Cooking utensils (pots, pans, lids)

[Krosh, tat-63 and other owners of gourmet dishes]

Krosh, tat-63 and other owners of gourmet dishes, have you tried cooking vegetables in it, in particular potatoes, without fat, water and salt? So they cook in Zepter, it turns out delicious. But their price tag is inadequate, and, moreover, they could not answer the question about the fundamental differences between the Zepter and any other high-quality stainless steel with a multilayer bottom.

The only difference between the Zepter cookware and other cookware is the thick multilayer bottom and the fact that they provide a lifetime warranty. Despite the really inadequate prices for 15 years of using the Zepter, I have not regretted a single dollar spent.

The only difference between the Zepters and other cookware is the thick multilayer bottom and the fact that they come with a lifetime warranty. Despite the really inadequate prices for 15 years of using the Zepter, I have not regretted a single dollar spent.

Me too, but my daughter can taste soup or borscht or from other dishes from the Zepter.

[Krosh, tat-63 and other owners of gourmet dishes]

Krosh, tat-63 and other owners of gourmet dishes, have you tried cooking vegetables in it, in particular potatoes, without fat, water and salt? So they cook in Zepter, it turns out delicious. But their price tag is inadequate, and, moreover, they could not answer the question about the fundamental differences between the Zepter and any other high-quality stainless steel with a multilayer bottom.

Well, as far as I know there is a tetanic alloy and also the addition of silver, that if you leave water in a saucepan for a day, it acquires the same properties as silver-plated, and also my food has never sour there and there is no heartburn when cooking in it. ...

[Summer resident, mowgli]

Summer resident, mowgli, and how to properly cook such vegetables in a Zepter? Please tell us in detail.

Good day! Someone used the pans with ceramic coating of the Lomonosov Ceramic Factory.

[Summer resident, mowgli]

Summer resident, mowgli, and how to properly cook such vegetables in a Zepter? Please tell us in detail.

I usually cook potatoes in a mesh, it turns out like steaming, if there is a synchro-click lid, then it's generally 5 minutes and it's ready ... but I don't have very good vegetables on my own, they turn out to be hard, although for a vinaigrette, maybe it's not bad .. There you put first the beets down, then the carrots, then the potatoes, so that they do not stain, you also pour 2 tbsp. spoons of water, cover with a lid and put on a slow fire as the arrow reaches the middle, a little more and you're done, you can turn it off, and open the lid as the arrow falls off the green field ... well, that's it, but you can't put the potatoes yourself without water , since it practically does not emit starch and water, which is why they put it on top of all vegetables ..

["Gourmet Plus"]

And yet I ordered myself dishes from the series "Gourmet Plus" , well, I liked it before ...

Kroshik, and what else did you order there ?? Can you please me too ?? And I never bought this frying pan. Although she held it in her hands .. looked ..

[Summer resident, mowgli]

Summer resident, mowgli, and how to properly cook such vegetables in a Zepter? Please tell us in detail.

Mowgli has already described the basic principles of cooking vegetables in the Zepter. But I, as a lazy person with nets, do not bother with my vegetables and put them in a saucepan without shaking off the water. I put it on a high fire, when the lid gets hot, you can't hold your hand, I make the smallest fire. I keep it on fire until the thermal sensor goes to the red field. I hold it for another 10 minutes and leave it until the sensor goes to the green field or until it cools completely.I love to cook vegetables for salads in the evening. By the way, I also put eggs with potatoes. And on top of the net I can put a chicken leg poured out the breast.

Winzer doesn't have bad saucepans. Now, if you could hold them in your hands. And everything is beautiful in the picture. I would like a good quality pan with a thickened bottom, with metal handles (non-heating). The capsule bottom may fall off over time, which is why I drew attention to the sealed bottom.

I have a Winzer kettle, it leaked literally 2 weeks after using it on gas. It leaks where the handle is attached to the body. But I really like the ladle, spatula, etc. from this series. By the way, I bought the teapot precisely because I liked the Vinzerovsky ladles and scoops. Now I am also looking for high-quality pots, otherwise I still have Soviet enameled ones, that was quality! Not a single chip since the purchase of these pots. And I bought them before the birth of my son (he is already 20 years old in a month). But I want to buy something more modern for myself!

