I ditched my (expensive) non-stick pans two years ago and bought a decent stainless steel pan and a cast iron pan (since then I've also upgraded to SS stockpots and sauce pans).
This was the best thing I've done in the kitchen. My cast iron pan is the best pan I've ever used and is as non-stick as any "non-stick" pan I have used. I cook pancakes, omelets, and fried eggs without any sticking and minimal oil. It is may daily cooker.
My stainless is okay for things like omelets and fried eggs but it takes more skill and understanding of the pan and I still sometimes end up with lots of sticking. But for things like meats, pan sauces, or grilled cheeses I love it.
My advice to any home-cook is to ditch the non-stick pans, buy a cheap 12" cast-iron pan, and a decent SS pan and watch a few videos about using them (e.g., SS pans needs to be heated to the point where the Leidenfrost effect occurs). These two things can transform your cooking and open a world of high-temp searing, pan sauces, and stainless steel tools (I can't stand using plastic spatulas any more, like when I use my teflon coated griddle).
Also, keep Barkeepers Friend on hand for cleaning SS pans (otherwise life is hard)
I ditched my (expensive) non-stick pans two years ago and bought a decent stainless steel pan and a cast iron pan (since then I've also upgraded to SS stockpots and sauce pans).
This was the best thing I've done in the kitchen. My cast iron pan is the best pan I've ever used and is as non-stick as any "non-stick" pan I have used. I cook pancakes, omelets, and fried eggs without any sticking and minimal oil. It is may daily cooker.
My stainless is okay for things like omelets and fried eggs but it takes more skill and understanding of the pan and I still sometimes end up with lots of sticking. But for things like meats, pan sauces, or grilled cheeses I love it.
My advice to any home-cook is to ditch the non-stick pans, buy a cheap 12" cast-iron pan, and a decent SS pan and watch a few videos about using them (e.g., SS pans needs to be heated to the point where the Leidenfrost effect occurs). These two things can transform your cooking and open a world of high-temp searing, pan sauces, and stainless steel tools (I can't stand using plastic spatulas any more, like when I use my teflon coated griddle).
Also, keep Barkeepers Friend on hand for cleaning SS pans (otherwise life is hard)