it happens, that is, what they write on the labels, what they write on the labels, five-layer coating, seven-layer, this is a marketing code, non-stick line is a whole journey of the frying pan, from smelted aluminum, yes , the finished frying pan on which you can cook food, dishes, yes, the dishes pass through this oven and at a temperature of 110-120 ° depending on the size. sintering of the primer occurs, in this case it comes out hot, in order to apply the next layer, you need to cool the frying pan, it comes in such refrigerator, as we call it, a frying pan in a refrigerator, yes, with a large flow of air, the frying pan should cool down to a temperature of 37°. and

today a two-layer coating is applied, if the coating is three-layer, then after the second chamber , a third layer is applied wet, and to give the frying pan the effect of stone , one gun works, which sprays droplets, and we get the effect of natural stone or, as they say in the people, granite, i have the following question: is there a ceramic coating, is there a granite coating? you explain to me, are there any coatings or is it all paint? any coatings are all paint, but they are really ceramic coatings coatings based on polydetratylene, non- stick, they are called stone, granite, diamond, i was surprised, after all, marketing works well, after painting the final application of droplets ...

paint layer, impressively, to make a frying pan you need art minutes, the final stage is when it floats out of this oven and it is checked for thickness until then, it goes through another one again oven, the oven turned out to be very long, and i was very surprised that the frying pan is there 40 masters and high technologies of course. we got into the laboratory with you, yeah, every day during the production process , frying pans are randomly selected, that's how we are now, well , how we are now yes, they spoil, spoil, spoil, yes, they are destroyed, a huge shock, i want to introduce vilia ivanovna, she is our

technologist, at the initial stage we checked the thickness near the pie we did, the second second stage we look at the frying pan under a microscope so that there is no damage, cracks, they will affect all the extrusion properties of the frying pan, under the microscope the frying pan is like space, honestly i feel like some kind of stargazer who looks at these constellations, these little droplets, evenly. where you won't find anything, now we are moving on to the next test, which is also carried out daily for each batch, we apply the grid now we make frying pans, this frying pan, of course, is already in use, yes, this is wow, can you instigate? we, please, really need it,

you can really, but you can already be merciless, yes, yes, here you go, you can even do this yes, yes, we'll finish cutting, everything in order, everything in order, we were always scolded as children, it's new, take care of it, but here you can cut it, scratch something there, so, but you can duplicate it, right, yes, you can, you can, cool, right? i was just glad to spoil it, because i can't afford it at home, we'll cut it later now we'll test it for what, this is a test of the adhesion of the non-stick coating to the aluminum base, a stencil like this is cut, special very sticky tape is glued to it, it is 10 times stickier the usual movement breaks down, i understood everything, yes.

an attempt, i would say, i thought that well, they scratch well, boil something there, maybe they just heat everything up without oil, but... the fact that they fry something on it, an omelet, for me it was a discovery, how many of these do you need to fry in a day, or in a month in a year, here it is without oil, i am always surprised why chefs who cook, they easily turn over the omelet, nothing burns for them, high-quality, high-quality, so please tell me, do we need to add oil when we cook, we like manufacturers always recommend adding a little, non-stick coating simply allows you to... no need to immediately after cooking put it in

cold water sometimes take the frying pan from the refrigerator straight from food straight to the stove these thermosho. they also have a negative effect on the non-stick coating, well, the bottom one should be, otherwise we ruin the frying pans with our own hands, it would be cool to come up with a frying pan that does not react to thermal shock, i would like to have one like that at home, i want to suggest you test your attentiveness, i have samples of application non-stick coatings by layers, try to guess, they are the same, there are more here, there are more layers here, let's go, look, the first one is aluminum, right?

so there are more here - we listed, this is an aluminum blank, this is sandblasting, this is a primer, this is the second layer of non-stick coating, the finishing layer and... naturally decorative, we did it, yes, this can already be said, the final stage, yes, well , in this case, the finished blank is already a turned homework, beautiful, shiny, beautiful, shiny, yes, not dusty paint, sent to... a semi-automated assembly line. so, we come to the next stage: the handle. the handle is screwed to

the pan through a flame arrestor. yeah. it protects it from overheating, so that it does not melt, just the most banal. it is fed. the screws are located here, and they are simply poured in, yes, they are simply poured in, and there they are somehow already lined up in the right order, air pressure gets here, it is convenient, can a girl try to cope with this, i think they can cope, you will cope, we will try, so what do we need for this, again a robe, that was dangerous, well... i think that's enough, no, let's do more, the norm is a thousand, the norm is a thousand, so until i do two more for sure, an hour, no, 5.00, 6,000 per shift goes by, well, faster already , yes, faster already, well done, you did it,

come to us quickly, tell me how you like it, super, super, yes, of course, learn right away, to get it, so that everything is clear, and of course, the beating is so good in the finger. we noticed that you were worried, but still i want high-quality handles, so when you come home, you can brag to your husband that you can now use a screwdriver, be sure, ika, tell me, how do you like this day, the day is certainly impressive, so much information, so many emotions, so much knowledge, in general, this every process, of course, it's great, you know, when i come home, i will also tell all my relatives ... i will definitely tell you about how to properly use a frying pan to extend its life, because so much work has been put into it, so it needs to be protected and preserved, right, thank you for the company, i think everything was great, thank you very much, and if you want to become the hero of our project to visit a place you haven't been to yet,

record a short video, send it to us, and together we'll find out how it's done. hello.

