Topic: How do you heat yours?

[mike travis]

No,not cream eggs, Balti pans (Karahi). I believe the dishes should be so hot that the curry sizzles when you put it in. I have put them in the oven for about 10Min's they seem hot but no sizzle. I have heated them on the gas ring and they ping and boing and the bottom goes black. I have boiled water in them to heat them up,but the minute I empty it out they have gone cold. They were ?2 each from ASDA so maybe you get what you pay for.. any ideas...

[Cory Ander]

Hi Mike,

Check this thread out:  http://www.curry-recipes.co.uk/curry/index.php?topic=1587.0

I've successfully used this technique with cast iron sizzling dishes (i.e. for Chicken Tikka).  I've not tried it with balti serving dishes, but I'm sure it would work equally well, provided the balti dish is quite heavy (preferably cast iron) 

Regards,

[Jethro]

You can do it with Balti bowls/karahai but they need to be nice heavy ones.
Put them on a gas ring until nearly glowing red add a teaspoon of water and a squirt of lemon, dump in your curry and serve immediately.
You have about 20 seconds max to get it to the table before it stops sizzling so timing is everthing.
As CA says best to do this with proper sizzle plates which are thick cast iron and hold the heat a lot longer.

A link if you want some sizzle plates:
http://www.spicesofindia.co.uk/acatalog/Indian-Food-Sizzle-Platter-Small.html

[mike travis]

Sorry guys I have been that preoccupied with the shoutbox I forgot to read the posts :-[ I think the dishes I have got are only meant for serving the meal in. After all they were only 2pounds from Asda. Might be worth investing in some decent dishes.

       Thanks again..... ;D

[chinois]

Sorry guys I have been that preoccupied with the shoutbox I forgot to read the posts :-[ I think the dishes I have got are only meant for serving the meal in. After all they were only 2pounds from Asda. Might be worth investing in some decent dishes.

       Thanks again..... ;D

They sound like stainless steel dishes.

In that case they are only decorative. Stainless steel is a terrible conductor of heat and is inconsistant. That is why it was 'pinging' as it was heating unevenly and would have scortched the food had you put any in. Stainless steel should not be used as a cooking medium - a lot of pans are sold in shops in england bcos people believe the marketing. They also look shiny.
As the others said, you need an iron one.

[George]

Stainless steel is a terrible conductor of heat and is inconsistant. That is why it was 'pinging' as it was heating unevenly and would have scortched the food had you put any in. Stainless steel should not be used as a cooking medium - a lot of pans are sold in shops in england bcos people believe the marketing. They also look shiny.
As the others said, you need an iron one.

Spot on! Stainless steel should be avoided for saucepans, etc unless turned into a vessel useful for cooking by bonding in layers with a good heat conductor like aluminium or copper.

Regards
George

[SnS]

Stainless steel is a terrible conductor of heat and is inconsistant. That is why it was 'pinging' as it was heating unevenly and would have scortched the food had you put any in. Stainless steel should not be used as a cooking medium - a lot of pans are sold in shops in england bcos people believe the marketing. They also look shiny.
As the others said, you need an iron one.

Spot on! Stainless steel should be avoided for saucepans, etc unless turned into a vessel useful for cooking by bonding in layers with a good heat conductor like aluminium or copper.

Regards
George

You are right, the heat transfer coefficient of aluminium is about 10 times that of stainless steel.

The best cooking/frying pans are a sandwich of Stainless steel and aluminium (three ply). The aluminium core gives even distribution of heat at both high and low cooking levels. The stainless steel makes the pan durable, resistant to corrosion and scratching and relatively easy to clean.

These are typically also the most expensive type.

Regards

SnS ;D

[Bobby Bhuna]

I need a new curry pan but I'm not all that clued up in what to look for. I'll spend what it costs for a good one. Does anyone have any links to suggested examples? Thanks in advance guys!

[George]

The best cooking/frying pans are a sandwich of Stainless steel and aluminium (three ply). The aluminium core gives even distribution of heat at both high and low cooking levels. The stainless the steel makes the pan durable, resistant to corrosion and scratching and relatively easy to clean. These are typically also the most expensive type.

Great advice. I agree 100%.

Regards
George

[SnS]

I need a new curry pan but I'm not all that clued up in what to look for. I'll spend what it costs for a good one. Does anyone have any links to suggested examples? Thanks in advance guys!

Hi Bobby

Remember the one I bought in the sale before christmas?

http://www.curry-recipes.co.uk/curry/index.php/topic,1302.0.html

It is a sandwich construction of stainless steel and aluminium. I don't know if you can get it for less, but 35 squid aint bad. Mine was 33.00 but was 26 cm.

here it is http://www.secureonlineshopping.biz/uktvfood/products.asp?partno=SR17

Regards

SnS ;D