Cooking utensils (pots, pans, lids)

I bought a frying pan NEVA-Titan PC today. Who has the same? How does she work, does she not fail? Spraying does not come off?

I bought a frying pan NEVA-Titan PC today. Who has the same? How does she work, does she not fail? Spraying is not removed?

I have such pans, I am very pleased with them.
Have you already shown such a positive frying pan?

I have such pans, I am very pleased with them.
Have you already shown such a positive frying pan?

How long have you had it? This is not an idle question.

It all depends what kind of dough you make: after all, pancakes sometimes cannot be removed from a simple frying pan (they were not allowed to bake, and sometimes they put little butter, etc., etc.)

And I think it has a pretty decent non-stick coating.

I will answer you a little later, if a person who is more enlightened in this topic does not get ahead of me. It just doesn't "seem" to him. He knows!

Now just in the FAS 🔗 a claim was filed from the SEB group (i.e. TEFAL), IMP. Skovo vs. Greenpan. "Not ceramics" decided to bring the presumptuous "ceramics" to justice. "Brain removal" which arranged Antares' electorate trade with his thermolon, while publicly shredding all other market participants. NMP ended up in this company only because, like SEB, it does not produce so-called ceramic coatings. But in the manner of "promoting" their pans, the NWO has a lot in common with Antares. One of their stories about "space technology" is worth it! Well, the coating itself, both in quality and in consumer properties, is far from the best today. In general, everything related to non-stick coatings is oversaturated with inventions and speculation. stretching and distorting information.

Well, the coating itself, both in terms of quality and consumer properties, is far from the best today.

Have you used them? Frying pans "NevaMetalDishware"? I have them, I am very happy with them. If I am not mistaken, so will Sazalexter. But the ceramic ones, I threw out three of them (including Coin and Green Peng), after a few months everything began to pester.

Girls, a question. We have a special offer in our SPAR Store ... You shop and receive chips ...
Then you can use these "chips" to buy high quality tableware from Belgium BergHOFF.
We got 12 chips and yesterday bought a Bor Scala 32 cm in diameter. 6.4 liters. priced at RUB 1,634.90 (regular RUB 4,090.00)
It's like a skillet with a lid
I look at what is written on the box: Made in China under the control of BergHOFF ...

I'll try now to take it off on a mobile phone (the camera is dead ...)

Here's what it says:
Evaluate the benefits of the product
- FERNO CERAMIC non-stick coating is 4 times stronger than traditional coating, thanks to the synthesis of steel and ceramics
- The cover is made of glass and metal
- The bottom of the cookware is universal and suitable for all types of stoves, including induction
- Cookware does not emit carcinogens when heated and mechanically damaged
- The handle of the pan is removable, made of non-heating material, which increases safety.
- Cookware is similar in properties to cast iron: it heats up just as quickly and cools down for a long time, but much lighter.
Has anyone heard something about such dishes?

Bergofov coating ferroceramic -
I have 2 stewpan - huge money thrown away in vain, it became terribly sticky after 6-9 months, I don't remember exactly, since they have been lying around for 2 years already.

If you got them for much less money, then it's okay, for such a sum it will do, it won't be so offensive.

Sorry for the quality of the mobile photo ... Check out what I bought and what else you can buy.
Discount 60 percent off. But if this dish is "not a fountain" ... I have any money for filth sorry ... I think any housewife is interested in having high-quality dishes, albeit expensive ones, but to serve for a long time and be a joy ...



And I really liked the pots and pans, saucepans ... So I think that these will be the next purchases for the received fee.


There are just pans Scala 24cm - 1.9 l.; 26 cm - 2.4 l;
Grill pan Scala 24cm - 3.0 l. (Square)
But they are without a cover. All other dishes with a lid.

Bergof has good stainless steel dishes with a thick bottom and thick walls. I have been using it for over 12 years, I am very satisfied. The appearance, of course, is no longer new, but everything else is like that of the Zepter.

I will show my favorite frying pans "Amet" stainless steel with a thick triple bottom, diameter 23 cm, 21 cm and baby 17 cm. I have been using it for 6 years. Perfectly washed in the dishwasher. It is a paradox during frying, but the handles remain cold. When you need to delicately fry or darken, I put a flame divider under the pan.

