Cooking utensils (pots, pans, lids)

I agree 100% !!!

Well, just like that, let's divide consumers by gender And it is also possible by gender The overwhelming number of consumers of dishes are women, no one will argue here, but not a few men, and they approach the choice of dishes more thoroughly and not on emotions and visual perception, but from a purely pragmatic point of view.

[Mr. Cutlery]

Well, just like that, let's divide consumers by gender And it is also possible by gender The overwhelming number of consumers of dishes are women, no one will argue here, but not a few men ...

Come on, let's divide by sex and, by all means, gender !!! HURRAH!!!
Mr. Cutlery will develop "male" and "female" lines of pots and pans ... and Kuhar will have his own, completely different from everyone else's marketing "chip" in the pan market !!!


AND AGAIN ABOUT THE MAIN (for me):
Mr. Cutlery, thank you for a very detailed review about Victoria, I think that it will be useful not only to me, but also to other members of the forum.
It's a shame that we, ordinary users, hear so little about our manufacturers, but a lot - about the advantages and downright magical properties of the dishes of "real European Brands"

Well, since you are from Minsk, I invite you to my practical seminar "Stainless steel dishes - the realities of the Belarusian market", which will be held on October 31 at the National Exhibition Center Belexpo (Y. Kupala 27) in the conference hall of the exhibition "Kultbytkhoztovary -2013" (the main Belarusian tableware Exhibition). The beginning is at 10.00. At the seminar, you will be able to see with your own eyes and touch with your hands the results of my research by the method of destructive control of the very "European brands" that are presented on the shelves of Belarusian stores. Of course, there will also be presented samples of sawn dishes of the KUKHAR trademark, including the new Orchid series. which will go on sale in early December this year. The seminar is designed for trade workers, but also for advanced consumers, I think it will also be interesting to watch and listen to. Of course, you can ask any questions regarding the dishes, their quality and safety. So you see - we are going to meet your wishes, this is one of the steps that, as it seems to me, will make our market more informationally open and civilized

On behalf of the forgotten and many times deceived by unscrupulous manufacturers of greenpin, ceters and others like them by pseudo-doctors, unreasonable consumers deprived of reliable information, I urge you, Mr. Catlery, to post on your website photos and other materials from the seminar on your website.

[mr.Catlery]

Well, since you are from Minsk, I invite you to my practical seminar "Stainless steel dishes - the realities of the Belarusian market", which will be held on October 31 at the National Exhibition Center Belexpo (Y. Kupala 27) in the conference hall of the exhibition "Kultbytkhoztovary -2013" (the main Belarusian tableware Exhibition). The beginning is at 10.00. At the seminar, you will be able to see with your own eyes and touch with your hands the results of my research by the method of destructive control of the very "European brands" that are presented on the shelves of Belarusian stores. Of course, there will also be presented samples of sawn dishes of the KUKHAR trademark, including the new Orchid series. which will go on sale in early December this year. The seminar is designed for trade workers, but also for advanced consumers, I think it will also be interesting to watch and listen to.Of course, you can ask any questions regarding the dishes, their quality and safety. So you see - we are going to meet your wishes, this is one of the steps that, as it seems to me, will make our market more informationally open and civilized

mr.Catlery, thank you for the invitation! If I succeed, I will definitely visit the exhibition, and I will especially try to get to the seminar !! Unfortunately, I'm not quite sure yet if I will be in Minsk on 31st. Will you have a permanent stand at the exhibition?

Can I still torment you with questions about pans?
Today I went shopping, somehow I did not get Victoria 22 cm in diameter with AP d / glass ceramics. But I saw a frying pan of the required size from a Minsk manufacturer under the Chef-Povar TM. I tried to find something about him on the search engine, but the search engine gave me everything I wanted, but not the required one. Maybe share your opinion about this manufacturer?
You can "in a personal" if you deem it necessary I will
Thank you in advance for your reply

Apparently, we are talking about the products of the Minsk enterprise UP BelTOR 7 cm. 🔗 The Chef-Povar trademark is not officially registered in the Republic of Belarus. On the website, however, the information is scarce, it is written only that BelTOR-7 uses SKANDIA non-stick coating. In terms of casting quality, container design, etc., this manufacturer lags behind Victoria. As for AP coatings, they are taken and applied in the same places as in Victoria. For ordinary glass ceramics (with an IR heater), you need to choose an aluminum pan with a bottom that is not machined, but completely covered with enamel, it is better if dark tones.

