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   The biggest pot of the world was used in 2000, Borden Foods Corporation. In honor of the 70th anniversary of the organization Vaylers, which is part of the corporation, in a huge cauldron cooked meat soup. The container fits over 2506 liters.
   Even earlier, in 1998, at the ceremony organized by the "Consolidated Kommyunikeyshenz" full cooked spaghetti pot. The total weight was 280 kg of food. Application for recognition of the all-time record did Venezuelan officials. The city of Caracas was represented by the largest pot in the world, filled with soup. The food cooked in the open air in a giant steel boiler. According to specialists chefs cooked almost 15 thousand liters of soup. This figure surpasses all other records in the world. This soup was enough to feed more than 70 thousand people. To prepare this dish is original, the masters used high pedestal. With their help, they managed to reach the edge of the boiler, to throw the ingredients there. Ready to try the soup was given to everyone.


A few unusual dishes in the trend the last 100 years, is experiencing at the present time the Renaissance.
Association of manufacturers of cast iron cookware announces an increase of more than 200 percent of sales during this decade. What is special about this dish, which is virtually unchanged since its inception 100 years ago?
Pots, pans, roasters, waffle iron, grill iron all as good as it was 100 years ago. Not many human invention can compete at such a success story. So, a bit of history of cast iron cookware:


The earliest information about metal casting lead us to China in the 4th century BC. Ancient engineers quickly realized that the metal can be used to make weapons, and for many centuries, it was its main purpose. As improved production efficiency, there are opportunities for making products of arbitrary forms of metal. In the industrialization era of casting processes we have industrial scale.

The current composition of the material used to create a solid cast iron cookware for cooking is an alloy of iron, carbon and silicon, which is heated until it becomes molten. Once it goes into a liquid state, it is bottled in the "cast" or mold of the pot or pan and cool down. Cookware made using this process, the casting is solid and heavy.

Most often it is made of a single piece of metal, rather than the pieces together with bolts, rivets or adhesive. This kind of metal utensils has no seams.


Cast dishes often referred to as the "queen" of cooking products, and reigns among the other kitchen utensils for cooking, along with copper, its more expensive counterpart.

Always maintain a competition, despite newer and more "advanced" products for cooking, which came out at all times, going through their service life.

I have a set of cast iron cookware, is transferred from my grandmother, who is preparing as a goddess, and only fire in her skillet potatoes, we can recall the same taste. childhood taste, mouth-watering meal in the fresh air. I think this pan still keeps the warmth of her hands, and the dishes have the taste of spices decades. The latest non-stick and even some kitchen utensils made of stainless steel does not have this power over time. These modern non-stick coating - chemistry, soft and not durable. It has no place in our stomachs, let scientists study the effect of another 100 years of chemistry in our body, and we, dear friends, we eat food rich in iron. Dishes cooked in a cast iron pan.


Before the first use of cast-iron cookware must be liberally lubricate it with vegetable oil and bake for an hour at a temperature of 200 degrees Celsius. So your dishes will get a natural non-stick layer.

Before cooking grease worktop favorite dishes vegetable oil.

To clean cast iron cookware can be used any available items and cleaning products, keep in mind - cleaning item can be broken, dishes - no.


Since the dishes can be heated to very high temperatures - beware of direct contact with her skin open. Use special pot holders and gloves.

When serving food to the table in cast iron cookware, use coasters under ware, it can be, for example, a wooden cutting board or a ceramic plate.

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Preheat crockery may redden meat, giving it the effect of a barbecue.



Progress in the field of metal casting has resulted in the possibility to make the dishes lighter compared to its ancestors of a century ago. The low weight does not mean poor quality dishes. Do cast iron products weight is very high, but the best tank can not be the lightest.


The handles may be both-cast iron and wood. Wooden have less heat during the preparation Solid - structural strength.

Ears can be used to tack or hanging dishes, such as over an open fire.

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Cast iron cookware is comfortably placed in the segment of affordable price. These are the things that should not be updated due to new technical and fashionable trends. Things fulfills its price.


Enamel tableware - all the same attempt to "add a little bit of chemistry." Crockery uncoated - very precise tool in your hands. You have the right to create their own non-stick layer, individual, natural, with the taste that you want it.

Our product range includes masterpieces of our artists, please refer to the product catalog: http://maysternya.net/katalog/toscana

We created this dish for you, investing in it all the experience of our masters. Buy a cast iron cookware can be directly from the manufacturer. We have done everything possible to dishes the price was justified by its quality.


What could be better than the fish soup in the casserole on the nature , and besides, welded from nalovlennoy own fish ! It does not matter what it will be fish - big or small , as long as fresh .

Fish soup in the casserole on the nature prepared from the following Ingredients

:• 3 liters of water

  • any fish - 1 kg
  • Potatoes - 5-6 pcs .
  • Onions - 2 heads
  • millet or rice - 2 tbsp.
  • spoons parsley , dill - to taste
  • salt
  • bay leaf - 1 pc .
  • Black pepper peas

Fish soup in the casserole on the nature prepared as follows:

1. Dilute the fire, hung over him the pot, fill with 3 liters of water and bring to a boil.

2. The cleaned potatoes and cut into cubes with the millet throw into boiling water. 3. The cleaned fish cut into large chunks and throw into the pot when the potato is almost ready (if the fish is small, the whole).

