Is it possible to take an ordinary *stainless steel* frying pan and 'season'
it like one would a wok ,with a high boiling temperature oil like sunflower
oil.

The idea being so that it ends up as good as a 'non stick' coated aluminium
one, or am I better buying yet another non stick aluminium one (whose
surface never seems to remain non stick for very long). Grateful for advice
on whether I should get a stainless one or stick to what i know.