Cooking utensils (pots, pans, lids for them)

I have been rustling my plastic Tefalev shovels for more than 10 years now, both on a nonstick and on cast iron at a decent temperature ...

How long for plastic
And for me, the question of using plastic in cooking is a very big question - no matter how heat-resistant plastic is, it still releases toxins when heated ... The same questions, by the way, apply to the non-stick coating ... especially with strong heat ... and especially teflon and analogues So the choice in favor of stainless steel is not even bad. Of course, clay / ceramics are much better, but we don't always cook in ovens

And at home in Boch it is stable -4, and it can stand for a week.

Probably not -4 ° С, but + 4 ° С. With a minus, food will freeze. -4 ° С is a very weak freezer (probably just the same as in your "barely breathing" Saratov). The temperature in the refrigerator is from + 2 ° C to + 8 ° C. 0 ° С- + 1 ° С - freshness zone in the refrigerator. The temperature in the freezer is about -18 ° С (there are, of course, weaker ones), when freezing up to -24 ° С.

I bought a metal one today. It seems that you can scrape them in the Tseptor dishes. I hope that this too.

And what will be the stainless steel?

israeli shop with saucepans


beautiful, right? I'm talking about those that are ceramic

still in the baskets

and coffee?

What a beauty! I fell in love with this shop

yeah, there is also for baking

nati a link or something .. there you can peel pies, eggplants and dolma
🔗

Mistletoe meant not a minus, but a hyphen, they say, stable (-) 4 degrees. I think so

Girls, of course, 4 heat.

And what will be the stainless steel?

and what, her something can be ??? In the Tseptor, it seems that they always show metal scrapes. And I bought a whole bunch of plastic ones, different, and expensive ones, too. All the same, from cast iron and now from a triple bottom they melt. PEOPLE!!! Who uses metal on stainless steel?

Who uses metal on stainless steel?

Of course!!! I even cut with a knife in a frying pan. Nothing will happen to her

[P.S.]

PEOPLE!!! Who uses metal on stainless steel?

Ksyusha, I pass, I am current with silicone spoons / spatulas ... I'm afraid to scrape with metal somehow ... don't even persuade me, I won't ... and I'm already used to my silicone spatulas, I can't love ...

P.S. And their IKEEI melted the shoulder blades for a long time ...

I'm afraid to scrape with metal somehow ... don't even persuade, I won't ...

What will he do? Although I also love silicone, but for metal I often use metal

PEOPLE!!! Who uses metal on stainless steel?

I ... before ... traces remain ... and even in a stainless steel pan with a mixer I whipped the cream ... and the edges of the corollas are not round, but flat ... the whole pan inside is crumpled ... only I'm not very worried about this topic .. working pans ... and they are for me, and not vice versa ..

[lega]

the whole saucepan inside is pokotsanny ... only I'm not much worried about this topic .. the pans are working ... and they are for me, and not vice versa ..

lega, I support! At first I was afraid to shove them into the PMM. And then I think how long it will last. Moreover, the instructions for the cookware say that scratches do not in any way affect the properties of the cookware! I will scrub, but gently!

You can download. Only ads pops up and spoil everything. Do this. Insert the translate link into the google translator - an advertisement will pop up there, and you again insert the link into the line and again - translate. Then advertising is no longer activated and everything is in Russian


quinoa is quinoa

[gourmet]

And today I am in mine gourmetI fried mushrooms in a real brazier, I liked it very much, I thought they would stick, nope, everything turned out as well as possible, and the mushrooms were beautifully fried and nothing stuck !!!

and the mushrooms were beautifully fried and nothing stuck !!!

Oh, what a beauty And how did you cook them: all the time on fire or were you removed from the fire? How long did it take to cook? Tell me, tell me, it turned out so beautifully

[manna]

manna
Thank you . To me for "you", okay? Otherwise I feel some aunt Motey aunt ...

