Author Topic: Frying pans used by restaurants  (Read 15792 times)

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Online George

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Re: Frying pans used by restaurants
« Reply #20 on: January 12, 2014, 02:48 PM »
I recently found I needed a third pan for cooking so took a visit to the local Asian store and bought a nice new aluminium pan for ?11.99 and a tawa for ?7.99. cheap as chips

Cheap, perhaps, for anyone with about

Online George

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Re: Frying pans used by restaurants
« Reply #21 on: January 12, 2014, 02:52 PM »
I've been lurking for a while too, but now have plucked up the courage to post

Lurking? What, with over 300 posts?

Changing member names, and then back again, I expect, should not be allowed IMHO.


Online Peripatetic Phil

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Re: Frying pans used by restaurants
« Reply #22 on: January 12, 2014, 03:13 PM »
Changing member names, and then back again, I expect, should not be allowed IMHO.

Pourquoi pas, mon vieux ?!

Offline Les

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Re: Frying pans used by restaurants
« Reply #23 on: January 12, 2014, 03:17 PM »
Why not indeed Phil. ;D

Les


Offline Les

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Re: Frying pans used by restaurants
« Reply #24 on: January 12, 2014, 03:19 PM »
Next you know, We will have ER-II Fid Def  ::) Or maybe Charles Darwin, who knows ;D

Les

Online Peripatetic Phil

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Re: Frying pans used by restaurants
« Reply #25 on: January 12, 2014, 03:22 PM »
Merde, alors -- ze leetle Eenglish 'as seen zrough my deesguise :(  I shall 'ave to adopt yet anozer persona eef I am to remain incognito 'ere ...
« Last Edit: January 12, 2014, 03:56 PM by Raymond Noir »

Offline Les

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Re: Frying pans used by restaurants
« Reply #26 on: January 12, 2014, 03:33 PM »
You could try "Marie Antoinette" :) That should fool a few.


Offline Ader1

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Re: Frying pans used by restaurants
« Reply #27 on: January 12, 2014, 03:47 PM »
How about this?  As I mentioned, rice dishes are made in a small wok which have been seasoned.  The seasoning prevents the rice from sticking to it and are cleaned carefully without washing in water.  The aluminium pans are used for curries and are then placed in the sink and soaked before using a wire brush and chemical to clean off the residue of the cooked curry.....often solidly caked in some areas.  You coulnd't do that to a seasoned wok.  It would require to be seasoned again.  And if it isn't seasoned, then the rice etc will stick to it.



 

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