Ceramic cooking utensils

[HEAT RESISTANT]

Comrades who use HEAT RESISTANT ceramic dishes on gas and not only - saucepans, saucepans, pots - respond, share your impressions!

I've been looking at Sacher, has finally matured, and there is very little information, tell us who thinks what on this topic

0. I plan to cook only on gas, the oven is electric, there is no point in driving it.
Does it even make sense to buy ceramics for gas?

1. How much does it burn?

2. Does the type of lid taste? - there are, after all, glass, and there are clay lids ... (the fact that the latter can be put into the oven is understandable)

Why am I asking because I liked the light green saucepan, but they only come with glass lids.

3. There are ribbed pots, but there are not ribbed, but smooth - what does this affect?

4. Does the taste matter whether the neck is narrowed or not?

5. Is it tastier to cook in a small saucepan a little or the same way as in a huge one?
For cereals, a slow cooker is ideal for me, but in ceramics I want a stew or the first and I can't decide at all - it's better to take 3.3 liters wide and low, or 4.5 - it is less in girth, but higher.
I think how easy it will be for me to manage with 4.5, it is still heavy, but I usually like to cook a lot, will 3.3 l be enough

6. Does the quality of the coating - black and brown differ from light green and milky?

7. Will traces of gas be visible on non-black ceramics or have I only ordered black ones?

A lot of questions, because I don't want a large heavy pot to lie around at home unnecessarily, taking up space.

I want it to be easy to use and delicious

[sharp]

A few days ago my ceramic pan burst in half. I began to pour hot soup from a rice cooker into it and oops .. I had to throw it away.

As far as I know, any ceramic and glassware, even those declared by the manufacturer as heat-resistant, cannot withstand sharp temperature difference. For example, do not pour boiling liquids into such an unheated dish or put food directly from the fire. Just like putting it with cold contents in a very hot oven.

Yes, Caprice, everything is correct, that's such a balda I've been rolling until now, and recently it's such a nuisance. I can give the lid to the owner of the topic. I don’t remember the firm, China, like almost all the dishes we have

I've read about such warnings everywhere too.

But ceramics from Sacher are positioned as hardened and withstand sharp drops, they can be used on gas, they can withstand up to 400 C.

I'm trying to find where I read it and can't find it ...

So I think how she will behave on the gas ...

for the gas, it seems to me nothing more reliable than stainless steel or cast iron.

I found it here:

Ceramic cookware TM Sacher allows you to cook food in microwave ovens, on electric and gas stoves, in ovens. Food cooked in this dish preserves all vitamins, microelements and gives it an unforgettable taste. The corrugated sides of the pots are covered with glaze on the outside, which gives them not only a sophisticated look, but also practicality, it can be washed in the dishwasher using detergents and cleaning agents.

In the range of pots for 0.3 liters; 2.0l; 2.5l; 2.8l; 4.5 l., Ducklings, ladles, sets of pots. Each package contains a leaflet describing the consumer properties of the tableware.

The ceramic material from which the pots are made is adapted to sudden cooling and sharp heating, due to which the pots can withstand a temperature drop from 400 C to 20 C.Ceramic pots of TM Sacher do not require preliminary preparation before use.

Hello everyone!
I have had such a saucepan for about 5 years.



I'm happy with her. It heats up well and the gas under it must always be made the smallest. After turning it off, it "cooks itself" for some time - it boils. It is ideal to cook porridge, stews, vegetables in it. potatoes with meat, pilaf. I cooked in it and in MV (without a lid, it was with metal, covered with a plate) and in the oven, covered with foil. I chose the glass lid deliberately in order to look into the pan without lifting it.

And the Zepter is bad for you? Stainless steel with a cooking effect, if desired, in a Russian oven, low boiling point, does not require oil when frying, etc., etc. .. I have been using the dishes for more than 10 years and am very satisfied

No, I didn't say and I don't even think that he is bad

My mother has a good stainless steel frying pan, I fiddled with it and somehow the soul does not lie to the stainless steel and that's it, I don't feel the buzz from it.
Yes, and I have expensive stainless steel pots with a heavy bottom - for me they are only for very liquid dishes and that's it.

