Cooking utensils (pots, pans, lids) (2)

This is how he is

Pretty woman!

Here are pictures of my stewpan.

I'm frying potatoes, the flight is normal, it didn't stick.

Eggs with vegetables, came out super.

Sveta, what a handsome man

Sveta, what a handsome man

Thank you, his handles are also warming up (which is not surprising), since all the dishes, which are naturally heated with a single handle design, and the pimp on the lid is also very hot, you must use an oven mitt.

Light, there are silicone gloves that are put on the handles of the grill
🔗
Like those.

his hands are getting warm too

Well they are warming up, it's okay. My Regent frying pans have wood handles, but I have already touched the wood with my fingers several times, so I grab it with a towel. These are short pieces of wood, even under a woman's palm.

[selenа]

selenа, Hope, well, yes, but I don't really touch it by the handles, I mix it like that, without it, it stands steadily on the gas stove. I take the handle only when I put it on the plates, but I take the lid all the time.

My Regent frying pans have wood handles, but I have already touched the wood with my fingers several times,

Strange, I have a cast-iron pancake pan, also with a wooden handle, does not get very hot.

[Sedne]

Sedne, the piece of wood is not heated, the metal clip at the "handle" is heated. And I, out of habit, take too close to the pan.

if you have skeppshult, then cooking burgers without a special grill or barbecue device is real!




I postponed this experiment as long as I could, because I was afraid that it would not work. But the special offer for burgers from my beloved Miratorg did the trick. It turned out just very great. Skepp sealed it perfectly, nothing fell apart, the caramelization is gorgeous. To say that I am happy is to say nothing.

[Sveta]

Skepp sealed perfect, nothing fell apart, caramelization is gorgeous

Sveta,
We're on a parallel course!
The day before yesterday, my wife did the same, but the truth is that they themselves made the minced meat from the miratorgovskaya cut of the shoulder blade. Molded in a cylinder (damn it, I don't know what the device is called for a beautiful display of salads).
Fried on Tefale Expertise with absolutely the same excellent result!
Nice and tasty! Induction hob ...

We're on a parallel course!

Hello to my wife!

I don't know what is the name of the device for a beautiful display of salads

culinary ring like

Fried on Tefale Expertise

taking off my hat. On my anti-stick, the temperature drops (or slowly picks up after laying the cold workpiece) and the burger begins to bleed from above, after the coup, fireworks begin. But I have gas

[Sedne]

Sedne, Light on Ozone "Staub" sell 1 + 1 = 3 so I liked one crumb there
🔗
I’m sitting crying yesterday I bought a thermometer, and today I also buy a third one for free, I lost 800 rubles, and then this "Staub" "sees an eye but doesn’t take a tooth"

Virgo, tell me about the new corrugated cast iron, CHYADNT? I did the preparation with linseed oil, fiddled for half a day, smelled linseed oil, but something didn't really help.
Yesterday I fried meat for the first time. Before that, there were nuggets, everything worked out with them.
I smeared it with oil with a brush, spread out pieces of meat. At first, it stuck strongly, after a few minutes it left itself, beautiful stripes appeared, and also fried on the other side. That is, everything is fine with the meat itself.But after I removed the meat, there was a bunch of adhering, leaked baked juice in the grooves and he was in no hurry to leave. I lightly wiped the frying pan with a sponge and boiled water in it even without detergent, everything washed off, but literally in an hour the frying pan went red! That is, it's rust ... it turns out that all the preparation is gone? Of course, I washed it, warmed it, and then smeared it with oil and warmed it ... and put it in the oven for eternal storage.
My old cast iron is overgrown with a thick layer of black carbon, and does not stick to it and does not rust, even if I fry eggs (with butter), even I don’t understand the charm of a new frying pan (except for the beautiful stripes).

[Charlotte]

Charlotte, no, well, it’s impossible, no one said that it would be easy, I don’t think that our grandmothers and great-grandmothers bothered with linseed and tung oil (maybe I’m mistaken), they just fried in these pans and in the process of use these pans got better and better ...
Cast iron is porous and until these pores are clogged, failures are possible.
In a similar situation (I have a stubborn cast iron) I periodically took it out and heated the oil in it, left this oil in the pan for a long time, in short, I experimented, I am not happy with the result so far, it does not rust, it fries well, but when you wipe it off with a white towel some blackness remains on it, the impression is that the metal gets dirty.
Don't give up and everything will work out. A thick layer of carbon is also not good.

