hey guys, well, it says don't post if you are not a professional chef, but in my case i don't really know what my classification is. heres a super brief explanation of the big-picture task i have taken on: i am 24, just graduated, opening up an high-end indian food truck in arcata, ca at the end of august. yes i am insane, but its happening so no one talk me out of it or berate me. been cooking my whole life, cook some damn great indian food, but never sized up as much as i have to now. I REALLY NEED SOME GUIDANCE. and... i guess since i own a restaurant i am now professional enough to post here. i need help from some real pros though. i am basically teaching myself how to size up my curry recipes. the biggest barrier i think is getting such large amounts of onions to fry properly. obviously pan surface area is of big concern. most of my curries go pretty much like this... 1. fry whole spices breifly 2. add onions and brown 3. add ginger garlic paste and fry 4. add more spices 5. add water, cream, coconut milk, etc 6. stew for an hour or so the thing is, i really dont want my onions to get that steamed translucent thing going on. i want them to be "carmelized" i suppose would be the term for it. is it just a matter of getting a really wide pan, more like a brazier or something? can i add more oil to a less wide/more deep pot? is it a lost cause to think i could size up so much? should i just batch it all? AHHHHH can someone just school me on frying onions in a scaled up setting??