Remoska cookers (merged)

trying-very-trying

ksh123 wrote: »

That's brilliant, :j lucky you. Im definitely putting a wanted on now tho it may take more than one try I guess. Still it would be worth waiting for Thanks trt.

ksh, I edited the original post to say that I think you might have better luck if you can ask on a freecycle where there is a lakeland shop.
It's worth a try, I was brought up being told "if you don't ask, you won't get".
Good luck:T

gairlochgal

newleaf wrote: »

Having recently discovered the joys of Remoska cookery for myself, I am keen to get my mum one for Christmas. She is a pensioner, lives alone, never cooks for more than one, doesn't like to use much electricity, so I'm thinking a baby 'moska will be just the job...

Hi Newleaf

I gave my mum a remoska this summer. She was pretty freaked by it and took about 3 weeks to try it but then did a couple of things and discovered how fab it is.

And talking about spreading it across the generations, my 10 yr old did bread rolls for this week's packed lunches. (With some help from mum) she did dough in the breadmaker, made rolls, fitted them into the deep pan, left them to rise, painted them with egg, 25 mins in the remoska and we had the most delicious rolls that covered this week's packed lunches. Result!

shopndrop

annie-c wrote: »

I've taken the plunge and invested in a grand!

I'm sooo scared of scratching the pan though, they are so expensive for what they are!

Please can I check - what do people use to line it. Is it the non stick bakeing tray liner or the oven liner?

I bought some magic liner from Home Bargains for 99p and just cut it to shape to cover the base. It is the same stuff that I used for lining my baking trays when I was still using the oven. Think you could use anything so long as the base is protected from being scratched.

skintmumof3

i love my remoska. my only draw back is the lid.. its just so heavy and so hot and i have to be very careful where i rest it. i get paranoid that it will melt the cable. also paranoid that i am going to crack the glass especially if i put it near something cold......
but i just love cooking with it. i am sure food tastes better than in the conventional oven.
i did a roast chicken the other day and it was perfect....
cheers
skint
xx

lizzyb1812

I have 2 things I do about where to put the lid. I have a shallow pan as well as the deep one and just put the hot lid on the unused pan. If I want to stir/move food I don't even turn off the remoska when it is on the empty pan whilst I'm stirring - a few seconds on an emtpy pan doesn't hurt it. But be careful - the pan you use as a rest gets really hot! I picked up my shallow pan just after using it this way and immediately dropped it to avoid a nasty burn. Luckily the dent in the pan could be pulled back into almost perfect shape.

But my favourite method is to use the Remoska on the counter next to my cooker and use the ceramic hob to put the top down on - straight off the pan and onto the hob, no turning it over. This is by far the easiest way for me. If you don't have a ceramic hob I imagine a baking sheet on a gas/electric hob would be fine. Of course this assumes the hob is not on - but when I'm using my Remoska it usually isn't!

Lizzyb1812

shopndrop

I agree, I also put mine down on the ceramic hob when using it at home but I do find it a problem when using it in our caravan as the work areas are much smaller so I just rely on DH being around so that he can stand and hold it whilst I check the contents.

Gabriella_2

annie-c wrote: »

I've taken the plunge and invested in a grand!

I'm sooo scared of scratching the pan though, they are so expensive for what they are!

Please can I check - what do people use to line it. Is it the non stick bakeing tray liner or the oven liner?

I use greaseproof paper to line the bottom of my Remoska to stop any scratching from other pans..............does the job perfectly - just cut a circle from a roll (85p in Morrisons) and you can reuse it.


I have a question about how to keep the lid clean.............there are the inevitable cooking splashes on mine - I have tried rubbing them with washing up liquid on a damp sponge...........can you use scourers on the lid or is there a special stainless steel cleaner (fairly cheap) that can be used ?

annie-c

Well.... as I said earlier I owned a standard for years, but it died in a house move and, after following this thread a while I decided to invest in a grand size.

I cook mostly for one but I bought the grande because I like to batch cook and because I like cooking for guests.

First impressions are that the Grand is more attractive than the old standard, because the viewing window is the same size which means that, given the bigger surface area of the lid, there is a lot more shiny stainless steel on display.... don't know how it will look after some heavy cooking though!

I don't think the teflon pan coating is very good quality at all. My grand pan scratched though to the metal, first time of using, with only plastic utensils as recommended. I thought it would be safe to make just a pasta sauce in there and didn't intend to put a pan in or bake bread until I had protected the base.... Typical! I phoned Lakeland straightawayand they are sending a new pan, with their compliments, which is great customer service. :T I don't think this is a great long term solution though and hope that Lakeland will persuade their suppliers to make more robust tins in future, given that replacements cost £30 and you can't use the cooker without one.... Enamel would be good, or at least a very high grade teflon. My old standard pan has been in use for years without getting deeply scratched so I wonder if the quality has slipped lately?

Thanks to shopndrop for the tip about getting baking liner from Home Bargains. When I posted that question I actually meant - which of the two liners at Lakeland should I buy - I had no idea there were such cheap alternatives! I went today and bought the Teflon non-stick microwave mat at 99p and cut it to size. They had slightly larger rectangular sheets of the same stuff at £1.99 , sold as baking/oven liner but the specification for both was identical and I suspect it is similar to the baking liner sold at Lakeland for £4.99. It is very thin... like black shiny plastic paper, but it will last for 5 years apparently?:eek: To be on the safe side, I bought a spare.... :rotfl:

I also bought a red silicon 6-cup muffin tin which fits the grand perfectly. I already have the HB loaf tin which also just fits.

At the moment I have a 3lb chicken in the pan, sat on my silicone liner, and surrounded by potatoes and carrots. I had to cut the chicken's legs loose (it was dressed and tied with string) to fit it into the pan but it is there with a nice bit of clearance from the lid so shouldn't burn.

Now that I have the grand I wouldn't be tempted to go back to the standard. When you think about it the grand pan (at 4litre capacity) is only 1/2 litre bigger than my 3.5l slow cooker. But it's still hugely smaller than the oven and so the cost savings on fuel will mount up over time, hopefully!

If I were on a tighter budget, I'm not sure that I would necessarily make this a priority purchase, to be honest. I like my kitchen gadgets and I'm lucky to be able to afford them now and again. The quality of the pan is the big issue I have with it at the price it currently retails.

But all in all, I'm a happy bunny and I will keep in touch with this thread now to share tips with fellow Remoskans! :beer:

Vancat

Hi All
Any tips on how to make rolls using the above?
I'm sure lots of you do them; I've got the dough proving in the BM at the moment, Just need some tips...like how long to leave it and then what to do!!
(Who forgot to buy OH's rolls for his lunches then.....:rolleyes: )
Thanks
VC

annie-c

Bread rolls are the nicest thing I've made so far!

I made 2lb dough in BM yesterday and put half in a bag in the fridge for another time. I split remaining 1lb dough into 8 small rolls, and arranged them in remoska pan in a flower pattern (ie one in centre, others round it) and put lid on (still switched off). When they had risen (hour or so later) I switched on. I think they took 25 mins but just keep an eye on them. Tap the bottom when you check them, if they sound hollow they are done.