I heated the frypot over medium heat (I have gas) for 2-3 minutes, poured in a tablespoon of vegetable oil, added mushrooms and closed it with a lid. After about 3 minutes, she mixed and closed the lid again. So she fried under the lid, stirring occasionally, in total it took 20-25 minutes. About 5 minutes before readiness, I added onions, mixed, turned off. All .

[manna]

manna
To me for "you", okay?

Yeah

Otherwise I feel some aunt Motey aunt ...

Well I'm not in that sense I'm out of respect so

I heated the frypot over medium heat (I have gas) for 2-3 minutes, poured in a tablespoon of vegetable oil, added mushrooms and closed it with a lid. After about 3 minutes, she mixed and closed the lid again. So she fried under the lid, stirring occasionally, in total it took 20-25 minutes. About 5 minutes before readiness, I added onions, mixed, turned off. All .

That is, cooked all the time over medium heat? Oh, isn't that much? Is your gas very hot? Well, I mean, it just ... it so happens that the gas is "coldish" or something (I said that)

I just don't usually fry mushrooms in a multi-layered pan - I'm afraid they'll burn

I just don't usually fry mushrooms in a multi-layered pan - I'm afraid they'll burn

Do not be afraid!


These are champignons - mushrooms too!

Mistletoe, I use both silicone and steel spoons-forks in steel. Both mixer and blender are optional. The appearance of the "insides" suffers slightly, small scratches appear (it seems smooth under the fingers). This does not affect the quality.

[manna]

So ... the gas, however, was average all the time

manna
I can't leave this place if it's not true! As I initially set it to medium heat, I did not touch it until the end of cooking. Maybe it's just that the concept of "medium fire" is different for everyone ... As my mom puts something to warm up, so I run the fire down, I ask: "Why did I make such a strong fire?" Mom: "Strong? Yes, it seems normal, it could be make it even "louder" ... "So what I call" medium fire "in my mother's language would sound like" barely breathing "...

So what I call "medium fire" would sound like "barely breathing" in my mom's language ...

Yeah So ... I have 9 bars on the electric stove. Hence the average is 5? If I put a bowl with a multilayer bottom with soup on "five" and cover it slightly with a lid, then the soup boils a little. This is it? Is this "medium fire"?

And today I sighed again over the Gourmet grill pan. She twisted it in her hands, and again did not take it. There, these irregularities are very small - this time. And two-she current for meat or grilled fish, I think so.

I specifically asked a question about the use of iron blades and PMM. They said you can do this and that. But I still bought a silicone spatula there!

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1429.0

They (on Varshavka) have a lot of interesting things.

Made vegetables in a brazier today. At the same time I tested the blade. It turned out great, nothing burned. Very fast!!! Satisfied !!!

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=143084.0

Girls, who are from Moscow, tell me if there is a magician. metro Semenovskaya where you can buy Gourmet dishes, is it worth going there?

[tat-63]

tat-63, the store is open, I called there.
Metro station "Semenovskaya" st. Izmailovsky Val, 20
TC "Moskovskie Tovary", 1st floor, 5 minutes walk from the metro
Phone: 903-136-38-85

Working hours:

Mon - Sat: from 10-00 to 20-00
Sun: from 10-00 to 18-00
Without lunch

[tat-63]

tat-63 , to your health!

While looking for the phone I came across the phrase: The cover rests comfortably on the handle. And I didn't know before, I went and tried it - it really does hold on:

🔗

While looking for the phone I came across the phrase: The cover rests comfortably on the handle. And I didn't know before, I went and tried it - it really does hold on:

I also wrote about this

And I will go fast ... thanks to Rine I have such a cast iron

[Teen_tinka]

I also look at this. Teen_tinka, and what is the coverage in the middle? Enamel? Does it bother you? And what do you cook in it?