Please tell me who knows. Which stainless steel dishes have thick lids?
I mean non-glass. The Gourmet, for example, is thin, although the pans themselves are good.

girls whose ceramic pans are sticking, let's check one theory! Today I met a friend who, on my tip, bought a white Biol with ceramic, and she says that she began to stick terribly in just a couple of months !! I have been like this for almost a year now, and nothing

and so we had a brainstorming session and connected it with the fact that her husband, when he fries potatoes, heats an EMPTY frying pan, and then pours oil. I also fry potatoes over a huge heat, but I first pour oil, and then turn on a strong fire. I read in the instructions for it that you can't overheat an empty one, and you can't wash it hot. and now I have everything t t t

And how are you?

I heated it with oil, it still began to dry out. Threw away the Coin and, if I am not mistaken, Natur Peng.

I also fry potatoes on a huge fire, but first I pour in the oil, and then I turn on a strong fire. I read in the instructions for it that you can't overheat an empty one, and you can't wash it hot. and now I have everything t t t

And how are you?

Likewise. Green Pan frying pans are almost two years old. True, I do not use it very often, but before heating it, I definitely pour oil. Mine only after the pan has cooled down. I also have all t t t

girls whose ceramic pans are sticking, let's check one theory! Today I met a friend who, on my tip, bought a white Biol with ceramic, and she says that she began to stick terribly in just a couple of months !! I have been like this for almost a year now, and nothing
and so we had a brainstorming session and connected it with the fact that her husband, when he fries potatoes, heats an EMPTY frying pan, and then pours oil. I also fry potatoes over a huge heat, but I first pour oil, and then turn on a strong fire. I read in the instructions for it that you can't overheat an empty one, and you can't wash it hot. and now everything is t t t but how are you?

Well, actually, keram is not allowed empty put on fire, especially on a strong one. And you need to increase the temperature smoothly. Then it also depends on the type of plate. It turns out that on electric and gas they behave differently. I have electro. She looked after her Green Pan as if she were a loved one: before and after she lubricated with butter, didn't put it on without oil or food, didn't grill at maximum heat, but after a certain time everything began to stick to it, and each time these sticking points increased. I did, however, to a friend at the dacha. She has a weak gas supply there and no ceram dishes spoil.

Well, with butter poured into a pan and a fool will fry anything, even on a sheet of stainless steel. And for this a "ceramic" frying pan is not necessary at all. Well done wizards, marketers from Antrares Trade LLC - they launched them on the market without knowing, and now people are getting sophisticated and are still trying to cook on this.The ceramic coating does not have ANY NON-STICK PROPERTIES AT ALL in the conventional sense. The whole point is that the surface of the pan becomes similar ... to a cast-iron surface in relief. This is what actually works

Well, with butter poured into a pan and a fool will fry anything, even on a sheet of stainless steel. And for this a "ceramic" frying pan is not necessary at all.

It is not necessary to use oil when frying in a ceramic pan. The main thing is not to heat it empty. If you fry without oil, you just need to put the food in the still cold pan. And heat it up with them.

It is not necessary to use oil when frying in a ceramic pan. The main thing is not to heat it empty. If you fry without oil, you just need to put the food in the still cold pan. And heat it up with them.

I almost bought into the "ceramic pan" and almost jotted comments with my own experience of using a ceramic pan. I realized in time that we were talking about luminous with a ceramic coating ...

I almost bought into the "ceramic pan" and almost jotted comments with my own experience of using a ceramic pan. I realized in time that we were talking about luminous with a ceramic coating ...

Yes, we are talking about a ceramic coating. And a ceramic frying pan is a clay pan? What is it like?

Yes, we are talking about a ceramic coating. And a ceramic frying pan is a clay pan? What is it like?

When I cook in a large ceramic tazhine Emile Henry, I first fry onions, meat / poultry, and something else in it, and then I add vegetables, spices, herbs, and put on the final "finishing" of the dish ...

If you put food that contains moisture and fat in a cold frying pan without oil and heat it, then it does not matter at all which pan, cast iron, steel or aluminum with the so-called ceramic coating. But this is not quite frying in the classical sense of it, it is rather a stewing that can be implemented in ANY normal pan with stainless steel TRS, for this such a special accessory as a frying pan is not necessary at all. You take and fry eggs or pancakes in your frying pan with a ceramic coating And you will immediately understand a lot. Frying is a process of thermal processing of products occurring at temperatures of + 160-180C, the working fluid (heat carrier) in this process is either oil or fat. Quenching is a process of heat treatment of products, which is carried out at temperatures close to + 100C, the working fluid (heat carrier) is water. Do you understand the difference?

