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.



   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.

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

Quote from: gansant on February 08, 2014, 04:41 PMI 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.

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.

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