Curry Recipes Online
Beginners Guide => Hints, Tips, Methods and so on.. => Cooking Equipment => Topic started by: chriswg on September 03, 2009, 10:26 AM
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Hi all,
I'm looking for a couple of nice steel frying pans as I keep scratching all the non stick off our usual ones with my chefs spoon while curry cooking. They seem to be very expensive for a decent one, but then I found these:
http://www.nisbets.co.uk/products/productdetail.asp?productCode=Y321 (http://www.nisbets.co.uk/products/productdetail.asp?productCode=Y321)
I saw them initially on Ebay for about ?50 delivered so ?17.99 as an overstock price seemed excellent with free delivery for orders over ?30! The only trouble is that they are 11 inch diameter which I'm concerned could be too large, it might reduce the sauce down too quickly. The smaller 9.5 inch ones aren't reduced so are ?26.99. It seems a lot to pay an extra ?9 each for smaller pans.
Any help would be appreciated. If the larger ones are fine then I'll go for them. What size pans do most people use?
Thanks
Chris
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As you undoubtedly know, Chris, it's not how big it is but what you do with it that counts! :P
I often use a 15 inch non-stick Scanpan (it's actually a paella pan with deep sides) and I love it. I use a plastic chefs spoon with it, though the manufacturer claims metal is also OK to use (I'd rather not test their claim!)
I otherwise generally use 12 inch cast iron woks (for when I want to get the heat up!) and I think these are an ideal size for one to two servings at a time. Cast iron is also a great material for heat uniformity and retention.
I also use cheap aluminium pans (like the BIRs generally use) but they are exactly that, cheap (though a good conductor of heat). I'm not keen on the fact that they are soft and who knows how much aluminium is coming off them into your food!
Steel is not a good material for cooking pans, as far as I'm concerned. It looks nice but is a poor conductor of heat and scratches easily. I have one that mostly stays in the cupboard. Steel sandwiched with other materials (as these ones are) is a fair compromise though (though scratching and tarnishing remains a problem).
I'm not sure that the pan can be too big (aside from the fact that pyrotechnics - i.e. flames licking up the side - might be a bit limited, or nonexistent) but I think a pan that is too small can definitely be a problem with the food boiling rather than frying if the pan is overloaded.
Anyway, to answer your question, I think 11 inches is a good size (provided you're happy with the steel). The pans themselves appear to have nice deep sides and a robust handles.
18 quid for an 11 inch one or 27 quid for a 9.5 inch one? No brainer Chris!
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chriswg,
i bought a cast steel pan (10 inch top rim , 8" base). it works pretty good. the only niggle is that the area around the rivets is hard to clean. on performance it's spot on. it only really does 1 off portion though (200ml finished).
i think the depth of the rim is important - the flames need to wrap around it. there's a photo in this link of the pan but the link to the supplier no longer works (i'm not sure where u would get one from).
http://www.curry-recipes.co.uk/curry/index.php?topic=2604.msg22928#msg22928 (http://www.curry-recipes.co.uk/curry/index.php?topic=2604.msg22928#msg22928)
i think an 11" would work fine.
i have toyed with ali (my local Asian store has loads) but not found the need since getting the cast steel.
this is a good read if u've got the inclination http://www.curry-recipes.co.uk/curry/index.php?topic=1302.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1302.0)
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Thanks for the advice guys, 11 inches it is. It will be interesting to find out how different an identical curry tastes cooked in a steel pan as opposed to non-stick. Do you think this will effect the flavour?
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It will be interesting to find out how different an identical curry tastes cooked in a steel pan as opposed to non-stick. Do you think this will effect the flavour?
No (all other things being equal, like heat).
Only porous pans (e.g. cast iron) can conceivably affect the flavour of what you're cooking. Other than that, acidic substances (e.g. tomatoes) can react with aluminium and cast iron and thereby possibly affect the flavour too.