If you put food that contains moisture and fat in a cold frying pan without oil and heat it, then it does not matter at all which pan, cast iron, steel or aluminum with the so-called ceramic coating. But this is not quite frying in its classical sense, it is rather a stewing that can be implemented in ANY normal pan with stainless steel TRS, for this such a special accessory as a frying pan is not necessary at all ...

IMHO, perhaps it is worth clarifying that stewing or frying in the above example also depends on the ratio of fat and moisture in the product. For example, if you put a piece of good lard or a greasy loaf in a cold frying pan without oil and heat it, then some moisture at the very beginning may be released and a little sizzle around the product, but fat will also begin to melt right away, and the process will inevitably turn into slow frying , even at temperatures close to 100C, which will be confirmed by the formation of a crust on the surface of the product.

Shl. But, of course, my example is purely virtual, since no one at such "ultra-low" temperatures scoffs at lard or podcherevka so much, even if they just need to melt lard out of them ...

So it may be so, but I meant something completely different, that dishes such as pancakes and banal scrambled eggs are more indicative for a frying pan. They then check the "non-stick" surface of the pan. I wanted to say literally that in an aluminum frying pan with a ceramic coating, it is not so much the coating that works, but its natural irregularities, similar to those in a cast iron pan. Thus, by and large, it doesn't matter what kind of coating it is in general, "ceramic" or not. It's just the physics of the process, which those who sculpted this so-called coating apparently do not know very well.

Can you be more specific about this "physics of the process"? otherwise I don't know anything about it. that is, while ceramic. the frying pan is uneven, does not burn to it, as soon as it is "leveled" in some area, the product starts to stick to it, right? Or I misunderstood something?

[🔗]

And I myself, such frying pan, I bought it with marble coating, it is not heavy, slightly heavier than Teflon ...
I started to cook on it, I'm happy as an elephant, nothing sticks, everything slides, you can cook without oil and it's not Teflon, the main thing ...
In general, if you come across a frying pan with a marble coating, this is a thing.
Also, probably, with granite and ceramic coatings, it's all based on nanotechnology, so to write ...
South Korea produces them, they sell them everywhere ...
Information about them - 🔗

Pakat, please tell me, did you buy one set of frying pans from this seller? And how are they doing?

Yes, Nata is like that. In the process of using a frying pan with a so-called "ceramic" coating, wear (triggering) of microroughnesses occurs and the food begins to stick, and therefore burn. What is sol-gel technology you can read here: 🔗 ... If you look at the chemical. the composition of this nano miracle, then there will be found the notorious silicon oxide SiO, which, according to Greenpan information, is formed from a gel at a temperature of no more than + 180C, see here: 🔗... At the same time, as we recall, the working temperature of the surface of the frying pan during classic frying is just these + 160-180C. That is, the temperature of formation of this "ceramic" coating coincides with the temperature of heat treatment of the products. It is no accident that I put the word "ceramic" in quotation marks, because this crap has only silicon and oxygen in common with ceramics, as chemical elements. Moreover, it is known for certain that neither oxide nor silicon dioxide possesses any "non-stick" properties by themselves, but it is known that the sol-gel method allows obtaining a porous structure of the coating, see here: 🔗... Well, the pores just form these very microroughnesses of the surface, which "work" at the initial stage of the pan's operation. Well, what conclusion from all of the above suggests itself, eh?

girls whose ceramic pans are sticking, let's check one theory! Today I met a friend who, on my tip, bought a white Biol with ceramic, and she says that she began to stick terribly in just a couple of months !! I have been like this for almost a year now, and nothing

and so we had a brainstorming session and connected it with the fact that her husband, when he fries potatoes, heats an EMPTY frying pan, and then pours oil. I also fry potatoes over a huge heat, but I first pour oil, and then turn on a strong fire. I read in the instructions for it that you can't overheat an empty one, and you can't wash it hot. and now I have everything t t t

And how are you?

