Ok, well as I was having shredded steak and onions on tiger rolls for my tea tonight, I thought I'd best give the new pan a try out.
I use an electic cooker (rings) so it was nice to see the pan seemed to heat up nice and evenly on quite an high temp.
Onions cooked well, and quickly.
Steak stuck to the pan bottom when added.
Do Aluminium pans need any sort of seasoning first to stop this?
As the steak cooked and juices were released (and temp lowered) it stopped sticking and de-glazed the pan.
Also the handle isn't that long and was getting hot from about half way down.
So care must be taken there or invest in a handle sleeve.
Would I use it to cook a curry?
The answer has to be honestly no.
Way too small for me, I'd go with the consensus on here that you need a at least a 24cm pan.
I just wouldn't be able to keep the curry in the pan. I always cook double portions anyway, either to share or to freeze the portion that's left.
I currently use a 25cm by 6cm deep, high quality stainless steel pan that has a very thick (about 15mm) copper bottom, which I find great on the electric ring.
And I still make a bit of a mess.
Will I actually use it then?
Yes, for things like pre-cooking onions and peppers, making onion paste and reheating my froze/thawed single portion curries.
Martin
Topic: Aluminium Pans on ebay. (Read 28195 times)
