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A Bit of Equipment Help

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  • 20-07-2015 3:35pm
    #1
    A_Sober_Paddy
    Closed Accounts Posts: 4,221 ✭✭✭


    Hey all

    Just looking for some advice, I'm going through a phase of trying out some new dishes, but it seems a lot of them require a cassorole with a lid and is used on the hob, NOT the oven.

    So a couple of questions,

    If I didn't want go out and by one, what are my options? Is a wok with a lid a good option.

    But

    If I did decide to take the plunge, what type of material would be suitable for my electric hob?

    Cheers in advance


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    #2
    the beer revolu
    Registered Users Posts: 16,784 ✭✭✭✭the beer revolu


    If it's being cooked on the hob any saucepan with a lid will do the job.


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    #3
    challengemaster
    Registered Users Posts: 16,931 ✭✭✭✭challengemaster


    Cast iron ones will work with electric, gas and induction hobs.


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    #4
    A_Sober_Paddy
    Closed Accounts Posts: 4,221 ✭✭✭A_Sober_Paddy


    the beer revolu wrote: »
    If it's being cooked on the hob any saucepan with a lid will do the job.

    That was my first thought but a friend( who works in a kitchen) said no, but I couldn't see much difference,

    By any sausepan, that includes deep pans and woks, I assume
    ?


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    #5
    the beer revolu
    Registered Users Posts: 16,784 ✭✭✭✭the beer revolu


    A_Sober_Paddy wrote: »
    That was my first thought but a friend( who works in a kitchen) said no, but I couldn't see much difference,

    By any sausepan, that includes deep pans and woks, I assume
    ?

    Not sure what you mean by deep pans.
    A wok might be a bit thin for stewing - could burn. The heavier the base of the pan, the better.


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    #6
    Alun
    Registered Users Posts: 21,425 ✭✭✭✭Alun


    If you're talking about making stews, casseroles etc. then a Le Creuset type cast-iron casserole dish would be my weapon of choice. It can be used on the hob, in the oven or both.


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    #7
    A_Sober_Paddy
    Closed Accounts Posts: 4,221 ✭✭✭A_Sober_Paddy


    Alun wrote: »
    If you're talking about making stews, casseroles etc. then a Le Creuset type cast-iron casserole dish would be my weapon of choice. It can be used on the hob, in the oven or both.

    Its for Asian curry's


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    #8
    The Hill Billy
    Registered Users Posts: 22,749 ✭✭✭✭The Hill Billy


    I've been making curries in 'normal' pots on a hob for years. Just go for it.


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    #9
    A_Sober_Paddy
    Closed Accounts Posts: 4,221 ✭✭✭A_Sober_Paddy


    The Hill Billy wrote: »
    I've been making curries in 'normal' pots on a hob for years. Just go for it.

    I think its used to speed up the cooking really...

    There are two recipes i'm looking to try
    Wet Rendang(non traditional style)
    http://www.bbc.co.uk/food/recipes/beef_rendang_62793
    Thai massaman Curry(Traditional Cooked for 2 hours i believe)
    http://www.bbc.co.uk/food/recipes/thai_massaman_chicken_82428

    So would my tefel wok with a lid be good enough for these dishes?

    Cheers again


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    #10
    The Hill Billy
    Registered Users Posts: 22,749 ✭✭✭✭The Hill Billy


    I have no idea what a Tefal wok is like. The first recipe needs long, slow cooking, so if your wok has a good heavy bottom on it it should be fine. If not, it will burn.

    The second recipe can be cooked in way less than 2 hours (check the timings again). You may get away with a wok for this one.


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    #11
    katydid
    Banned (with Prison Access) Posts: 6,351 ✭✭✭katydid


    Alun wrote: »
    If you're talking about making stews, casseroles etc. then a Le Creuset type cast-iron casserole dish would be my weapon of choice. It can be used on the hob, in the oven or both.

    The problem is getting one that's not massive. I only use mine for big batches.


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    #12
    A_Sober_Paddy
    Closed Accounts Posts: 4,221 ✭✭✭A_Sober_Paddy


    http://www.argos.ie/static/Product/partNumber/2288167/c_1/1%7Ccategory_root%7CKitchen%2Band%2Blaundry%7C14418476/c_2/3%7C19780847%7CCookware%7C14418537/c_3/4%7Ccat_14418537%7CFrying%2Bpans%2Band%2Bwoks%7C14418544.htm

    This is the pan I have at home, it might alleviate confusion , I must be wreacking heads in here


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    #13
    Alun
    Registered Users Posts: 21,425 ✭✭✭✭Alun


    katydid wrote: »
    The problem is getting one that's not massive. I only use mine for big batches.
    That would depend on your definition of 'massive' I guess .. I have two, an oval one which might fit that description and is used for making batches of chilli / spag bol etc. for the freezer, but the other round one is about 22cm diameter and 10cm deep which is pretty average really.


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    #14
    The Hill Billy
    Registered Users Posts: 22,749 ✭✭✭✭The Hill Billy


    A_Sober_Paddy wrote: »
    http://www.argos.ie/static/Product/partNumber/2288167/c_1/1%7Ccategory_root%7CKitchen%2Band%2Blaundry%7C14418476/c_2/3%7C19780847%7CCookware%7C14418537/c_3/4%7Ccat_14418537%7CFrying%2Bpans%2Band%2Bwoks%7C14418544.htm

    This is the pan I have at home, it might alleviate confusion , I must be wreacking heads in here

    Even seeing the wok doesn't tell me if it has a heavy base that would be suited to long, slow cooking. Woks are generally quite light & more suitable for quick cooking on a very high heat.

    So, for the Wet Rendang - I would say that you would be better off using something else. For the Thai massaman Curry - you may get away with the wok, but only if you follow the timings in the recipe - not 2 hours - & stir every few minutes so that it doesn't burn.


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    #15
    Alun
    Registered Users Posts: 21,425 ✭✭✭✭Alun


    I have a similar wok and it's very light in weight. I agree with THB, it'd be OK for the Chicken Massaman Curry I'd say which doesn't need too long a cooking time, as it's based on chicken fillet cut into strips, but get something heavier for the Rendang or doing anything else that requires long slow cooking.


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