thanks a lot guys, I did a bit of internet-research, so I went confidently for acetone and it worked very well. However, the acetone I have is probably a watered down version, it's a "nail polish remover", but the smell is milder than the acetone I used to have. After I use it a few times, I couldn't see the marks of the residue, the paint also went off, but if I slided my finger on the pan, I could notice it was still "adherent" (not a lot, but noticeably so.) so I went on to the next plan: cover the base with vegetable oil and leave it until tomorrow.

Does anyone have any other alternatives / suggestions for what to do tomorrow after rinsing the oil out? should I leave it on heat for a while, etc?

Thanks guys. I've rubbed a bit of salt on top of it and then added boiling water. I'm curious to see the results. I'll apply veggie oil afterwords (1hour or so from now).

As for acetone, I used to use it in the past too, mostly on cd-cover stickets, but being that a strong chemical, I wonder whether that could have any health impacts in future uses of the frying pans, or even any left-over smel/taste?

I also don't have lighter fuel (zippo oil, I presume?)  but I also found other recommendations on the internet with regards to it.

Just as I was getting ready to start baptizing my new frying pans (heat some oil heat and wash before I use them tomorrow)

I got stuck trying to remove the sticker residue and marker written price which doesn't want to come off with warm/hot water. I would generally use ethanol for stickers and from my recollections as a child it's good for marker paint too, but I don't have any at home at the moment. I've left some lemon juice on top of both markers, as being an a natural acid, it may help somewhat. However, would you have any better recommendations around here?

Thanks

Quote from: Martinwhynot on January 15, 2013, 04:21 PM
This is an older post but this may also help:

Throw a kids' rubber ball or something similar into the bowl at the start - it helps knock the skins off as they all crash into it.   

A jumper ball?

Quote from: getonthegarabi on January 18, 2013, 10:25 AM
Hi ganomes.  Quality cookware, nice!  I used the c2go indian base for the shatkora.  Reckon all three bases are really good though.  They all seem inherently sweet; but the indian version even more so due to the addition of jaggery.   For me this base also came out very yellow (bright yellow in fact) compared to the more typical mustard colour. I liked this as it makes for a rather vibrant appearance in the finished dishes. One other thing I noticed is that Julian

so today I found a big cash-and-carry type asian market near my new house and guess what I found? The sonnex frying pans on sale. The price was identical to the best seller on ebay which RubyDoo pointed out, the no.4 came down to 15 euros and no.3 to 13 euros. I also managed to find ibco frozen shatkora lemon (a bengali lemon used in chicken shatkora) so my next step is to try the c2g bengali base, which I believe our friend Rob used in his chicken shatkora!

QuoteConsultant radiologist Ian Rothwell, 55, took over an hour to finish the dish
Took walk outside when hallucinations hit but returned to finish in tears
It is stuffed with 20 Naga Infinity Chillis and ranks 6m units on Scoville Scale
300 people have failed to eat the dish at Bindi restaurant in Grantham, Lincs
Bindi's director says others have left sweating, crying, shaking and vomiting
Read more: http://www.dailymail.co.uk/news/article-2257120/Doctor-eats-curry-hot-known-The-Widower-chefs-making-wear-goggles-face-mask.html#ixzz2I3gpBNPO

Who's next?

Thanks Jb, these curries look fantastic. Did you add orange coloring to the lower 2?

I also urge bigboaby1 not to leave us as I have been impressed by his knowledge and additions to the forum too

Quote from: RubyDoo on January 10, 2013, 08:01 AM

Quote from: gagomes on January 10, 2013, 12:42 AM
to those w/o a tandoor: Where do you put your skewers on to cook the meat?

For example, using the skewers that naga bought, if you were to place it in the oven, wouldn't the wooden handles burn too?

Mine go on large roasting tray under grill. They are suspended and are long enough that the handles are not under the heat.

I'm not sure I followed you RubyDoo -- do you mean you put them just under the grill, but with the handles sticking out of the oven, i.e leaving the oven's door open?

Thanks

Thanks loveitspicy, JerryM.

I seem to have been missing some interesting videos from Zaal....thanks for that

after I'm done scraping off the wallpaper from the house, I shall be putting my focus and attention on to those. As for your list of items, they are highly important and thanks for mentioning. I have another question.

I've often seen flames bursting under the frying pan while the chef's cooking. Is this what your 3rd point is all about?

If so, how does this happen and how dangerous can it get? What safety measures are there?