Have you used them? Frying pans "NevaMetalDishware"? I have them, I am very happy with them. If I am not mistaken, so will Sazalexter. But the ceramic ones, I threw out three of them (including Coin and Green Peng), after a few months everything began to pester.

Yes, of course, nothing unusual, everything is like everyone else, but the price tag is clearly too high. Well, about ceramic ones, no one explained to you how to use them correctly (they should be used in a completely different way than pans with PTFE coating or cast iron). Siloxane burned out. here the frying pan is over. The same Biol will be cooler and cheaper than the NPM "space".

I will show my favorite frying pans "Amet" stainless steel with a thick triple bottom, diameter 23 cm, 21 cm and baby 17 cm. I have been using it for 6 years. Perfectly washed in the dishwasher. It is a paradox during frying, but the handles remain cold. When you need to delicately fry or darken, I put a flame divider under the pan.

It is precisely this very "thickness" in the AMET frying pan, at the very minimum, there is not even 3 mm of aluminum, and six years ago AMET did not produce dishes with a triple bottom (TRS-3), so either not six years of operation, or you have them with a double bottom Well, the handles are spot-welded and other stainless steel. pans are not heated. So this is not a paradox, but a normal design feature of this type.

Bergof has good stainless steel dishes with a thick bottom and thick walls. I have been using it for over 12 years, I am very satisfied. The appearance, of course, is no longer new, but everything else is like that of the Zepter.

Nowadays this Bergof is NOT THE ONE, read on. Yes, and this Chinese tableware has nothing in common with the Zepter. So get on with it, but I do not recommend buying a modern Berghof - full Mr.

Quality stainless steel cookware with triple bottom - "Gourmet".

Yes, high-quality, but the design of the 15-year-old container from Giorinox, and the fittings are poor, but the price tag yourself is not cheap.

but the tank design is 15 years old

She's not a picture, don't hang on the wall. And the price depends on what to compare with.

By the way, she staggered at the dacha to buy a stewpan, replaced it with Ikeevsky, also supposedly with a triple bottom. As they say - feel the difference !!!! I felt.

By the way, she staggered at the dacha to buy a stewpan, replaced it with Ikeevsky, also supposedly with a triple bottom. As they say - feel the difference !!!! I felt.

Well, you have compared IKEA, it is 430 steel and costs three times cheaper, so you should definitely not expect miracles from it. If the flowers are watered, then IKEA is the best choice!

Yes, Bergof and Zepter have little in common, but you can cook without water. For example, we cook borscht as in Zepter - we put all the vegetables in a saucepan, simmer under a lid over low heat until almost cooked, then fill it with broth. The taste is the same. By the way, I bought something from Bergof a year or two ago, I didn't see much difference. But I only use thick-walled pans, and Bergof has a simpler one and a thinner bottom.I guess they are not that good. In general, I like good stainless steel because it does not require special treatment. The dishwasher is great friends with her.

[Well, about ceramic, no one explained to you how to use them correctly.]

Yes, of course, nothing unusual, everything is like everyone else, but the price tag is clearly too high. Well, about ceramic, no one explained to you how to use them correctly. (they should be used in a completely different way from pans with PTFE coating or cast iron) The siloxane is burnt out. here the frying pan is over. The same Biol will be cooler and cheaper than the NPM "space".

How to use them? And then I already ruined a few pieces.

I have a bergof wok, four years old, not complaining


But I bought it in a dutik at mytna Ukrainian. A German saucepan, as low as a stewpan, I like it very much, though it is too cheap, 11 euros. firm Axentia, on the Internet did not find anything on it at all, can anyone have it?

I recently bought Kukmar pans: 26 cm, 20 cm and a pancake. I'm happy. They are heavy, keep warm well, wash perfectly, the price is reasonable. I also want to buy a saucepan for one and a half liters, such as a bucket with a removable handle. To boil the custard cream in it. And then my ladle has a handle that is not removable, it takes up a lot of space.



They have aluminum bread molds, I bought one.

Girls, we have already said somewhere before that pans with a ceramic coating cannot be poured with oil after heating or put food on them. You need to first pour oil and / or lay food, and then heat. Then the non-stick properties are preserved and the pores will not clog / coke.

How to use them? And then I already ruined a few pieces.

