paast10, I have a non-stick one but you'd be better off with the one you have. Try heating it up on a high flame, add 2 tbl oil and spread around with kitchen towel until it smokes. This seals and seasons the metal making it effectively non stick - very siimilar to the way you keep and treat a wok. If storing for a while, keep it seasoned with oil to prevent it rusting.

Cheers Pete

Quote from: pete on October 10, 2005, 09:28 PM

Stir and add two more ladles of curry gravy

Pete, do you know what one ladel equals in litres / mls from your demo BIR  ?

The Kushi book says 125 ml equals one ladel but adding two or three ladels of this quantity is quite a lot for one portion.

thanks