Seconded, buy a decent non-stick pan and you can use and abuse it without worry. I have some Woll Nowo pans that see daily use with metal utensils and nested stacking with other metal pans. Never a scratch, no food sticking at all. Here's an example but shop around as many other brands offer similar construction: https://www.amazon.co.uk/Woll-Nowo-Saute-Detachable-Handle/d... I like the detachable handle because it stays cool, and I don't lose track of which pan just came out of the oven and accidentally grab its handle bare-handed.

When buying pans, look for commercial stuff (or at least make sure the box does not have a photo of a famous TV chef on it). They should be 2x-4x more expensive than the cheap stuff, usually cost less than the really high-end pans, but will last forever and produce great results.