The thing is that the sellers of this very "ceramics" did not tell what this coating is. And the technology is as follows: a certain suspension (sol-gel technology) is applied to the inner surface of the pan, which is then dried at a temperature of + 180C, forming a porous "crust". which is saturated with siloxane, that is, silicone grease (google it for interest for what it is still used). The result is this innovative "miracle". Siloxane gives excellent non-stick effect initially, even better than traditional PTFE coating, but then gradually wears out, fading and transferring to the food. Silosan versus PTFE-based coatings? conducts heat very well and therefore such a coating can easily overheat. That is, a frying pan with a "ceramic" coating should not be used in the same way as a stainless or cast iron frying pan. It does not need to be preheated - in this case, the coating will "end" very quickly. Food and oil should be put into a cold frying pan immediately and only then heated. When cooking, avoid high temperatures and intense heating, make sure that there is always liquid in the pan, then it will last longer, but in any case it will be a maximum of a year and a half. Another "fairy tale"? which Greenpanovtsy from Anatres Trade fed consumers - this is supposedly "environmental friendliness" of the so-called ceramic coating (Thermolon) in comparison with traditional PTFE. Only this is why silicone grease is better (more environmentally friendly) than fluoroplastic, they themselves do not know Such a modern dishware business is lying, shameless, wrapped up exclusively on its own profit. And you citizens, eat silicone grease for health and change pans every 5-6 months. The more often you need to change the pans, the more you need to produce them and the more profit, such is the simple mathematics. Well, in order for the process to go more intensively, you need to buy with giblets a program on the first channel "Living is Healthy", in which Lena Malysheva will tell you all for a small share of a scary in pictures about Teflon and poke her finger into the Greenpan frying pan as the most "environmentally friendly". It got to the point that they even made frankly foolish Chinese dishes made of stainless steel under the trademark "Life is Healthy". Of course it is great for them, but you, dear citizens, they seem to be holding suckers

but you, dear citizens, they seem to be holding suckers

and not only us, but very many. Thank you for the clarification. It turns out that the very, very frying pan is cast-iron?

[mr.Catlery]

mr.Catlery thank you very much for the "enlightenment"

And you are in vain to be ironic, dear Galinaind... It is not harmful for you (and very many) to enlighten. If we do not forget that we have long lived surrounded by a terry crook. Indeed, take some sound advice and google it. You will learn a lot of interesting things! And it will not be difficult for you to separate the "grain from the chaff". It is especially easy to do this about zombie bullshit.
By the way, the "doctor" E. Malysheva has been a NON-PRACTICE doctor for more than 25 years. She no longer has the right to heal people. But to lie, for the loot, of course, it is not forbidden.
Good luck exploring the cookware market. The link was given to you above.

And here you, dear, are wrong ... I am not ironic at all ...
And I personally deeply care about what I feed my family and what I cook on
All these vaunted tefals and so on have not inspired confidence for a long time.
Yes, I want to buy a normal frying pan, but ... where can I get it?
I bought a saucepan and stewpan 10 years ago from our Russian manufacturer - a Russian zepter. I have been using a Berner grater for 20 years - I am very satisfied. In 1982, she brought two cauldrons from Chiment for 3 and 5 liters.
Today I was in M-Video. I looked at the gas stoves. At the same time I looked at pots with a price of 4 thousand and more ... Made in China. So I ask the question: what kind of dishes to buy.
There is a desire, but there is no possibility; there is a possibility - but there is no desire ...

No, cast iron is far from the best and, let's say, conditionally food material. In general, frying as a process of thermal processing of food is not the most nutritionally impeccable way of cooking. Ever wondered how a cast iron skillet works? So let's say over the physics of the process. And why is it actually cast iron. black material, not corrosion resistant? It seems to be not suitable at all. And here the whole thing is, if not strange, more in the manufacturing technology. Due to the fragility of the material itself, cast iron products are made by casting, and because of its hardness, cast iron is processed and has a fairly porous structure. Casting is carried out in sand molds, which give the surface of the pan a characteristic micro-relief. The limited fluidity of molten iron does not allow high-quality casting of walls thinner than 3 mm. As a rule, the bottom is even thicker. In a frying pan with classic frying (without a lid), only the bottom works in general. Therefore, it all depends on how the bottom distributes heat and what kind of microrelief it has. The microrelief (microroughness) of the surface of the cast-iron pan keeps the oil film between the product and the hot bottom. The better the cast iron frying pan is oiled, the better it works, and the more oiled it is with repeated use. Therefore, you should not thoroughly wash a cast-iron pan, especially with modern active degreasing agents - this will only make it worse, and it may just rust. Oil carbon deposits form a protective layer on the cast iron surface, which provides it with a certain corrosion resistance and non-stickiness. But this carbon deposit in itself is not mechanically stable and may well get into the prepared dish, and from the point of view of food hygiene it is a pure carcinogen. This is the main disadvantage of a cast iron pan. The stainless steel frying pan is devoid of this drawback, but it has its own drawback, again arising from the peculiarities of the manufacturing technology - paradoxically, the surface is too smooth, which is not able to hold an oil film. Well, what am I making clear? If interesting. then the continuation will follow ...

