Topic: aluminium pan

[Peripatetic Phil]

.......and yet every vid you see of BIR kitchen shows metal chef spoon used in ali pan. 

As somebody rather scathingly wrote a few months ago : "Monkey see, monkey do".  Blindly copying what chefs do without understanding why they do it is not likely to yield the desired results.  Just listen to the (real) chef on last night's "Masterchef" : "Don't just blindly put it on the plate because that is how I did it : think about what you are doing, and then do it with passion".

** Phil.

[RubyDoo]

Well I understand the science behind the ali pan. Perhaps the spoon is more to do with the chef spoon measure than the material. Personally metal spoon in ali pan is no problem. It may scratch but it will not damage. Nylon or wood in all other pans for me too though.

[ELW]

Wooden spoon will do fine, I've even cooked curry in a pot with a plastic spoon, to keep the mess & noise down. Bir use ali because they are cheap. Can get pans for

[Peripatetic Phil]

Well I understand the science behind the ali pan.

Well, can you enlighten me as to the science ?  What is it that makes an aluminium pan better than (say) a steel pan (which is what I am using at the moment), or a non-stick pan, or any other pan ?  I confess I am with ELW here : the probability is very high that BIRs use aluminium pans because they are dead cheap and can be replaced when necessary at negligible cost.

** Phil.

[fried]

I thought it was because they were light and cut down on RSI type injuries.

[Peripatetic Phil]

I thought it was because they were light and cut down on RSI type injuries.

That makes good sense : I certainly wouldn't want to work an eight-hour shift waving my steel pan around incessantly ...
** Phil.

[curryhell]

I thought it was because they were light and cut down on RSI type injuries.

That makes good sense : I certainly wouldn't want to work an eight-hour shift waving my steel pan around incessantly ...
** Phil.

Better heat transfer and the reduced risk or RSI is what chef Az from Zaal's said

[PaulP]

Lightweight, cheap, robust and excellent heat conduction are all qualities of the aluminium pans.

Most commercial pans and pots are made of aluminium, not just curry pans.

Paul

[RubyDoo]

   they all beat me to it  - yep  heat transference although I can vouch for the advantage in weight too as most of our other pans are Woll and they are everything but light. I also find that the ali pans actually clean easier than any non stick ones but that is probably due to the oil content of what they get used for.  :

[Peripatetic Phil]

I am convinced (With the possible exception of "robust", judging from the battered state of many of the pans seen in BIR videos !).
** Phil.