Curry Recipes Online
Beginners Guide => Hints, Tips, Methods and so on.. => Cooking Equipment => Topic started by: martinvic on April 04, 2011, 04:54 PM
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Hi all
Just found these and thought it was worth a punt for the price, so have ordered one.
http://cgi.ebay.co.uk/ws/eBayISAPI.dll?ViewItem&item=330540236003&ssPageName=STRK:MEWAX:IT (http://cgi.ebay.co.uk/ws/eBayISAPI.dll?ViewItem&item=330540236003&ssPageName=STRK:MEWAX:IT)
Listing says they are 22cm so might be a little small, but I'm sure they could be pretty usable/useful.
SONEX 22CM FRYING PAN
Diameter 22cm. Aluminium material. Welded handle. Sturdy construction.
Oh and if you are thinking of getting more than one, the extra postage is only 0.75p for each additional ones ordered.
30 available
Cheers
Martin
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Good spot Martin, just ordered mine.
Ray :)
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Cool Ray, and as you're an experienced member, I would be very interested to know what you think of the pan when it arrives.
Haven't got one these aluminium pans, and never used one, so won't know if it's any good or not, so your thoughts would be appreciated (and obviously for others thinking of getting one).
The 22cm size is a strange one, I haven't come across that before in my searches, so that will be interesting to see what size it actually is. :-\
Just seen mine has supposedly been posted so should be here soon.
Martin
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Looks like a good shape, sides which curve up to vertical so less splashing as you stir (in theory). Hope they're ok - certainly cheap. Let us know how you get on?
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Yeah, I am also keen to hear how you guys get on with these. They look good, but I am slightly worried by how cheap they are.
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Hi Guy's,
The price did surprise me a little, that's why I got in quick. ;D
It certainly looks the part! Fingers crossed, should be fine. 22cm is an unusual size but for me, 20cm is to small for my style so hopefully, this will reduce on the splashing.
Ray :)
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Don't know about you Ray, but I know I'll be kicking myself I didn't order 2 of them, if they turn out to be good. :'(
7.98 delivered for two with the postage discount. :o (10.72 for 3 ;))
If I find it a little small I might use it for some of the curries that require a less energetic cooking method, like the CTM and Butter Chicken.
Martin
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Martin,
Don't know about you Ray, but I know I'll be kicking myself I didn't order 2 of them, if they turn out to be good. :'(
The moment I clicked on the 'submit' button, I thought the very same thing mate :(
Ray :)
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Still more than ten available, guys : stop panicking !
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You having one Phil?
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You having one Phil?
No, I'm very happy with our wok-like Tefal pan : it's big by the standards that most seem to prefer (30cm at the top, I think) but as I always cook double portions it is fine for me, and also avoids the worst of the splashes that would occur with lower sides. I also have my stainless one for the days when I am banished (with trusty induction hob) to cook curries in the garden !
** Phil.
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Still more than ten available, guys : stop panicking !
;D
It's not the amount they have left Phil (26 actually), but the massive savings you make on the postage by buying more than one at a time. ;)
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It's not the amount they have left Phil (26 actually), but the massive savings you make on the postage by buying more than one at a time. ;)
When I finally master the art of cooking more than one curry at a time, I may start buying more than one pan at a time ;D
P.S. Tonight's curry does not bode well : the pre-cooked chicken smelled distinctly off, but as there was only four ounces left I have curried it anyway and will see whether the curry does what it was originally designed to do -- disguise the aroma and taste of rancid meat !
P.P.S. Yes, worked perfectly : no trace of rancidness in the finished curry. Success ;D
** Phil.
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Bloody hell Phil, you must have a lead lined stomach :o
Just the slightest hint that something is past it's best for me, gets bagged, then bagged again, and goes straight in the bin. I've got the weakest stomach ever!
Ray :(
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Bloody hell Phil, you must have a lead lined stomach :o
Just the slightest hint that something is past it's best for me, gets bagged, then bagged again, and goes straight in the bin. I've got the weakest stomach ever!
I know you will think me crazy, but the reason that I try to eat food that has gone off (not in preference to food that is fresh, you understand), or to be more precise, meat that has gone off, is that some animal gave its life that I might eat. And to show respect for that sacrifice, I try to ensure that nothing is wasted. The bones go to the foxes, and everything else I try to eat.
