Hi All,
             I'm quite happy using the aluminium pan, it's so much better than a non-stick. The concern I have is using it in conjunction with a metal chef's spoon. I don't know if anyone else has noticed but using the scraping technique definitely produces a residue from the pan. You can test this by scraping the pan with the chef's spoon without any sauce/curry and you will find, by wiping the surface of the pan with a paper towel, a black/silver residue on the towel; I'm not sure if this is good. I have since started using a wooden spoon (I've seen it used in a Chewytikka video) I can't see using wood over steel as a problem. Any thoughts on this?

Cheers

Hi All,
              I've been hanging around on CRO for a couple of years so I think it's about time to say hello, well no, to say thanks really. The knowledge I've gained from this site has been amazing, I now knock up curries that I can be proud of.
I first got into making 'curry' dishes in the early 70's, my bog standard recipe was; fry up some onions (didn't use garlic then, only the French used that!!), add a chopped apple, a handful of sultanas, bung in some sort of meat, a tablespoon or two of 'curry powder', and a pint of stock (usually the dried stuff) and boil the life out of it, ... after a Party 7 it was quite acceptable, I thought it was quite exotic. My quick curry was to sprinkle dry powder onto a stew!!
So, for me, it's been a long journey to get where I am today.
I'm pleased to have found this site, I've learned a lot, it has all the info you would need to knock up a great curry.
It would be nice to see less squabbling, but I think that is the nature of forums, you don't hear the tone of someone

Hi Chewy, nice looking dish. I've been using your base gravy recently and I've had some excellent feedback. This recipe is next on my list.
Can you tell me if your curry pan is aluminium or stainless steel?, it looks very shiny  and where is the best place to get one?

Cheers