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i bought a cast steel pan
I think you mean either cast iron (which is cast) or carbon steel (which is pressed, rolled or hammered and not cast) Jerry?
They are different materials.
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hi guys just to put in my twopeneth i think what he is trying to say is black steel! i have 1 and use it most of the time but it cost me 9gbp. it is not however the 1 shown on www.eurocatering.co.uk (http://www.eurocatering.co.uk), as it actually came from their shop just at the back of brick lane. there is a picture in the galllery of the pans i use and there is also a picture of the aluminium pan i got in the taj store in brick lane and that cost a meger 9gbp as well and to top it off they use both of the in the kitchens at the Mouchak restaurant i use. apparently they get there pans from Ghandi stores also near brick lane. cheap as chips the norm or these pans about 8,9 or 10 inches larger would be for the 2-3 portions in the same pan( saves time ) as i have seen on a video.
hope this helps
regards
gary :)
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black cast steel is my pan (i aimed to get same as parker21). it started life like the one in the pic (eurocatering) ie silver. u season it with oil which turns it black except the inside surface of the base (the cooking seems to keep it from turning black).
it's very different to a non stick pan and also a cast iron pan (i have both). the heat distribution is uniform and very good - when the heat hits the pan it's hot straight away.
the pan material itself does not give a different taste just the characteristics and conditions of cooking. for me u want the heat transfer to be good and the flames to wrap around the rim and peak over the top. this for me produces the best taste - see CA's post on smokiness for the background http://www.curry-recipes.co.uk/curry/index.php?topic=1851.0
(http://www.curry-recipes.co.uk/curry/index.php?topic=1851.0). Haldi has pointed out previously the importance of the flames.
the only thing i've not tried is the ali pan (my local TA don't use anything else other than a wok to cook rice). i may try in the future but it's not a priority.
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The new pans arrived today and I'm planning on Christening them this afternoon. They look excellent although the handles are very skinny and they are bloody heavy! The angles of the sides seem to follow the exact same curve as my chefs spoon which should make it very easy to use.
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black cast steel is my pan
I shamefully admit that, from a materials point of view, I have no idea what "black cast steel" or "black steel" or "black iron" is :-\
I can only presume that it is low carbon steel (e.g. mild steel), that is probably pressed rather than cast, with some form of surface treatment.
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CA,
nothing shameful. i had no idea initially either. i am now pretty sure that it is steel pressed. this being down to it's lightness and the rusting. there is no surface treatment. the "seasoning" adds a black surface (much like an anodise) to the pan which makes it very slippy. the inside base due to the cooking will not keep the black seasoning and i wipe with oil after use to stop it rusting.
in most respects it's like a Chinese wok. it's the shape and form that makes it for curry cooking.
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CA,
who knows how much aluminium is coming off them into your food!
The missing ingredient? :P
Ray
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For anyone in the same boat as I was - 11 inches is (IMO) too big. Making an individual curry portion reduces down too quickly. I wish I'd gone for the smaller ones - even at the extra price.
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chriswg,
is the 11" at the base or top rim as it makes quite a difference in terms of the size of the pan.
i'm convinced though that the size does not matter that much - it's the type or characteristics. the chef at my local BIR uses a much bigger pan than mine (~11" top rim) but it's ALi. he uses the bigger pan as he often cooks more than 1 off portion at a time.
i've realised that the pan on u're link is stainless steel. it does depend on what u're using to cook on but my gut feeling is than it might be better to cut and run - depends on how thick the pan material is - the heat transfer needs to be good and i don't find my st st pans at home are any good due to poor transfer. their abilities are limited to simmer & boiling.
u need cast steel or ALi (depends what u're aiming for though).
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Jerry/Chris
I, up until recently, have been cooking in a wok, with pretty good results. Then it occurred to me one day as I was looking at how the flame was behaving, that only the sides of the wok were actually in contact with the flame whereby the middle of the pan or the bottom if you prefer was in no contact with the flame. So in theory, the food being cooked quickest would be the food to the side of centre, if that makes sense?
