Topic: Aluminum Pans and changing taste

[Wickerman]

   
Hello.
I know the main pan to have is Aluminum,but reading up about them has me a bit confused.
Now I've heard about the so called health issues,but I'm also hearing alot about how it can change the taste of your cooked food by causing oxidation.
What does oxidated food taste of...metal?
I made a madras tonight with my new aluminum pan,and for the first time ever i thought i could taste..metal throughout the curry?
Anyone else had this happen?
I've read,foods to avoid ie.Tomato and anything acidic.
Arnt most curries acidic?
What pan should i be using?
Any help  thanks

[loveitspicy]

Hi Wickerman
I switched (for the same reason health issues) to a couple of myers stainless steel pans - they are great!

best, Rich

[Peripatetic Phil]

I know the main pan to have is Aluminum,but reading up about them has me a bit confused.
Now I've heard about the so called health issues,but I'm also hearing alot about how it can change the taste of your cooked food by causing oxidation.
What does oxidated food taste of...metal?

I suspect that the oxidisation affects the pan rather than the food !  Aluminium does oxidise quite easily, so (for example) one is advised not to cook acidic fruit such as rhubarb in one, but I have never heard of anyone avoiding cooking a curry in one (until I read Loveitspicy's comment, below !).  The aluminium oxide can be taken up by the food, but the chances of your being able to taste it in a curry are about as great as a snowball has of growing by accretion in Hell !

I made a madras tonight with my new aluminum pan,and for the first time ever i thought i could taste..metal throughout the curry?

Well-documented psychological effect : you expected it, so it seemed to happen.  Within a few days you'll have forgotten all about it, and your curries will taste as good as, if not better than, ever

What pan should i be using?

For myself, I use only non-sticks pans : aluminium for the halogen hob, stainless for the induction hob.  And I cook my rhubarb in a huge, French,  cast-iron pan.

** Phil.

[Unclefrank]

Hi all i have been using an aluminium pan for a while now and the only time i have ever tasted "metal" in the food was when i left the sauce from a curry in the pan and reheated later on in the night, was left in pan for around 3 hours, so i dont leave anything in the pan anymore.
Hope that sheds a little light on the subject.

[George]

Well-documented psychological effect : you expected it, so it seemed to happen.  Within a few days you'll have forgotten all about it, and your curries will taste as good as, if not better than, ever

I agree. Aluminium and copper are the best metals for saucepans, by far. Stainless steel is the worst, unless it's only used as a lining , with most of the conduction coming through aluminium or copper.

Will anyone who declines to use unlined aluminium pans at home refuse to visit any BIR from now on? How many times have you enjoyed BIR sit down meals or takeaways, despite 99% of these places using aluminium pans? It's as irrational as anyone who refuses to use crazy amounts of salt and oil at home, when trying to recreate BIR flavours, even though they happily eat real BIR dishes which are overloaded with both.

[parker21]

hi loveitspicy actually the best pan for the job and used by most indian restaurants would be made of black steel, it has the ring i associate with BIR cooking having been into many kitchens and had demos , granted they did have both types of pns and non stick mishapen  woks aswell! lol but they are better in my opinion  and retain the heat very well. have you not seen cbms' blogspot? most of those videos have the chef using a black steel pan, the only down side is the treatment of them as they will rust if not washed and dried completely and then oiled. and they are very cheap too i paid 5.99gbp for mine Rajver got it from a shop just off brick lane called ghandi. most of all i love using it and you woukd tooooooo!

kind regards
gary

[loveitspicy]

Hi Gary

I have a mixture in the kitchen mate - aluminum, stainless steel and cast iron and yes the iron ones do rust!
I cook with all to be honest - at the moment im using a couple of myers pans they are essentially aluminum with stainless steel  - great, but they get too hot they have to be watched at first.
My base to which there is quite a lot, is bubbling away in a aluminum pot.
best, Rich

[JerryM]

made of black steel

my black steel pan is spot on. the rivet area is the only down side needing more cleaning (spoon can't keep it clean). it also needs a light oil after washing to stop rusting.

i've always thought out of interest to buy an ali pan thinking it would give more protection against black debris if i don't keep on top of the cooking. i can't see me ever buying one now.

[George]

actually the best pan for the job and used by most indian restaurants would be made of black steel

"Would be" or is? Do other members agree that the majority of BIRs presently use mild steel pans, rather than aluminium, when cooking the final curries? If so, I'm mistaken in my belief that most places use aluminium.

[emin-j]

Have to agree with George,I have only ever seen Steel Pans used in Chinese Kitchens ( Woks ) where it suits their style of quick fry type meals,the Indian Kitchens I have been in have all cooked with Aluminium pans and so do I