But I take a clay pot in my hands and don't want to let it out

Yesterday I looked closely, felt in the store and one woman with her husband comes up and her hands also reach out to stroke, touch the pots, and she says to her husband:
"Well, you didn't let me buy it, because you said that they fight easily."
He: "Yes, yes, they are very easy to break, they break terribly, we don't need such a pot ..."
And she still cannot move away from the shelf with pots, everything sighs and everything gropes them.

It happens - hands do not hold the dishes, everything that can be broken ... I had a father-in-law - all her enamel was killed.
And if you take care and if the firing was of high quality, then I hope it will last a long time

[julifera]

julifera, about the dirt on the pan: somehow I don't remember that the dirt was especially sticking to it. Mine as usual with cleaning powder or washing shampoo. I initially liked the brown chocolate color, other options were not even considered.
The lid in general often jumps, because it boils more and more in it (I do not always guess the right fire under it). Condensation from the lid gets into the groove for the lid, so I often leave it slightly open.
Enjoy your shopping!

Yesterday I bought myself my clay pot, a lot of emotions

The taste from the pot is overwhelming

It instantly heats up and begins to boil almost immediately, even over low heat, and you should not increase it, as it may start to burn a little.

In general, this ability to gurgle well is striking - at the very mini-fire.
And after turning off the fire, it still cooks for itself there like on an electric stove.
When I saw with my own eyes the interaction of clay and heat, it immediately dawned on me how ceramics works in the oven at a low temperature, because I will try it in it anyway

My handles are not cast, but with a hole - which gives confidence when mine, that is, a finger hook on the handle and never slip out.

The lid is like a glove, slightly tapered. For the vegetable stew, I plugged it with a bunch of wooden toothpicks so that nothing evaporated, since everything was cooked in its own juice.

I even decided on a dish that I had never cooked before in my life - like dumplings-julienne or julienne-dumplings, my son really wanted dumplings.

Fry dumplings, fry onions with mushrooms, pour the whole thing with a little vegetable broth, sour cream and grated cheese.

The result is a very juicy bright concentrate
It tastes awful, no doubt about it, but it's still heavy food, when everything is fried,
let's try to simplify the recipe

So two different dishes in the evening - the taste is much brighter than from a stewpan
Although maybe it seems to me, maybe this self-hypnosis works
Many more meat recipes ahead, mmmm
I wonder if you can heat milk on gas, will not all the usefulness boil away from milk or only in the oven?

I really like this one too, but we don't have any of them on sale anywhere, otherwise I would have bought it second

[julifera]

juliferaplease tell me where do you live? This is not reflected in your account. It is a little difficult to communicate without knowing where the person is from.
I watched the videos. Nothing special. I fry the meat in this saucepan, then I stew and add everything according to the recipe (pilaf, vats, stew, roast). I cook goulash, beef stroganoff, chakhokhbili, but now I don’t remember everything.

I very rarely fry meat, only when I really want to roast it.
And lately, I marinate any meat in the Georgian sauce Tkemali and so not fried and put it on stewing in all dishes.

The main thing for me is that the onion is fried, otherwise I’m not very boiled, I hope the onion will not burn.
And with pilaf, I was so lazy, horror, because I am 100% satisfied with pilaf from a multicooker. I think to try, of course, I'll try in a pot, but then I'll come back with pilaf to the cartoon, you don't need to follow it

Of course, the vegetables won't burn. And in general, a saucepan began to pester me a little a year ago (after 4 years of merciless use!). I make sure that the meat is not fried, but it is slightly tacked until golden brown, and the carrot onion is no problem.

In general, for me, a huge discovery is that in high-quality ceramics you can fry and cook in the same place, you don't need to additionally fiddle with a frying pan, nothing is sprinkled with fat anywhere, because the sides are high.

Yes, I wrote to you about this, it seems they just did not pay attention. I fry onions, carrots, meat right in the pan, and then I add the rest according to the recipe.
In general, I love different dishes of national cuisines (the variety is so annoying). And she lived in Georgia for many years, some dishes took root forever. I asked you, because if I talk about something, they usually ask again: "What is it like?" And you know, I was pleasantly surprised!

[Elenka69]

Elenka69, of course, I noticed that it was after your answer that I went to fry
I just have a lot of emotions about this and I still can't stop admiring

My son liked the dumplings filled with mushrooms, onions and sour cream so much that he keeps up with me.
Yesterday I decided not to fry them in oil, but just to leave them in a liquid with frying, as a result, the bottom grabbed too well, soaked it overnight, in the evening I find out how serious the consequences are
Now I will know that you cannot cook like that ...

