I have Function Four pots from WMF, a German manufacturer, an amazing set of All Clad sauté pans from Costco, a 6-quart Staub Dutch oven, and a ginormous old Griswold. The Staub is smooth, but the Griswold is very rough, so so I do use a silicone sheet under it somi don’t scratch my glass. It is absolutely a perfect array for me.

If you research non-stick pans and their chemical coatings you will soon realize why a. there really are no non-stick pans, and b. what is sold as non-stick (whether by a celebrity chef, or an HSN host) is not really food safe. It’s shocking to me that these things are still sold. Worried about PFAs in the water supply? Thank DuPont Teflon, the original non-stick coating.

But I digress. Stainless steel is an excellent choice for any cooking modality. It’s what professional chefs use, it’ll never let you down. All Clad has the enduring reputation for excellent stainless steel cookware, but there are many other equally good options, some mentioned above. MadeIn stainless steel and carbon steel pans are excellent. When you season carbon steel (or cast iron) it is virtually non-stick. There’s also the Hestan nanobond titanium skillet. I like the pan (titanium bonded onto stainless steel) a lot although I honestly don’t use it that often. It’s basically a smoother surface than stainless, so it is slippery, I wouldn’t say non-stick, but for most purposes it effectively is.

Good luck on your search.

My All Clad skillets have a nonstick sort of coating but I still use a sheen of oil in them.

That’s because the “non-stick” coating wears off after a certain number of uses. Guess where it goes? I don’t mean to bum you out. If you love them, keep using them.

The most responsible recommendation for using non-stick pans that I have read came from America’s Test Kitchen some years ago. They recommended you never use non stick pans at higher than medium heat, you never put them in the dishwasher or scrub them, you never scratch them with stainless utensils or knives, and you replace them every year because the coating wears off. Of course degraded coatings, I have come to learn, leach more of the chemicals you want to avoid.

I get enough exposure to PFAS that I can’t control. It’s everywhere. I honestly don’t want to think about PFAs when I pick up a skillet. But that’s me. And possibly @Toronto Veterinarian 😊🇨🇦

Demeyere Atlantis is the fry pans I'd buy. It is not a traditional nonstick but has a "surface treatment" that makes it very easy to clean and food comes up easily. I bought the 9" years ago for $99 and have coveted the bigger ones ever since. 9" seems small but it heats so evenly and up the sides that it seems larger when you cook in it. It is my favorite stainless-steel pan. I don't like the skinny handles on my All Clad. I do keep 1 true nonstick for eggs but it isn't Induction compatible, so I'm not help there.

I have Tramontina try-ply clad SS cookware for general use and Blue Diamond tri-ply SS ceramic cookware for non-stick "frying" pans. Both work great with induction and I'm very pleased with them.

In particular, the Blue Diamond has excellent non-stick properties. Nothing sticks -- eggs, cheese, etc. Note that even though you can supposedly use metal utensils, I don't - I stick to wood or silicone. I also never use more than medium heat and I hand-wash them. (I don't hand-wash the Tramontina - they go in the DW.)

Supposedly Blue Diamond has no PFAS, PFOA, lead, or cadmium.

I use All-Clad and Staub, but have a Made-In carbon steel skillet for eggs. I'd finally had enough of the non-stick that I always scratched and had to replace every year. Once seasoned, the carbon steel works very well for eggs and I'm happy that I don't have to constantly replace or be careful to use silicone or wood spatulas.

No pan sold in the US is made with PFOA as it has been banned since 2015.

Pan manufacturers keep coming up with new names to confuse the issue, but there are only two types of non-stick pan: the kind coated with PTFE (Teflon, Eterna, Quantanium, Granitium, all brand names) or the kind coated using sol-gel, a method of making metal oxides (e.g. oxides of silicon or titanium) from small molecules that produces ceramic nanoparticles. It is not ceramic as in clay [as in Xtrema cookware made from minerals + clay + water that is non-metallic so you can’t use it on an induction surface], it is ceramic in the materials science sense (an inorganic, heat-resistant, nonmetallic solid).

PTFE is a PFAs, but both types of coatings wear off. If you want to know which type of non-stick pan you have, you can look it up at this web link (scroll to the bottom if you want to skip the science).

I bought Demeyere cookware in advance of installing my induction cooktop, so I have been using it on electric for a while (and based on how my remodel is going, it is going to be a while still, sigh). Demeyere has a variety of lines. I bought a 5 and a 7 frying type pan to contrast and compare. The inside bottom of the 5 looks like crap (where the food would sit). The 7 still looks great. My son is the one who junked up the 5, so I am not sure what he did to it. They seem to cook fine, but I am not one of those gourmet cooks who would know. I have a 5 pot, and it cooks fine and looks fine.

If my new kitchen ever gets done, I will probably buy more of the 7. The bigger pans can get heavy, so I will probably won't get one of the bigger fry type pans.

Project Farm actually ran a test of 14 non-stick pans: Best Non-Stick Pan? $16 vs $185 Pan? Let’s Find Out!

The Granitestone pan performed well and you can can buy an entire set for $150 or a five-piece set for $60.

America's Test liked the OXO aluminum. Not usable on induction. The coating remains non-stick even after you burn something on it. OXO makes an induction model now. Costco carried a 10"/12" set for a while. The pans can distort with the edge collecting fat. The non-stick still works. All-Clad D3 has very good performance for other than non-stick cookware.

I use Made-In for my induction cooking. Agree with what Rachel says, below.

I love my Demeyere 5-plus (Cutlery and More) with their Silvinox "coating." It's nothing like Teflon that off-gasses, it's metal with more of the impurities removed but it makes it slicker and more "non-stick" than any stainless I've used before and a short soak makes anything burned on clean off easily. Demeyere Industry and Atlantis are similar, just different handles and styling...I preferred the smooth handles of the 5-plus. Another reason I like Demeyere is that Cuisinart stainless handles were shaped in a way that hurt my hands when the pans were large and/or heavy from being full.

No one really knows what Silvinox is because Demeyere doesn’t say, but it is not a coating, it is described as a finishing ”treatment.” The conjecture that makes the most sense to me is that they are electropolishing the stainless steel or using passivation (using acid to scavenge the Fe) so that the alloy at the surface of the pan has slightly more Ni and Cr (and slightly less Fe) in that top layer. Either process should make that surface very smooth. Demeyere does not claim that these are non-stick pans, only that it keeps the pans looking new. I haven’t had the pleasure of using this pan but it sounds similar to the Hestan titanium in that they are making a stainless steel pan smoother, therefore slipperier than ordinary stainless steel, which is clever and effective.

Demeyere “non-stick” pans (not what @debrak6 is describing) are aluminum with an induction-compatible base coated in PTFE (Tri-X coating) which they disclose on their web site, making them more forthright than many. But then, Demeyere has always been a heritage cookware for those lucky enough to have them passed down in their families like Le Creuset was in mine.