So we get such an oil painting: if you first heat such a pan well and then pour oil there, then it will burn in the pores of the sol-gel coating, coke and cover the spanking, the surface of the pan will become smooth and ... the next time everything to this place is successful. "dry up". Well, about this "physics" of the process is obtained

You take and fry eggs or pancakes in your frying pan with a ceramic coating And you will immediately understand a lot.

I fried pancakes, and pancakes, and cheese cakes, and pancakes, etc. in a pan with a ceramic coating. Only I didn’t understand at all that I should have understood. Everything should have stuck and burned?

And I constantly fry pancakes, cheesecakes, eggs in it. TTTT does not burn, does not stick, I pour oil literally to grease the pan. I have been using the frying pan for a bit more than a month, though, but every day I use it!

[Girls,]

Girls, can you see pictures of your pans with ceramic coating?

Oh, Vikusechka, I'm in the country right now. I can take a picture only on Sunday / Monday. What did you want to see in these pictures? My pans look like new. I have Green Pan. Like these ones

[Vikusechka]

Oh, Vikusechka, I'm in the country right now. I can take a picture only on Sunday / Monday. What did you want to see in these pictures? My pans look like new. I have Green Pan. Like these ones

Thank you girlfriend!
With the advent of the induction cooking pan, I only have one frying pan, I don't really need them, only for scrambled eggs, and mine is too big, so I think what to buy so that it works on an induction cooker in a smaller size. But apparently the ceramics will not include my stove, there is probably no metal in it?

[VS NIKA]

VS NIKA, make sure that the corresponding mark is on the pans. Among the ceramic coated cookware, there are induction lines.

By the way, I will write about my frying pan Neva-metal Almaz-neo. I have already reported in this thread about her. Now I want to add.
A husband recently burned a pork skin on it. So much so that you could hang an ax in the kitchen. Naturally, the coating did not overheat slightly. In the center, even the color has become a little darker. But as before, nothing sticks to her. There are no better pans for me.

Vika, I also have induction.

Thank you girls!
I want to note that dishes are suitable for induction and not only with marks for induction. I bought Rondell, and then I ventured to buy one saucepan in Auchan, I don’t remember exactly once Arrl .... without marking for induction. So their quality is not inferior to Rondell. I later bought them in different sizes.

If this is not a purchase in an online store and you can touch the dishes, place a regular magnet on the bottom. If it is magnetised, then it is suitable for induction. And no risk

[Girls,]

Girls, can you see pictures of your pans with ceramic coating?

I would have shown it, but my son's camera remained in the hostel (I forgot to pick it up). I can show my frying pan on the link.

Well, you will use it "a little" longer, as a rule it is 6-9 months. depending on the manufacturer, and then it will be possible to return to the discussion of this topic. Just those who have already passed this period, why are they beginning to drastically change their opinion about pans with ceramic coating, read the forum in the opposite direction. And above I just explained the "physics of the process" why this happens. If someone did not understand the first time, you can read it thoughtfully again, then what was written above, follow the links, compare all the information read, that is, carry out a certain thought process.

In addition to the so-called "ceramic" on aluminum, other materials can be used as an "easy-to-clean" coating. Not only is the "ceramic" coating not "non-stick", but also its initial properties depend not so much on the coating substance itself, but on the structure and relief of its surface. I even think that the properties of a frying pan with a "ceramic" coating can be close to the original ones. recover by etching the surface and dissolving the oil-fat coke that accumulates over time in the pores of the ceramic coating. But this is not really necessary for the sellers of frying pans, they will not have anyone to sell new products.

Comparative characteristics of non-stick properties, durability - everything is clear. And what about our digestive tract, in which case is the risk of adverse factors greater?

Comparative characteristics of non-stick properties, durability - everything is clear.And what about our digestive tract, in which case is the risk of adverse factors greater?

There is no risk either there or there is more risk from consumed water and chemical food

Well, as far as I know there is a tetanic alloy and also the addition of silver, that if you leave water in a saucepan for a day, it acquires the same properties as silver-plated, and also my food has never sour there and there is no heartburn when cooking in it. ...

