Author Topic: Pan recommendation please!  (Read 4631 times)

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Offline BRISTOL86

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Pan recommendation please!
« on: December 04, 2015, 11:39 AM »
Hi All

Newbie curry chef wannabe here!

Can someone please recommend me a decent pan to be cooking my curries in? Something big enough to cook a two person portion in would be perfect.

There's just so much choice and variety of materials and information out there that I'm a bit overwhelmed in all honesty and can't see the wood from the trees!

Thanks :-)

Offline curryhell

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Re: Pan recommendation please!
« Reply #1 on: December 04, 2015, 12:01 PM »
Read this thread:

http://www.curry-recipes.co.uk/curry/index.php/topic,7799.0.html

Try using the search facility. Type in pans and i'm sure it'll give you loads to read on the subject  ;D
So singe baby singe, the curry's getting better ..........


Offline BRISTOL86

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Re: Pan recommendation please!
« Reply #2 on: December 04, 2015, 12:26 PM »
Thanks CH - I read every thread about pans and came out more confused than when I went in :-)

I meant to add that I have an (as yet unseasoned) carbon steel wok that I got from an Asian supermarket - this is what I was planning on using for now (once seasoned of course...)

Offline curryhell

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Re: Pan recommendation please!
« Reply #3 on: December 04, 2015, 01:54 PM »
Great for Chinese but not ideal for BIR style cooking.  But it'll do until you decide what pan you want to purchase
So singe baby singe, the curry's getting better ..........


Offline BRISTOL86

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Re: Pan recommendation please!
« Reply #4 on: December 04, 2015, 02:02 PM »
Thanks CH - would appreciate your steer on pan choice! What do you use for your main dishes, the aluminium pans?

Offline BRISTOL86

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Re: Pan recommendation please!
« Reply #5 on: December 04, 2015, 02:06 PM »
Just seen on that other tread you're using black iron pans! That Dadibhais ebsite doesn't seem to work, can you recommend a supplier?

Offline chewytikka

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Re: Pan recommendation please!
« Reply #6 on: December 04, 2015, 04:07 PM »
Are you cooking on gas?

(Black iron pans are hardly used in BIR these days)

Your ideal curry pan



1. Does a 4ltr base (Garabi) in less than 1hr
2. Cooks any meat (tender) in a fraction, 30mins max.
3. cooks a 2up curry and multiples, the same as a 24mm Ali

cheers Chewy
You can get one of these right now at Wilcos for only £15
http://www.wilko.com/saucepans+sets/tower-pressure-cooker-4l/invt/0423080
Burn those spices "Singefry" and Bhunao are the keys to success.
Smoking Mustard Oil is good for You and your curries.....Lol


Offline curryhell

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Re: Pan recommendation please!
« Reply #7 on: December 04, 2015, 05:09 PM »
(Black iron pans are hardly used in BIR these days)

Must be an "old school" practice then CT  :D.  You can certainly hear that distinctive ringing in curry house kitchens round here rather than the dull thud of chef's spoon against an ali pan  ;D  When i first started getting into restaurant kitchens, they were all using black iron rather than ali.  T


Quite right about the Dadibhais web site not being fully functional at the moment.  Try this site instead.
https://www.popatstores.co.uk/P/C/catering-products/cookware--bakeware/omlette-pan

Ideally, find a local Asian wholesalers, the pans are  a lot cheaper.  Ideal size would be  a 24 cm to allow for a double cook.  Alternatively, the pressure cooker that CT suggests.  Great tool, good price but i really don't see me cooking BIR dishes in it.  It just wouldn't seem right  ???  Would cut down on the spice spatter though  ;D
So singe baby singe, the curry's getting better ..........

Online Garp

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Re: Pan recommendation please!
« Reply #8 on: December 04, 2015, 05:15 PM »
As you can see, Bristol, opinions are divided  :)

Nothing wrong with a good ol' wok imo.

Online Naga

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Re: Pan recommendation please!
« Reply #9 on: December 04, 2015, 05:46 PM »
As you can see, Bristol, opinions are divided  :)

Nothing wrong with a good ol' wok imo.

Can't disagree with Garp on this one. I've been using a Prestige "This Morning" 26cm  non-stick aluminium flat-bottomed wok ever since I started this currying lark and its still going strong.

http://www.amazon.co.uk/Morning-Prestige-Non-Stick-Aluminium-Stirfry/dp/B0041IZGME

The pan in the link is the one I use, but I don't think that model is available any more. It will do a 2 or 3 portion curry no bother.

It still splatters, though! :)


 

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