Egg Toast Sandwich - Quick & Easy Breakfast recipe | Hole in the Bread......

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.