Does Indian cuisine have many delicate dishes which require the use of a non-stick coated pan? I ask, because I almost never cook on a non-stick except for a very few select things which are both somewhat delicate and do not require high heat (e.g. fried eggs, French toast, crepes).
So with that said, my non-stock pans last forever as long as I don’t abuse them with metal utensils.
I’m not familiar with Indian cuisine at all, but it would seem that “intense” dishes, as you call them,
would be more appropriately prepared in a stainless steel pan or pot.
SS is a MUCH better heat conductor/retainer, and doesn’t scratch up or leach out chemicals when used vigorously and over high heats.
Lovely
osam man
that is Indian Recipei like this
amazing Egg Toast Sandwich
Hi iam read your blog about Egg Toast Sandwich. its delicious food for everyone. Thanks @jennifar12
egg sandwich is really testy
delicious food