I use two ceramic pans which are still as good as when I got them 10-15 years ago from a brand called ecosafe. Not all from the set made it, one got ruined by overheating.

Stainless is durable, but I suspect there are issues with chemical reactions between the food and bare metal.

I think that enamel is the best, being inert and durable, and old technology, though you also don,t want to drop or overheat it.

Cast iron is also good, just unwieldy and difficult to clean if you,re cooking meat, eggs, cheese, basically animal proteins.