I'm really, really old school. All my serious cookware is good old fashion cast iron. Frying pans (large/small), dutch oven, roaster, muffin pans, etc. Inherited some, some thrift shops/garage sales, etc. I never bought a new one so I've never had to cure one. Been accumulating them since the 1960s as a young bride. I do have a basic set of good stainless steel that I've had for years, but I rarely use any of them except the saucepans (small/large).
They hold heat, easy to clean, no worry about teflon flaking off, rarely does anything stick, no plastic handles to melt or crack.