Regarding national cuisines - similarly - the monotony is hardly tolerated and, as it turned out, I liked most of the dishes from Georgian cuisine
All I want to try to make Ossetian pies.

But dumplings, of course, are not Georgian cuisine.
For example, we can not eat these dumplings for half a year, and then everything becomes so boring that we are happy with dumplings as the only salvation. Then you cook them a couple of times and that's all, and dumplings are not a joy, but then it turns out that you can diversify them, the main desire.

Pokhlebkin has a very interesting description of the history of dumplings, although he writes that this is an invention of our peoples, but they argued with me that it was a Chinese invention. I will definitely not argue because of this, I will just know two stories

It is Sacher ceramics that are positioned as not afraid of changes, but I still didn't want to pour boiling water into a cold pan
and from the freezer immediately to gas - it would also not be willing to take risks
- this is one of the most cruel bullying

From a rag - I doubt it will burst

My Sacher ladle can easily withstand long frying of frying in oil, without any dividers.
The only thing is that it is still better not to do a huge gas right away, let it heat up on light gas, at a minimum, and then it rages so much that you have time to follow

[What else I like Sacher - made of all the clay - he boils me faster than anyone]

Nothing helps, only makes it worse!

Right now, I'll make it even worse

What else I like Sacher - made of all the clay - he boils me faster than anyoneoh how convenient

But I have such a miracle - for cereals, just the right thing, I love buckets:


And I have this for the first courses - terribly tasty soups and borschiki, it is bright, because they cook on low heat:

[aunt Basie]

After the head aunt Basie and not yet strangled Mueslik, spread my koptev pots:

The healthiest one costs 400-500 rubles and barely fits into the oven, and it is even more difficult to pull out, because it is hot:



In short, this whole heap is worth a maximum of one and a half thousand. One problem - every time you want to grab another pot, but they take up space ... At least do the sideboard in the rooms (well, as before with crystal). And they are different, different ... There are even low and narrow fish-shaped.

Well, in short, now I'm trying to fit the size of the airfryer.

[PYREX Pyroflam]

Has anyone tried ceramic dishes PYREX Pyroflam ?
It is almost three times more expensive than Sacher but I like their products.

True, the assortment is deplorable

[PYREX Pyroflam]

Has anyone tried ceramic dishes PYREX Pyroflam ?
It is almost three times more expensive than Sacher but I like their products.

I also really like this dish, in principle, my hands itched more than once.

But it reminds me of Luminarc pots, which have yellow / blue rims, and which I have almost idle after I switched to clay.
For some reason it seems to me that such dishes do not "breathe".

And clay breathes - it absorbs and gives up water ...
If you really pay a considerable amount - then it would be better for pots from Emile Henri - I have not yet seen equal to them, except perhaps the Spanish Casuela, but we definitely cannot find them on sale.
So they breathe like this, and the thermal conductivity of porcelain-faience is far from such clay ...

And so Pyrex is beautiful, no doubt, I continue to want, but there is nowhere to put, nowhere ...
I try to persuade myself that I don't need her, because instead of this Pyrex beauty I bought white beautiful clay a la Sacher in the Epicenter for 4.8 liters, well, well, just a 25% discount and New Year and all that, I wanted a gift ...
... and this is the limit, everything, there is nowhere else, I already have all the sizes that I love and all the free nooks in the house are already taken ...

(Ooh, I'm not talking about Decock with lids, 2 pots, like Pyrex, which I bought three months ago, I had to shove them into the closet in the room, and in the kitchen to make room for a new pan)

It's time to tell yourself STOP in a harder voice

[Lissa]

For Lissa:

Thanks to such a conical lid, the tajin makes the most of the internal moisture of the products, therefore, water is added to a minimum, everything is prepared in its own juice.
Moisture flows back down the walls and back into the dish.
And there is no stew effect because there is no mountain of water.
It turns out the effect of simmered in the oven!

And if there is an opportunity to buy only one size - then on a note:
- in a small one snacks for two at one time, that is, very little, its lower part is much lower in height than that of a large one.

