Hi

I cook with meyer analon pans which are obviously not BIR but you can get a nice heat reduction without sticking!!  I tried stainless steel but couldn't be bothered with the scrubbing as always too lazy to soak straight awa

Barry

I've visited several kitchens and all i have seen them use is the black steel pans.  And in many of the restaurants i've eaten in but not visited the kitchens, i've heard that familiar ring as the chef's spoon hits the side of the pan, not the dull thud produced by an ali pan.  Maybe it's a regional thing or a chef's own preference, who knows.  Both however produce what we're all looking to achieve though  ;D ;D so really type of pan is very much personal preference. It certainly won't make an average curry taste any better in the wrong hands  .

Hi All
Getting back to Wickerman's OP.

It looks like we have three options to "flavour" our curries.
Ally Oxide / Rust / or a bit Teflon Coating

I'm not sure which flavour I like the best, but I am used to
the Ally Oxide, as NorthEast BIR's favour Ally Pans.

The black steel pans are used more as frying pans, rather than Curry pans.
And back in the day, I remember they were used for frying the Pilau Rices, Steaks and the best Mixed Grills ever.

cheers Chewy
More on curry pans here:
https://curry-recipes.co.uk/curry/index.php?topic=5632.msg55676#msg55676

   
Thanks for the replies.
Just out of interest,what exactly is Black steel?
Is it carbon steel only...black?
Has it the same properties as carbon steel,ie.heat conduction,withstanding high temps etc?
I'm lead to believe carbon steel isn't that good at conducting heat,whereas aluminum is very good.
Is heat conduction that important when cooking curries over high heat?
I've been using a 10"cast iron fry pan for years now,but thought I'd crossover to aluminum.
I'm not sure if I'm going to stuck with the aluminum,as the curry i cooked really was charged..erm ,the recipe did call for 250mls of Passata,so maybe not the best thing to use in a ali pan. (Admin's no base required recipe.one of my mid week quickie favs)
Great site by the way.
Really am enjoying it

Quote from: Wickerman on September 18, 2011, 10:42 PM
what exactly is Black steel?
Is it carbon steel only...black?
Has it the same properties as carbon steel,ie.heat conduction,withstanding high temps etc?
I'm lead to believe carbon steel isn't that good at conducting heat,whereas aluminum is very good.
Is heat conduction that important when cooking curries over high heat?

Black steel is effectively mild steel. the only difference is that it has a coating of black scale which results from the manufacturing process. It won't make a jot of difference to heat conductivity, so it's the same as mild steel, and rather better than the conductivity of stainless steel, which is awful. Aluminium is miles better at conducting heat, and ensuring even distribution throughout a pan. "Carbon steel' is another weird term. A steel which has a higher carbon content may be harder but more brittle, like for a drill bit. I can't see brittleness being useful for cooking pans. The best rule is to stick to aluminium, perhaps with a thin stainless steel inner lining, or "anodised" aluminium.

Thank you,George,
And thanks to everone for the help.