Biol 0126

Advantages: Inexpensive, fries great

Disadvantages: difficult to care for.

Comment: Fries well, roomy. The handle is quite reliable, screwed on, easily removed if necessary. But you need to take care of her like a little child - immediately wash, wipe dry, lubricate with oil. Otherwise it starts to rust. And this after I did the whole set of exercises twice with calcination, salt and so on.

Advantages: Cast iron pan, can be inherited. If properly processed after purchase and washed correctly, it will be a pleasure to cook on it.

Disadvantages: It seems nothing.

Comment: 1. How to properly handle the pan after purchase: - wash with a sponge and detergent from all sides; - bake an hour in the oven at a high temperature (200-250C), so that the factory grease burns out; - wash again with a sponge and detergent from all sides; - heat on the stove, grease the entire inner surface with vegetable oil, allow to cool, wipe off excess oil. Everything can be used. The first time you fry, the food may burn, but this is normal, then it will not. 2. How to wash properly so that the food does not burn and the pan does not rust: - after cooking, rub the bottom with a spatula; - rinse with hot water; - rub the frying pan WITHOUT DETERGENT (this is the most important thing) with the hard side of the sponge, the pan should remain greasy inside, rinse; - wipe off water droplets on all sides.

Advantages: Fast delivery.

Disadvantages: Hard to pierce on an induction hob.

Comment: Nice frying pan!

Advantages: Super

Disadvantages: No

Comment: Cool frying pan, after processing replaced all my pans. I have the same, but she survived all 15 years. Thank you

Advantages: good cast iron skillet

Disadvantages: not defined

Comment:

Normal frying pan. Cast iron. You just need to heat it well, although I cannot give a guarantee that it will not burn completely. I could not get. Although I acted according to the instructions.

Advantages: Great frying pan, steaks and chicken cook on a whole different level. The frying pan is exactly what fries, not boils! Be sure to take a cast iron press - it is ideal for chicken (chicken, legs, etc.).

Disadvantages: Not a very comfortable handle - it just twists, I would like some kind of mechanism with a latch, it would be more convenient.

Comment: I read the reviews, and I want to say that this frying pan is not suitable for those who do not understand why they are buying a cast iron pan. Yes, this frying pan requires some preparation before the first use - ignite it with coarse salt at the maximum temperature, then treat it with oil several times (flaxseed, hemp, poppy, nut, tung, but in no case sunflower or olive!), The bottom of the pan also needs to be processed. It is not recommended to store food in the pan for a long time after cooking - you need to transfer the food to a container, wash the pan and apply a layer of oil once. Yes, all of this can be a bit heavy in the age of Teflon pans and dishwashers, but the difference in cooking is enormous. If convenience of use and the absence of problems are more important to you, refrain from buying.

Advantages: Cast iron, durable, workmanship, price.

Disadvantages: These are rather not disadvantages, but features: heavy, requires careful maintenance.

Comment: I'm not an expert on cast iron pans, so I'm not going to be smart. I drew attention to cast iron pans after two cast pans, with a Teflon coating, burned out in less than 2 years, I took them instead of another pan with a similar coating. Tired of buying them all the time, so I decided to take a cast iron one. I took Biol because it seems like there are a lot of positive reviews, there was a trial purchase. I saw enough of all sorts of videos on how to cook a frying pan and began to prepare my own 26 and 20 centimeters, Biolovsky. I washed them with detergent, wiped them off, then fried them for about 20 minutes, the color changed, but it didn't seem to me that the factory coating was burnt out. I poured salt, warmed it with salt for about 20 minutes, then smeared all surfaces with oil. I fried the eggs - the eggs turned out to be black. Damn, I fried it again, fried it for 40 minutes, or even more, it even seemed that a red bloom came out. He cooled it down, washed it thoroughly, then calcined it again with oil. After that, everything was fine. Sensations. The food does not stick to the pan, the eggs are perhaps a couple of times. After cooking, I cool it down, wash it without detergent, heat it up and grease it with oil. Rusted only once, when they forgot to grease and there was some water left in the pan. I washed thoroughly, again calcined with oil and again everything is fine. Overall, I am very satisfied. Of course, you need to get used to cooking, because it warms up evenly and quickly and the heat from the cast iron is stronger. Otherwise, everything is fine. The handle grips tightly, perhaps only too thin, as it seems to me, it is not very comfortable to hold. In general, I am satisfied.

Advantages: Cool frying pan fry with a crust and fry the meat until tender. Made beef steaks.

Disadvantages: Care must be washed, dried, then ignited and greased with oil only not sunflower.

Comment: Standing item

Advantages: reliable, no protective coatings, which usually fail in expensive frying pans

Disadvantages: no cover included

Comment: Before starting operation, it is necessary to carry out manipulations according to the instructions