Girls, I have lived in Turkmenistan for many years, I know how different dishes are prepared in the south and on what kind of dishes, whether it be ceramics or cast-iron cauldrons. After graduating from medical school, she lived for three years in a distant village, and there only poor people had just such dishes - tajins. Tajines are an analogue of our saucepans, woks of frying pans, only much smaller in size. Clay has always been valued less than cast iron cookware, and the poor could not afford to buy real cookware. A good cauldron "went" from house to house, people took, cooked and returned. The pilaf, cooked in a real cast-iron cauldron, was delicious. It is simply impossible to cook such pilaf in tajin. I advise you to have an expensive, but good wok pan with a domed lid, and no tajin will be needed.

[Margit]

Margit, clay is different. You can't talk about all the tajins as dishes for the poor, they are all of different quality, just read reviews about them all over the world.

In any case, I will not argue about pilaf, I am not an expert in pilaf and I don’t cook it in clay, and no one likes pilaf at home, so I rarely cook it and then in a slow cooker, from which the professionals don’t even consider pilaf as pilaf, I like this

In my photo above, it is far from pilaf, but just rice porridge with mung peas and this dish does not pretend to be a pilaf, but it turned out delicious, and this despite the fact that I don't like rice in its pure form, but here I was eating it by both cheeks

All other food, cooked in tajins and other clay, turns out to be very tasty and this is evidenced not only by my reviews

Another thing is that it is all the same clay, no matter what quality it is, it has the ability to beat, in contrast to metal vessels.Therefore, whoever's hands do not hold the dishes - clay and other beating is contraindicated, it is better to work with metal so as not to waste money ...

Well, okay, soups, borscht, roast ... well, come up with something else, what if someone wants a roast with basins ... my husband really loves potatoes in any version and more, so if he has I’m such a saucepan, then we’ll get to his birthmark, and there it’s natural for soups and borscht to have such a displacement, I myself want a big cartoon, but when I reach the result, I’ll probably take such a saucepan

[Svetik_]

Svetik_ , do you have gas or electric stove?

I have two cartoons and gas and what is the result?

Completely in the multitude, in the stewing-baking modes, to make the first courses or roast or stew - for me it simply does not make sense, it is too troublesome and long.

So we took a small cartoon to the sea - so it was periodically cut down from overheating when frying a fry, especially if you cook two dishes in a row, and it was fried in it terribly slowly, after gas it is generally a brake.

And in such ceramic pans - frying is done without any problems, and much faster than in a cartoon, and then everything is added in turn.

True, I am now terribly lazy and do a large amount of frying on weekends in a Bergof saucepan with a non-stick ceramic coating, and for the whole week I am freed from the pan, just add 2-3 spoons wherever you want.

As a result, only one cartoon is in use for making small portions of the freshest morning cereals for his son. And since we are terribly too lazy to follow and drain pasta, we always cook them (except for noodles, of course) in the cartoon on the "Pilaf" mode.
Well, once in a hundred years, baking in a multi biscuit or something curd, because basically everything is in the oven.

Although I am more than sure that if it were not for the gas, then the main load would lie on the multicooker, this is how my parents have it, I’m all worried about their induction electric stove while I wait for frying in an ordinary frying pan, I’m silent about the rest

Of course you can

At TSUM in Dnipro we sold a lot of this series at one time, they took everything apart, nothing remained.
This DeSilva dish from Umbria is much more breathable than Chinese, it is advisable to soak it before cooking, it heats up more slowly than China, in short, it is for those who are not in a hurry and who are obsessed with clay
The stains on the bottom are from gas, because the bottom is not covered, open clay.

Here are the sets from De Silva's home site:

[julifera]

julifera, what a beauty!

Can this DeSilva be bought in Italy?
How much did you buy this ladle for? Is there a cover for it too? And why a ladle and not a saucepan? What can you cook in it?
In general, I asked a bunch of questions.
And, and one more thing: does the smell of clay remain on the products from this ladle. In principle, it should not, because there is glazing inside.

Does that little white saucepan from the previous page still smell like clay on the food?

[Chinese]

I don’t know what for, I’ll write such a huge answer, but I would not recommend buying this De Silva dish the first and only one, it was hardest for me to adapt to it, it has its own troubles.
But I will still write in detail, because I love her too

Can this DeSilva be bought in Italy?
I don't know, I have no acquaintances there yet
I just know that a friend from Russia in Magnitogorsk bought the same bucket as mine, only smaller

How much did you buy this ladle for?
My ladle for 20 cm - 180 UAH
At 18 cm - 150 UAH, etc. down from the diameter
The smallest are the same - like a cocotte (8 or 10 cm) - 50 UAH
Duckling - about 450 UAH

But I think it is very expensive, because my friend's 18 cm cost $ 10, but she really has an unglazed one.

