The key to getting a nonstick pan to last is to not use more than medium low heat and not use sprays that cause buildup (removed with baking soda paste or BKF). Many people are fans of the regular TFal pans that you can buy at restaurant supply stores or Costco. I have some Zwilling Spirit pans that I use exclusively for eggs and delicate fish, but they are a step up in price. I've also used the Anolon Nouvelle Copper (disk based, very even but they may wear out) and some people are fans of GreenPan Hard Anodized.

Hi rnmomo,

I have a nice ONEIDA NON-STICK FRY PAN frying that I use primarily for eggs. They don't stick at all and the pan is super easy to clean. Here is a link that will tell you a little more about it.

We use Ozeri non-stick pans for our egg dishes. They have held up very well and clean up is so easy. As Gooster said NEVER use vegetable sprays on non-sticks and no high heat cooking. It just isn't necessary with non-stick egg pans.

I have a Tramontina Pro 10" that has lasted for years. Other brands have come and gone in the other sizes. Next replacements will be with the Tramontina.

I buy the cheapest I can get....last ones I bought were on special from World market and about $5 each if I bought 3.
Buy cheap and replace often when they get scratched up....oh and I prefer aluminum to stainless...heats better.

I buy my non-stick skillets at Sam's Club in the restaurant supply section. They are just as good as the pricey ones but much less expensive. They all wear out, not matter the brand.

Green Life ceramic. Best egg pan I ever had. It's about a year old now and everything slides right off. I only use a silicone spatula. It is a medium weight..... white inside. Just perfect!