Topic: aluminium pans and stove burners

[JerryM]

the chef at my local uses a large pan quite often (cooks more than 1 off portion in it CTM's and such like). i'd say it's 30cm.

[Secret Santa]

I decided to remove the non stick coating. It took me about 30 mins of scraping and sanding

George that pan looks beautiful. I have done the same myself, although not intentionally.

I had a non stick pan like yours that lost some of its coating, so I heated it up as hot as I could get it and then plunged it into cold water. I repeated this several times, which took off most of the coating, and then sanded it like your good self.

If you want a really cheap pan by this method Ikea sell a coated frying pan for ?1(one pound)!

[Secret Santa]

the chef at my local uses a large pan quite often (cooks more than 1 off portion in it CTM's and such like). i'd say it's 30cm.

Which reminds me, in relation to another thread, I often saw Maliks cook up two curries in one pan at busy times, and not just CTM and kormas. Another reason why, perhaps, curries sometimes vary in taste?

[PaulP]

I reckon aluminium is the way to go. A thin steel wok just has too many hot spots.

Paul I bought that same pan. Damn, it's built like a tank...well, an aluminium tank.   ;D

It is far too good for BIR use though. What you need is thin and light, not heavy gauge aluminium.

Thanks SS - I really should avoid the Amazon 1-Click option as I now have the 26 cm version on the way. The missus will kill me!

The previous link SolarSpace (I think) put up was showing a 6 mm thick aluminium pan.
I hope the Meyer pans will be usable for cooking curries - I've now spent 40 quid on 3 different sized pans.

Cheers,

Paul.

[martinr1000]

hi all, really interesting thread.

so do those of you who cook on burners get the kind of flames that you see on the you tube vids?

i.e. 3 foot high incinerate your eyebrows flames. is that a bit of showmanship or does it add anything?

[fishy]

Fishy,

very good advice from Stephen and Razor. "not vital" sums it up. the high heat is not vital to produce a decent curry. to use the high heat ~7kw u really won't be able to cook in your kitchen - u will need to be outside or in a garage (there is too much smoke).

it really depends on u're passion. this post will hopefully sort of decide if for u.

http://www.curry-recipes.co.uk/curry/index.php?topic=1851.0

for my wife curry is not a passion and what i produced in the kitchen was v.good. the 1st time i succeeded in the garage she immediately understood without the need for words.

thanks for that link Jerry very interesting, all i need to know there.
thats a really nice burner CA is useing i quess i'll be using that outside, if i go for something like that i'll set my mobile speed dial for 999

[JerryM]

so do those of you who cook on burners get the kind of flames that you see on the you tube vids?

i.e. 3 foot high incinerate your eyebrows flames. is that a bit of showmanship or does it add anything?

martin1000,

interesting thought. to my knowledge i think there are very few who have gone the extra distance on burners. my guess would be CA, Haldi, parker21, tyenoodle and possibly Achmal (given the pic of his shed).

in terms of the flames or flaming the pan - it does nothing - it really is showmanship. for me it's actually an v.important part of the technique to infact avoid the pan flaming as u don't want to loose the oil in that manner.

it is very easy to set fire to the pan though - in the early days i nearly burnt the ceiling rose in the garage - in fact i've had to move my cooking location slightly as a precaution (i need the light to cook as i close the door).