Eck you had enough about silver with titanium alloy! Apparently, you haven't been to the chain presentation. According to their distributors, it sounds like this: “Regarding the composition of the metal, CrNi 18 | 10 is used with the addition of up to 0.4% titanium and molybdenum, and silver and platinum are added at the ionic level, due to which the steel is of the austenitic class, i.e. . eternal, it will not wear out even after 80 years. " To the question, what is the "ionic level" the answer also has to wait 80 years and not wait. All this nonsense about the composition of the metal has already been refuted a lot of times already, and in particular, it is quite detailed with pictures here: Moreover, in a dialogue mode with a chronic zepteroid. Their dishes are upscale, but NOT UNIQUE, as they claim, to somehow justify simply shameless prices. The company itself Zepter avoids rash statements at the official level. But at the presentations, shameless lies (such as silver at the ionic level) beats with a fountain.
You have purchased high quality cookware. But you overpaid for it at times. But you do the right thing that you do not regret. People say: "Found - do not rejoice. Lost - do not regret!" And the people are wise!

[Today",]

Their dishes are upscale, but NOT UNIQUE,

Then you add "Today", today there are analogues, and there are few of them and they are not worth a penny either. And moreover, these analogues are real plagiarism.
And 15-17 years ago there were these analogues? There was no ... and if my family has been eating from good dishes for so many years, then I do not think that I have overpaid.
Zepter has a lot of ardent supporters and a lot of ardent opponents. And opponents cite only one factor of the "bad" dishes - its price. And there is this debate, which has set the teeth on edge for many years ...
In the meantime, there are just users who use and don’t blow their minds, and in the way they see fit, applying the Zepter rules without fanaticism and using these pans for cooking pasta, if they need it. And opponents cite only one factor of the "bad" dishes - its price.

You have purchased high quality cookware. But you overpaid for it at times. But you do the right thing that you do not regret. People say: "Found - do not rejoice. Lost - do not regret!" And the people are wise!

Yes, and the people also say, "He sees an eye, but a tooth itching"

[here]

And what, there are examples that someone praises their dishes and for its inflated price? And can you even give a link where Phillip Zepter demonstrates the copyright certificates he received for his pots? Is nonsense about the "uniqueness" of the metal composition also "good" for you? And the proverb you quoted does not work in this case. To overpay three times for the POT, nothing better, as you put it, "analogs" I'm really not going to. And develop this topic too here I will not. I get to know people's opinions about frying pans. Mowgli is mistaken and unwittingly says false information about "... well, as far as I know there is a thetan alloy and the addition of silver, ..." ... That's nonsense. And I warned people about it. And that's all. The people here are very nice and friendly. They helped me decide on both a frying pan and a bread maker, and for two weeks I have not bought bread in the store, but bake according to the recipes that they shared. And don't provoke me with Zepter saucepans again. I will not answer you. :?

Nah .... Well, how does the language turn to argue with Brad Pitt himself? !!! Lived.
I'll go for Angiolina, ask what pans she has - whether she has a tooth or not

Well, you will use it "a little" longer, as a rule it is 6-9 months.depending on the manufacturer, and then it will be possible to return to the discussion of this topic. Just those who have already passed this period, why are they beginning to drastically change their opinion about pans with ceramic coating, read the forum in the opposite direction. And above I just explained the "physics of the process" why this happens. If someone did not understand the first time, you can read it thoughtfully again, then what was written above, follow the links, compare all the information read, that is, carry out a certain thought process.

I already wrote earlier, my ceramic coated pans are almost 2 years old. Of course, I do not use them every day, but I do. And I have already listed that I fried anything in these pans. Just so that the dishes do not deteriorate, you do not need to reheat them, heat them without food, but wash them only after they have completely cooled down. And it doesn't matter to me what you call this coating (non-stick or not), what I fried in these pans did not stick or burn. And for pans with a non-stick coating (like Tefalevsky), the service life is about a year, then they simply have to be thrown away. So, I'm happy with the pans with a ceramic coating (non-stick or not).

But rudeness is not in the rules of this forum

[VS NIKA]

VS NIKA, this is a ceramic-coated metal skillet.
I have these: 🔗

Lisss's, how are they? How long do you use it? I wanted to buy one for myself, but I bought it so far such. But I plan to buy a big one for Biolovskaya.

