Topic: Pan for Naan

[Korma Chameleon]

I tried to use a frying pan like yours, but I found it was too non-stick and wasted a few naans that way.

I use a pan just like this with great results. A sprinkling of water on the pan side of the dough, before pressing it into the pan, is the trick to getting it to stick. It's easy to overdo the water and then struggle to get the naan off, but you quickly get used to this. That said, I do use a non-stick pan that is well past it's hayday. The pattern on the underside of naans is where the water was placed to get it to stick; you could even write a secret message under your naans  ;D

[Invisible Mike]

De Buyer B element 28cm. The best pan on earth for H4ppy Naans. Better than a tawa by miles. Pricey but you'll only ever buy one once.

[Peripatetic Phil]

De Buyer B element 28cm.  Pricey but you'll only ever buy one once.

I agree -- I'd almost certainly end up giving it to a charity shop, as I gave all my Le Creuset ovenware -- far too heavy for everyday use !

** Phil.

[Invisible Mike]

Each to their own.

[Garp]

And you have cracked the 5%, Mike, so I believe everything you say

[Invisible Mike]

Believe what you want matey.

[Peripatetic Phil]

OK, so let's try to get some facts on this wonderful pan.  For how long have you owned yours, MM, did you have any problem seasoning it (as many have reported elsewhere) and for what do you use it (if anything) other than naans ?

** Phil.

[Garp]

You are making some bold statements, MIchael.

'Because I've found it George. (The missing 5% as some people describe it) But I am aware that taste is a subjective thing. What might be the holy grail to me might not be to you etc...'

Would you care to enlighten us regarding your version of the missing 5%?

And then,

'De Buyer B element 28cm. The best pan on earth for H4ppy Naans. Better than a tawa by miles. Pricey but you'll only ever buy one once.'

Not sure if you have posted any pics to substantiate that claim, or described why it is 'better by miles'.

[Invisible Mike]

Seasoning is easy - (I don't know what others have experienced, maybe they don't use theirs enough). Just burn on some oil and keep using it to build up its own natural non stick patina. I also use it for seering joints of meat before popping it in the oven. Also potato wedges, roasties...  It's naan virtues over a tawa or a standard Teflon coated pan are that the naan sticks but not to the extent that you can't remove them. (A problem I've had with my tawa) and the heat retaining properties mean you don't have to crank the heat right up and burn the bottom of the naan before the top is puffed up sufficiently. It's not an amazing alround item. You can't cook anything acidic or tomato based as it fetches off the patina. But for relitively dry cooking it's great. I try to invest in industrial quality cookware as a lot of domestic stuff is s**t. Had it a couple of years Phil. Hope this answers your question.

[Peripatetic Phil]

It does indeed, thank you Mike.  Good factual stuff and much appreciated.
** Phil.