I came across one of these the other day and found the shape interesting. Wide, bowl-shaped, but shallower than a wok. Then I found this: https://kentrollins.com/discada/
Anyone have and use one?
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No but I’ve seen them before and love the look/shape of them. If I had a great outdoor grilling set up, I’d be all over a discada.
Did you watch the video? What I found most interesting was that batch-cooked ingredients can be perched around the disk’s periphery and later combined without overcooking anything. Woks, being deeper, aren’t as conducive to this.
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Yes, I watched the video and saw a big discada in action last summer in LA. They were moving onions and tortillas to the edges once they were ready. So cool.
Looks like the giant tawa commonly used for Indian street food
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Is that potatoes three ways? I’m in love…
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Like many things, I’m sure different cultures have similar tools. There’re probably more names.
Your photo perfectly captures the central fry spot and peripheral staging.
Following up…
I ended up buying this cast iron discada from Bayou Classic: https://www.bayouclassic.com/collections/cast-iron/products/bayou-classic-cast-iron-campers-discada
It’s not ideal, but it will fit inside my BGE (after I trim the handle tabs). I chose this one because it has a base/fire ring that will sit flat. It also came with removable tripod legs, but I doubt I’ll ever use them.
I smoothed the rough cooking surface a bit, and now have to figure out how to season it.
It’s a shallow wok that several Mexican folks by me make out of old plough discs. Perfect for any tortillas based dishes. It;'s the ultimate fajita pan. Street vendors in India often use a very similar shallow wok. thingy.
I might’ve tried making one from a plow disc, except I’m not a welder. Could you close up the hole to make it work?
Re: tortillas, I’ve watched discada videos where the cook arrays small tortillas around the outside to warm, then uses them to pinch/scoop up the fillings for tacos. Yes, please!
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Here’s an interesting video of someone cooking non-Nortena style food on (in?) a discada: ribeye steak, mixed vegetables and hash brown potatoes.
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I’ve been using my discada some, lately. I’ve yet to try a whole discada nortena yet, but I’ve played with it for foods like chicken-fried steak, hash browns and eggs.
I do like how you can move cooked foods out to the edge where there is far less heat, and the fat drains back to the center.
