What is the healthiest and best frying pan to use

Iron skillet.

Frying food in an iron skillet can replenish iron. At high temperatures, the small amount of iron in the iron pot will seep into the food, and therefore objectively play a role in iron supplementation.

Using an iron skillet to stir-fry can put less oil. Iron pan used for a long time, the surface will naturally generate a layer of grease, basically equivalent to the effect of non-stick pan. You don't have to put in too much oil when cooking, thus avoiding the intake of excessive cooking oil.

Introduction of Iron Skillet:

The traditional iron skillet avoids the potential effects of harmful chemicals on the surface of the non-stick skillet. Non-stick surface coatings often contain carbon tetrafluoride, a chemical that can harm the liver, affect growth and development, and may even cause cancer. Some studies have also shown that this chemical may cause women to go through early menopause.

When frying with a non-stick pan, the carbon tetrafluoride turns into a gas that evaporates at high temperatures and is inhaled by the body along with the cooking fumes. In addition, the surface of the non-stick pan is scraped by the spatula, the carbon tetrafluoride will fall into the food to be eaten directly into the belly. Traditional iron pots are not coated with this chemical, so naturally there is no such danger.

Reference:

People's Daily Online - Iron pan frying benefits how to use correctly