When buying a frying pan with ANY coating, you should understand that the non-stick coating, that is, the ease of removal of the product from the surface, is achieved due to the fact that the product is in contact in the first case with fluoroplastic (PTFE). and in the second case with silicone grease. And which of them is more harmful still needs to be investigated. But then both of these coatings and in general any coatings that tend to wear out are, firstly, short-lived, and secondly, hygienically not as flawless as the manufacturers are trying to rub in to everyone here - this is a fact.

Replaced all Teflon-coated pans with ceramic-coated pans. The frying pans were made in Korea and lasted from five to eight years. Nothing stuck until helpers appeared in the kitchen. I want to hope that the new pans will serve me for a long time, it is very convenient to cook on them and the food turns out delicious.

Replaced all Teflon-coated pans with ceramic-coated pans. The frying pans were made in Korea and lasted from five to eight years. Nothing stuck until helpers appeared in the kitchen. I want to hope that the new pans will serve me for a long time, it is very convenient to cook on them and the food turns out delicious.

This is a fairy tale about the "eight year old" Korean ceramic frying pan. Eight years ago there was nothing "ceramic" at all. Most likely it was a frying pan with a traditional coating. "Ceramics" would have ended in a year and a half, that's for sure.

[mr.Catlery]

mr.Catlery Thank you so much for the enlightenment on pan coating. : rose: Can you ask a question? What pans do you use yourself and with what coating are they?

Yes, different, depending on why. Although I consider the best a stainless steel pan without coating, with TRS-3 and an aluminum thickness of at least 4mm. with special surface treatment. In any case, pancakes on it turn out better than on a cast-iron frying pan.

Yeah ... I just got busy looking for a frying pan for pancakes, otherwise I have Tefal 10 years ago. There are no complaints about it in terms of baking, but the bottom began to leave scratches on the ceramics of the stove .. Now I don't even know what to look at

Well, I still can't bring to mind the tung oil, I burned it, burned it and still everything sticks to it. It is heavy, to the same, I'm afraid to somehow not hold and bang on glass ceramics ..

Cast iron is not on friendly terms with glass ceramics Hard it hurts. Yes, and it must be oiled well (anoint with vegetable oil and heat to the point of smoking, and so it is better 2-3 times)

burned it, burned it and still everything sticks to it.

Lena, maybe you don't warm it up well enough before frying? I have two cast-iron pans: for flatbread and a pancake. If the pancake is not heated enough, the pancake will be lumpy. Therefore, I warm up "to a haze", then grease with oil and fry. All OK!

Mr. Catlery, tell me, please, not a very enlightened grandmother, what kind of stainless steel frying pan, on which pancakes are baked and they do not stick. I would like to know the manufacturer and buy this

Whoa! 10 years of operation for PTFE coating is already a rarity! Probably the frying pan most likely leaves traces on your glass-ceramics, because to assume otherwise (a horror movie about how "hard" aluminum scratches "soft" glass-ceramics) somehow the brain does not turn.

