Also, I use a cast iron skillet. There is no comparison. Tossed my (extremely expensive) Calphalon non-stick a few years ago and I haven’t looked back.
If you like cast iron, have you tried carbon steel? It has all the nice qualities of cast — sears meat well and builds up the same kind of natural non-stick seasoning — but is easier to handle because it’s lighter weight.
I just bought one similar to this recently and am loving it:
http://www.amazon.com/De-Buyer-Mineral-Inch-Fry/dp/B002VPEFI0/ref=cm_cr_pr_product_top