TLDR
- There's a time and place for non-stick pans and the lining isn't as bad for people as it used to be, but it's still bad for the environment. Do your best to make it last.
- Non-nonstick pans are easy to use you just need to shift your habits a tiny bit. They also afford you many more mistakes.
- Expanding your cookware (assuming you have the means) is rewarding and fun.
I second all of the advice in the thread above, and generally would encourage anyone curious to cook with stainless or nonstick to give it a try! The greater control and quality of food is worth the intimidating learning curve.
However, not all pans are made equal
The main trouble with cooking on cast iron and stainless especially is, paying more does generally net you a better pan. I spent a few frustrating years on some low quality stainless stuff before being able to spend the money (thanks Costco) on nicer stuff and the difference was night and day.
Perhaps you've heard about "smooth" cast iron pans, or you have one from your parents or grandparents and know what they're about. These types of cast iron pans are a step above what you'll find at a regular box store grocery aisle, because they cooking surface has been milled smooth instead of simply released from the cast. When you feel a regular pan like Lodge the surface is rough and textured, and it can eventually be worn down and improved with seasoning. A milled pan is already smooth like a normal pan, and so seasoning it creates a very smooth surface on it that will treat your eggs right.
Anyway I would recommend the Greater Goods skillet. It is expensive for a single pan (I have found it on sale at Other Retailers), but in addition to the milled surface I have found the handle and overall quality and ease of handling much better than the other Lodge pan I have.
