Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Curry addict bob on April 09, 2015, 06:39 PM
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I've just bought two new aluminium frying pans after years of using hard anodised i believe that a lot off curry chefs etc use this type of pan! The trouble is that I've been finding thin pieces of aluminium strips in my curry they are obviously coming from the pans and as from now I've stopped using them! I presume most of you are using aluminium pans like mine I'm fully aware that aluminium is very soft I wonder if there is a different grade of aluminium that should be used for making cooking pans! Has any one else spotted this I know these pans are often used in curry houses! Anyone any advice!
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Hi Bob. That is the same pan as I have. I assume that you are using a stainless steel spoon. I use a silicone one as I always thought that using an Ali pan with a steel spoon was a bad idea.
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Yes that's true could use same as you that's what the wife said earlier! But on most of the videos they are using steel spoons!
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I presume most of you are using aluminium pans like mine
You may be assuming wrong mate :)
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I appreciate that not every single person uses aluminum pans but a fair few do mate.
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I presume most of you are using aluminium pans like mine
You may be assuming wrong mate :)
I did try one, but when after 24 hours on the induction hob with the controller at 100% the pan was still as cold as ice, I decided to return to nice Teflon-coated steel :)
** Phil.
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Yes that's true could use same as you that's what the wife said earlier! But on most of the videos they are using steel spoons!
Yes they do and I think that is because the steel spoon enables them to scrape the side of the pans but I must admit for me the thing that put me off was the noise. I find I can scrape quite well with a silicone spoon and it doesn't make all that noise. When I'm cooking I find that when I stir the base goes up around the edge of the pan and then when I scrape all the roasted mixture comes off the side without any aluminium.
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I think I will go back to my faithful Stella hard anodised one.
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I think I will go back to my faithful Stella hard anodised one.
Well said maybe give it another go then cheers
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This is the one I'm using. Not particularly cheap but for me it is the right shape for my curry pans.
http://www.ebay.co.uk/itm/351179064750?_trksid=p2060353.m2749.l2649&ssPageName=STRK%3AMEBIDX%3AIT (http://www.ebay.co.uk/itm/351179064750?_trksid=p2060353.m2749.l2649&ssPageName=STRK%3AMEBIDX%3AIT)
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Maybe the aluminium scrapings are the secret of that 'missing' 5%! :)
I've been using my faithful Prestige 'This Morning' 26cm flat-bottomed nonstick aluminium wok for some years now. Still looks as good as new and does the trick for me. I also use a hard silicone spatula for stirring and scraping. It might not be T/A gear, but no one's sent a curry back yet! :)
PS: Just seeing SB's spatula link there. I've got one of those, but the silicone spatulas I use for curries and stir-fries aren't spoon-shaped - more sort-of hatchet shaped with a tapering blade. They are stiffer than the spoons. I've seen their likes online, but mines are from my favourite shop, TK MAXX. I couldn't tell you the make, and the shop doesn't always carry them, but they are there occasionally and well with picking up for a couple of quid.
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Thanks SoberRat that looks good I've just clicked by it now and bought one.
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Sorry to interrupt your thread Bob,I use my 12L stock pot,bought from Aldi ?19.99 and works well with all my curry tools on an induction hob(sorry Phil,but aluminium not compatible with aluminium normally as they don't conduct the heat through. Good luck with your purchases Bob.
Geoff
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Hi Geoff yes that sounds ok! To be honest I've got around 6 different good quality none stick pans I just wanted to try the aluminium ones out so I'm spoiled for choice but thanks for that.
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I also have purchased Ali Pans recently. Only used one of them so far. I was concerned how much Ali I was eating too.
After 3 weeks of use it has turned smooth on the inside. The underneath of the outside is wearing and loosing its wedge!
I will carry on with them.
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Hi stu I would be interested to see how you get along with the pan in future.
Bob
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Yeah ok. My gut feeling is I've worn it in hence now smooth. Also worth noting that the steel spoon now travels around the pan without catching!
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Bob
Not sure if these pans are good for home kitchen use... When shaking the pan while cooking, I managed to scrap the black paint off the cooker grate! Misses aint happy !! :). Take a look at the 3rd picture of the underneath and you'll see what I mean! She also hates the noise, but I love it!
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Funny you should say that stu my misses always says the same to me about burning the paint from the sides of the rings but shes always happy to eat the curry LOL.
But yes your pan seems to be worn in! only used mine about three times.