[mr.Catlery]

mr.Catlery, thank you again for your consultation
We'll keep thinking .
True, the frying pan there is dark gray on the outside, not black, but the bottom is definitely untouched, completely covered with enamel - I always pay attention to this condition when choosing "on-top" dishes.

Here, in my opinion, there is no opinion here about the Nature Pan cookware. They now have Eco-Line baking trays and forms. I hastily bought their frying pan before Shrovetide 2012, in my opinion there is no non-stickiness, although I never heat empty pans, and I always use oil. I wonder what is the opinion of experts about this cookware?

NaturePan is a trademark of Lomonosovskaya Keramika LLC (Leningrad Region, Lomonosov District) for aluminum pans with a "ceramic" coating. From information on the site 🔗 and an advertising article on ( 🔗), we can conclude that in terms of intelligence, the sellers of this tableware are no different from the sellers of FRYBEST tableware (see. 🔗) telling the same commodity myth about their dishes about the fact that their coating is "natural" and supposedly made of "earth, sand, stones and water" and there is not the slightest hint that the main active component of this coating is siloxane ... I do not know for people with what level of intellectual development this outright nonsense is designed. As indicated in the official catalog, NaturePan frying pans use the coating of different manufacturers of "ceramics", these are ILAG and Greblon and X-Pride (South Korea) (see catalog 🔗 ). Whose coating is on your frying pan can probably be recognized by the name of the series from the catalog, it is indicated there. The head of Lomonosov Ceramics LLC is Armen Vakhtangovich Aristakesyan, who declared that his dishes with a ceramic non-stick coating for adults were made according to TU 1996-004-80674126-2011 and meets the requirements of GOST 17151-81 according to clause 2.12 (paragraph 4.5) p .2.18,2.21, 2.32-2.34. this declaration is duly registered and only applies to products made of sheet aluminum. I think that Armen Vakhtangovich will be happy to explain to you Alexandra what is the problem with your frying pan and why she "ran out of non-stick" so quickly. Since the main requirements for the quality of the product are set out in the TU, and the TU is the "intellectual property" of the enterprise headed by Armen Vakhtangovich, then only he can answer you, for outsiders it is a mystery covered in darkness. ... You can safely make claims for quality (written) because the warranty period (12 months) from the date of purchase has not yet expired. Since Armen Vakhtangovich is a "domestic producer" it will be easier to deal with him in court if such a situation suddenly arises. Well, I promise.that I will help you with an independent examination, if necessary.

I understood everything about Lomonosov ceramics. Yes, only recently a check from this frying pan accidentally caught my eye, I was surprised that I still have it and thought - I must throw it away, since I throw it away. So for the trial you only need to buy one more ...

And the check turns out to be not thrown away, February 2012, the price is 999r. And how can I prove that it has lost its properties - scrambled eggs, mashed potatoes for heating, cutlets - everything is in oil and everything just barely peeled off after soaking, is that enough? Or do I need to test it on something specifically? And then write them a claim?

You do not need to prove anything This is the responsibility of the seller (manufacturer). The main thing for you is to make a correct claim. Suppose so "I am so and so, so and so, then and then I bought a frying pan with a NON-STICK ceramic coating, i.e. (indicate the manufacturer, etc. of the coating) after 8 months of operation in strict observance of the manufacturer's recommendations the pan HAS COMPLETELY LOST ITS BASIC CONSUMER QUALITY, during cooking with oil, food sticks to the surface, burns and food residues are not removed from the surface.Because the coating does not fulfill its main function, the product became UNPOSSIBLE to use normally, the warranty period for this product has not expired. In connection with the above, I ask you (replace, return money, etc.). With such a statement, a copy of the receipt and the product (bring it as far as possible in order), contact the place where you bought the frying pan. Within 14 days, the seller MUST either fulfill your requirements, or give a written reasoned refusal and offer you at your own expense to conduct an INDEPENDENT EXAMINATION. az, and no proposals for resolving the disputed situation, then I will connect further. If the seller is normal, then in such a situation he will not go into conflict. It should be understood that according to the Law "On Protection of Consumer Rights" you have a civil law relationship with a retailer, so you will find out the relationship with him. And then he himself will deal with the supplier (importer, manufacturer). If the seller changes your frying pan to a new one, then you fix the date of replacement with the seller and use it, if it starts to stick again, go and file a second claim with the same motivation. This is the only way to teach manufacturers (importers) and sellers to sell normal tableware. In the meantime, everyone is swearing and cursing, without making any claims, they just go to buy a frying pan from another manufacturer, this business will flourish, and a frying pan for 1000r. will turn into a consumable disposable material. Since in your case the manufacturer is domestic, I think it will be easier to deal with it.

