Topic: pan

[john the man]

I've been watching many videos on here,  nearly everyone are using steel pans and spoons for their currys??..

Is there a different  taste when you use these??..

[Peripatetic Phil]

My impression is that most use aluminium (pans, that is; I have never paid much attention to the spoons, but I would expect them to be of steel).  For myself, I have used aluminium (plain and non-stick), stainless steel (ditto), iron (ditto) and ordinary steel pans (with nylon and/or wooden spatulae), and have not been able to detect any significant effect on the flavour.  At the moment I am using an extremely cheap non-stick mini-wok made of iron, and the results I am achieving in that are indistinguishable from the effects I have achieved in implements made of other materials.  The great advantage of the mini-wok is that, having high sides, it much reduces the splashing and spattering that is normally the bane of curry cookery.

** Phil.

[Stephen Lindsay]

I agree with Phil, the issue about pans is verging on folklore, use what you feel comfortable with.

[Garp]

Same here.

I would suggest that those who post videos want it to look like a TA, which is fair enough. There may be something in the fact that those ally pans are useful for generating a lot of heat...quickly. This is essential if working in a restaurant/TA to get the dishes to customers quickly. But I don't work there, nor do I ever want to, so I have to find other methods to achieve the same end result (example.....I don't have a tandoor but can now produce restaurant quality naan breads).

So for the home enthusiast, an ally pan might be useful if cooking for one. I always cook for 3 or 4 so need a bigger pan. Chef spoons, in my opinion, are just pretentious for the home cook.......or am I just being cynical?

[john the man]

thanks all    I'm just going to stick to my non stick pan??..thanks