I like T-Fal brand nonstick pans. I have no idea what they use to get the nonstick coating but I have had my set for years and they haven’t peeled like all the rest of my Teflon garbage has.

That being given said, a good old reliable stainless steel pan is the best backup if you don’t want to deal with chemical coatings. You need slow heat and generous oiling and it will be about as nonstick as you can get it.

I like cast iron but I find they can easily get way too hot, so I reserve those pans for searing meats.