[Luysia]

Luysia, I really like them namesake, the main thing is not to heat the empty one, and I will use everything ok - in June there will be a year. for frying, almost now I only use it. I used to fry it on cast iron, of the same size, but cast iron is still a very capricious thing so that it does not burn, it is necessary to warm it up correctly, etc. and here, even if you throw everything on the cold one, nothing will stick. this is what attracts me to her every time. I have a frying pan and a coating for almost a year of active use t t t

Dear Manna! No one infringes on your right to use pans with the so-called "ceramic" coating. Moreover, no one was rude to you personally, and no one belittles your mental abilities, but ... I just recommended (and not to you personally, by the way) to re-read the thread back again because it collected the opinions of different users, in order to come to the conclusions about which I wrote in a simple logical way. But for some reason you specifically caught on for the wrong thing. Certainly it does not matter what the name of either another coating is "non-stick" or some kind of "ceramic", for a simple layman, as you rightly noted, "the main thing is not to stick and burn". And there are "Tefalevskie" frying pans of different quality, which have already served more than 4 years, in contrast to your "young" two-year-old ceramic. I generally wrote about ANOTHER. Didn't you understand it that way? I wrote about the fact that there is simply NO merit in the fact that you have not stuck to the pan itself. I wrote what classic frying is and how it fundamentally differs from stewing (cooking in its own juice). And you, recommending to others how to use such a frying pan ... wrote, in fact, recommendations for using the pan. Therefore, I will try to explain to you, and to those who also did not understand, again and more clearly. The so-called "Teflon" pans work due to the presence of PTFE in the coating, and the so-called sol-gel ceramic due to (I draw your attention to this) due to ... SURFACE RELIEF, just like, for example, classic cast iron pans. After all, the good thing about cast iron is that it does not have ANY COATING AT ALL, which can overheat, deteriorate, isolate something chemical from its composition. But cast iron is not corrosion-resistant and oil burns, which form the anticorrosive protection of a cast-iron frying pan, is carcinogenic. This creates inconvenience when washing, problems in the dishwasher, etc.And for a cast aluminum frying pan with a so-called "ceramic" coating, there is no problem of corrosion resistance by definition. Everything is dishwasher safe. But this, in fact, is all its advantages over cast iron. In all other respects, it loses to cast iron - it is afraid of overheating, when the oil burns, everything starts to "dry up" to it and it becomes impossible to use it normally. If a frying pan is only capable of creating conditions for non-sticking and, therefore, not sticking of food, only due to the special surface relief, then what paradoxical conclusion suggests itself? The best, safe from the point of view of hygiene and of course a reliable non-stick coating is .... IT'S NO. And here is a vivid example of how pancakes are fried without any problems in a stainless steel frying pan without any special innovative "coating" only due to the surface relief created on the surface ... 🔗 ... Is it hard for you to repeat this on your "ceramic"?

Therefore, all ceramic coatings on an aluminum frying pan are "easy to clean" and nothing more, and they work not due to the coating itself, but due to the surface microrelief. A non-stick coating "non stick" works due to PTFE, a polymer that has, like everything else, its pluses and minuses. And the most reliable "non stick" coating is its complete absence! I hope no one here will dispute the durability and reliability of the stainless steel frying pan ...

But it also says "with a specially treated coating"
and an ordinary stainless steel frying pan, without any treatments there, can do the same?

[Vikusechka]

Thank you girlfriend!
With the advent of the induction cooking pan, I only have one frying pan, I don't really need them, only for scrambled eggs, and mine is too big, so I think what to buy so that it works on an induction cooker in a smaller size. But apparently the ceramics will not include my stove, there is probably no metal in it?

Oh, Vikusechka, I promised to take you pictures, but we didn’t go home. But still, my pans are not suitable for an induction cooker. For induction cookers from Green Pan, there is Helsinki

and "Live Healthy" GreenLife

Yes, sometimes it is also written on the fence ... There is NO COVERING AT ALL IN THIS frying pan. Well, what Manna put out here from the GreenLife series "Living Healthy" is generally the technical stupidity of domestic marketers. Poor Chinese frying pan 🔗 there is not a word of truth in the information on this page, Greenpan has nothing to do with Belgium at all, these are purely Chinese products made by order of the Moscow sages from Antares Trade LLC and Termolon - this is not a non-stick coating, but a kind of substrate which actually only spoiled the stainless steel surface. A regular 3-ply frying pan in which the cat cried aluminum