[Teen_tinka]

Teen_tinka, what a wonderful cast iron, I've been looking for something like that for a long time, but unfortunately I can't find anything suitable in our city, and besides, I recently found scratches in my cast iron (Teflon coating), now we need to dispose of it. I will also join the question about coverage

[Tiramisu]

Tiramisu if you are in St. Petersburg, go to the Juno market on Kazakov, you will be pleasantly surprised by the choice of cast iron. It seems to me that in Pskov you can find something like this or order to bring

[Tiramisu]

Oh sorry just saw that you live closer to Moscow

Nea closer to St. Petersburg, on the map I probably did not correctly indicate

Tiramisu if you are in St. Petersburg, go to the Juno market on Kazakov, you will be pleasantly surprised by the choice of cast iron. It seems to me that in Pskov you can find something like this or order to bring

by the way, at the end of October I will need to go there on business

[Tiramisu]

Tiramisu Yes, by the way, there are cauldrons on sale and not covered. And in the network Brownie cauldron Bergner - thin cast iron coated with Teflon.

Girls, I just brought it yesterday. ... And an hour ago I stewed cabbage. Like enamel on cast iron like enamel. I used to have such a plan, but not with a glass lid, but with a cast iron one. I do not think that enamel acts as a non-stick coating in it. Standard glass pyrex lid with a small hole for steam. It can stick naturally, but if you do not put on a high fire, pour a little oil or water, everything is extinguished perfectly. Of course, I wanted to find a pig with higher sides ... but they are too heavy, of those that I met. And here ... for 248 UAH ... I was tempted

Girls, what can you say about ceramic dishes - like the price is normal - I want to take myself and make Foie Gras in it

I would not use a pan for foie gras - where will you find so many 🔗 special goose or duck liver in a saucepan of 1.5 l - 3 l.
In general, the combination of "normal price" and "Foie Gras" sounds strange. If you have enough money for a real liver with foie gras, then Emelya Anri has a special one for this 🔗 capacity Réf. EH035860 (15x12x11 cm, Volume: 0.6 l):

I myself have long laid eyes on this container, but the price of a liver for foie gras still scares me. And if you use an ordinary goose or duck liver in this dish, then this, forgive me, is anything but foie gras (fr.Foie gras - 🔗 "Fatty liver"). Kind of like a rice chaff, seasoned with stew, pass off as a real Central Asian pilaf. It might be nice too, but the taste is different. Who has tried foie gras knows that her 🔗] the taste is significantly different from a simple liver ...

nut, I have for a long time (already 5 years) such saucepans for 1.7 liters and 3.4 liters. I am very pleased with them. In a 3.4-liter saucepan, I carcass stuffed peppers in the oven, and 1.7 liters under my alajulienne.

[Kapet]

Kapet, we have here, on the forum, our own foie gras ... from Uncle Sam https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4295.0... Its just one and a half liters and it turns out

[Kapet]

Kapet, we have here, on the forum, our own foie gras ... from Uncle Sam https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4295.0... Its just one and a half liters and it turns out

Ahhhh, wow, I haven't seen this recipe. Need for invention is cunning. I will definitely try to bake this foie gras ...

in one of the Slovak catalogs I was interested in such a pan with grooves for pancakes


Maybe someone used something like this? As it is in practical application ...
I am most interested in how to turn them over so that they do not fall apart in these cells or stick to them

I have one, I like it. But, really, not this one. The coverage is good, nothing sticks.

Thank you
There, in the catalog, too, not the same coating as in the photo (cast iron), but Teflon - 29 cm with a removable handle.
Do the pancakes turn over easily? Are the cells not very deep there?

Thank you
There, in the catalog, too, not the same coating as in the photo (cast iron), but Teflon - 29 cm with a removable handle.
Do the pancakes turn over easily? Are the cells not very deep there?

In-in, and I have Teflon. The cells are small and very easy to turn over.

I have a similar one - for donuts. So I also fry round meatball cutlets ... In this one, you can also fry hamburger-type cutlets

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?

