Cast iron is fine once you get the hang of it, but I find myself just using my stainless steel pans exclusively. I also wonder how healthy the polymerized surface really is (would love to hear from anyone who knows).

You can effectively make stainless steel non-stick with correct use of a neutral oil and either cooking at a slightly lower heat and/or keeping the contents moving. Have to be ok with some oil though, for most foods it shouldn't be a problem.

It's not teflon, but I haven't come across anything that sticks to the pan in a consequential manner. Scrub with stainless steel scrubber to clean, done.