I use stainless steel or cast iron. The secret for stainless steel and cast iron is to get the pan searing hot, let cool down a little add oil and then heat it back up. Nothing will stick. My cast iron is so slick it feels like glass. Non stick doesn't last very long so don't spend a lot on a skillet. Many consumer reviews says Rachael Ray's non stick lasts the longest. I don't use any non stick if it has scratches in it. Never heat non stick pans to high heat. All ceramic coated pans scratch easily.