Well, that is what it is .. The stove is completely new, once I used this frying pan on it and found many small scratches

Mr. Catlery, tell me, please, not a very enlightened grandmother, what kind of stainless steel frying pan, on which pancakes are baked and they do not stick. I would like to know the manufacturer and buy this

If you remember, I wrote above that the main disadvantage of stainless pans is the surface of the inner surface is too smooth due to the fact that such a pan is, in fact, a shortened pan (the manufacturing technology is completely identical). But what is good for a pan for which a liquid (water) is the working medium is completely unsuitable for a pan for which an oil film is the working medium. AND...so far there is nothing to offer you, there are no such pans on sale, but there are prototypes on which pancakes turn out perfectly, and without greasing during the frying of the whole batch. And not any soot, and everything happens faster than on cast iron. So with the entry of these pans on the market, the cast-iron pancake pan will become an anachronism. Well, this technology can be implemented on any stainless steel. frying pan!

Well, that is what it is .. The stove is completely new, once I used this frying pan on it and found many small scratches

Yes, indeed, something is wrong with you on the stove.It is necessary to check everything for involvement in these scratches

If you remember, I wrote above that the main disadvantage of stainless pans is the surface of the inner surface is too smooth due to the fact that such a pan is, in fact, a shortened pan (the manufacturing technology is completely identical). But what is good for a pan for which a liquid (water) is the working medium is completely unsuitable for a pan for which an oil film is the working medium. And ... so far there is nothing to offer you, there are no such pans on sale, but there are prototypes on which pancakes are obtained perfectly, and without greasing during the frying of the whole batch. And not any soot, and everything happens faster than on cast iron. So with the entry of these pans on the market, the cast-iron pancake pan will become an anachronism. Well, this technology can be implemented on any stainless steel. frying pan!

Thanks for the answer. But I can't imagine how this can be implemented on any stainless steel. frying pan. Everything sticks to me when frying. And what are these prototypes? Not on sale yet?

How exactly this happens can be seen here: 🔗 ... This is a special surface treatment technology that forms a certain micro-relief that allows the surface to hold the oil film. After that, the pancakes do not stick to the pan. What is most interesting, this type of surface works great in the oven at + 230-250C. The finished potato casserole falls out of the mold by itself

And mind you, no coatings! 10 years ago, I wrote in one of my articles that non-stick coating on stainless steel is a technical nonsense. Now I can provide evidence of this. I will not talk about the service life of such a frying pan - there is simply nothing to wear out and deteriorate - there is no coating at all. Well, after 15-20 years, you can easily restore the microrelief, if of course you need

But how to create this microrelief?

How exactly this happens can be seen here: 🔗 .

I watched the video. Impressive. Question - damn it takes so long to bake because the fire is small? Why is the blade made of Teflon and not steel? Will the steel blade damage the microrelief? (I'm not a metallurgist, but it's terribly interesting - what grade of steel is the frying pan made of? What is the Rockwell hardness of steel?) This is not an idle question - there are traces on the pans from the corollas and any steel priblud.

I would like to hear the answers, if possible.

[mr.Catlery]

mr.Catlery,

I am not on the topic of cast iron (while I read, I understand) but, since you are in touch, I want to ask about stainless steel.

We now have bowls for multicooker. SUCH. Tyts. It does not burn in it, as we are used to in stainless steel, although they are thin. I see, China. Is it an alloy? and how much is it for health tavos? and teflon? answer, PZhL, shuffle first-hand. And then on the net you read a lot of extreme opinions and it happens that you do not fall asleep. Literally

I watched the video. Impressive. Question - damn it takes so long to bake because the fire is small? Why is the blade made of Teflon and not steel? Will the steel blade damage the microrelief? (I'm not a metallurgist, but it's terribly interesting - what grade of steel is the frying pan made of? What is the Rockwell hardness of steel?) This is not an idle question - there are traces on the pans from the corollas and any steel priblud.

I would like to hear the answers, if possible.

No problem, I will answer. The fact is that there is no point in making a strong fire under a stainless frying pan. This will only ruin the pancakes and the pan itself. The cooking speed may be slightly slower, but the quality of the pancake comes out better and is fried evenly and thinner. And due to the fact that the surface of the frying pan does not need to be constantly greased, in general, at the finish line, the time is about the same. If you noticed in the video on the neighboring burner there was a cast-iron pancake pan, it then took part in the comparative tests. The spatula was used as it was at home at that time. In general, a metal spatula could be used without any problems - there is actually nothing to damage, there is no coating. The pan is made of a typical 304 steel grade. The surface itself may be slightly harder due to the phenomenon of work hardening. Since the surface is specifically matte, kitchen tools do not leave particularly noticeable marks on it. And in order to "demolish" the microrelief, you need to regularly scrub the pan with a brick. There are still nuances associated with preserving the original appearance of the product, but this does not affect the working properties of the surface, it has been checked many times.

