Curry Recipes Online
Beginners Guide => Hints, Tips, Methods and so on.. => Cooking Equipment => Topic started by: gansant on February 08, 2014, 04:41 PM
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I decided to have a scout round the shops for a carbon steel curry pan and found a bargin in the discount place, Boundary Mill. I got a 24cm pan for ?2.70, probably bargin of the century. I've seasoned it, given it a test drive and the currys are coming out much better as the heat I can get through this thing on a domestic gas ring is nuclear compared to my old alum non stick.
(http://i.imgur.com/9cuMGFL.jpg)
Excuse the crappy pic from my phone as I'm waiting for a link lead for a camera. I'm so blown away by this pan that I've ordered the bigger 35cm so I can fit more awesomeness in the pan. Only down side I'll give it is the handle is a fraction over sized which makes it a little unsteady before the food goes in but a hacksaw and angle grinder will soon fix that.
On the pan debate I decided to go with the carbon steel due to some of the fear mongers talking about alum being toxic. I'm 99% sure that is crap but it was enough to scrare me onto steel. Thing is, the results I'm getting with this pan are so good I don't feel I've lost anything.
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I've used Iron steel pans,Alu pans,Wok's,non stick pans and I don't seem to be able to tell the difference yet. Though my latest tesco ?5 wok carbon steel non stick seems good for less splatter :)
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I decided to have a scout round the shops for a carbon steel curry pan and found a bargin in the discount place, Boundary Mill. I got a 24cm pan for ?2.70
Ee, lad, Boundary Mill's a bit far for we effete Southerners to go. Tha cud mebbe make a penny or two if tha were t' buy them in and offer t' post them at cost-and-a-bit ...
** Phil.
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You might be reet, seeing them in store for ?2.70 compared to 20 quid online might be a way to make a bob or 2.
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Welcome to cR0 gansant and Spook
Whoa Spook, that kitchens way to clean for a curry monster.
The cheap wok would be good for knocking up some pilau or maybe flipping a H4ppy Naan.
You got yourself a good catering pan gansant, so cheap!
One mans steel, is anothers Aluminium. ;)
Depends how much currying you do, but you would find out the difference if you used the 303 gauge Alu version of this.
24cm is ideal for single/double curries.
35cm is far too large, as your initial ingredients, when starting a curry (Tarka/Bagar) will look lost in it
and be difficult to control, unless you use loads of oil. (pans surface area etc...)
I've got a 30cm, hardly ever use it, for the same reason.
Just my opinion of course ;D
curry on
cheers Chewy