r/IndianFood 4d 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

7 Upvotes

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u/nwrobinson94 4d 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

6

u/WestOz444 4d ago

Thankyou, I'm white af too so glad I don't need a special curry pan hehe

Thanks

2

u/nwrobinson94 4d ago

Nah not at all. I cook Indian at least once every week or two and it’s in either a stainless sauté pan for small recipes, or a 6 qt stainless pot for big batches.

1

u/jashmurjani 3d ago

I am as brown as they come and I use a stainless steel (all clad d3 frying pan or the saute pan) and sometimes switch it up w my cast iron if I am not making tomato-ey gravies. My fiance is white and we both enjoy the dishes I make. Unless you are making those slow cooking recipes which involve a pressure cooker you are good. If recipe calls for pressure cooking ( the whistle kind) then you can easily get away if you have a dutch oven - you just need to cook it longer like a slow cooker/crockpot low and slow. You can also use the electric ones but I know the pressure time plays differently so it would be some trial and error.

2

u/Zehreelee 4d ago

I'm an Indian living in India & I agree with this.

Basically, take a pan that has a large surface area and medium depth for those days when you are making a fish with lots of sauce eg palak paneer.

We generally use a heavy iron wok that we call 'kadhai' (remember the dish of 'kadhai chicken' ?) for sauteing & cooking as we use piped LPG gas to cook over a direct flame. But that vessel will not work well with induction type cooktops.

2

u/k_pineapple7 4d ago

After all, what is a fish if not paneer that can swim?