Is there a cover for it too?
No, I adapted ceramic from Decok, which coincided in diameter

And why a ladle and not a saucepan?
I already had pots at that time and it is much cheaper, why do I need different pans of the same volume.
And besides, I didn't like their pots from this series very much.

What can you cook in it?
Omelet, buckwheat great, roast with meat, stew .......
But this ladle is not my favorite, I cook in it less often than in others, when, for example, I want to eat directly from the ladle on the table

Oh, and one more thing: does the smell of clay remain on the products from this ladle. In principle, it should not, because there is glazing inside.
No, there was no terrible smell of clay, and oh how sensitive I am to smells
It's the other way around - the smell of food can remain in the clay.

I've been playing big with this ladle, I saw, in principle, how it absorbed water well, the stains were visible through the glaze, I saw that it had good porosity and did not follow the basic rule - the first time it was necessary to grind milk with rice in it so that the very first thing that clay will absorb is a milky smell, and rice, on the contrary, would absorb an extraneous smell from clay, if there was one.

Well, I didn’t do that, but immediately poured a roast with potatoes on gas into it, poured a little water, and a lot of oil.
As a result, vegetable oil was absorbed, and in large quantities - and after a while the ladle began to stink of stale oil, so much so that I did not want to cook in it.
Then I pulled myself together - after all, I steamed the milk and rice, but the smell did not want to go away. Then a couple of preparations of buckwheat porridge with seasonings and sauce, a couple of soups with fenugreek - and voila - the evil smell went away as if it had never happened

This story is actually about - that there will be no smell of clay in any way, the clay may have a smell of food, and God forbid cooking fish in a well-breathing clay - it will stink for a long time, I also went through this, but already with tajin.
Well, the first pass - MANDATORY - soak for an hour and then for a couple of hours languishing milk with rice.

Does that little white saucepan from the previous page still smell like clay on the food?
The Chinese generally have pots of such quality that they seem to breathe, but weakly, they do not absorb odors as much as my other vessels.

For convenience - Chinese yet the most unassuming and practical and reliable enough

[Freken Bock]

Freken BockHow did the borscht turn out?

Unaccustomed to such a size, the borscht turned out to be slightly overcooked for the first time in this saucepan, or maybe not out of habit - but because I constantly ran to my computer on the forum and posted pictures with borscht

In general, I didn’t know how to cook less than 5 liters of borscht before, my hands on the machine collected everything for 5 liters and the transition to 3.3 liters was very difficult for me, constantly a spoon was in the borscht

And now I finally just barely got used to 3.3 liters - and then I need to rebuild for 4 liters and took my hands and out of habit again threw only 5 liters, again terribly thick

And how do you like 4L - normul?

[juliffera]

On page 6 of this topic, I wrote about my saucepan, purchased at Epicenter. Judging by the description of the box and the photo, I have exactly the same as juliffera, but on the box it was written 4.3 liters: the shape of a pot, handles with holes, the lid is also clay. But in messages I read about 4.8 ... When I bought, I chose the largest volume, because all the eaters of our family should have more dishes for cooking
So here's the question: see, please, do you really have a displacement of 4.8 liters on your boxes?

I first cooked stewed cabbage with meat in my saucepan. We have a cabbage harvest this year - get hurt, because cabbage goes for the first and second, and for desserts (just kidding! But we eat it often now). First stewed onions, carrots, meat, added cabbage, poured hot tomato. On the third day, too, we ate with pleasure, which is also unusual for my eaters - their mother-in-law spoiled them with the fact that they eat everything freshly prepared.

Then she cooked stewed potatoes (meat, potatoes, onions, broth from meat). It turned out much tastier (and everyone at home noticed it!) Than they did before in an aluminum cauldron. Actually, I bought a ceramic saucepan to replace aluminum in the kitchen - well, I don't like it

Then she stewed potatoes with vegetables (well, for simplicity, I replaced potatoes + vegetable stew for dinner).It turned out great too! I made such a dish a couple of times in a slow cooker, but I didn't like it: if you immediately pour vegetables with gravy with tomato, then the potatoes are not stewed, they remain solid, which I did not like at all. And I cook such dishes in MV if I need to have a hot breakfast either in the morning, or when I leave home for a long time, and on arrival I need something hot to be there. The potato is its own, it has been tested a hundred times in preparation, so the problem was not in it. And in ceramics it was just cool !!!

