A few weeks on Chowhound, and I'm already cowering in fear of my non-stick cookware.
The skillet and wok situation has been fixed. Just opened the box containing my de Buyer pans from Cost Plus - thanks for that tip.
What's the best alternative to non-stick for preparing Indian curries, or other saucy dishes that require a long, slow, simmer? If I use a non-non-stick saucepan, my concern is that food will stick to the bottom and burn. Am I wrong?
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