Hi, I'm new to the forum, but been cooking curries for years in a non stick Tefal pan, with good results but I always strive for that unique restaurant taste which I am so close to achieving now
I read with absolute interest what's been discussed on this thread about the importance of a good heat conducting pan, but having witnessed just how terrible Alzheimer's is I am very timid rightly or wrongly about using the favoured Aluminium frying pans
I know the general consensus is its safe but me being of a sceptical nature ain't that convinced
Si I think I may go for the other option of cast iron and I guess I can go for the larger size of 11.5 inch (28cm) as it due to the weight won't topple caused by a long handle
I know a lot of you guys are well experienced so was wondering what all your views are on the cast iron option and 11.5 inch size
Many thanks in advance