I feel you, whenever my sister cooks she douses the (non stick I may add) frying pan in oil and/or butter and as a result everything that comes out is sweet, calorific and tasteless. She doesn't realise that you only need to add the tiniest of dips of butter to things like potatoes or mushrooms to bring the flavours out without being overwhelmed. Whereas I fry bacon, eggs etc. in their own natural juices and voila everything tastes delicious.