Definitely +1 on stainless steel pans. Also, Carbon Steel > Cast Iron. It requires about the same maintenance as cast iron, but is much more familiar for those

Definitely +1 on stainless steel pans. Also, Carbon Steel > Cast Iron. It requires about the same maintenance as cast iron, but is much more familiar for those used to cooking on non-stick pans. It isn't yet ubiquitous in the home, but is a de-facto standard in restaurants, so you can get very good pans for incredibly cheap. I have a pan that's about 6 months in that's very well seasoned, and its surface feels just as non-stick as anything else I've used.