Ok, well as I was having shredded steak and onions on tiger rolls for my tea tonight, I thought I'd best give the new pan a try out.

I use an electic cooker (rings) so it was nice to see the pan seemed to heat up nice and evenly on quite an high temp.
Onions cooked well, and quickly.
Steak stuck to the pan bottom when added.
Do Aluminium pans need any sort of seasoning first to stop this?
As the steak cooked and juices were released (and temp lowered) it stopped sticking and de-glazed the pan.
Also the handle isn't that long and was getting hot from about half way down.
So care must be taken there or invest in a handle sleeve.


Would I use it to cook a curry?
The answer has to be honestly no.
Way too small for me, I'd go with the consensus on here that you need a at least a 24cm pan.
I just wouldn't be able to keep the curry in the pan. I always cook double portions anyway, either to share or to freeze the portion that's left.
I currently use a 25cm by 6cm deep, high quality stainless steel pan that has a very thick (about 15mm) copper bottom, which I find great on the electric ring.
And I still make a bit of a mess.

Will I actually use it then?
Yes, for things like pre-cooking onions and peppers, making onion paste and reheating my froze/thawed single portion curries.

Martin

Sorry don't have a working camera at the mo. :

Not sure mine would be any better, or show more, than the one on ebay anyway, especially when you enlarge/zoom it.

Martin

 ;D



Well my pan has arrived, so very quick delivery.

Seems to be pretty good quality, heavier and thicker than I expected.

Size-wise, it is a little small (for me and my usual large portions), it actually measures 21cm inside diameter by about 4cm deep with a 17cm long stainless steel handle.

So I'd say recommended (I'm no expert on these type of pans mind), if you are ok with the size.

Cheers
Martin

What's the best pans for cooking rotten chicken in?

Quote from: Phil (Chaa006) on April 05, 2011, 07:24 PM
Still more than ten available, guys : stop panicking !

;D
It's not the amount they have left Phil (26 actually), but the massive savings you make on the postage by buying more than one at a time.

Don't know about you Ray, but I know I'll be kicking myself I didn't order 2 of them, if they turn out to be good.

7.98 delivered for two with the postage discount. (10.72 for 3  )



If I find it a little small I might use it for some of the curries that require a less energetic cooking method, like the CTM and Butter Chicken.

Martin

Cool Ray, and as you're an experienced member, I would be very interested to know what you think of the pan when it arrives.

Haven't got one these aluminium pans, and never used one, so won't know if it's any good or not, so your thoughts would be appreciated (and obviously for others thinking of getting one).

The 22cm size is a strange one, I haven't come across that before in my searches, so that will be interesting to see what size it actually is.

Just seen mine has supposedly been posted so should be here soon.

Martin

Hi all

Just found these and thought it was worth a punt for the price, so have ordered one.

http://cgi.ebay.co.uk/ws/eBayISAPI.dll?ViewItem&item=330540236003&ssPageName=STRK:MEWAX:IT

Listing says they are 22cm so might be a little small, but I'm sure they could be pretty usable/useful.

SONEX 22CM FRYING PAN
Diameter 22cm. Aluminium material. Welded handle. Sturdy construction.

Oh and if you are thinking of getting more than one, the extra postage is only 0.75p for each additional ones ordered.

30 available

Cheers
Martin

Hi ootini

It might be worth having a go at making at least one of your curries on Friday, after you have your pre-cooked meats or veg done.
As it's going to be your first attempt at making BIR curries, it should help you get the feel and techniques sorted first, especially before attempting four different curries in one go.
If it goes wrong, nothing lost, you'll learn from it, try again.
If it works out fine, you could keep it, and re-heat it in your pan on saturday (adding a little moe gravy/base or water)

As a relative newbie myself, I think I'd find trying to cook four different BIR curries on one night quite daunting, and could get really confusing (unless you get really, really well organised first).

Cheers
Martin

Well that's natterjack sorted.

If any one else would like some, it works out to ?1.48 posted 1st class for 25g.

Just PM me.

Cheers
Martin