Recently, I made Yotam Ottolenghi's mejadra recipe. I really like it and want to make it again. I used my new flared copper saute to fry the onions in 3 batches that took about 45 minutes. By the time I was finished I had the dreaded polymerized oil spattered around the top rim of the pan that took almost as long as the cooking to clean off. It's a pretty simple recipe that shouldn't be this labor intensive.
Does anyone have a suggestion for frying these onions next time in a way that won't end in a long cleaning session. Should I try frying the onions in a wok or maybe ECI? The recipe calls for about 8 oz. of oil for frying.
I will still use the flared saute to finish the lentils and rice, it finished everything perfectly.