Curry Recipes Online
Beginners Guide => Hints, Tips, Methods and so on.. => Cooking Equipment => Topic started by: Bob_McBob on October 30, 2006, 12:34 PM
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What exactly does everyone use for cooking curry? I have read great things about the traditional cast iron "kadai", but there is really not much information to be found about it on the internet. Also, if you can find them for sale, they are pretty much all little tiny ones, or industrial manufacturers who want to sell in large batches. Not too promising! However, I just came across a place in the US that sells various Indian cookware, including large cast iron kadais. Check it out here: http://www.nishienterprise.com/Iron-Kadai-for-frying-p/iron-kadai-18.htm (they also do a 24" for $99).
I am sorely tempted to order one of these, but cast iron cookware can be of variable quality. I like the look of the "Lodge" cast iron stuff, but everything they make that I'm interested in is unavailable right now. At the moment I am mostly using a deep non-stick pan for most of my curry cooking, transferring to a cast iron Dutch oven for stuff that requires baking. I have a really heavy-bottom stainless steel skillet I use for roasting spices. I tried a really cheap wok from Ikea a little while ago, and as expected it was pretty much crap, but I can see how a nice thick cast iron pot of similar shape would be useful for cooking Indian food.
So, what does everyone else use?
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To be honest with you Bob, I would not bother with cast iron stuff. I have tried/used them all in my time and to be honest the only cast iron I use now is for oven cooking. The Khadai or Kharai is used by Indian cooks for cooking on an open fire and for deep fat frying, mostly the latter in UK. I use an Indian frying pan or skillet for most flash frying, I use three sizes of good quality Woks for most other things; the best are the spun steel ones used by the Chinese cooks (you have to season these first).
Now for pots, i.e. fo cooking large amounts and for bases etc., it is well worth buying ones made from good quality stainless steel with a sandwich layer (aluminium) and heavyweight base for the even spread of heat. It is hot spots that wreck cooking in most cases. I use several different sizes but a good quality 26 pint stock pot is a good all rounder; these will cost around ?100+ UK pounds. I use top quality American non-stick pots for the rest of the jobs, you can buy these 'Professional Cookware' pans for about ?100 for any 5 pans of your own choice from the range www.cookware.co.uk (http://www.cookware.co.uk).
I have huge (24") heavy gauge aluminium Kharai ( about ?15 for Southall) that I use for large volume deep fat frying, and a simple domestic Kenwood Pro 4 litre rectangular deep fat fryer (about ?29).
Thats about it. However, As the guys & gals here will tell you, you can get away with simple domestic products, but do buy a decent wok and frying pan. I would not pay a lot and I certainly would not use non-stick as the coating will break up with the heat & acid combination. I would also advise against using aluminium products except for deep frying, aluminium reacts badly with certain chemicals (spices and acids) and is known to be a cause of Alzheimer's.
Happy Cooking
CP
I realise that you are in the US, but I am sure you will get this stuff there
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OMG ! :o - Quick Paul , wave the right flag ! :) :)
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I normally use a fair sized stainless pot (about 6 litres I think)
(http://i4.photobucket.com/albums/y110/aviator284/ruby%20murry/th_IMGP2318.jpg) (http://i4.photobucket.com/albums/y110/aviator284/ruby%20murry/IMGP2318.jpg)
I bought this big fat mutha' yesterday!!!! (Click to save bandwidth!)
(http://i4.photobucket.com/albums/y110/aviator284/ruby%20murry/th_IMGP2320.jpg) (http://i4.photobucket.com/albums/y110/aviator284/ruby%20murry/IMGP2320.jpg)
I also have a couple of hand made cast karai's, very heavy & very good ;) The copper bottom karai's look good for the presentation!! 8) ;)
(http://i4.photobucket.com/albums/y110/aviator284/ruby%20murry/th_IMGP2322.jpg) (http://i4.photobucket.com/albums/y110/aviator284/ruby%20murry/IMGP2322.jpg)
(http://i4.photobucket.com/albums/y110/aviator284/ruby%20murry/th_IMGP2321.jpg) (http://i4.photobucket.com/albums/y110/aviator284/ruby%20murry/IMGP2321.jpg)
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Do you use any sort of "heat spreading" attachment for simmering on the gas range? I love cooking with gas, but when it comes to slow cooking beef curries for hours, results are sometimes not good because the small area of the pan covered by the flame. I think I've seen attachments to spread the heat, sort of like wok rings I suppose. Anyway, I'm sure it would help if my primary cooking pan was nicer.
CurryCanuck, those karais look great! What do you use them for? Can I ask where you got them?
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Do you use any sort of "heat spreading" attachment for simmering...