Sorry - the only opposition to the former governor ...

That's right, you need to consistently defend your rights because this is a normal civic position that contributes to the establishment of elementary order in the country and compliance with the law. In order to change something for the better in our countries (and I hope that everyone wants it), we must start first of all with ourselves, it is not worth hoping that someone will do it for us (Mr. Onishchenko and Co.).

Bought a GIPFEL grill press on sale 627 rubles. The picture is not inserted for some reason.



🔗

And how to use I do not. Tell me, should I heat it up together with a frying pan? And turn the meat when to cook or not?

Oksanochka, I do not warm up the press together with the frying pan. For example, I warmed up a frying pan, put the chicken, put the press on top. Then take off the press, turn the chicken over, and again the press on top.

I want to add that if I cook a chicken, then I lightly beat it on the joints and bones. I press down on the back with my hand, and on it all, as it were, I spread it. This is necessary so that the carcass, during heat treatment, does not shrink, and remains perfectly flat.

Oksanochka, fry, as usual I used to cook under the lid. At first, I grab it on medium heat for 10 minutes, then screw it on and cook on a lower heat for 15 minutes. Juice appears, and when it evaporates, you will hear from the sound that it is time to turn it over. I just fry the other side over low heat for about 20 minutes. But, you have to look at a specific chicken. We like the meat to lag behind the bones, and the chicken itself was fried. I do not regret vegetable oil with this preparation. Since I am already preparing unhealthy food, then let it be delicious.

And I don't cook any other meat with a press. Meat on the bone is not held in high esteem, but good meat, in portions, and it fries so beautifully and quickly.

Girls, who bought German frying pans from the Lotus network company? Stone coated Stoneline cookware.

Girls, who bought German frying pans from the Lotus network company? Stone coated Stoneline cookware.

I asked this question because I thought there was at least one person on our forum who already uses such dishes. But no one seems to have even heard of her.
🔗

In principle, if you look at the company's website and read here 🔗 , then you can understand what to expect - it's just another MLM (remember Zepter, Amway, Fabeplic, etc.) Creators of commodity myths, with an economy in which the real value of a product does not exceed 30% of the selling price (70%) is margin of implementers. In this regard, the "stone" coating is most likely already a well-known PTFE coating with a decorative effect (judging by the instructions of the "manufacturer"), well, as all current "German" dishes are made in China, see the WARIMEX website ( 🔗 ) it explicitly states that the STONELINE brand belonging to this wholesale export-import company is made in China. As well as their stainless steel dishes. steel BEYOND. Just like the Russian company Golder Electronics (ie Rondell and Maxwell), everything that is done in China is "controlled" by the Hong Kong office of WARIMEX. Therefore, there is exactly the same amount of "German" in these pans as in Rondell and dozens of other domestic home-grown brands. Therefore, on the site of OOO "Lotos" about the country of production, it is written FACTORY INCORRECT INFORMATION. About cooking "on natural stones" is also a blatant lie, just the name of the STONE trademark (stone - English, German) is played up, this "spotty-stony" type of PTFE coatings on the Russian market has long been a dime a dozen Business built on primitive deception of buyers - this is the business card of the "network" company OOO "Lotos".

And I have a non-stick coating on the Bergofovsky bucket, I need to throw it away. Girls, which companies should I pay attention to? I need a ladle for cooking cereals (I don’t cook semolina in a cartoon), creams, sauces .. That is, sometimes you need to fry flour in it first, for example .. Here is Gipfel or Rondel - these firms are both in relation to each other. I don't want Berhoff any more, very little served me with this ladle

[Aunt Besya,]

Aunt Besya,
semolina porridge is best cooked in a milk cooker !!! Alexandra demonstrated such a wonderful Gipfel - I was envious.

