OK – time for my two cents.
All my pans are Calphalon – the hard-anodized ones. I can’t use anything with a non-stick coating because I have birds, and just one slip where you overheat the pan (and who hasn’t), and the birds are dead. It also causes liver damage in humans, but not to the point where you die from it. The government used to publish the dangers of non-stick, but the lobby got it quashed. With some care and the correct temperature, the hard-anodized ones work just as well. My wife likes egg white omelets, and that’s a real test for any pan.
I used to use cast iron, and they work really well when seasoned, but I find that the coating comes off when you cook something with tomatoes in it. Once I discovered Calphalon, I just kept on buying it. Of course I lost a bunch of my cast iron when my lame California surfer roommate put them in the dishwasher because, as he said, “They were really dirty, man.” I calmly pointed out that it wasn’t “dirt”, but about 10 years of careful seasoning. They were of course solid rust, and I just threw them all in the dumpster.