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.

CA,

Quotewho knows how much aluminium is coming off them into your food!

The missing ingredient?

Ray

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.

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).

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

Quote from: Razor on April 04, 2010, 12:48 PM
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.

Hi Jerry

Quoteps 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!

Quoteit'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

i asked the wife if 11 inches was to big.

she said no

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 ///////////

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