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Following up from my previous question, which I'd raised because I have concerns that my non-stick wok will need replacing very soon (again), and was having a think about "standard" pans.I'm not currently interested in differences in care/cleaning/etc, I think those are quite well covered in other questions.So, I'm wondering what's the difference in the required technique when using them to cook food?
Difference in technique for cooking with non-stick and standard pans?

For example, is there any difference (taste, use, health, etc) between using an olive oil infused with lemon and a regular olive oil and adding lemon juice?If there are differences, do they only apply when not cooking with the oil (e.g. in a dressing or garnish) or also when heating the oil?
Is there a difference between infused oil and adding the ingredient?

The last time I used fenugreek seeds, they and mustard seeds were the first into the pan, followed by onions, then other vegetables. I expected them to soften a bit and release their flavor, but they retained a bit of an unpleasant crunch, in the end.Do I need to grind or crush them first, or can they be used whole if you treat them right?

How is one meant to treat fenugreek seeds?