Topic: Pan recommendation please!

[BRISTOL86]

Hi All

Newbie curry chef wannabe here!

Can someone please recommend me a decent pan to be cooking my curries in? Something big enough to cook a two person portion in would be perfect.

There's just so much choice and variety of materials and information out there that I'm a bit overwhelmed in all honesty and can't see the wood from the trees!

Thanks :-)

[curryhell]

Read this thread:

http://www.curry-recipes.co.uk/curry/index.php/topic,7799.0.html

Try using the search facility. Type in pans and i'm sure it'll give you loads to read on the subject  ;D

[BRISTOL86]

Thanks CH - I read every thread about pans and came out more confused than when I went in :-)

I meant to add that I have an (as yet unseasoned) carbon steel wok that I got from an Asian supermarket - this is what I was planning on using for now (once seasoned of course...)

[curryhell]

Great for Chinese but not ideal for BIR style cooking.  But it'll do until you decide what pan you want to purchase

[BRISTOL86]

Thanks CH - would appreciate your steer on pan choice! What do you use for your main dishes, the aluminium pans?

[BRISTOL86]

Just seen on that other tread you're using black iron pans! That Dadibhais ebsite doesn't seem to work, can you recommend a supplier?

[chewytikka]

Are you cooking on gas?

(Black iron pans are hardly used in BIR these days)

Your ideal curry pan



1. Does a 4ltr base (Garabi) in less than 1hr
2. Cooks any meat (tender) in a fraction, 30mins max.
3. cooks a 2up curry and multiples, the same as a 24mm Ali

cheers Chewy
You can get one of these right now at Wilcos for only

[curryhell]

(Black iron pans are hardly used in BIR these days)

Must be an "old school" practice then CT  .  You can certainly hear that distinctive ringing in curry house kitchens round here rather than the dull thud of chef's spoon against an ali pan  ;D  When i first started getting into restaurant kitchens, they were all using black iron rather than ali.  T


Quite right about the Dadibhais web site not being fully functional at the moment.  Try this site instead.
https://www.popatstores.co.uk/P/C/catering-products/cookware--bakeware/omlette-pan

Ideally, find a local Asian wholesalers, the pans are  a lot cheaper.  Ideal size would be  a 24 cm to allow for a double cook.  Alternatively, the pressure cooker that CT suggests.  Great tool, good price but i really don't see me cooking BIR dishes in it.  It just wouldn't seem right    Would cut down on the spice spatter though  ;D

[Garp]

As you can see, Bristol, opinions are divided 

Nothing wrong with a good ol' wok imo.

[Naga]

As you can see, Bristol, opinions are divided 

Nothing wrong with a good ol' wok imo.

Can't disagree with Garp on this one. I've been using a Prestige "This Morning" 26cm  non-stick aluminium flat-bottomed wok ever since I started this currying lark and its still going strong.

http://www.amazon.co.uk/Morning-Prestige-Non-Stick-Aluminium-Stirfry/dp/B0041IZGME

The pan in the link is the one I use, but I don't think that model is available any more. It will do a 2 or 3 portion curry no bother.

It still splatters, though!