OK, so I am the worst cook in the world.
I have a 12" non-stick skillet I use; mainly for Hamburger Helper.
Recently I started making some pretty cool fried potatoes, just chopping up a pound of potatoes, a small onion, and a bell pepper, tossing them in a little extra virgin olive oil with a little Montreal steak seasoning and paprika, and frying them up.
It works great, with one exception. The sides of the pan are about 2 3/4" inches deep, and I'm always dumping taters (or ground beef when I'm making Hamburger Helper) out the sides when I stir it. I like the size of the skillet, but I want one deeper; at least 6" deep.
Also, I read on here that you're not supposed to use high heat with non-stick cookware, so I think I want stainless steel. I had a friend suggest cast iron, but I bought a Lodge Logic skillet and grill pan a few years back, and the cleanup was such a nightmare that I gave them away. I just want something that is easy to clean up.
I thought about just using a big 16 quart pot like this one: Farberware Classic Covered Stock Pot with Lid - Walmart.com
Wal-Mart has one in-store for around 50 bucks. I was talking to one of the chefs at work, though, and he said a pot that tall had some kind of chimney effect that would inhibit evaporation, or something else dire and undesirable. It was all over my head. Is that correct?
I searched amazon.com, but the only one I found was around 250 bucks. http://www.amazon.com/All-Clad-BD552...&keywords=deep
Also, I'm confused by the size. It says "6 quart", but I'm not sure how that compares to a 12" skillet.
I stopped by Bed Bath & Beyond, and the lady suggested this wok: InfuseÂ® 4-Piece Carbon Steel Wok Set by Tabletops UnlimitedÂ® - BedBathandBeyond.com
It looked good, but after coming home and researching it a bit, there's apparently a lot more maintenance on carbon steel than I want to have to do. Maybe a stainless steel one? I think I really prefer a flat-bottomed pan.
I saw a show once where Tyler Florence used a cast-iron dutch oven for something like this, except it was painted, or coated, or something. Does that paint/coating hold up?
Also, I don't understand the difference between a frying pan, a saute' pan, and a skillet.
Can anyone help>