My OH has gotten really into cooking Indian and South Asian food at home, and I'd like to buy him a tadka pan for tempering spices - at the moment he just uses a small non-stick frying pan, and I'm a bit worried that over time the pan will take on curry flavours and won't be suitable for cooking anything else.
I've noticed that the tadka pans stocked by online Indian cookware stores often have rounded bases, like a wok, which I presume are designed for gas hobs, but we have an electric hob in our (rental) kitchen, and round-bottomed pans don't work brilliantly on it. Any suggestions for a pan that works well for tempering spices? I've seen a few places stocking mini copper frying pans - do spices discolour copper? Any brands worth looking out for?