It depends on what you're worried about and what you want out of a pan. If you use wooden cooking utensils (spatula, chopsticks etc.), then just keep using the

It depends on what you're worried about and what you want out of a pan. If you use wooden cooking utensils (spatula, chopsticks etc.), then just keep using the Teflon pan. It's fine as is and you won't scratch the coating. If you want to use metal cookware, go for cast iron (heavy) or carbon steel (light). There's a lot online about how to season or maintain them -- you can safely ignore all of this advice. These are pans you can abuse. They're not as nonstick as Teflon so you still want to use some cooking oil, but that's about it. Both kinds may rust if there's humidity, but that's fine -- just wash before (instead of after) cooking and a bit of leftover rust is just a tad extra iron in your diet ;)