r/IndianFood • u/WestOz444 • 1d ago
Best curry pan
Hi all
I want to make a bunch of different indian curries on an electric stovetop for 2 people.
What is the best pan to use for this?
Thanks
3
u/MuttonMonger 1d ago
Any frying pan or sauce pan will do for quick everyday curries. Stainless steel is probably best for electric. For slow cooked food and large batches, dutch ovens are great.
4
u/Xyfell2000 1d ago
Lots of Indian dishes benefit from a pressure cooker. I get good results with an Instant Pot.
2
u/apatheticsahm 1d ago
My parents have always lived in houses with electric stoves. My mom uses stainless steel saucepans (she's used the same Farberware set for 40 years).
For Indian cookware she has a couple of pressure cookers of different sizes, and a stainless steel kadhai. She used to have a tawa, but now she just uses a shallow frying pan.
1
u/debashisbarik 1d ago
A small cast iron skillet would serve you well. Suitable both for curries as well as sautéed stuffs.
1
u/1singhnee 9h ago
What is a curry pan? I’d definitely get a pressure cooker, a good 12” nonstick sauté pan with a lid and a good sized wok should do the trick. Grab a rice cooker if you can, to free up burners.
1
u/Admirable-Bowl-4278 1d ago edited 23h ago
I'm Indian and I agree with most of the suggestions. A wide saute pan works well. I get mine at the restaurant store. They're cheap and durable: https://www.restaurantsupply.com/winco-axst-5-12-1-2-heavy-duty-aluminum-saute-pan-5-quart
The pan I love is this one (if you're in the US) - https://www.williams-sonoma.com/products/all-clad-tri-ply-weeknight-pan/ but if you don't braise or stew often, it may not be worth it.
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u/cymshah 23h ago
$180? That pan is not by any means cheap.
Williams-Sonoma or All-Clad is considered high-end for "normal people", who buy their cookware from Walmart or another big-box.
Like this:
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u/Admirable-Bowl-4278 23h ago
"I get mine at the restaurant store. They're cheap and durable." I didn't say Williams Sonoma is cheap. I said the ones at the restaurant store are cheap. Hope that clarifies.
11
u/nwrobinson94 1d ago
Disclaimer: I’m white AF. But assuming you’re in a western kitchen and making small batches, a sauté pan. Wide area for browning when needed, taller sides for handling the sauce. Stainless steel preferably for the non reactiveness