I am looking to buy a 5 -6 quart saucepan to cook curried meat. North Indian or Moghul style cooking requires first frying the masala (onions, garlic, ginger and spices) and then adding the meat and frying until the oil separates and after that slow braising to finish off. I need a really sturdy cookware that will minimize scorching/sticking. I have a non stick 5 qt. Swiss Diamond saute pan but it doesn't fry well, partly because I can't cook on high heat. I cook on a Blue Star gas range. Any suggestions would be greatly appreciated.