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Every Indian kitchen ends up with some combination of all three — a heavy iron kadhai from your grandmother's era, a set of steel pots that never seem to wear out, and at least one non-stick pan for the days you just want breakfast to be easy. Rarely does anyone actually explain why you'd reach for one over the other. This isn't really a "which is best" question. Each material solves a different cooking problem, and using the wrong one for the job is usually why a dish doesn't turn out qui …