Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: kbmason79 on March 09, 2013, 04:50 PM
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Hi Fellow curry lovers,
I thought I would post this link in order to help people find and buy the best curry pan for BIR home style curries.
The pan is a 9"(23 Cm) commercial aluminium fry/omelette pan with wooden handle. total cost ?15.25 inc vat and delivery.
http://dadibhais.com/index.php/kitchen/cookware/frying-omelette-pans/aluminium-omelette-pan/commercail-aluminium-frying-omelette-pan-no3-9-wooden-handle.html (http://dadibhais.com/index.php/kitchen/cookware/frying-omelette-pans/aluminium-omelette-pan/commercail-aluminium-frying-omelette-pan-no3-9-wooden-handle.html)
Although there is no pics on the website I have included some of my own.
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Looks exactly the same as my pan (and many of those in use by other forum members) which i bought for
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Looks exactly the same as my pan (and many of those in use by other forum members) which i bought for
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Looks exactly the same as my pan (and many of those in use by other forum members) which i bought for
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(Aluminium pans)
Also agreed!
Oh G@d, have I /really/ got to go out and buy one of these if I am to achieve consistently great curries ? Why can't it just be an myth so I can keep using my wonderful Waitrose steel deep rounded pan without wondering if I am wasting my time ?!
** Phil.
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I came to this thread through a picture link on the bottom of the page today and saw it was an old thread from 2013.
Are aluminium pans a necessity to recreate a good BIR?
I use an induction hob so I couldn't make use of an Ali' pan, but I must admit that I get better trad results from cast iron cookware. Certainly get onions browned quicker with a lot less hot spots.
T63
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Are aluminium pans a necessity to recreate a good BIR?
Some believe/assert so; I do not.
I use an induction hob so I couldn't make use of an Ali' pan, but I must admit that I get better trad results from cast iron cookware. Certainly get onions browned quicker with a lot less hot spots.
I am fairly certain that I have an Aldi-sourced Crofton aluminium frying pan (24 cm) with ceramic non-stick lining and induction-compatible base. Amazon have something similar (https://www.amazon.co.uk/stick-Frying-ceramic-coated-black/dp/B00H3K55AU) at less than
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I just flogged my last Meyer professional aluminium alloy pan that I originally bought to make curries in. Basically i'm not taking any chances with the possible aluminium - Alzheimer's connection. I'm dopey enough without that adding to my woes.
And, no, I don't believe there is any truth in the ali-pan being most suited for BIR results myth. The technique that works and adds to the BIR result, in any pan, is to leave the curry to boil/fry away at high heat without stirring it for a good while. That's why the chefs always seem so casual when you watch them because they know that you can/must leave the curry to cook itself for a while without being disturbed.
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Alzheimer's... I don't need that on top of the forgettory, I'll stick with the cast iron thank you!
T63
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Alzheimer's... I don't need that on top of the forgettory, I'll stick with the cast iron thank you!
T63
Aluminium doesn't give you Alzheimers. The theory (and that's all it ever was) has been completely dismissed
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Aluminium doesn't give you Alzheimers. The theory (and that's all it ever was) has been completely dismissed
Chris Exley, professor in bioinorganic chemistry based at Keele University disagrees with you Haaldi as do many other authorities on the subject: http://www.dailymail.co.uk/health/article-4047426/Aluminium-DOES-cause-Alzheimer-s-Expert-says-new-findings-confirm-metal-devastating-brain-disease.html (apologies for linking to a Dail Fail piece!)
Anyway the point is that an aluminium pan is not needed to create BIR curries so why take the chance.
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Doesn't history tell us the original cooking pan of preference from the Balti triangle was thin pressed steel? This contradicts the theory of aluminium being an absolute necessity. My guess would be that aluminium pans are used for more mundane reasons due mainly to economics.
As a good thermal conductor it is faster to heat, Less gas and time spent waiting is more profit and therfore good business sense. Being lighter in weight saves energy, both human and heat, not that I'm suggesting the curry chef will tire more readily by using steel pans. Also as a relatively soft, and malleable material, easily formed into pan shape using the spinning process, aluminium pans are very cheap to manufacture. I think the shallow shape of the omelette pan is also a pertinent factor as well, hence, it's common use.
My pressed steel woks get plenty hot over the gas hob but I'm going to buy some aluminium curry pans anyway for all of the stated reasons which are just as valid in the home.
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Very happy with my Lidl copper-bottomed shallow stainless-steel pan at the moment (it certainly did the business for Bob's bhuna chicken) but only time will tell if it is as satisfactory for dishes requiring a higher temperature or superior heat-retention.
** Phil.