Topic: Quick Stick VS Non Stick

[prawnsalad]

Just a brief question for anyone who might have an opinion.

All videos I've watched made in TA kitchens involve classic pans. At the G&G paste stage I notice the oil will often catch but then the paste will sit there happily frying without burning for a good minute while the commentator talks about whats going in next.

When I try this with my cheapy nonstick pan I get to flame level but then my paste always browns in about 10 seconds and I have to cool and try again.

Don't want to be spending on Aluminum if its not necessary.

[beachbum]

I'm trying to get some ally pans myself, very hard to come across in Australia despite we mine most of the Bauxite 

According to this local adhttp://www.dealsdirect.com.au/p/26cm-aluminium-frying-pan/ (note they are sold out, bugga) it's to do with the heat conductivity -

I guess what they mean is that with say a normal non stick pan it probably gets very hot at the bottom or where it is contacting the heat source (gas or electric ring) so would tend to burn stuff there but not on the sides, whereas the ally would presumably conduct the heat very quickly all over the pan and cook more evenly.

Hence the likes of Julian leaving the onions to cook down for five or ten minutes while he does other things. Mine would be cremated by then or only fit for fairground hot dogs  ;D

[Salvador Dhali]

When I started this journey back in 1982 it took me a while to fully accept the truth about aluminium pans and their role in aiding the BIR cause, but once I started using them it all became clear, and I haven't looked back.

http://dadibhais.com/index.php/kitchen/cookware/alumininum-omelette-pan.html

Even using a high flame, heat distribution is nice and even, and while you obviously can burn things if you try, you really have to work quite hard to get a curry to carbonise and fuse itself to the pan. This really helps when you're reducing sauces and looking for that 'roasting' effect.

Not that you can't cook a cracking curry in other types of pan - far from it. In fact my next favourite type is the 'black iron' or 'carbon steel' pan, which you'll also find being used in BIR kitchens.

http://dadibhais.com/index.php/kitchen/cookware/black-iron-omelette-pan-10-25-5cm.html

No matter what the pan is made from, for me the worst type of pan is one which has a heavy base. It will take a while to reach optimum temperature, and then retain heat for too long once there (resulting in burning of ingredients if not careful). A good curry pan needs a thin base for almost instantaneous heat transfer/cooling, which allows the chef more control.

The good news is that you don't need to spend a fortune, either. If you check the links above you'll be pleasantly surprised...

[Peripatetic Phil]

No matter what the pan is made from, for me the worst type of pan is one which has a heavy base. It will take a while to reach optimum temperature, and then retain heat for too long once there (resulting in burning of ingredients if not careful). A good curry pan needs a thin base for almost instantaneous heat transfer/cooling, which allows the chef more control.

I wonder whether this statement is more true for those that elect to cook on gas ?  With electricity, the thermal inertia of the heat source is also a significant factor (other than with an induction hob, more of which later) and even with a halogen heat source the rate of heat variation is nowhere near as fast as with gas.  I use only electricity, and I use only non-stick pans, and I find that all that is necessary to allow for the use of the latter is to adjust one's cooking style to suit.

With an induction hob, a heavy (steel- or iron-cored) is virtually essential, but I still find I can cook perfectly good BIR-style curries without burning the spices, almost certainly because I have sub-consciously adopted Chef Ajoy's recommendation that one should always start off ground spices in cold oil.

** Phil.

[Salvador Dhali]

Excellent point, Phil - and I think you're absolutely right. Although I wouldn't call it a statement - more my personal findings - it is true that it's more applicable to gas than electric.

But whatever the heat source or the type of cookware, achieving good results (in any type of cookery) is about learning to control that heat source to suit the cookware and the type of cuisine you're trying to produce.

I know from trying to cook curries round and friends and relatives' houses that every cooker is different, and until you get to know its idiosyncrasies it can take you well out of your comfort zone.

[chewytikka]

Hi Psalad
There's no substitute for a good 303 grade Ali curry pan, bite the bullet and invest no more than a tenner at an Indian Store,
if you want to play cricket you need a bat!



cheers Chewy

[prawnsalad]

When I started this journey back in 1982 it took me a while to fully accept the truth about aluminium pans and their role in aiding the BIR cause, but once I started using them it all became clear, and I haven't looked back.

Even using a high flame, heat distribution is nice and even, and while you obviously can burn things if you try, you really have to work quite hard to get a curry to carbonise and fuse itself to the pan. This really helps when you're reducing sauces and looking for that 'roasting' effect.


http://dadibhais.com/index.php/kitchen/cookware/alumininum-omelette-pan.html


Not that you can't cook a cracking curry in other types of pan - far from it. In fact my next favourite type is the 'black iron' or 'carbon steel' pan, which you'll also find being used in BIR kitchens.

http://dadibhais.com/index.php/kitchen/cookware/black-iron-omelette-pan-10-25-5cm.html

No matter what the pan is made from, for me the worst type of pan is one which has a heavy base. It will take a while to reach optimum temperature, and then retain heat for too long once there (resulting in burning of ingredients if not careful). A good curry pan needs a thin base for almost instantaneous heat transfer/cooling, which allows the chef more control.

The good news is that you don't need to spend a fortune, either. If you check the links above you'll be pleasantly surprised...

Thanks for those links, well priced. I've put my trust in your recommendation and ordered these two.

http://dadibhais.com/index.php/kitchen/cookware/alumininum-omelette-pan-386.html

http://dadibhais.com/index.php/kitchen/cookware/aluminium-cookware/800-series-heavy-duty-casserole-lid-20cm-4-0-ltr-446.html

[martinvic]

Too late now, but I'd have gone with a slightly smaller pan and a slightly bigger casserole.

The Casserole especially, as it means you can make bigger quantities of base, and if using a stick blender less chance of it coming over the sides and splattering everywhere.

Martin

[beachbum]

Tracked down pans at a hospitality warehouse, got the 20cm and was worried it would be too small, as it turned out it's ideal for a single serve. In fact after eating all that in the photo for a late lunch (no brekkies) I'm about comatose 

Goat Jalfrezi, boneless pieces marinated then precooked same as lamb. Seen here straight out of pan with some stock, and beautifully tender. BIR quick method base gravy as per Julian. Spice plate.

I loved the way the pan heated all over almost instantly, the garlic ginger mix was frying on the sides as well as the bottom. Then at the end of the cook I was getting those caramelised almost burnt areas that I kept scraping off the sides and stirring back in. Love my pan.  ;D

[Masala Mark]

Hey BB,

That looks incredible, can't say I've ever felt like a curry before 8:00am before, but looking at that this Sunday morning it's got the tummy growling!

Can't wait to pick my pan up, getting it tomorrow on the way home from work.

Cheers,
Mark