Topic: Frying pans used by restaurants

[George]

I recently found I needed a third pan for cooking so took a visit to the local Asian store and bought a nice new aluminium pan for ?11.99 and a tawa for ?7.99. cheap as chips

Cheap, perhaps, for anyone with about

[George]

I've been lurking for a while too, but now have plucked up the courage to post

Lurking? What, with over 300 posts?

Changing member names, and then back again, I expect, should not be allowed IMHO.

[Peripatetic Phil]

Changing member names, and then back again, I expect, should not be allowed IMHO.

Pourquoi pas, mon vieux ?!

[Les]

Why not indeed Phil. ;D

Les

[Les]

Next you know, We will have ER-II Fid Def  : Or maybe Charles Darwin, who knows ;D

Les

[Peripatetic Phil]

Merde, alors -- ze leetle Eenglish 'as seen zrough my deesguise   I shall 'ave to adopt yet anozer persona eef I am to remain incognito 'ere ...

[Les]

You could try "Marie Antoinette" That should fool a few.

[Ader1]

How about this?  As I mentioned, rice dishes are made in a small wok which have been seasoned.  The seasoning prevents the rice from sticking to it and are cleaned carefully without washing in water.  The aluminium pans are used for curries and are then placed in the sink and soaked before using a wire brush and chemical to clean off the residue of the cooked curry.....often solidly caked in some areas.  You coulnd't do that to a seasoned wok.  It would require to be seasoned again.  And if it isn't seasoned, then the rice etc will stick to it.