i came from venezuela 8 years ago because my husband, andrey from belarus, fell in love and suggested. to create new lives here, and at first i was surprised, it was in 2013, when the first race arrived to get to know the country, i was surprised that the nature was so beautiful, it differs greatly from our nature in venezuela, and so clean, how everything was different, so neat, the building, the food, the supermarkets and so on, then i liked it a lot, because it was summer, warm, beautiful, bright, and then, when i moved, everything, of course, was different, they say that when you visit,

it seems to you that everything is compatible, wonderful, when you are already there, you look at everything differently, that is, it is difficult in terms of the fact that you had to get used to the culture, you had to endure the seasons, cold, gray, and i did not see this while it was summer, and my father, when i found out that i was planning to move, it was... rus, of course, he reacted like this, a bump, he didn’t understand where it was, what it looked like, because for him it was all different, and many people don’t know where belarus is and it was a struggle for him to understand that i’m not little anymore, that i need to raise, he’s flying like a puppy, then gradually, when i had already prepared him with sores, i had to...

it’s very difficult to contact people here, to find a common language, because you are closed, you are so uncommunicative, and for me it was it is important to communicate with someone to talk to on weekends, so that i would not be only able and so that i would be a little bit on my own, and then it was also very difficult for me to move around the city on my own, so that my husband would not be nearby too, to learn where the store is, to get to the supermarket. i did something on my own, i would say that

it took about a year and a half for me to learn like this, what street i am on, and now we are now on this street, which is readable to me, it is not so big, long, but i think she is so drawn to the center of minsk, she looks so different, very cozy, cozy enough for me and a bit like the small towns where i come from... many people know that latin americans are very open and we love to party and communicate and talk loudly on the street, yes, but moving here to see that people here are hidden, shy, it was hard for me to understand this, how is life so short, come on, be friends, live together, not live together no, but be friends yes, but we have something in common, here people are very hospitable, that is , friendly, when it comes to foreigners. they can serve you and offer you everything, they have a jar, everything,

try this, try this, look at this, and have you seen this, they can play the accordions for you, and it happened to me, and we are like that too, we offer everything that concerns foreigners, we want to communicate with them, touch them, let's talk in your language, try, and it happened to me too, maybe i was so lucky, or maybe it really is... but they looked with curiosity and now on at the moment it can be because i feel like a stranger here, it's because my mom, dad are not here, in this case, if they were here, then everything would be perfect, so

welcome, now you are in my studio, where i shoot... videos every day, these are the videos that will end up on social networks, where i compare showing belarusian and venezuelan culture, and i want to show how behind the scenes happens those moments that you don't see in the frame already, when the video is ready, for many it seems that it's all simple, but no, because the video that is currently circulating on social networks usually lasts minutes, someone wants more, but minutes are enough, but for this i... usually spend money to be equipped, oh, i set it up for about an hour and a half just because well , i like everything to be beautiful and neat in the frame. from the time when you start filming, filming first on phones, and then on cameras, and then professional cameras, then you go through different stages, here it turns out

that i started with regular phones, iphone, usually, and then... i bought myself the first camera, but everything else appeared because i want to make higher quality videos, i want the light to be beautiful, i want it to be, well, already somehow more professional, and i decided that i need to buy a microphone, and lamps, and a tripod, so that it doesn’t chatter, doesn’t twitch, namely video, so gradually it becomes more professional, although i think... that for me this is still not enough, but i think that in the future steps it will be even better, and i think that it’s cool when you love, what are you doing, and i love, my first working day in belarus, hello maria ivanovna, hello, please be angry, i'm now, then otkailya,

write this down please, very carefully, because today i'm not in the mood and i can't and don't want to repeat it. okay, okay, great, he got the last fifty for transportation costs, fifty, what is that, paul, name, this is the name of the person, paul, hundreds came here, maybe this is the name surname fifty, but it was to buy sunflower oil, sunflower, sunflower oil, again fifty, and then he came back,

that i need to learn russian first after i learned russian, i got married and a year later i started looking for work in belarus, i started looking for work only this during the year i tried different directions, that is, i did not work, i just looked, and i do not know how it happened, but i found work that works with the youtube sphere, the world of youtube. it is huge and i had to learn a lot of things, and i worked there for 3 years, after that i realized that i became it's boring, i need to put my creativity out there somewhere, and i started trying in spanish, i tried it a little there, can i say it or not, but i worked with a4

too, i worked with him for six months as a producer, that's all, it was enough for me to accumulate knowledge, i already put it out in my own and created my world later, at first i didn't understand at all what i could do here, how i could work here, but i am a journalist by education and i know that i knew at first that i like working with a camera, that is, i want to do something with a camera, then be a blogger, it was 6 years ago - you had to really pump up the content , saw it and film it, to position yourself, now no, tiktok has simplified life,

basically, i realized this recently, and i think that for me as a foreigner, no longer as a blogger, which for me may be strange, unusual with foreign eyes, and i walk down the street and sometimes look up to...

