I treasure my stainless-clad aluminum (stainless by itself has very poor thermal performance) pans above almost all my other possessions, but I wouldn't call them nonstick. Sometimes it's a feature. You can use the fond (the browned bits stuck to the pan) to make a pan sauce. If you want a plastic-free nonstick pan, better options are cast iron, carbon steel, and ceramic. All have their own downsides, but well-seasoned cast iron and carbon steel are incredibly nonstick with just a little bit of fat when hot.