Yes, it’s clear that it’s better, I just don’t have small children, grandchildren are not expected yet, we ourselves consume such porridge sooooo rarely, so I need this device unnecessarily, I’ll manage with a ladle

And why are dishes with non-stick coating for milk porridge? In stainless steel it is quite possible to fry something in a ladle. Stainless steel bucket frying pans differ, as a rule, only in size. If you heat at half the power and follow, then everything works out fine and then it washes without problems.

Well, then, without understanding the essence of what I will do in it. We need a bucket with a thick bottom and a non-stick coating! Which manufacturer should you choose?
well, for example (I don’t know anything about the manufacturer, but it looks pretty)
Ladle (gravy boat) d-16 cm, h-10 cm, heat-resistant handle, cast aluminum, titanium coating, wall 4 mm, Terra, TVS
🔗 🔗

dear mr.Catlery I ask for help.since spring I have been looking for stainless steel and cast aluminum dishes that have crawled through the entire Internet and dishes. ru not to talk. tell me. how do you think turkey korkmaz please

I saw a cut of KORKMAZ pans at the last HouseHold exhibition. They showed it at the stand and this is a good sign that the manufacturer is open to consumers. The overall quality (polishing, geometry) is of a normal level, the wall is consistent in thickness (0.7mm.), Although aluminum is slightly less than 3.0mm at the lower limit. and the impact itself could have been made better. But in general, this is a fairly solid dish. By the way, pay attention to FALEZ (Turkish manufacturer HURSULTAN). These manufacturers use 304 European steel. If we compare the level of products, I would put them higher than VITESSE and Rondell. Both KORKMAZ (under its own authentic brand) and HURSULTAN (then they were the ELEGANCE 2000 and UNIVERSAL brands) have been on the Russian market for a long time (more than 12 years.) And, as I know, this tableware is still in operation without any problems. I don’t know about the price, but in terms of technical characteristics, the domestic dishes Gourmet (VSMPO) will definitely be better than KORKMAZ, another issue is design is a matter of taste. As for cast aluminum pans, there is a fairly good selection of pans of domestic manufacturers (VARI, CAStA, etc.) on the Russian market, at least they use proven brand coatings of European production.

Thank you. but korkmaz, as they say, has a bottom of 7 and 8 mm for elite mods. I forgot the name with silicone inserts, but in principle you can come to their office with a barbell. quality of steel I would like to know the quality of aluminum and non-stick coating and whether it is really done in Turkey and another Turkish company which you suggested, I will now see. glass lids are important for me to control the process on ceramics if not for this I would take a gourmet

by the way, this is probably I was looking for you in a crocus cutaway and could not find it with crutches for a long time

The Gourmet also has glass lids, look carefully. Aluminum cookware is really made in Turkey, by the way, there are several manufacturers worthy of attention there. In terms of steel quality, KORKMAZ and HURSULTAN are doing fine, don't worry. Perhaps KORKMAZ really has a thickened version of the impact of the day, the whole question then is in the adequacy of prices and purchasing power. At the exhibition, yes, indeed, there was my report within the framework of the "Pan in a Cut" project. It makes no sense to overpay for a large thickness of TRS, it is optimal if it is from 3.5 to 5.0 mm. With a large thickness of the aluminum layer, the dishes become more inertial in terms of heating. For cast aluminum pans, the bottom thickness is 4.5-6.0mm. walls 2.5-3.5 and normal AP coating.

In principle, if everything is fine with Korkmaz, I will stop at it, otherwise I have punched all my brains and my wife. about PTFE, I also fooled until I read your statements. Well, YOU think that Korkmaz has food grade aluminum and the PTFE coating is done as normal, but if so, I hope the end of my search, they also tire. to be honest, I am very glad that I had a chance to communicate with you at least that way. utensils looked after just such Korkmaz STEAMA. if you can add something I will be grateful.

In principle, if everything is fine with Korkmaz, I will stop at it, otherwise I have punched all my brains and my wife. about PTFE, I also fooled until I read your statements. Well, YOU think that Korkmaz has food grade aluminum and the PTFE coating is done as normal, but if so, I hope the end of my search, they also tire. to be honest, I am very glad that I had a chance to communicate with you at least so. utensils looked after just such Korkmaz STEAMA. if you can add something I will be grateful.

You have chosen the dishes very carefully and emotionally. Korkmaz STEAMA in the photo looks pretty, although the retail prices of online stores seemed expensive to me. In Ukraine, for example, it is about 30% cheaper. I think that KORKMAZ aluminum pans are also normal.

