COOKWARE BASICS
The pot used to cook a dish will impact its flavour. So whenever I start out with a dish the first things I consider are the cookware, and the base of fats. Both of which are the filters through which spice expresses and which affect the end result of taste.
Knowing your cookware isn’t complicated. But if you’re not sure how to think about it, then consider these impacts…
COOKWARE TIPS:
A wide bottomed pan is more conducive to browning meat or cooking any dish where all of the produce benefits from touching the heat of the pot or pan directly: it will fast-track your cooking process and result of a more even spread of flavour.
Heavy-bottomed pots and pans are best for slow cooks because the produce is less likely to stick as the liquid or fats reduce down.
Thinner based pots and pans work best for quick tempering of spices and lighter cooking styles where you require fast heat: think stir fried foods.
When deep frying it is best to choose a deep and wide pot that can be filled with enough oil that the produce “floats” - again, this will reduce the chance of stick in result in better overall colour and a more even fry.
Non-stick pans are not ideal when it comes to traditional methods of Indian cooking: non-stick pans don’t allow browning or caramelisation, and liquids tend to stew instead of reduce.
Pressure cookers are invaluable for cooking meats and dals when it comes to regional Indian cooking: the pressure pushes the spice into the produce, tenderises and meat, and hastens the cooking time. Slow cookers result in a more stew-like consistency with less spice clarity.