I've not heard of anything that helps to spread the heat, but I'll be looking out for one now though!! ;)
TBH, I've had a few problems with heat being in one place so its a combination of stirring and moving between large and small gas rings :-\ 'til I come up with a soloution!
Where abouts are the pictures for CurryCanuk's karais?? I can't see them!!! 8) 8) 8)
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CurryCanuck, those karais look great! What do you use them for? Can I ask where you got them?
You are asking the wrong dude ! I use Calphalon cookware for the most part .
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Er, that's right, I need to pay more attention ;D VINDALOO, what do you use them for? :P
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I have a couple of heat dissipators, I think they are made in Germany. They comprise about three layers of steel, each layer is full of holes, there is a gap between each layer and the holes are not aligned. The theory is the heat wanders around inside and come out even; well thats the idea anyway. ::). However they will not overcome the problems with pans that have hotspots in the base. As I said originally you have to get decent pans, preferably with sandwich layers for even heat dissipation through the base and side. Alternatively get those superb heavy gauge anodised aluminium pots made in the US, these are specially cast and machined to a fine tolerance, unlike stainless steel ,copper etc, that are usually pressed in to shape and therefore have an uneven thickness. The ones CC has recommended sound like the ones I am thinking of. I use something similar but not as good. One other point is I think stainless and copper pans create too fierce heat for my liking and can singe/burn the contenets too easily, so I don't use for frying.
CP
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Can you give me an idea of what to look for (i.e. photos)? I do have a set of very nice heavy-bottomed stainless steel pots (including the griddle I use for roasting spices), but they are not the sort of shape I consider suitable for cooking curries. As I said, my primary cooking pan right now is a large deep non-stick frying pan, and I would like to replace it with something better.
The major constraint is that I often have to cook for 6 people, so I am usually doing double quantities of recipes and making huge amounts of food. Small pans don't cut it around here! :o I would really love to get something I can slow cook with on gas and maintain even heat distribution, even over low flame.
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My main pan in all its glory:
(http://www.pbase.com/bob_mcbob/image/63558830/original.jpg)
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Bob, please follow this link
http://www.calphalon.co.uk/cookwareComparison.jhtml.html (http://www.calphalon.co.uk/cookwareComparison.jhtml.html)
I know it is their UK site!
The pots & pans I would prefer are in the left column, because they can withstand high heat and rapid changes of temperature. I use another US make which is very similar but I fear not as good. If your question was for me, I will gladly take a piccie on my kitchen gear and post it here if that will help. As I said before if you are cooking bulk then get yourself a very good quality Stock Pot around 26 pints volume with a guaranteed non-hotspot base. I have never seen a non-stick version so you will have to get a stainless steel one (NOT Aluminium).
CP
CP
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If your question was for me, I will gladly take a piccie on my kitchen gear and post it here if that will help.
That would be great! Thanks for the link, I will have a good look.
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Bob may I suggest you use our nicks if directiing a query to a specific person; it saves everyone jumping in. I will do the piccies now and put them on the My Pictures thread.
CP
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... those karais look great! What do you use them for? Can I ask where you got them?
Hi Bob,
I bought the black handmade karais from a shop in Leicester (about ?16 each with the stand iirc) I used to use them for cooking but they are no good for bulk cooking obviously!! Their main duty is for serving now. They are good for cooking though and have rounded bottoms. ::)
The copper bottom versions are used just for servimg up. These were ?6 each. They are reasonably heavy for their size. I can get the shop names for you if you are interested.
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Do you use any sort of "heat spreading" attachment for simmering on the gas range? I love cooking with gas, but when it comes to slow cooking beef curries for hours, results are sometimes not good because the small area of the pan covered by the flame. I think I've seen attachments to spread the heat, sort of like wok rings I suppose. Anyway, I'm sure it would help if my primary cooking pan was nicer.
CurryCanuck, those karais look great! What do you use them for? Can I ask where you got them?
I use a heat diffuser
For pots and pans I have a 32cm and 24cm non stick skk deep frying pans with lids, I have found them superb for sweating onions and doing rice by absorbtion
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Hey all, first post here :)
I use Le Creuset Pans. They are expensive, however, they are enamelled over cast iron and great for dispersing heat etc and very easy to clean etc. Only downside is the weight, but it does mean my other half cant use them and she aint allowed to use my global knives either !! ::)
Just my first two pennies worth ;D
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Welcome Spliffy. I used to use Le Creuset and I totally agree. Unfortunately they are too small for our needs. Good point though.
CP
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;) Bob, Try checking out the pictures in the base sauces {Darth's Base e.c.t. } you'll find a good size pot is anything between 15- 28 ltrs.