** Phil.
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Very noble Phil but is it worth your own well being?
Without trying to sound crass, I suspect that the animal would have rather not been killed in the first place, so It's a bit too late to 'respect' the beast after it's left the abattoir.
I do understand what you are saying Phil but even if I shared the sentiment, I just couldn't stomach it!
Ray :)
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Very noble Phil but is it worth your own well being?
I am reasonably safe : because I need to take proton-pump inhibitors twice daily, and therefore have very low stomach acid, my gut is far more sensitive than most, and usually excretes anything that might cause me problems within 20 minutes.
Without trying to sound crass, I suspect that the animal would have rather not been killed in the first place, so It's a bit too late to 'respect' the beast after it's left the abattoir.
I don't think that's crass at all, and I completely agree with your first sentence. Indeed, whenever I see the transporter arrive at the local abattoir (which is just two miles from our home) the horror of the reality of what is involved in eating flesh is brought painfully home to me.
But I don't think it is too late to show respect once an animal is dead, which is why I find televised "humour" involving dead chickens particularly distasteful. The Germans (and I think the Norwegians, but I'm less sure about that) are noted in deer stalking circles for the respect that they show their victims : they place a "last meal" of moss in the animal's mouth, and sit around it and contemplate it for up to an hour (or so I was told by the gamekeeper on the Isle of Mull).
I do understand what you are saying Phil but even if I shared the sentiment, I just couldn't stomach it!
That's fine : friendly disagreement is always welcome :)
** Phil.
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What's the best pans for cooking rotten chicken in? ;)
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What's the best pans for cooking rotten chicken in? ;)
Bedpans : garbage in, garbage out ;D
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;D
Well my pan has arrived, so very quick delivery.
Seems to be pretty good quality, heavier and thicker than I expected.
Size-wise, it is a little small (for me and my usual large portions), it actually measures 21cm inside diameter by about 4cm deep with a 17cm long stainless steel handle.
So I'd say recommended (I'm no expert on these type of pans mind), if you are ok with the size.
Cheers
Martin
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Nice one Martin.
Any chance of a photo - the one on eBay is quite poor?
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Sorry don't have a working camera at the mo. ::)
Not sure mine would be any better, or show more, than the one on ebay anyway, especially when you enlarge/zoom it.
Martin
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The real test will be when you cook in it - planning a curry any time soon Martin?
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My turned up but got sent to the sorting office as we wasn't in. Gutted :(
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Hi All
Talking about cheap pans... :o
This would be an ideal curry pan for my hob and at One pound and a penny
I think its worth a trip to IKEA.
http://www.ikea.com/gb/en/catalog/products/96225800 (http://www.ikea.com/gb/en/catalog/products/96225800)
(http://steka-frying-pan-blue.jpg)
Cheers Chewy
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If you can escape from Ikea after spending only
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If you can escape from Ikea after spending only
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Ok, well as I was having shredded steak and onions on tiger rolls for my tea tonight, I thought I'd best give the new pan a try out.
I use an electic cooker (rings) so it was nice to see the pan seemed to heat up nice and evenly on quite an high temp.
Onions cooked well, and quickly.
Steak stuck to the pan bottom when added.
Do Aluminium pans need any sort of seasoning first to stop this? :-\
As the steak cooked and juices were released (and temp lowered) it stopped sticking and de-glazed the pan.
Also the handle isn't that long and was getting hot from about half way down.
So care must be taken there or invest in a handle sleeve.
Would I use it to cook a curry?
The answer has to be honestly no.
Way too small for me, I'd go with the consensus on here that you need a at least a 24cm pan.
I just wouldn't be able to keep the curry in the pan. I always cook double portions anyway, either to share or to freeze the portion that's left.
I currently use a 25cm by 6cm deep, high quality stainless steel pan that has a very thick (about 15mm) copper bottom, which I find great on the electric ring.
And I still make a bit of a mess.
Will I actually use it then?
Yes, for things like pre-cooking onions and peppers, making onion paste and reheating my froze/thawed single portion curries.
Martin
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Will I actually use it then ? Yes, for things like pre-cooking onions and peppers, making onion paste and reheating my froze/thawed single portion curries.
How about pancakes : any mileage there, if lard solves the stiction problem ?
** Phil.
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Hi Martin,
Shame the pan doesn't suit your needs. I however, have high hopes for a couple of reasons.