4. Together with the fish add chopped onion, pepper, salt and bay leaf. Boil 7-10 min., Until the fish is ready.

5. A few minutes before the end of cooking, add chopped fresh herbs, remove the pot from the heat and give a little brew and pour into portions.


Iron - an alloy of iron and carbon with the associated elements (carbon content more than 2.14%). For the production of pig iron in blast furnaces use iron ore, fuel and fluxes.

For iron ore include:
- magnetite (Fe3O4) with an iron content of 55 ... 60% deposit - Sokolovsky, the Kursk Magnetic Anomaly (KMA);
- hematite (Fe2O3) with an iron content of 55 ... 60% deposit - Krivoy Rog, the KMA;
- limonite (iron oxide hydrates 2Fe2O3 * 3H2O and Fe2O3 * H2O) c iron content 37 ... 55% - Kerch.

Manganese ore used for smelting an iron alloy with manganese - ferromanganese (10 ... 82% Mn), as well as pig iron, containing up to 1% manganese. Marganets ores contained in the form of oxides and carbonates: MnO2, Mn2O3, Mn3O4, and MnCO3 al.

Chrome ore used to produce ferrochrome, chromium metal and refractory materials - hromomagnezitov.

The fuel for blast furnace coke is possible partial replacement of gas with fuel oil.

Flux is limestone or dolomitic limestone CaCO3 containing CaCO3 and MgCO3, because the slag should include basic oxides (CaC, MgO), which are needed to remove sulfur from metal.

Preparation of ores for blast furnace is carried out to improve the performance of the blast furnace, reducing coke consumption and improve the quality of pig iron. Method of preparation depends on the quality of the ore.

Crushing and screening ore particle size are used for pieces of optimum value, performed by means of crushers and classifiers.

Ore is based on the difference in the physical properties of minerals, included in its composition:

Flushing - separation of solid components from the empty loose rock.

Gravity (jigging) - separation of ore from the gangue by passing a jet of water through the bottom of the vibrating sieve: waste rock is forced into the upper layer and is carried away by water, and ore minerals are omitted.

Magnetic separation - chopped ore is subjected to the action of a magnet attracting iron minerals and separating them from the gangue.

Okuskovyvanie produce concentrates for processing lumpy materials required size. Two methods are used okuskovyvaniya: agglomeration and sloshing.

When sintering charge consisting of iron ore (40 ... 50%), limestone (15 ... 20%), return fine agglomerates (20 ... 30%), coke breeze (4 ... 6%), moisture (6 ... 9%) sintered at a sintering machine at 1300 ... 1500 0C. During sintering of ore removed harmful impurities (sulfur, arsenic), carbonates decompose and turns lumpy porous fluxed sinter.

When rounding the charge of the crushed concentrate, flux, fuel handling and moisturize in rotating drums, it takes the form of beads, pellets with a diameter of 30 mm. They are dried and calcined at a temperature of 1200 ... 1350 0C.

The use of sinter and pellets eliminates the separate supply of flux, limestone in a blast furnace during smelting.

Oddly enough, but the stories of grandmothers about the benefits of cast iron utensils were true. If you do not know about the benefits that gives cast-iron cookware, we list


1. First of all, it enriches your iron.

Cast Iron Cookware - it's the only cookware that gives your body iron, which they digest. It stands in a small quantity and mixed with food during cooking, especially if you cook foods such as tomatoes, rich in acids.

2. Cast iron is not toxic!

Cast iron cookware is completely safe unlike any dish with non-stick coating, which release toxic substances as soon as the first scratch, scratching and still appear as if you are careful not to use it.

3. Food is cooked in a cast iron pot, always turns out delicious.

In addition, the pre-calcined crockery requires far less oil when cooking, and the food is considerably more fragrant.

There is nothing better than a cast-iron frying pan to get a tasty crust.

4. Cast iron cookware is durable.

If you properly take care of it, then cast iron cookware will last for generations. You can periodically ignite it and cleaned with ordinary coarse salt.

5. Cast iron cookware is inexpensive.

The choice is huge, so you can pick up any set of dishes, which will serve not only to you but also to your children.

6. Very easy to clean.

Unlike other dishes to wash the iron is not necessary to use detergents. All you nado- hot water and non-metallic sponge or schetka.chugunnaja_skovoroda

7. Cast-iron cookware has been used for thousands of years.

Cast Iron Cookware started to use 2500 years ago. In the 4th century BC, it was invented in China, and later it spread to Europe. In England, she appeared in the 12th century in the United States in the 18th century, and in the Russian Empire until the early 19th century.

8. Cast iron cookware has a non-stick coating.

Properly prepared Cast Iron Cookware has a natural non-stick properties. This is because the pore structure of iron and oil, on which the food is cooked, forms a natural non-stick coating.

9. Excellent quality of heat transfer.

Cast iron cookware is heated very evenly. She is not afraid of overheating, unlike the rest of the dish with non-stick coating: a thin metal, of which it is made, can not withstand heat.

10. A cast iron cookware can be used on the plate, in an oven or in a furnace.

Cast iron cookware can be used in the oven, in the oven, you can safely put on the surface of the oven, because iron is not afraid of the temperature difference.it.