I didn't cook soups and borscht - I just didn't have time yet.

After the first tests, I bought two smaller ones for a large saucepan: 3.2 liters - wide and squat, and even smaller (I don't remember the displacement).
In the smallest one they cooked kutya for the Holy Evening. They said that it was the tastiest kutya they had tried. And it’s true - the wheat was cooked perfectly, it was not even cooked, but it was cooked.
In a low and wide she made nalisniki with cottage cheese and sour cream -

Now you need to buy a saucepan for a liter and a half - cook porridge for the child to eat at a time. Usually I cook porridge for everyone in a slow cooker, but I often don't want to drive it because of a portion of porridge.

So I am very happy with the acquisitions. Another big plus is that nothing in this pan sticks tightly. No, well, if you leave it for a very long time and forget, it may burn and stick, I have not tried. But in the first test of the saucepan with stewed cabbage, it burned a little. But nothing had to be torn off with my teeth - everything was removed with an ordinary spoon, and without any effort. And the dishwasher hid all the other traces
Above in the messages I read (I don't remember from whom) that the lowest prices for Sacher dishes are in Caravan and on one of Dnipropetrovsk. site. I looked at the prices there - in my opinion, in the "New Line" the prices are lower. Before buying at Epicenter, I looked at Sucher in the NL. But there, too, as you get there - sometimes a full range of pots on the shelves, sometimes only leftovers.
The only thing that I doubt is: if ceramics absorb water well, then isn't it harmful to wash it in the dishwasher, even if it says that it is possible? Doesn't it contain the powder with which I wash the dishes?

In my city, I found only this kind of pots:

The barcode is made in China, the sellers say Turkey. The box says 4L. - it is on the very edges, without a cover.
Who knows such a manufacturer? And although I did not find anything on the Internet, I bought it, because I had been looking at such for a long time, I read this thread and wanted to have a ceramic pan.
First of all, borscht was cooked, it turned out to be really tastier than usual. They also stewed meat and potatoes on the stove and also tastier ... We cooked everything without a divider, now I think about languishing in the oven: put a saucepan in a cold pot and then light the oven, or can I put it in a hot one?

Girls, I am interested in this question: if you cook something in such a white saucepan, the saucepan will be 4 liters. It turns out that you can't eat at a time. Then the food remains in this saucepan and then what? Does the food smell like clay? Yes? Or do you need to pour into another vessel?

[Zhivchik]

Zhivchik, I have borscht in a saucepan for four days. I went and smelled it - it smells like borscht. You can't hear anything like that either. But I really have no idea how clay is supposed to smell
Still need julifera wait with a review - she had borscht in a saucepan like this

[Zinger]

Zinger, you already asked for the smell of clay - well, it is not there, in Chinese pots none !!!!!

Then, through pull, you came across such spare pots, on which you mistakenly stuck the wrong sticker, but in fact they were flower

Moreover, it is better preserved in clay, I do not even pour it, so I put it right in the pan in the refrigerator, or on the loggia, while it's cold. Recently, we just can't stop cooking soups with different beans in them, it comes well, and if borscht is easy to digest, then with beans it is

[Zhivchik]

Zhivchik, the pan smells absolutely nothing. I give a tooth.And to be honest, honestly, I didn't feel any special taste in borscht either. Borscht is like borscht. You only need to turn it off a little earlier, otherwise it is digested.

[puel]

puel , but it seems to me, or do you have a saucepan all in mini-cracks inside?

On the contrary, the glaze is very high quality, both inside and out. No matter how I looked, I did not find any defects in the glaze. In the photo, the water is really boiling in a pot. Yes, we have not noticed a smell or taste of a stranger.
And even my husband noticed the difference in the taste of borscht, because borscht is his signature dish.

Info: The meatball soup boiled in a white 4-liter saucepan for exactly 5 minutes after turning off. On a Saaam low heat, it was possible to achieve a very slow boil. Soooo liked it ... I seem to be from the Baltics!