[mr.Catlery]

mr.Catlery,

I am not on the topic of cast iron (while I read, I understand) but, since you are in touch, I want to ask about stainless steel.

We now have bowls for multicooker. SUCH. Tyts. It does not burn in it, as we are used to in stainless steel, although they are thin. I see, China. Is it an alloy? and how much is it for health tavos? and teflon? answer, PZhL, shuffle first-hand. And then on the net you read a lot of extreme opinions and it happens that you do not fall asleep. Literally

Well, to be honest, stainless steel cookware is my main "specialty". This bowl is an ordinary, fairly thin-walled pan with TRS-3, just without handles. It can be made from 304 or 201 or 202 steel grades. Of course, 304 steel will be better, because hidden polishing defects will hardly appear on it. When such a container works as a bowl for a multicooker (as a rule, it is a container with a diameter of 22 cm), then the thick walls seem to be useless for it. The fact that the country of origin China should not bother you, in fact, up to 90% of all tableware sold now in our country is from there, and more than 40% of the world production of stainless steel. steel is there, at least it is stated honestly in relation to the consumer. There will be a difference in cooking modes because stainless steel. steel, in contrast to an aluminum bowl, conducts heat noticeably worse. But for certain dishes (soups, some types of cereals), it will definitely be better and, most importantly, more durable. At the moment, such bowls have a major drawback, which is frying problems (sticks). Although the multicooker is not a unit sharpened for the frying process. If by reason, then the idea of ​​using one unit "for everything" is not very correct, All the same, pancakes are the same and it is better and more convenient to do it in a special frying pan. The most optimal option is two bowls, such and the one with non-stick. Moreover, it is advisable to use the second only if necessary (roasting for passivation), and you should try to cook in stainless steel. Although ... if you make a special treatment of the inner surface, similar to the one on my frying pan, then you can completely abandon the aluminum bowl with a non-stick coating. Moreover, the Chinese anti-stick is not very good in quality.

... At the moment, such bowls have a major drawback, which is frying problems (sticks). Although the multicooker is not a unit sharpened for the frying process.

everything is accurate. and about 2 bowls to have only, it does not stick, probably, it is in my MV that there is no frying program, but there is not too active bakery products... ABOUT! and porridge does not run away, as in a native one (because of it, it conducts heat noticeably worse). THX.

shl. China is not intimidating. On the contrary, I want to go, eat chicken paws there ... delicatezzzz

everything is accurate.and about 2 bowls to have only, it does not stick, probably, it is in my MV that there is no frying program, but there is not too active bakery products... ABOUT! and porridge does not run away, as in a native one (because of it, it conducts heat noticeably worse). THX.

shl. China is not intimidating. On the contrary, I want to go, eat chicken paws there ... delicatezzzz

Why go so far for this "delicacy"? You have to go to Privoz, buy a chicken and ... everything else is like in a joke, including the dismembered woman, do not forget to trim your claws. otherwise they are tough and not tasty By the way, the Chinese believe that in their classic dish "Peking Duck" the most relish is the refried duck skin Well, what to do - they are such strange people

[mr.Catlery]

mr.Catlery, I realized that we will not see your frying pan for a long time. To you, please, tell me what you can choose from available on the market?

This year hardly, in general, this technology is aimed at using primarily in professional glassware. Although, I hope that in a couple of years it will change the look and feel of a household frying pan. In the meantime ... read here 🔗... This article focuses on the selection of ceramic coated pans. True, stainless pans, and even with the so-called "ceramic" coating, it is expensive and not very reliable - I do not advise, it would be better to use normal, cast, aluminum, though it will not be so sorry to throw it away. You should not mess with stamped aluminum pans that have " "cover. Due to the minimum thickness of aluminum, they easily overheat, and overheating very quickly leads to the burnout of the siloxane, the main active component of the so-called "ceramic" coating. In general, pans with various coatings are accessories "for the lazy", they are not used in professional dishes. There, the chef's skill and cooking skills make up for the existing disadvantages of the cookware. In general, read the articles on the potrebitel section website, there are many materials on the quality and safety of dishes. including mine.