I bought one of those Ali BIR pans recently (20cm) and there was a marked improvement and the dish was cooked a good couple of minutes quicker. My only problem with this pan, is that I end up with more food on the hob, than I'd have on my plate :-\
I have now just bought a 30cm one, identical to my 20cm but have yet to try it. I think the end result will be the same but, with more grub left in the pan :)
Incidentally:
20cm cost me 10 quid
30cm cost me 14 quid
plus I got 2 long handled chef's spoons at 2.50 each, essential when using these pans unless you have got asbestos fingers. I also got an iron Tava for 7 quid, to try CA's naan bread. All equipment bought from Ahmed Bros in Ashton-under-Lyne
I'll post my results once I've used the pan
Ray :)
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My only problem with this pan, is that I end up with more food on the hob, than I'd have on my plate :-\
long handled chef's spoons - essential when using these pans unless you have got asbestos fingers.
exactly a me too. i tried newspaper and that does work. i've settled though on cooking in the garage.
ps Razor - how do u find the ALi pan works in terms of sticking - i'm very conscious of preventing black debris which i'm sure is down to the black steel or cast steel loosing it's blackness (non stick properties) around the base. i'd add that i don't wash the pan between dishes which makes matters potentially worse.
it's the health issue that stop's me getting an ALi.
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Hi Jerry
ps Razor - how do u find the ALi pan works in terms of sticking - i'm very conscious of preventing black debris which i'm sure is down to the black steel or cast steel loosing it's blackness (non stick properties) around the base. i'd add that i don't wash the pan between dishes which makes matters potentially worse.
I don't really have a problem with that Jerry but I think because of the amount of oil used in BIR cooking, it doesn't get a chance to stick.
When I used my wok, I never ever cleaned it with detergent, i simply rinsed with clean hot running water, wiped out with kitchen towel, place back on the flame to dry and then wiped with a thin layer of oil to prevent it rusting!
it's the health issue that stop's me getting an ALi.
I know what you saying but I really doubt that much of it actually gets into the food. Surely, they would be banned wouldn't they? I mean, how much metal is in our every day drinking water?
I think they do make a difference to the cooking, only if it means that the dish can cook that much quicker.
Ray
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i asked the wife if 11 inches was to big.
she said no
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I don't use this for the simple reason is IS harmful to your health. It's proven that Aluminum causes memory loss, hence folks don't use them on a daily basis, however...........
Having a takeout every once in a while I shouldn't think will cause too many problems, just don't make that metal your main stay. I am not a Doctor either. Check out articles on this stuff since its better to be informed that suffer later.
"Oh thats new!" ;D
Goldfish? ::)
/////////// I never see a plain bare metal wok being used though I expect they do use them? Mine has seen far better days ///////////
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Hi Mikka,
I agree, I wouldn't use it as my every day pan, but once or twice a week, I think must be harmless?
Ray :)
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Hi
Mikka, remember one christmas in Hong Kong a chef in a side ally cleaning his wok,the thing was shining, clean metal no build up.
Reghards
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Hi Commis thanks.
Ok am I missing something please? I thought it was the metal that harmed you? I'll go look later to check that out. I've noticed some Chefs using ones that have debris in the corners which really never appealed to a kitchen conscious person like myself.
Thanks for the heads up I'll go check that out.
Many thanks.
Hi
Mikka, remember one christmas in Hong Kong a chef in a side ally cleaning his wok,the thing was shining, clean metal no build up.
Reghards
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Hi Commis
Hi
Mikka, remember one christmas in Hong Kong a chef in a side ally cleaning his wok,the thing was shining, clean metal no build up.
Reghards
This build up that you speak of, isn't it called 'patina' or 'wok hey'? It was my understanding that this is exactly what you are trying to build up on your wok? It not only provides a natural non-stick coating but, seals in all the flavours of every dish cooked in it!
Ray :)