I've used mostly cast iron and wood since I started cooking, with some steel pans for acidic things and special cases. As a bonus, you never have to throw it away - if you somehow get it rusty enough that steel wool won't do the job (say, leave it in a moldy basement for a few years), just take it to your local auto body shop for sandblasting and re-season.
I hate non-stick pans. I can't baby them (I'm not responsible enough) and things just stick endlessly for me. It's just a bad experience. Invest in some nice, non-non-stick pans and you won't have stickage.
And "before using them" means also: before putting on that oil. Heat empty first, then oil.
Non-stick is good for things not used for frying: rice cookers, loaf pans, muffin baking sheets, ...
'The pan must surprise the eggs'
I use butter mostly, and wait for the water to boil off before adding the eggs. Works fine.
I agree that avoiding non-stick is probably minimally beneficial, but knowing that normal pans can be cooked on without things sticking, I avoid them.
This thread has really diverted into a pile of anecdotes. :)
A well seasoned cast iron pan is almost as convenient, so it’s not impossible.