not the taste of fried or boiled. But here I am not a fan of frying in such a dish. In such a dish, in my opinion, it is better to simmer, rather than fry or cook.

well, so in the store you always choose pots like that, take the heavier ones. But I never cook in them after turning off the gas. Pots are like pans, I cook in them and carcass. True, I prefer to turn off the porridge and wait a little before eating.

[Ksyusha]

Ksyusha, and what are the details, truncated according to the recipe !!!

Details - at what heat, how long, in what sequence the products.

I cooked potatoes for the second time today. I tried the first without water at all - it was burnt. Today I poured 100g into a cold saucepan. water, potatoes (6 pcs. large) cut into quarters. On low heat for 10 minutes under a closed lid, turned off the heat for another 5 minutes.

But I never cook in them after turning off the gas. Pots are like pans, I cook in them and carcass. True, I prefer to turn off the porridge and wait a little before eating.

So in fact is the relish of these pots that they cook without the need to stand over them He heated, closed the lid, held it so slightly and turned it off ... went to go about his business ... and the saucepan is cooking ... well, almost like a slow cooker

So in fact is the relish of these pots that they cook without the need to stand over them He heated, closed the lid, held it so slightly and turned it off ... went to go about his business ... and the saucepan is cooking ... well, almost like a slow cooker

Such an advantage of a pan with a multilayer bottom as thermal accumulation, i.e. the ability to keep the temperature in the pan for a long time, at the same time has its disadvantage. And, as for me, more disadvantage than dignity.
When we used to cook any liquid dishes in our Winzer's pots, we had to put such a pot with the leftovers of the dish in a cool place after a meal, (since we live in the private sector and there are no problems with this), so that it cools down quickly to a temperature at which it can be refrigerated. If you forgot to do this, then 100% that the dish just sour, which, unfortunately, in my memory happened quite often, since the cooling rate of the dish in such a saucepan is very slow - while it cools down, it starts to sizzle.
This problem disappeared with the purchase of Emile Henry's large and medium ceramic pots, 4 and 7 liters, and a large tagine. Since then, nothing has hissed in these pans or tagine, although borscht, pickle, stuffed peppers, cabbage rolls or tagine could stand in them for a day just on the stove.
For myself, I just made a brilliant conclusion :-) if you cook "cooked and ate everything", then you can also in a metal saucepan. If for the whole family for two or three days, then only ceramics rules.Moreover, it is also thermally accumulating, but it cools down faster, and, as it seemed, due to the properties of clay / ceramics, it does not contribute to the souring of the dish ...

I have ordinary pots with thin walls and a thin bottom - they also do not sour.

Stainless steel, it finally can be anti-foul, I noticed that. In it, even minced meat or raw meat can stand in the refrigerator and not smell.

And here I saw different glass dishes for sale on gas, you can put it, but it seems not cheap.

I have ordinary pots with thin walls and a thin bottom - they also do not sour.

Probably because it manages to cool down in an acceptable time, unlike heat-accumulating pots ...

Stainless steel, it finally can be anti-foul, I noticed that. In it, even minced meat or raw meat can stand in the refrigerator and not smell.

I cannot agree with you, because my experience speaks of the opposite. After glass, ceramics and enamel, stainless steel takes the last place in the ability to preserve food, including in the refrigerator ...
But in terms of practicality, then yes - the service life of stainless steel is the largest of the listed materials.

If you forgot to do this, then 100% that the dish just sour, which, unfortunately, in my memory happened quite often, since the cooling rate of the dish in such a saucepan is very slow

Excuse me, but for how many days was it not in the refrigerator? I always wait until the saucepan has cooled down (for a couple of hours, sometimes even all night if it is cooked late in the evening) and put it in the refrigerator. At the same time, even mushroom soup, cooled down in a couple of hours and put in the refrigerator, can stand for more than a week (it happened once) without spoilage.

Probably because it manages to cool down in an acceptable time, unlike heat-accumulating pots ...

How long is an acceptable term?

After glass, ceramics and enamel

My experience shows that products are not very well preserved in ceramics due to the porosity of the walls of such a dish.

Excuse me, but how many days did it stand outside the refrigerator? I always wait until the saucepan has cooled down (for a couple of hours, sometimes even all night if it is cooked late in the evening) and put it in the refrigerator. Moreover, even a mushroom soup that has cooled down in a couple of hours and put in the refrigerator can stand for more than a week without spoilage (it happened once).
How long is an acceptable term?
My experience shows that products are not very well preserved in ceramics due to the porosity of the walls of such a dish.

Here it is very difficult to prove something to someone, since everyone evaluates this factor from his own bell tower and with his dishes. Moreover, I do not prove anything to anyone, but simply share my personal experience and observations.
I have a Swiss Winzer set of metal dishes, bought in the 90s, when Chinese crafts had not yet flooded our market, and only some well-known brands could make really high-quality high-tech products. I don't know about you, but my large metal pan from this set, if you cook, for example, borscht at 18-00, then in the morning it will still be warm enough on the stove ... and, often, sour ...

And as for the preservation of food in ceramics, then, IMHO, people have not come up with anything better yet. Even glass cannot be compared. True, with one caveat: we are talking about glazed ceramics, since unglazed ceramics are almost impossible to wash clean. Yes, and glaze glaze strife. One thing is high-temperature glaze, for example, from Latvias Keramika, Revol Porcelain or Emile Henry, and another thing is the glaze of local craftsmen, without technology, without traditions, without high-quality harmless materials ... recommended, because the glaze (read glass) is not formed there at such high temperatures as in the previously listed brands. This is also why they are cheaper ...

I have been using thick-walled dishes for a long time, and what Kapet writes about has a place to be .. And if I have such a situation that the pan needs to be put in the refrigerator, and it is still hot ... I cool the pan "forcibly" .. I put it cold in the sink water and put a pot of soup there ... if necessary, I change the water .. yes, it is sometimes dreary to change the water, stir the soup in the pot (to cool faster) ... but the food put in the refrigerator on time will definitely not turn sour ..

but food put in the refrigerator on time will definitely not turn sour ..

Here a lot also depends on the refrigerator. Saratov is barely breathing at my dacha. So everything there on the second day turns sour and deteriorates. How I got through this summer !!! And at home in Boch it is stable -4, and it can stand for a week. I forgot once in a potato boiled in a micron in a uniform, we came from the dacha, and after 3 weeks she was alive! Was in a bag. Of course I threw it away, but the fact remains!

I’m not really for that. Today I fry pancakes in a brazier, so it got so hot (although the stove was turned on only 3 divisions) that it melted an IKEEvskaya spatula for me. Little one, so I liked her, comfortable. I bought a metal one today. It seems that you can scrape them in the Tseptor dishes. I hope that this too.

I’m not really for that. Today I fry pancakes in a brazier, so it got so hot (although the stove was turned on only 3 divisions) that it melted an IKEEvskaya spatula for me. Little like that, so I liked her, comfortable

Maybe your shoulder blade had the same quality? I have been rustling with my plastic Tefalev spatulas for more than 10 years, both on a nonstick and on cast iron at a decent temperature ...

And more ... On this occasion, I intimidated my own for a long time: I will see a kitchen tool in the dishes on the stove (and to the bulb that it is already cold - the main thing is that in the dishes and on the stove) - 15 years of execution, instantly, without delay in petitioning and appeals