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.
