Topic: why do bir chefs knock the chef spoon so hard against the pan ??

[Derek Dansak]

I have observed 2 bir chefs knock the chef spoon very hard against the pan during the whole cooking process, every few minutes. The pans they use were very dented from this, and no longer round. It must be important, but why? i can only assume it stops things burning on the base of the pan? but could there be more to this technique than this? anyone know the answer?

[Ramirez]

I assumed it was an attempt to remove any sauce or spice from the spoon, to make sure everything was cooking.

[George]

I have observed 2 bir chefs knock the chef spoon very hard against the pan during the whole cooking process, every few minutes. The pans they use were very dented from this, and no longer round. It must be important, but why? i can only assume it stops things burning on the base of the pan? but could there be more to this technique than this? anyone know the answer?

I suggest it's no more than habit, a bit like when motorcyclists rev up their bikes for some kind of dramatic effect, rather than serving any real purpose.

[Cory Ander]

I assumed they were clanging along to the dulcet tones of the sitars.....

More seriously, though, apart from being "habit", aren't they simply removing the caramelised crust from the edges of the pan (the tastiest bit!), removing it from the spoon (by banging it on the side of the pan), stirring it into the curry, and otherwise ensuring uniform heating and that nothing burns?  At least that's what I do when stir and clang....

[Derek Dansak]

so, I am not the only one who clangs   

[Secret Santa]

aren't they simply removing the caramelised crust from the edges of the pan

No!

removing it from the spoon

Yes.

and otherwise ensuring uniform heating and that nothing burns

No!

[Cory Ander]

Thank you for your erudite, thoughtful and emphatic response SS...but what about the sitars?  :

[Stephen Lindsay]

I assumed it was an attempt to remove any sauce or spice from the spoon, to make sure everything was cooking.

That's exactly what I thought

[joshallen2k]

I always assumed it was to remove as much sauce as possible from the spoon, before using it to stir another, different curry.

[976bar]

If I were knocking out over 100 curries a day I would like to think I was banging something too!!!!