http://www.turmeriq.com/2013/03/26/stay-away-from-vanaspati-hydrogenated-oils-or-trans-fat/

Some good points made in this article. Two that stand out to me as a reason why most BIR's use it, is that it keeps food fresher for longer and makes things look less greasy.


p.s. I still have a small tub in the fridge as back up if i ever run out of oil, as it seems to last forever.

or if I pressed the handle down too hard the dough would tear...

and squeal 

Cant be certain as mine is still down in Wales, but i think its made by Lifeline.
Had some teething problems at the beginning with balls of dough flying out as soon as you try and press them. (Imagine trying to press between two air hockey tables!  )
But once i adjusted my dough to be slightly wetter and pressed flat into small discs before placing on the hotplate, everything went fine.
Its a lovely sight to see them puffing up, lifting the top and sliding out towards the handle. 
It also comes in handy for pressing out to be cooked on a tawa. Saves all the rolling and mess from the extra flour used.

Cheers, Frank.

https://www.youtube.com/watch?v=hW_KjjOxLNY

Now thats high heat!

From the man who started his own curry forum and swears by high heat.
Oil into cold pan, mustard seeds into cold oil, and 2 whole minutes before they start to crackle!!  ;D
He must have a deathwish.