1) I will only use it for cooking curry in, therefor, I don't forsee any 'sticking issues as such.
2) My Ali TA pan is only 20cm wide but has sloping sides, unlike the curved side on this pan, so I anticipate more control.
The hot handle won't bother me for the simple reason, I always hold pan handles with tea towels. I have got no idea why I do this, I just do and always have.
I'm not aware of any method for treating or seasoning an Ali pan but if there is one, I wouldn't mind knowing what it is. I just think that it's the sheer amount of oil, and vigorous movement of the pan in BIR style cooking, that prevents any 'stiction' (is that a real word Phil? lol)
Ah well, still, not a bad buy eh Martin?
Ray :)
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I just think that it's the sheer amount of oil, and vigorous movement of the pan in BIR style cooking, that prevents any 'stiction' (is that a real word Phil? lol)
Well, that's not for me to say :) But the Oxford English Dictionary (http://oed.com/) says :
stiction, n.
Pronunciation: /?st?k??n/
Etymology: < st(atic fr)iction.
= static friction n. at static adj. 3c.
1946 Jrnl. Royal Aeronaut. Soc. 50 365/1
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Phil,
Love it. From this day forth, I wil be describing static friction as 'stiction'
Ray ;D
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I'll be interested in your views when you get yours Ray, and yes, I do still think it's a bargain and like I said it will get used, it will, it will, it will, I tell you. ;)
Cool, I'm really glad that you think it'll suit your currying needs, only due to the size I just don't think I'm experienced or confident enough yet for it to suit me (and possibly any other beginners thinking of getting one).
But maybe in the future, with a bit more practice and with small single portions I'll find it ok to use.
As for the stiction ;), judging from my onion cooking (and of course everyone else's use of Ali pans), I agree, there won't be any problems cooking curries in it at all.
As for the handle, I didn't burn myself on it or anything, but if I accidentally held it a little low down, it was, shall we say, getting a little uncomfortably hot.
Phil, I cook my pancakes in my tefal non-stick, which I usually cook the steak and onions in. But any other suggestions most welcome.
Cheers
Martin
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Phil, I cook my pancakes in my tefal non-stick, which I usually cook the steak and onions in. But any other suggestions most welcome.
Well, I used to use an aluminium pan for pancakes, and the technique was always the same : put some lard in the pan, turn the power up to maybe 90%, wait for the lard to start giving off a blue heat haze, pour out the lard, pour in the batter, and Bob's your uncle (repeat until absolutely bloated !). The great advantage of an aluminium pan for pancakes is that you can insert a flexible (i.e., old-fashioned) palette knife under the pancake if it shows any signs of adhering to the pan. Now we have a dedicated non-stick pancake pan, but of course I have to treat it with as much care as a new-born baby : no palette knives, only nylon or wooden spatulae. Both old and new pans are similar in one respect : there are no step functions in the inner contour -- just a gentle curve around which a palette knife or a flexible spatula can easily bend.
And a confession : table manners at home were considered very important, but for pancakes a really major exception was made -- one was allowed to lick the plate when finished, in order to be able to extract every last drop of that wonderful lemon juice & sugar mixture !
** Phil.
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Steak stuck to the pan bottom when added.
Do Aluminium pans need any sort of seasoning first to stop this? :-\
I asked this same question recently and, like you, was told no. However, I have noticed this Amazon review (http://www.amazon.co.uk/product-reviews/B001L1RGLS/ref=dp_top_cm_cr_acr_txt?ie=UTF8&showViewpoints=1) which says different, so now I'm undecided.
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Did you get your pan Ray and what did you think?
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Ended up ordering one of these hopefully be here in a few days
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Hi Martin,
Sorry for the late reply mate. Yes, I did get the pan and was surprised at the size. I expected it to be bigger.
I don't think it's big enough to make a full size portion but it's great for making my wifes portion size.
It's a decent enough pan though and I will use it, just not for my curries.
Ray :)
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Received mine today decent enough pan for the price
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Went to the chinese supermarket today for the first time came away with bags full of spices,pastes and sauces also picked up this pan for ?8
http://www.curry-recipes.co.uk/imagehost/#209ceba3111a83ec5792a321c471d0e5.jpg (http://www.curry-recipes.co.uk/imagehost/#209ceba3111a83ec5792a321c471d0e5.jpg)