I'm no expert on cookware, but I'm starting to prefer stainless steel. I'm going to rely on the oil to prevent sticking, so I don't need fragile plastic coatings.

I will look into ceramic coated stainless steel, but for now I just use pure stainless. (There's probably a better quality if you're willing to pay for it. The most recent pan I bought was under $40 for one and it seems to work fine.

Granted, I try to cook with lowered heat anyway, so I am not concerned about melting or loosening the coating.