Quote from: emin-j on December 23, 2011, 01:15 PM
Too bloody boring and long winded for me  :

Not sure what (or who) you're referring to emin-j.  But I think Spicey (at least) has raised some important points worthy of debate.....

Quote from: spiceyokooko on December 23, 2011, 12:45 PM
Therefore the use of a specific cooking utensil....may make the world of difference to what they create

I agree and, at the risk of repeating myself (again...and again......), it's why I said this:

Quote from: CAif you want to eliminate at least one variable, buy and use a bog standard aluminium pan like many (most) BIRs clearly use (for whatever perceived reason)

I trust this will suffice as a summary of my opinion? 

So you're agreeing with my suggestion again are you Phil? 

On your tirade, I was gobsmacked to see what they charge for enameled cast iron cookware nowadays! 

Once upon a time, I think it was about the cheapest cookware you could buy!  Now it appears to be distinctly up market (with a distinctive price tag to match!)!

Seriously though, if you want to eliminate at least one variable, buy and use a bog standard aluminium pan like many (most) BIRs clearly use (for whatever perceived reason).  Damn it!  I'm repeating myself...again...

Quote from: hotstuff09 on December 23, 2011, 10:39 AM
I hate Coriander (not you CA ;D) the herb

Don't use it then HS.  Simples!

Quote from: George on December 23, 2011, 11:22 AM
I agree with chriswg in so far as many BIRs use aluminium pans because they're good

What an earth is "good" George? 

Quote
If you have a non-stick aluminium pan, try to remove the coating, like I did.

Right.  I'll go scratch off the non-stick coating on my 100 quid Scanpan then..... :

The one thing that seems sensible to me, if you're in doubt, is to use a bog standard aluminuim pan because many (most) BIRs seem to use them (for whatever perceived reason).  Mine cost me 8 quid a shot from the Asian store.  What you got to lose?

Quote from: spiceyokooko on December 23, 2011, 11:04 AM
I see. So more conflicting advice then?

Just my (considered) opinion Spicey 

Unfortunately, it's in the nature of the beast (of forums, I mean)!  I share your frustration, in this regard, but we have myriad members with myriad (and usually conflicting) experiences and opinions about almost any topic you'd care to mention! 

The secret is, I think, to sift through the opinions and form your own....

One thing seems clear to me.  That no one has "the definitive" answers to any of the questions we pose.  Those that claim to are seriously misguided.  For anyone who claims one thing, there is always someone else, as sure as nuts are nuts, that claims the opposite 

But, back to pans.  Do you SERIOUSLY believe that a non-coated aluminium pan is a MUST and that nothing else will do the job (for whatever reasons members might care to mention)?   :

"Reduction", as a technique, perhaps.  "Caramelising", as a technique, maybe.  Or, perhaps more accurately, proper cooking of the spices to extract their flavours?

But specific pan, no....IMHO.  Of course others may beg to (will) differ....

Quote from: jb on December 23, 2011, 09:11 AM
I've never had corriander served on a massala

"optional", jb, "optional"....as with so many things in life! 

....mind you, BMB sure seems to like a LOT of it (judging by his first photo)!   ;D

Quote from: hotstuff09 on December 23, 2011, 09:24 AM
BTW wouldn't mind her in MY Christmas stocking ;D

Tut, tut, HS...at your age, I only hope the rest of your Christmas stocking is stuffed full of Viagra, in which case! 

Quote from: Phil (Chaa006) on December 23, 2011, 09:45 AM
I don't think any chef in his right mind would cook in a very thin vessel that would melt at 231.9C !

Then you're agreeing with me that what Chris says can't be true!   

Quote from: spiceyokooko on December 22, 2011, 11:32 PM
Paul

I haven't misunderstood a single word you've written

Well, what a compliment Paul! Your written style must be absolutely (and highly improbably) perfect! 

Quote from: spicey, but you've not listened to or taken on board a single word I've said

But please buck up on your listening and comprehension skills my lad!      :