I am planning to buy some cookware this weekend.
I want to buy big pans that I can use to make curries, stir fries etc.
I thought I want calphalon ideally, since the food does not stick and
need less oil to fry. (ofcourse it is expensive)
But I see lot of people using thick steel bottom (esp TV cooking)
any advice on why one is better than other.
Thanks!