Got a Winco aluminum pan, as it was the most recommended for a pasta pan; supposedly aluminum pans are much better with emulsion and mantecatura.
1st dish with this new pan: aglio e olio, as it seemed appropriate for to make the most basic of oil pasta. I like to mince garlic more than slicing it.
Shaking action of mantecare at the end felt much better for certain.
by Neyrok37
5 Comments
Aluminum is so much lighter than stainless that tossing becomes a breeze. I only use my Angelli pans now for pasta.
But why not stainless steel?
I usually slightly crisp fry 400g mushrooms for an added Omani taste.
Nooo aluminium bad
More olive oil? That doesn’t look like a lot, but maybe that is just me