You are right and this is my problem as I start to decide something and whether to do something to myself and to those around the doorway, do this rule as best as possible and then how will it turn out well, something like that. Thank you very much

dear mr.Catlery Are you still here? another question. why shouldn't cast aluminum cookware have a cut-through bottom if used for ceramics

dear mr.Catlery Are you still here? another question. why shouldn't cast aluminum cookware have a cut-through bottom if used for ceramics

Uncoated aluminum can leave indelible marks on glass ceramics. In addition, the coated bottom is more practical to maintain because uncoated aluminum oxidizes, becomes stained and the bottom quickly loses its original appearance. And if there is also a dark-colored coating, this contributes to better heat transfer, and the shiny, machined aluminum bottom partially reflects the IR radiation of the heating source.

thank you

[mr.Catlery]

A couple of pages ago I asked about such dishes, I found it in our city.

I want to buy a similar saucepan as a gift. The question arose - is it possible to "climb" into dishes with a ceramic coating with iron ladles and spoons or only silicone and Teflon ones?
And like here mr.Catlery Wrote that the inner white coating can irreversibly lose color from vegetables. Maybe someone has a light coated cookware like her? or is it dark to buy?

I have a Barazoni frying pan and a stewpan with a white ceramic coating, soon for a year. I didn't make beets in them, it doesn't change color from carrots and everything else

[Lena]

Thank you Lena, and what kind of spoon in a saucepan and frying pan do you interfere with with an iron or silicone one?

I have a Bialetti pan with white ceramic. It is still white on the inside, but I don't use it often. But in TV programs about Jamie Oliver, I drew attention to his frying pan with the former white ceramics - it is no longer white at the bottom ... So make a conclusion - if you have a choice, it is better not white.

Not metal or silicone, but rather plastic spatulas. I also have a black finish from Barazoni. IMHO-I like it more, I don't even know why. But it somehow fries better on it.
But it really gets dark, only not from vegetables, but, as it were, from the very exploitation. You fry, for example, the oil darkens .. Nothing sticks to the frying pan itself, and dark spots appear And they do not go well.

Can I buy a separate bowl-container for steaming somewhere, otherwise I have a metal basket (4.7 liters) in my MultiHotter?

and what kind of spoon in a saucepan and a frying pan do you interfere with with an iron or silicone one?

I use any spoons in ceramics without restrictions. Why be afraid? After all, there is no non-stick coating.

I use any spoons in ceramics without restrictions. Why be afraid? After all, there is no non-stick coating.

Lorik, what is there? Do you think that there really is ceramics?

Oh, lga, the current has now realized that it's not about ceramic pots, but about ceramic coating! I beg your pardon, no, no, of course, I don't use metal for coating! Rather, I did not use it, because with silicone, teflon, and wooden spoons, the coating on all my pans lost their properties, and several pans were thrown away!

[mr.Catlery]

[quote
And like here mr.Catlery Wrote that the inner white coating can irreversibly lose color from vegetables. Maybe someone has a light coated cookware like her? or is it dark to buy?
[/ quote]
I have pans of different diameters and all with white ceramic coating. I use it for five months, fried and stewed carrots, beets, tomatoes, add turmeric. The color of the coating is perfectly white. I use silicone and plastic spoons.

I bought a frying pan "Gourmet" with a raised bottom. Fried dumplings, preheating a frying pan with butter.Nothing stuck. I liked frying in such an unusual pan!

[Summer resident, mowgli]

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

All good health! Here I read about Temki about Gourmet dishes, I was looking to buy it, and I came across a Zepter. It was said about cooking vegetables, and I will tell you how I cook, in particular, a vinaigrette, when I am in the mood, I do this: I clean and cut raw vegetables into cubes and immediately spread beet cubes in the pan from the beginning, then carrots and then potatoes, pour 100 grams of water and close not with a lid, but with a bowl, so that the water does not run away, and I bring it to a boil, and then over low heat and after 15-20 minutes the vinaigrette is ready, I remove the lid so that the rest of the water evaporates and I fill the rest as it cools.

I bought a frying pan "Gourmet" with a raised bottom. Fried dumplings, preheating a frying pan with butter. Nothing stuck. I liked frying in such an unusual pan!

And what is unusual about such a Gourmet frying pan? The embossed bottom or grill bottom on stainless steel pans has been used for a very long time.