I have a 4-piece WMF pot set. I have been using it for a year, very happy. The pots have a thick bottom, they can be stewed and fried in them, that is, they can be used both as a stewpan and as a frying pan. It happens that stains remain at the bottom, then I wash the pots with a special agent for metal products. And so that no whitish spots remain at the bottom - do not throw salt into cold water, only into hot water. I think that the issue with pots is closed for me forever, because they are indestructible

Girls, tell me: I toil with the choice of a bowl for cooking jams (there is a lot of time until summer, but I want it to be). I threw out all the lumin as harmful, Teflon also disappears (for the same reason), copper is very expensive, I have already thrown out two enamel basins - it stuck so that the enamel came off. can you cook in cast iron? and how will stainless steel treat such brews?
who cooks what?

I cook in a triple bottom stainless steel pot. It works great, nothing burns. But I mix it up a lot.

... I threw out the whole lumin as harmful, Teflon also disappears (for the same reason) ...

Well, Teflon does not disappear that much, given that the jam is cooked over very low heat, i.e. at a low temperature at which Teflon is safe ...
Life is also harmful - they die from this ...

... can you cook in cast iron?

If there is any other alternative to unenamelled cast iron: definitely and categorically not! And cast iron from acid and sugar will be bad, and jam from cast iron will not get anything good ...
If the cast iron is enameled, then this is one of the best choices for cooking utensils, after enameled ceramics.

... and how will stainless steel treat such brews?

Stainless steel, of course, is also not ideal, if we talk about harmfulness. With a certain amount of acidity, it begins to "play" with the product. Try, for example, ferment in met. a saucepan of cabbage, - a metallic taste is provided. And it doesn't matter if it's a Zepter or a cheap Berkhoff.
And jam, as a rule, has high acidity, as a preservative option.

Therefore, to calm the soul, it is advisable to cook only in an enamel pot, as the most resistant to aggressive environments.

Try, for example, ferment in met. a saucepan of cabbage, - a metallic taste is provided.

Always salt the cabbage in a large stainless steel pot. There is never any aftertaste. The cabbage is divine.

Always salt the cabbage in a large stainless steel pot. There is never any aftertaste. The cabbage is divine.

Now try to ferment it in enamel or a wooden barrel. I wonder what the epithet for cabbage will be this time ...

Made apple cider vinegar in stainless steel this year. It didn't work out. I think that it is the stainless steel pan that is to blame.

In my humble opinion (IMHO), stainless steel is not suitable for fermented dishes, since these dishes acquire a specific "metallic" taste in it.
True, there are two BUTs:
1. Taste buds are different for everyone, and not everyone, probably, can feel this taste.
2. In order for such an aftertaste to appear, the fermentation period must be relatively long.I very clearly had such a taste when I fermented stuffed eggplants in a Vinzer pan and then stuffed (stewed cabbage, onions and carrots) peppers, at a low temperature in the cellar, for two or three weeks. Both times I wanted to throw everything out of the pan into waste, but the toad won, and we (the hedgehogs cried, but continued to eat cacti), with strong drinks without much inspiration, took this business into account. Metal products are no longer involved in this sour business. Onli ceramics, or glass ...

Shl. The term for fermentation is a loose concept. I remember from my very deep childhood: my grandmother and grandfather always prepared a large wooden barrel of sauerkraut in a cold vestibule for the winter, which many ate all winter until spring. It was very tasty!

1. Taste buds are different for everyone, and not everyone, probably, can feel this taste.
2. In order for such a taste to appear, the fermentation period must be relatively long.

Oh, well, right we all do not distinguish such subtleties of taste! ..
And at the expense of the time of pickling (cabbage specifically), if you exceed it, of course, the cabbage will work. Peroxide. And then someone, perhaps, will feel the metallic taste. I fermented in glass, and in an enamelled cistern, and in a tub once, and in a plastic bucket (food!). In all inert materials. At the same time, the taste depended exclusively on the variety of cabbage. Food grade stainless steel is quite inert and suitable for jam and salting. If it is really food grade stainless steel. Which, of course, cannot be said about cast iron.
By the way, even in dishes with a non-stick coating, you can cook jam, for example, in a bread maker, there is an option ...
And, by the way, the fact that grandfather and grandmother had a barrel in the cold vestibule, so it was STORED, and not fermented. We also store cabbage in the refrigerator. As long as you like.