Need a new frying pan. Our non stick anodised one seems to have the coating coming off. But I'm not sure if this is the case.
We use olive oil for frying but reading some articles it may not be the best thing to use. https://www.telegraph.co.uk/health-f...-oil-is-wrong/

Reading this article they say that cooking with olive oil at high temps is ok but will still carbonise the pan.

https://www.mashed.com/145548/youve-...oil-all-wrong/

So I'm not sure if it's the non stick coming off or it's some form of carbonisation caused by the olive oil.

Either way I wouldn't mind trying either cast iron pan or stainless steel. Seems they are a lot harder to cook with than non stick but wondered what your experience is with these pans. Are they hard to keep food sticking to them or do you just use more oil?