I threw out all our nonstick stuff after I observed the coating routinely coming off into food.
The exception is for eggs, we have a dedicated pan we only use for them, and although I've just read the other comments here about how easy it is to fry an egg in other pans, I find it goes much better in nonstick. And only frying eggs + using a plastic spatula seems to pretty much eliminate any wear on the coating.
I polished up a lodge cast iron pan to get a smooth finish, seasoned it properly with grape seed oil, and cook with butter. It works so well, it feels like I'm using a non-stick pan.
Not sure why, but using a little butter instead of oil seemed to be the key.
I use butter with either my cast iron or stainless steel frying pans, and my eggs turn out better than they ever did on non-stick. I think simply using butter or olive oil makes cooking easier but also more flavorful.
The exception is for eggs, we have a dedicated pan we only use for them, and although I've just read the other comments here about how easy it is to fry an egg in other pans, I find it goes much better in nonstick. And only frying eggs + using a plastic spatula seems to pretty much eliminate any wear on the coating.