But after I removed the meat, there was a bunch of adhering, leaked baked juice in the grooves and he was in no hurry to leave.

Just about ... I'll also sit and listen.)) It was always interesting how people get rid of this coked meat juice in the grooves, if the baking temperature there is much higher than on the grill edges themselves. That is, everything burns to death there ...

But during the next cooking, the bottom should still radiate heat and intensively heat the meat with infrared radiation, "sealing" its free surface. Yeah, from under a thick layer of meat soot.))

Girls boys, we really need your advice on cast iron.
I looked closely at one cute three-liter cauldron, so I want to decide, I really need it, but no. Well, it is desirable for me three-in-one, so that both the reader and the reaper, and not just pilaf, do on holidays (not calendar ones, but my soul). Will cast iron be able to fully replace a ceramic pot for cooking in the oven, is it good to heat milk in cast iron, simmer porridge, meat, vegetables? And what happens to cast iron if you periodically deep-fry brushwood or pasties in it?
Why am I asking - my Kukmar non-stick form, after deep-frying, has overgrown with some kind of bloom and now bread sticks to it when baking.
And yet, I have a square cast-iron grill pan, I took it instead of a stone in the oven, and I use it, that is, I will not process it with oil, but I wonder how you can somehow fry meat on it, for example, on baking paper ?

if you periodically deep-fry brushwood or pasties in it?

It will only get better
I made fish on paper, but I doubt the meat, it seems to me that the temperature must be high to seal the meat.

I think the temperature should be high to seal the meat.

Does the paper break and burn?

It will only get better

Fine! We put a tick in this column.

Girls, I bought myself such a Nadoba Silva frying pan.

Just delighted, very good fries, heavy, beautiful.

🔗

In Your Home, this frying pan is cheaper.

[Sedne]

Sedne, I need a ladle a, also coated with a stone, excellent, but induction does not see it, although there is an icon on the bottom

Who has this saucepan? Cast iron lodge, can the lid be used as a frying pan? How is the quality?

Tell me, please, who has a cast-iron frying pan "Dobrynya"? How is it quality? Did you manage to make friends? Is it suitable for induction?

Or which firm would you advise cast iron?

[caprice23]

caprice23, all cast iron is suitable for induction
Light, you are directly interested in cast iron

Light, you are directly interested in cast iron

Yes, I liked it, I want myself like a cast-iron cauldron saucepan, so that there are soups and a pilaf to make, while there is no such cast-iron one. So while I'm looking for myself, if here you can use a lid with a frying pan, I will want one.

This week in the store YES! 3-liter cast-iron cauldrons are sold for 1200 each, the lid will also go for a frying pan. The quality seemed to me not very good, inside the surface is too rough, but the price is ridiculous.

Long dreamed of this. I bought a Casserole Vinzer Premium Granite Induction 89453 28cm + Lid.
Such a cool stewpan, exceeded my expectations.

[Taia]

Taia, Taya, I also have a nonstick with a frying pan lid, so I really wanted the same cast iron.

[Sedne]

I want myself like a cast-iron cauldron saucepan, so that there are soups

Sedne, Svetlana, for soups and roasts it is better to look for enameled cast iron, because cast iron is very bad friends with liquid, there may be a metallic taste in soups.

cast iron is very bad friends with liquid, there may be a metallic taste in soups.

How interesting! What about porridge and vegetable stews? They are also stewed in broth.

[Sedne]

Sedne, Svetlana, for soups and roasts it is better to look for enameled cast iron, because cast iron is very bad friends with liquid, there may be a metallic taste in soups.

Staub is perfect with this eyeglass. One drawback is the price.

for soups and roasts, it's better to look for enameled cast iron

I also have grandmothers - a duck (or gosyatnitsa) and 2 cast iron with a lid)))

[Antonovka]

2 cast iron with lid

Antonovka, and you did not try to heat milk in them?
I know that it burns in enamelled pots, does this also apply to enameled cast iron?

for soups and roasts, it's better to look for enameled cast iron

For a long time I have had a duckling: enameled cast iron, not large. Heavy. I have never used it, and there are already a lot of chips.