I've made a complete switch to stainless steel, cast iron (both enameled and bare) and carbon steel.

I particularly enjoy using my inexpensive carbon steel pan that I got from a local kitchen supply store, I find it even better than an actual cast iron pan. It's made from 3mm plate steel and it's smooth like old-fashioned cast iron pans, so after about a month of regular use, I would honestly call it nonstick. Certainly nonstick enough for eggs or fish.

As an added bonus, it will last basically forever as long as you don't warp it from thermal shock or let it sit while wet, so it rusts. You can take away most other items in my kitchen and I wouldn't be too upset, but don't ever touch my carbon steel pan and wood spatula!

Teflon is chemically inert though, as long as you don't overheat it.

The problem is it starts breaking down at around 250C, and if you leave a pan on a stove it can easily get above that temperature. The chemicals it breaks down into are known neurotoxins, and are especially lethal to birds.

In Europe (especially Italy where I believe Teflon is banned in cookware) ceramic coatings are becoming the standard for non-stick cookware.

I hope the silicon stuff is OK; I prefer that as it's point of thermal breakdown is way past anything I want in my kitchen anyway (aside from direct open flames which I don't currently use but know some cooking does).

I also prefer the ceramic linings, since those are more likely to be OK in my mostly uneducated opinion. (However the type of material is different, and hopefully less likely to leach).

Aka don’t cook with it