i've been fed up with non-stick pans for years. after replacing them for the n-th time, and not wanting my family and I to continually 'eat' the non-stick coating, i decided to seek out an alternative. by golly i have found it! ladies and gentleman let me introduce you to carbon steel (or black steel, or raw steel). not a common household skillet, but very common as a wok. i remember my mom cooking with a raw steel wok when i was a kid.
i bought my first carbon steel pan over a year ago, and i absolutely love it. it's lighter than cast iron, and in my experience, more non-stick. it heats up quick, can be heated up to high temperatures without ruining the finish, and you can use metal utensils on it. i can stick the whole thing in the oven, or use it on the BBQ. it makes a mean sear on a steak, and eggs slide right off. you treat it like a cast iron pan, rubbing it with a little oil after each use, and the non-stick-ability gets better and better over time. i went for the cheaper brand (the one that's famous for making cast iron), but there are a couple of French made brands that i've heard very good things about. it's a one time investment, and you have it for life.