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Hello, Question for Vindaloo ( Leic ) I'd like to know where you buy your pans from in Leicester if thats Ok ? Cheers. Pat
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Hi xpatx,
if you are from Leicester, you should know where I am talking about (i'll get the street names for you tomorrow though!)
The main place I go is a place called Falcon. It's a huge warehouse, sells every spice you couls possibly need. Also sells pans, karhai's, tavas etc. I love it there!!My favorite shop!! It's at the back of Sainsbury's by the Melton Road flyover. Dead opposite St. Matthews.
The other place I used to go to is in Highfields, just off East Park Road. It's a corner shop, quite large, but not a lot in it!!! I actually went there last week to see if they had any more of the handmade karhai's ( which they didn't).
I'll take a drive tomorrow and get the street names for you.
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Thanks for that Vindaloo, that Falcon shops sounds right up my street. I've have a field day in there ::)
I'd guessed it would be somewhere near Melton Rd area, I drive in Coventry everyday and get my spices and stuff there but your shop sounds like its worth a visit.
Is this the place ? Falcon Cash & Carry 82a Syston St West Leicester
Thanks again. Pat
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Hi Pat,
Yes it is on Syton St west! You are right with it being near melton Road.
enjoy!! ;) ;D
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You can buy the iron karai vindaloo has in 'taj stores' in brick lane, london. I recently got a 12" one for ?9. I have used it once for a thai curry but i can already see that it's gonna be v useful. It holds the heat well.
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I'm looking towards getting an analon wok to do my curries in. Does anyone have experience with the brand?
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I'm looking towards getting an analon wok to do my curries in. Does anyone have experience with the brand?
Hi Bobby
I've just come back from the Xmas shopping rush (as normal I've left the shopping to the last moment).
Couldn't resist it - Sale Price - bought a new curry pan (?66.00 reduced to ?33.00). I've been promising myself one for years, but could never really justify the cost!
I used to use a wok but found the heat wasn't even across the base. Being fairly thin and a small diameter base, and despite being well seasoned, unless the contents were constantly stirred, occasionally things would stick.
This new (26cm) pan is a 3 layer composite of stainless steel/aluminium/stainless steel made by Stellar and part of the James Martin collection. I've just used it (for king prawn Dhansak), and it really is excellent. Even heat distribution (even on very low flame) and no sticking whatsoever.
I'm not sure what the Analon wok is that you're getting or how much it costs - but I would recommend looking at some of the smaller stainless steel thick base frying pans (not nonstick), that are already available in the Xmas sales.
Regards
SnS ;)
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I'm very jealous. You and your superior pan and restaurant manner :P Some guys get all the luck!
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You can buy the iron karai vindaloo has in 'taj stores' in brick lane, london. I recently got a 12" one for ?9. I have used it once for a thai curry but i can already see that it's gonna be v useful. It holds the heat well.
Bangla city supermarket a few doors down has lots of cookware too. They have the same pans a lot of restaurants use. They look like iron and are fairly thin with long handles. They can only cook one portion. They're about 9GBP
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Holy s***! How awesome is this? I have respect for anyone who puts this baby in their kitchen! http://cgi.ebay.co.uk/USED-STAINLESS-STEEL-6-BURNERS-CHINESE-WOK-BARGAIN_W0QQitemZ320221423726QQihZ011QQcategoryZ148480QQssPageNameZWDVWQQrdZ1QQcmdZViewItem (http://cgi.ebay.co.uk/USED-STAINLESS-STEEL-6-BURNERS-CHINESE-WOK-BARGAIN_W0QQitemZ320221423726QQihZ011QQcategoryZ148480QQssPageNameZWDVWQQrdZ1QQcmdZViewItem)
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Don't think I could afford the gas bill :o
SnS ;D
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hi guys/gls
just to let you know that the black steel frying pans which Rajver bought for me were from www.eurocatering.co.uk the 10"pan has the longer handle and the 9"pan has slightly deeper sides but both are used in their kitchen! and a bargain ?8.99 and ?7.99 respectfully. once washed you must season with oil to preserve them from rust. haven't used them yet....!
regards
gary
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I use meyer hard anodised (analon) pans 8) They're fantastic- no hot-spots, and absolutely nothing sticks....they're also excellent for heat retention and great for cleaning too 8)they're a tad on the expensive side though, but you can find some decent bargains....I don't have the wok though but they have a special offer on here:-
Just under ?70 for the meyer here:
http://www.pots-and-pans.co.uk/acatalog/Meyer_Anolon_Professional.html
or just shy of ?50 for a 28cm anodised wok from tefal here
http://www.cookware.co.uk/shop/Cookware/T304?ProAnodised/d1/sd70
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hay parker thanks for the link... Ive been looking for a good cookware on-line store for ages TA, UB ;D
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The pans used at a BIR near me are silver coloured
They are about a quarter inch thick metal with pitted marks on the base (the side you cook on)
These don't look like black steel
Apparently these pans are part of the BIR kitchen and are sold on each time the place changes hands.
