What metal pan do you cook with ?

[mak]

Hi all. just wondered what people cook with - pan material wise?

Aluminium? Cast iron? stainless?

Anyone concerned with 'apparent' safety issues with some metals?

Personally, I cook with aluminium and a chefs spoon (similar anyway) - probably not the safest combo!

Thoughts anyone?

[Peripatetic Phil]

Steel or iron pan (because all of my pans are induction-compatible), some of which are non-stick (ILAG) and generally a non-stick or wooden spoon or spatula.  As in most things culinary (with the notable exceptions of hot oil and shellfish), the dreaded words "elf 'n' safety" don't enter into my mind.

Many (?most?) will recommend aluminium, because (a) that is what most BIR chefs use (I doubt they have much choice -- they probably have to use what the management provide, and the management will be motivated more by cost savings than by an idealistic desire for culinary perfection), and (b) because its heat transfer is better than steel, iron, etc.

** Phil.

[Garp]

I use a hard-anodised wok, and wooden spatula.

[Madrasandy]

Aluminium pan and wooden spatula (modified to fit the pan)

[Gav Iscon]

Aluminium pan and metal spoon.

[littlechilie]

After trying and owning many pans, my conclusion is the flavour of your finished dish is not down to your pan choice! It's in hard work and practise ;D

[Peripatetic Phil]

With which conclusion I wholeheartedly concur.
** Phil.

[mak]

Interesting to see more than a few use a wooden implement.

Cheers

[chriswg]

BIR's generally use small cheap aluminium pans because they conduct the heat very quickly. The bigger the pan they worse the end result will taste. If you go out for a curry and 4 people order a CTM I guarantee they will all complain it doesn't taste as good as normal. The reason is because the chef is using his big pan and making all 4 potions in one.

I also have a small cast iron pan that is used solely for flambeeing the garlic tarka that I like to put in at the end of certain dishes.

[noble ox]

That makes sense my best currys are from my 22cm aluminium pan  ;D