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Beginners Guide => Hints, Tips, Methods and so on.. => Cooking Methods => Topic started by: Curryking32000 on March 01, 2016, 12:11 AM

Title: Birmingham Balti Pan
Post by: Curryking32000 on March 01, 2016, 12:11 AM

I recently bought a couple of Birminham balti pans, made out of pressed steel.  I mainly use Ali pans but these pressed steel pans gave a far better flavour to the curries.  I think I've made a major discovery here.  The curries from steel are consistently better than those made in Ali pans. 

Anyone else find this to be true?

Title: Re: Birmingham Balti Pan
Post by: chewytikka on March 01, 2016, 02:21 AM

Are you talking about these pans from Uncles, Ladypool Road.

(http://www.curry-recipes.co.uk/imagehost/pics/3b7723c0cf3de7918c67f6c22f74d967.jpeg) (http://www.curry-recipes.co.uk/imagehost/#3b7723c0cf3de7918c67f6c22f74d967.jpeg)

I still happy using mine as it was a bit of a novelty at the time,
Depending on dish I have to adjust my technique when using it as you can burn rather than brown.
The more you cook with them, the more the patina builds up and the better it gets.
A very good fun pan to have, just have to remember to treat it like a Wok for storage.

Wouldn