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SidPost
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Nov 16, 2017
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Steel pans like the Mafter and Mauviel offer a lot of what cast iron does with less weight and a smooth surface. Properly seasoned, both cast iron and steel are stick resistant and with a little oil or fat, basically stick proof.
Modern Aluminum and Stainless Steel non-stick coatings work pretty well. Cheaper pans tend to fail with modest use but, modern coatings in better pans really are very durable. I have had good results with Scanpan, Kyocera, and Zwilling pans with their premium nonstick coatings with very good results.
In cheaper aluminum pans, I find the Ballarini Como Nonstick to be a particularly good value with its thick construction heating evenly at normal heat levels. The Thermopoint feature also helps tell people when the pan is hot since it changes color based on heating.
The Ballarini Professionale 4500 Series is a pan I would like to try in the future with omelettes. It offers ceramic nonstick and is a full 5mm thick all over which should heat very evenly for delicate egg dishes. At ~$40 for an 11" skillet, it has a modest price point as well.