On 24/11/2018 09:53pm, Helen Bach posted:

I would suggest they may use something smaller, called a chef's pan. Here>

https://www.ebay.co.uk/itm/Super-Aluminium-Frying-Pan-Wooden-Handle-Best-Quality-Chefs-Skillet-Curry-Pan/271990801278?_trkparms=aid%3D555017%26algo%3DPL.CASSINI%26ao%3D1%26asc%3D55148%26meid%3D458f796318e34b728cdc1233ea00ef33%26pid%3D100505%26rk%3D1%26rkt%3D1%26%26itm%3D271990801278&_trksid=p2045573.c100505.m3226

In UK 'Indian' restaurants and takeaways, it is usual for the cook to prepare many single portion meals, albeit from the same general 'stock pot', rather several portions of the same dish.

A word of caution, it has been suggested that aluminium may have a causal link with Alzheimer’s disease, So I suggest you look at other materials. Stainless steel is OK, but has a poor heat transfer, and tin coated copper (the best from a heat conduction point of view) is a little expensive! Mild steel pan (and handle) means you can put it in the oven, if you need to.

HTH