[Zhivchik]

Zhivchik, Congratulations!
"Properties of ceramic dishes

Earthenware has the ability to draw out negative negative energy from people and fill it with the one that it received over many centuries, or even millennia, from the sun, air, water, earth - the four primary elements and elements. The ritual of washing dishes has a much deeper meaning than simply cleansing it of food debris - it is at the same time cleansing from negative energy. It is noteworthy that, being in an apartment, ceramic dishes (or any other clay product) serves as a kind of receiver and transmitter of energy: it absorbs the negative energy of the surrounding bodies, furniture, space, and finally, food, and gives positive energy. Taking a pot or a cup in your hands and holding them a little in your palms, you will feel how it becomes easy, calm and pleasant for you: this is an influx of light renewed energy, taken by clay from the surrounding space. Some kind of amazing charm is hidden in ceramic dishes, it is difficult to look away from it and it is always tempting to buy it, even if it does not fit into the interior of your home. Why is this happening? Yes, because the powerful (wild) energy embedded in the clay irresistibly affects our subconscious.

The red clay dishes have absorbed the streams of cosmic radiation. It actively interacts with our blood, normalizing its chemical composition; can even "work" as a talisman, breaking energy ties with unkind people, depriving us of strength, luck and happiness, and cleanse our subtle body from their negative influences. In ancient times in Russia there was a custom to put on a small child a clay bracelet or on a neck - clay beads, in order to put a barrier to someone else's evil energy influence, not to disfigure the child's ability and strength, to protect him from the energetic vampirism of others.

By the way, food cooked and served in earthenware quickly restores the strength of eaters, is better absorbed by the body, since the radiated energy of the clay itself is added to the energy of the food; this is especially noticeable in the enhancement of the effect of seasonings added to food. "

I also took care of buying a divider. She stewed the meat - nothing burned. But when she stewed the potatoes, then after adding sour cream, it began to burn just around the perimeter of the fire.

Girls who have white saucepans, do they not stain from borscht and other tomatoes?

Nope, it does not paint, I was afraid myself, I thought I would paint the beets, but everything is washed smartly

Today I cooked it for the second time in my saucepan. This time it was pea soup. This has never happened before. The peas were boiled for 3 hours 40 minutes, and the whole was not boiled. I did everything as usual, soaked it for almost a day. In a metal pan during this time, there would be a homogeneous mass. And the potatoes, usually boiled in 10 minutes, remained intact after an hour of cooking. By the way, when I cooked borscht in this pot, the potatoes were the same. So I think, maybe this is a feature of my saucepan?

In a slow cooker, the same effect. Ceramic bowl and simmering at a sufficiently low temperature.Even after 10 hours of simmering, soaked chickpeas do not crumble. Cabbage stews until dark golden in 6 hours and still crunches a little ...

Girls, can you cook in such saucepans only on gas?

Gaby I have a glass-ceramic stove, it is great to cook on it in ceramic pots, only I first put the saucepan on, and then turn on the stove so that they heat up together.

I report
Soup (lean pea) was ready in 1 hour and 10 minutes. The peas boiled into porridge, the potatoes remained mostly in cubes, although the edges were "crumpled" ... The peas were taken by "Kashevar", chopped. I just washed it in water and put it in a saucepan, poured it with boiling water so that it was 3-4 cm covered with water and set it to cook on the smallest burner. After 30 minutes, the peas were ready, but they kept their shape, and after another 30 minutes they turned into mashed potatoes.

Hello! Yesterday I cooked a borschik in the saucepan we were discussing, it's very tasty!
I brag:

We have lentil soup tonight. Performed for the first time. I was inspired by a pack of lentils seen in a store. Bone broth and lentils were cooked in a pressure cooker for 1 hour. I think it could have been less. In a saucepan (put it on a divider), she heated oil, fried onions and carrots. She put the potatoes, poured the ready-made lentil broth and cooked for five minutes. Turned off and left to go. From spices when frying onions and carrots, I added a pinch of cumin. Soooo delicious!

[Zhivchik]

Zhivchik, I soaked lentils for about an hour (so written on the packaginge).

Freken Bock, in theory, it is better to soak lentils, but in practice it is better to cook them right away.
She needs 20-30 minutes (in the usual way).
But I always cook lentils for any dish separately and add the finished one.
Zhivchik, I buy green lentils constantly in ATB