6 quart all clad stockpot for curries?
I was looking to replace a beat up pan of this size and wanting to go with one of the all clad lines. Would this be an appropriate use for the pan I want? I will be using oil to stir fry the onions and spices before the liquid is added. Will I have problems with oil spatter marks on the sides of the pan?
The reason I prefer this past shape to saucier is because of the short handles both sides vs the saucier which has the long handle on one side.
Any advice? Do I need tri ply when cooking on gas?