I have cast iron, carbon steel, and stainless fry pans, each for their different characteristics (none of them expensive versions); for a nonstick pan, I wanted a non-teflon surface because of the toxicity risks; turns out none of the options can be expected to last a long time; I chose an inexpensive ceramic finish (that surprised me because it felt rough) from a discount store, expecting to replace it every so often, and have been exceedingly happy with it. It was made by Oster, and I think I paid all of $12 for it.
I have a nice assortment of cast iron and stainless steel pans.... Stainless steel pots... And my eggpan is a very heavy cast aluminum nicely polished when I bought it... I don’t even need a spatula to flip the eggs.. just pick up the pan and toss them...