I'm not sure if this is connected, but I'm ditching my aluminium frying pan and will be trying a carbon steel wok
instead. This alongside stainless steel pans should be healthier, but the temperature in the pan maybe not
so even. I'd often wondered why some frying pans are so cheap, whilst so people pay ten times the amount for a
similar item. You oil the wok and there is no hard scrubbing. I made that mistake before when it rusted after washing it
and not realising to oil it. You live and learrn!