Thanks guys for all the advice! Lots to think about!

Get one of each Bristol: it's the only way to be sure!

Bottom line, the most important thing is how you do it rather than which pan you do it in, which i think we'd all agree on  ;D.  The pan you use could simply be a matter of personal choice.  I'll stick with my black iron and my ali ones until someone convinces me different 

Quote from: Onions on December 04, 2015, 06:08 PM
Get one of each Bristol: it's the only way to be sure!

It's the only way to be safe!  ;D

I found a supplier of the black iron pans near me, will grab one tomorrow and test it out when cooking my Bhuna! Having seen curryhell's dishes, if I can get anything looking half as appetising I'll be delighted!

Quote from: curryhell on December 04, 2015, 06:20 PM
Bottom line, the most important thing is how you do it rather than which pan you do it in, which i think we'd all agree on  ;D.  The pan you use could simply be a matter of personal choice.  I'll stick with my black iron and my ali ones until someone convinces me different 

Yep, no doubt!

This is Dadibhais new site

http://www.cooksmill.co.uk/

Hi bristol86, I also use a wok, but I've also got ali pans, the best being a kitchen king which I picked up about 3 years ago for about 6 quid in an Asian cash and carry

http://www.kitchenkingcookware.co.uk/Product-Kitchen-King--Chef-Fry-Pan-Wood-handle-Heavy-Duty-26cm/78

The deeper the pan the better imo, and if your using the mix powder method of cooking curries, I'd go for a smaller diameter pan so the oil covers most of the surface. To prevent the powders catching and burning. Wok for me now though as I don't use that method

Regards

ELW

Quote2. Cooks any meat (tender) in a fraction, 30mins max.

Any tips Chewy for getting tender chicken for curries using the pressure cooker? I use it for making a garabi but never used it for meat.