Home cookware

I love a variety of functional dishes. I have a lot of it. I set out to buy a small frying pan for cooking frying, sauces, something other small. Advise, is it better to look for aluminum or ordinary cast iron? Perhaps it's better to take a stewpan at all? Which of the modern non-stick coatings can you recommend? I lean towards one that contains food grade silicone, but I would like to know more about others as well.

[Natalia]

Natalia, if for frying, then take it from a stainless steel, and you can use a fork-spoon, and you can easily wash it.

then take from stainless steel

or cast iron, now there are a lot of them and of different sizes

I love the stewpan. And a frying pan and a saucepan are two in one. Conveniently. I have 1.7 liters and coated. I fry in it, it is convenient to stir, nothing falls out, I make beets for borscht, boil the marinade.

Now I prefer cast-iron pans, I have different sizes. I'm happy. And then with these different coatings, I was tortured to change the pans.

[Natalia Stoyanova]

Natalia Stoyanova, I bought a ladle for my mother with a marble or granite coating (black with white chips, very rough). There are the same saucepans and saucepans - I like the saucepans I made a frying and cooked in it! The coating is not scratched. All the same, we treat carefully, spoons, spatulas are silicone. This series needs a convenient recess in the lid, you can put a spoon in it, a spatula. I have a 3-liter saucepan, too, with some kind of stone coating, my husband and mother-in-law regularly use forks and spoons in it for 3 years, the flight is normal, the coating starts scratching a little, until nothing sticks. But I like my saucepan less - it is lighter and thinner than needed

And I use a small frying pan from Ikea for frying, now I looked at 139 rubles, it serves for a long time, I can even mix it with an iron spoon (without fanaticism).

Recently, I prefer aluminum pans (they are lighter), there are now a million non-stick coatings. Therefore, I share from personal experience. There is a frying pan with a non-stick coating based on stone chips. It takes a little oil, the food does not stick, I just use a wooden spatula. The second frying pan is aluminum with a coating of stone chips based on mineral components. I bought it for a share on fissman ru recently, but I have already tried it. The food comes out with a crispy crust, and I don't add too much oil. The handle comes unfastened, you can bake in the oven. It is small, perhaps it will suit you.

Recently, I prefer aluminum pans (they are lighter), there are now a million non-stick coatings. Therefore, I share from personal experience. There is a frying pan with a non-stick coating based on stone chips. It takes a little oil, the food does not stick, I just use a wooden spatula. The second frying pan is aluminum with a coating of stone chips based on mineral components. I bought it for a share on fissman ru recently, but I have already tried it. The food comes out with a crispy crust, and I don't add too much oil. The handle comes unfastened, you can bake in the oven. It is small, perhaps it will suit you.

I still like cast iron pans. There was also a small one from Ikea. And the last one - yes, I also bought on the Fissman website. It is only 10 cm in diameter, small, cast iron. I bought it, rather, out of curiosity: I have never had such a "baby". There are two "spouts" for draining the oil, the lid came from an enamel saucepan. Therefore, I did not bother looking for glass.The skillet is good for frying, scrambled eggs, cook sauce, homemade caramel and cake frosting. Good!

I have such a set of pots. When I bought it, I don’t remember, and most importantly, I don’t know why. The pots are small, probably from 0.5 to 1.0 liters. Top - very high quality plastic, stainless steel inside. Can someone tell me where to attach them?

I don’t remember when I bought it, and most importantly I don’t know why.

[Wiki]

Wiki, here you are laughing, and I even theoretically cannot imagine their purpose. I googled on the picture, but nifiga - there is nothing like

Can someone tell me where to attach them?

These are thermal dishes.




With its appearance, the thermo saucepan is similar to an ordinary stainless steel kitchen utensil. But its internal structure consists of a unique double thermal insulation system. Thermal insulating material is fixed between the layers of such dishes, which helps to maintain a certain temperature. A layer of thermal insulation allows you to keep inside and cold. The lid of the hot pot has a special bayonet lock. After placing food in the pan, close the lid and turn it to such a position that the locks on the handles will enter the grooves. Now the thermos pan can be transported, even with strong shaking, all food inside it is reliably protected and will not leak out. In addition, such a lock prevents the spread of odors.

Exactly!

They cannot be used on a stove top or in a microwave oven. The thermos pan is ideal for simmering any porridge, it is only necessary to place it inside the thermal pan after cooking in ordinary dishes, and the result will be as amazing as if the cereal was languishing in a Russian oven.

In such a container, you can transport freshly baked pies, whites, muffins, pancakes. Thermal pots retain the taste and aroma of meat, poultry, fish, pasta and vegetables. If you have a long trip out of town for a picnic, then the mini-fridge will perfectly preserve the freshness of seafood for grilling, any vegetables and milk.



Such dishes are not designed to cook food in them, but it is easy to make yogurt or kefir in them. To do this, put a liter of warm milk inside and put one or two tablespoons of natural yogurt in it. The mixture should be stirred and allowed to stand with the lid open for 5-8 minutes, then close the bayonet lock and wait 3-4 hours. The homemade yogurt is then ready to eat. If you put kefir instead of yogurt, you can get delicious cottage cheese.

[Wiki]

Wiki, Tusya, but how am I to you, girls, grateful!
Thank you

[Tatyana]

Tatyana, I saw how in such a saucepan the kebab was kept from cooling down at the feast

I use this type of dish all the time! I put the kebab in such a saucepan so that it doesn't cool down during a long feast, I like to steam the rolled oats for myself and my husband in the morning. If the husband is a little late, and the pasta is already cooked, he also helps out, so as not to heat it in the microwave, etc. You can "brew" shrimp with spices and herbs with boiling water, squid, cut into strips so that they are not rubbery, steam dried apricots and prunes ...
Again, the steaks are convenient to stand after cooking for about 10 minutes, the dumplings and manti also cool quickly, again you put them there, grease them with butter, eat gradually, slowly, warm. Wonderful saucepans!