i'm lucky, because we latin americans ourselves are very open, we are very sociable, and sometimes this is good, sometimes not, because someone can bend the stick

immediately better on merit, yes, but from my i listen here people are surprised that i am very sociable, that is, i can approach someone on the street calmly, talk to someone, ask about something, if they refuse, okay, i'll look for another one and so they go and... i think that this is strongly reflected in my content, when i make content, because i'm not afraid to try something new, i can even ask for advice, i usually advise before i want to shoot this, what do you think, a good idea, that's what i do, i carefully choose my words, choose my behavior, but people like this openness, i usually consult with my husband and naturally, this is his world here in belarus, he was born here, he understands where he grew up, so he understands that if you talk about it, or you use this phrase, it will be bad, so

don't do it, this idea, comparisons with our culture, with your culture, it was his idea, and i'm already thinking, oh my god, so andrey, well done, 50% for you. earlier i said that i traveled a lot around belarus, i discovered many such beautiful places, yes, but this is thanks to my current job, which i love very much, i am currently i work for belarus 20, this is a tv channel, the program is called like at home, where foreigners travel around belarus and in their views get acquainted with slavic culture in general and history and... a lot of things, and this is cool, and i never in my life imagined that i would ever work on television in

belarus. when i started to redo everything in my content and work, i had an idea to travel. like an eagle and a river of thoughts, but i understood that it is difficult, these are expenses, this is an investment again, find an operator, you say places where you can travel, i don’t know much belarusian, yes, there is already an application, there will be a cameraman, there will be a director, there will be an editor, and you will be the machine too, and i think, oh my god, how is this possible, this is a gift, yes, i had an idea, but... it happened so quickly, i didn’t think about it, so thank you, thank you for inviting me and entrusting me with this project, and i became

one of the grandparents, it’s very good that... i love to talk, i can talk to you endlessly now, but it won’t work, but here i learned to look at other views, then there are some that are not mine, that sometimes you need to solve quickly, quickly, that is, in different circumstances not only in a small space, but also on the street, it's cool, to see how others solve these small details, and which i may either miss, i

either pay very... much attention, in fact, it is not necessary, it is very useful from the side of the presenter, because i can analyze there how to correctly express my emotions, where i am too, where i am weak, and even by appearance, what suits me better, what clothes to choose better, so that it is harmonious with even with partners, you can of course say that i should go further... it will probably be even better, and mom, dad, they were surprised in terms of the fact that it happened now abruptly, because i wasn’t looking for it, i didn’t plan it, on the other hand, mom was already more or less ready, because she knew that i studied journalism, she understood that i had been filming videos for a long time, even when i was in venezuela, i filmed a short video report, traveling, and

that... that when i reported, mom, i would already be work on television, she said: oh, congratulations to you, that's good, i want to show you now teach you how to cook our national dish, it's called arepa, but it's made from corn uki, because what are we, we're latin america, we love, we adore, basically we cook only with this vegetables, corn, like here ranniki, potatoes we 'll need exactly this flour, which is sold in a certain store, only an italian brand, then we'll add the filling, that's also separate, we cook arepa every day, every morning, in every family,

arepa is always there. in belarus i am used to eating only in my own way, i noticed that breakfast in belarus salt is important, but breakfast in belarus is very sweet for me, and we prefer salty in latin america, especially in venezuela, flatbread, the filling is salty, the flatbread itself there, it is neither sweet nor salty, it is like this medium, and we make the filling in our own way, for the first time i... here i tried a lot of things in belarus, as for products, all foreigners praise dairy products, because you are better with this, i think, but something is strange for me, maybe this is the khrem sauce, which is spicy, khrem, i love it, especially when this uh feeling goes through the note and it seems to come out spicy,

and this is... cool, i like this sauce, herring, i love herring, and soup, i noticed that you love a lot of soup, you have different types in each season, even in summer, we will never have cold soups in venezuela, we only eat warm, despite the fact that it was hot here no, it is important when we are ready woe, so that the dough is not so hard and not so soft, it should be well... also like this in the middle, so that we can make a shape from it, if it is hard, then naturally it will not be tasty, if it is soft, it will not give you a shape, so it is very important to gradually add - a little bit of water with your hands, we only do this with our hands, you know, i love to cook, i adore it, i uh in the kitchen it’s like i’m transported to another world, you our...