Quote from: RubyDoo on December 05, 2012, 04:47 PM
.......and yet every vid you see of BIR kitchen shows metal chef spoon used in ali pan. 

As somebody rather scathingly wrote a few months ago : "Monkey see, monkey do".  Blindly copying what chefs do without understanding why they do it is not likely to yield the desired results.  Just listen to the (real) chef on last night's "Masterchef" : "Don't just blindly put it on the plate because that is how I did it : think about what you are doing, and then do it with passion".

** Phil.

Wooden spoon will do fine, I've even cooked curry in a pot with a plastic spoon, to keep the mess & noise down. Bir use ali because they are cheap. Can get pans for

I thought it was because they were light and cut down on RSI type injuries.

Quote from: Phil [Chaa006] on December 05, 2012, 09:07 PM

Quote from: fried on December 05, 2012, 08:51 PM
I thought it was because they were light and cut down on RSI type injuries.

That makes good sense : I certainly wouldn't want to work an eight-hour shift waving my steel pan around incessantly ...
** Phil.

Better heat transfer and the reduced risk or RSI is what chef Az from Zaal's said

   they all beat me to it  - yep  heat transference although I can vouch for the advantage in weight too as most of our other pans are Woll and they are everything but light. I also find that the ali pans actually clean easier than any non stick ones but that is probably due to the oil content of what they get used for.  :