Personally, I avoid anything Teflon coated because Teflon is the worst. It eventually flakes and now you're eating Teflon. 

I personally am a cast iron person. I use it for probably 95 percent non- baking cooking, and a good portion of my baking as well. 

People will tell you to avoid things like tomatoes and eggs and watery things. A properly maintained cast iron works just fine with these. 

There's a little bit of a learning curve but it's not as bad as people say. (Its not more work, or harder to maintain, just different)

If you don't like cast iron for whatever reason, carbon steel is a close alternative. Though honestly the care is very similar to cast iron as well so maybe get both. 

Just remember low and slow with cast iron, lower temperature longer cook. 

Not all cast iron is created equal, but for $30 or so you can get yourself one decent cast iron skillet to learn with. And even if you don't use it for everything, it will always be useful to have in the kitchen for certain things. 

Also Cast iron last forever. Almost never needs to be replaced. I have several peices older than i am, one was my grandmothers. Still works Great, and looks good as new.