Here is the thing, there are too many options out there. Non-stick is a gimmic, it uses a coating that burns off over time.
Teflon was a great example of this, it increased person‘s introduction to cancer inducing agents.
Cast Iron is expensive, but after continuous use and repetitive seasoning is can become as non-stick as you will ever find.
A good quality pan is what you are looking for, don’t look for one that’s “non stick” you will find yourself dependent on it.
My best suggestion is learn how to cook, learn how to deglaze a pan while using it, overall have fun doing so.
The secret to to keeping things from sticking is fat and proper pan temperature.
For my credentials, I was a cook for over a decade, and worked my way through the ranks to Chef. We never used a non-stick anything.