The pans are at least twenty years old
The handles have been refixed on
Any ideas what these pans are made of?
And can you still buy them?
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Any ideas what these pans are made of?
My first guess would be stainless steel, especially if they are that old and still in good shape.
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I use meyer hard anodised (analon) pans 8) They're fantastic- no hot-spots
Thanks Domi. That's good timing as I've been pondering which pan to buy and had settled on a hard anodised one but was stuck for any recommendations.
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The pans used at a BIR near me are silver coloured
They are about a quarter inch thick metal with pitted marks on the base (the side you cook on)
These don't look like black steel
Apparently these pans are part of the BIR kitchen and are sold on each time the place changes hands.
The pans are at least twenty years old
The handles have been refixed on
Any ideas what these pans are made of?
And can you still buy them?
Haldi Do you mean the el cheapo aluminum pan?? riveted handle.. if you do i just got one myself, hold on ill take a pic
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these ones?
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Thanks for the photo Unclebuck. funnily enough I have just explained how I am now using these pans on an other post. I got mine from a Glasgow Asian Store and it has the riveted handle with the wooded grip. They are the same ones used in my local Take Away in Scotland and I have seen them used elsewhere. I have an opportunity fairly soon to get into the kitchen of a well known Glasgow BIR and spend some time with the chefs. I will check out the pan thing there.
I am concerned though that the pans may well be made of aluminium but I only use them for curry and they do the trick with non burning and heat dispersal. Cheers Panpot
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Thanks for the photo Unclebuck. funnily enough I have just explained how I am now using these pans on an other post. I got mine from a Glasgow Asian Store and it has the riveted handle with the wooded grip. They are the same ones used in my local Take Away in Scotland and I have seen them used elsewhere. I have an opportunity fairly soon to get into the kitchen of a well known Glasgow BIR and spend some time with the chefs. I will check out the pan thing there.
I am concerned though that the pans may well be made of aluminium but I only use them for curry and they do the trick with non burning and heat dispersal. Cheers Panpot
Hi panpot.
Theres is something to be said about these style of pans it is most definitely the right pan for the job its a cross between a frying pan and a pot, you can give the curry a real good stir up with out spilling gravy everywhere. This pan would be no good for a 'fry up' I think it would stick but I thought sticking and burning would be a problem for curry dishes but its not i also like the fact the base is the same thickness as the sides so you get even distribution of heat. 1 or 2 portion at a time is max. I have a electric hob but i recon gas would be a lot better with flames lapping the sides.
Cant say its changed the taste of my currys but makes the process easier..
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I have a single portion and a double portion version and your right they just seem to do the business and if the BIRs are using them then their may be something in it.
I also currently use a ceramic hob and they work perfect on it though as I have pointed out on another post I am going to invest in due course in a portable gas ring like JerryM and other devotees. I certainly have witnessed these pans being used in a Take Away with the big power gas rings. They always let the contents catch fire and the pans take it no bother and with a wipe of kitchen towel they are pressed into use again immediately.
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I feel i will have to buy one of these aluminium pans just to put my mind at rest.
i have a cast steel pan (the rajver type mentioned earlier in the post). it performs really well. the heat transfer is instant and heat distribution very uniform. i'm well pleased with it.
i've recently switch my frying technique from "hot" toffee smell to slowboat adding water to the tom puree (following the Oil & Spice Frying trials post). my 2.5kw stove otherwise makes the hot cooking a delicate timing balance to prevent burning.
2 things on my mind:
1) i'm astounded at the Malik webcam frying - i would burn for sure during the frying stage. the evap off of the base is just the same.
2) these aluminium pans are in every asian store i've ever been in. they're also in my local TA
the aluminium has always put me off on health grounds but if needed for a small essential part of cooking to close the 5% gap then why not.
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the aluminium has always put me off on health grounds but if needed for a small essential part of cooking to close the 5% gap then why not.
Jerry fear not! Just buy hard anodised aluminium pans, they are completely safe and you don't risk getting, oh what's it called , ummm, ummm, oh you know that brain forgetting thing, ummmm, oh yes alzheimer's. ;D
Here's a link that domi posted:http://www.pots-and-pans.co.uk/acatalog/Meyer_Anolon_Professional.html
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Well thanks for all the extra help here, I'm going to buy a new pan
BUT.....
