I would get a carbon steel skillet. They require the same kind of care as a cast iron. They are much lighter and heat up quick. Such steel has been used to make woks. I have a 16 inch wok I bought from Jeff Smith (known as the Frugal Gourmet)in 1975. It in perfect condition and it is non-stick.
I have a Matfer Bougeat 11-7/8 inch fry pan (Amazon, $53.98) that was the pick by Cook’s Illustrated. It does pan seared steaks like magic. Fried eggs fly around on its non-stick surface like ice. Watch the video:
https://www.youtube.com/watch?v=-suTmUX4Vbk
thanks for the suggestions! Another reason FR is awesome - many chefs, many experiences. and preferences.
Carbon steel is the best. Has the characteristics of cast iron but is relatively light weight. Probably the best kept secret in the cooking world.
If you use enough fat you don’t need non-stick. Eggs slide out of any pan—nonstick or otherwise—as long as you’ve cooked a few slices of bacon beforehand and kept the fat. That’s what the pros do.