Common western cookware will serve you just fine.
Madhur jaffrey uses a pressure cooker a lot for Indian cooking. They are useful there. But they're not going in the oven in most cases as they have too many plastic parts. They're useful for beans but I don't bother with the pressure cooker for lentils as they cook fairly quickly.
A standard stainless steel 12" skillet with a metal handle will do most of the cooking just fine. A saucepan for rice and similar dishes. These are the classic utensils for French cooking as well.
Cast iron is good at many things, but is not at its best at prolonged wet cooking. If you use the enameled cast iron, that would be fine as well.
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