I use a 5 qt stainless steel saute pan (1980's Macys brand with a heavy aluminum bottom) for deep frying chicken, fish, et al. I've used this pan a couple of times a week for over 20 yrs-we fry a lot in the south. The pan is showing wear & I'm considering a replacement. I don't know if stainless is the best choice for this-it just seemed to be the best choice of the pans I had on hand. Any suggestions?