How do you heat yours?

[Bobby Bhuna]

That really is a lovely pan! ;D

[SnS]

That really is a lovely pan! ;D

If the 24 cm pan had been available in the sale, I would have got that one (rather than the 26 cm one I bought).

[Jethro]

Playing devils advocate here (it's a hobby of mine, forgive me )
Does anyone think they cannot cook a decent curry on the Indian Subcontinent without a tri-laminate top of the range 'insert telly chef's name here' pan?
Discuss?   

[SnS]

Playing devils advocate here (it's a hobby of mine, forgive me )
Does anyone think they cannot cook a decent curry on the Indian Subcontinent without a tri-laminate top of the range 'insert telly chef's name here' pan?
Discuss?   

No of course not Jethro .. but you could say that about all cooking utensils .. and more?

I dont think anyone here is suggesting that a decent curry cannot be cooked without using a quality pan ... the real question should be - what is the BEST type of pan for cooking (including things like curry)?

I'm sure the millions within the Indian Subcontinent would prefer to be able to choose (like us) from the many latest kitchen tools and utensils available (and affordable) ... but sadly that is not the case. 

Regards

SnS ;D

[Graeme]

I hate this .....

Stellar Lamina series has been styled
especially for James Martin, the top celebrity
chef and star of Strictly Come Dancing...

is dishwasher safe, having been approved by Finish

whoop-de-do !!

Will be on sale in 2 years time
in netto's for 3 pounds! yes only 3 pounds.

[Secret Santa]

the real question should be - what is the BEST type of pan for cooking (including things like curry)?

And presumably the answer is that if you want to make BIR style curries you should use what 99% of BIRs use, which is cheap-as-chips high sided aluminium frying pans.

[Jethro]

the real question should be - what is the BEST type of pan for cooking (including things like curry)?

And presumably the answer is that if you want to make BIR style curries you should use what 99% of BIRs use, which is cheap-as-chips high sided aluminium frying pans.

Well to a certain extent yes, but the secret is how to use whatever piece of cooking equipment (in this case a common or garden pan) consistantly and get good results, which in turn comes down to the skill of the chef not the quality of the pan imho.
I can burn anything in any pan whether it cost 2 quid or 200 quid  ;D

[Secret Santa]

Well to a certain extent yes, but the secret is how to use whatever piece of cooking equipment...

Well yes I do agree with you, sort of. But have you actually watched these BIR chefs? There really is no skill involved in what they do, admittedly they need bloody good memories to be able to knock off the tens of dishes on a typical BIR menu but, the actual pan technique is easy, to the extent that there is no real technique.

[Jethro]

Well to a certain extent yes, but the secret is how to use whatever piece of cooking equipment...

Well yes I do agree with you, sort of. But have you actually watched these BIR chefs? There really is no skill involved in what they do, admittedly they need bloody good memories to be able to knock off the tens of dishes on a typical BIR menu but, the actual pan technique is easy, to the extent that there is no real technique.

Well here's a challenge for you, walk into the kitchen of a BIR and tell the chef if takes no skill to do what he is doing with that pan. Please don't attempt this if he has a meat cleaver in his hand 

[George]

...have you actually watched these BIR chefs? There really is no skill involved in what they do, admittedly they need bloody good memories to be able to knock off the tens of dishes on a typical BIR menu but, the actual pan technique is easy, to the extent that there is no real technique.

SS

I'm inclined to agree with you here. I say inclined, because I'm far from certain. But it looks pretty easy to me, as long as you know what to put in the pan and when. I've never seen any chef in a BIR open plan kitchen takeaway, seeming to spend any time "fusing" spices or anything beyond a quick stir with a few flames added in.

Regards
George