I went into a takeaway and bought an old one of theirs anyway
I've seen them use this same pan to cook curries with
It definitely "works" with them
I've attached a picture, I still don't know what it's made of.
I am worried about this aluminium/altzeimers thing, but it seems silly not to use it.
This pan will be one of my most precious belongings, and guess what?
No one would ever steal it!
Note the bashed in side, this is from where chef strikes the spoon as he cooks.
When they've cooked with this pan, nothing burns
The pans I currently use burn near the outside of the base
I guess that's where the flame is directly underneath, coupled with poor heat distribution
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I've attached a picture, I still don't know what it's made of.
It's aluminium Haldi
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hi guys with my black steel pan rajver boss got me i have never had the problem or fear of burning. i now don't wash it just simply rinse with water then use a paper towel to dry it and when i am drying the rice out in the grill of the oven i leave the pan in to aid with the preheating normally about 100 degrees C but you have to be carefull when you get it out to use as the handle retains heat very well as does the pan. but i have a frying pan which i suspect is ali which picked up at boofair for 50p and that works very well and is more of 1 portion pan,
have just taken a piccy of the four pans i use the nearset on the right is the rajver pan as is the 1 behind it both black steel , back left is a smaller pan 8" an black steel but the handle needs straightening as i find it to high and gets in the way when stirring, the near left pan is the 1 i think is ali. and is easy to clean and does not rust.
regards
gary
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hi omg never put a piccy on b4 so could someone resize it for me?
regards
gary
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Haldi, your collectors item is exactly the same as mine. I wonder if they become tempered over time like woks cheers Panpot
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Parker now thats the a big photo!! i dont mod in this area CK will resize for you.
Haldi its aluminum mate and a antique!! I would Que up at Tower Bridge to view that its pukka!!
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oh you know that brain forgetting thing, ummmm, oh yes alzheimer's.
has anyone already got one of these aluminium pans and given it a good belt on the gas stove to test out the burning.
well looking fwd to Haldi's view on using the pukka pan.
i've attached my pan for info. it's well different and probably not pukka for curries. the silver part has come since i adopted the slowboat cooking ie adding water to the tom puree. before that it was black all over having been wok hey'd.
for info on the pics: the width needs to be resized 700 (pixels) and then compressed (for documents seems ok)
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[It's aluminium Haldi
That's a worry then
How dangerous is aluminium?
They still make aluminium pans don't they?
At a couple of places I go to they put the curries into foil containers.
They're made of aluminium too, aren't they?
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don't look too deep into this one - even beer barrels
on the positive side i believe the medical evidence is still not convincing either way
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Can someone explain to me what is the meaning of "seasoning a wok and how this is done?
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follow CA's link in the following post for the wok hey (www.npr.org link takes u to the video)
http://www.curry-recipes.co.uk/curry/index.php?topic=1918.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1918.0)
i followed this method although i used chives. it worked fine upto changing my cooking technique ie changing tom puree to a runny paste - now there's no point.
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Well, I got a chance to cook with this pan and it's absolutely brilliant.
Nothing burns (unless you did something really silly)
I heated some curry gravy oil in it and the aroma was amazing!!
I followed a recipe I had been given for a spicy hot lentil curry
It turned out as good as was cooked for me!!!
Very pleased
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Haldi,
Excellent news - this sounds very promising for me as i've felt for a while i could get more mileage out of my stove if i could sort the burning issue (which i've done by way of sticking plaster in adding more water than i'd ideally like to the tom puree).
i intend to buy a pukka ali pan when i next pass the Asian supermarket.
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Go for it JerryM i Cant recommend it enough cheers Panpot
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Hi guys,
Currently been using a small wok around 9" to cook my curry's in which I brought from an Indian grocers and I think its great, but I also have quite a nice aluminium pan from there to and im thinking about giving it a go. However I was wondering does an aluminium pan need seasoning? If so is it the same procedure as a wok i.e. burning oil onto it?
Cheers
Del
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No ...
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No ...
They don't require seasoning! lovely, cheers SnS!
Del
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dellydel,
definitely give the ali pan a try and let us know how u get on.
it'll be an interesting comparison as i've tried using my wok (11") but feel i get much better result from a pan (albeit cast steel not ali). i feel it's something to do with it having a flat bottom and sides that are efficiently scraped with a chef spoon.
i now only use the wok for CTM type dishes where the spice frying and evap/simmer is not as critical as say for a madras.
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My log burner has just packed up - so I've bought myself a Kadai http://www.kadai.co.uk.
Son in law uses one for bbqing - then yard fire to sit round.