It’s my understanding that all frying pans are not created equal, and some of them leave bad chemical traces on your food like teflon. If anyone has a good frying pan to suggest I’d love to know what it is.
I think this is very subjective! I am a pretty lazy cook who cooks all but about 1 meal/week at home and I swear by my Lodge cast iron skillets. I have two 12” and one 9” that I use for pretty much everything. They’re super cheap and really easy to clean- I wipe them out with a dedicated “no-soap” sponge, dry them with a rag, and set them on heat with a little oil until they smoke.
Most people will disagree and not use cast iron for everything but the only things I don’t use them for are soups and french-style eggs.