If you go for a nonstick fry pan - and there are times where this is JUST the thing - try to go for one with vertical sides. I hate when I’m using mine and I try to slide the spatula under something, only to have it skitter across the bottom and slide right up that nice curved side.
Don’t go for a really spendy nonstick either, the coating wears out over time and you’ll want to replace it.
I really do recommend owning one cast iron dutch oven. Yes, you do have to take care of the finish but it’s easy - just clean it shortly after using it (which you should do anyway). A quick swipe or three with a plastic scrubber, wipe dry, add a dollop of Crisco and put it on the burner to melt the Crisco and complete drying it (I use a bit of paper towel to wipe the Crisco all over the inside as it melts).
I LURVE mine. I can set up chili or spaghetti sauce in it, bring it to a boil, turn the heat waaaaay down - and it’ll simmer for several hours and NOT SCORCH THE FOOD. I don’t even have to stir the food all that often. Obviously it can go from stovetop to oven which is occasionally very useful. Not to mention adding a bit of needed iron to the diet.
Only, I cooked chili or something in it once, and FORGOT TO CLEAN IT until the next morning and that damaged the seasoning. Now I need to sandpaper the coating off and reseason it but I haven’t found the time. I really, REALLY miss it. I’ve told Typo Knig that a great holiday gift would be for him to take care of sanding the inside clean (I even bought a brush that will attach to the power drill to make it easier).
A metallic taste is most likely because it’s not properly seasoned - I had that problem with one I owned 25+ years ago.
I do own a cast iron griddle - big flat square, small lip. It would be better for pancakes if I set it on the burner on low for 15 minutes or so to get it more evenly heated. Even with less pre-warming, it does a better job than the nonstick skillet!
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