Stainless steel is the overall best and most versatile. No seasoning required, non-reactive metal. You can cook anything with it, and used properly it's very non-stick.

Carbon steel is the next best. Gets you all the properties of cast iron but it's way lighter and heats up and cools down much faster. It's reactive metal so just slightly less versatile than stainless steel. Once it's well-seasoned it's completely (naturally) non-stick.

If you really struggle with not having non-stick, buy one ceramic pan to use for things like scrambled eggs. But know that you can't use them for things like high heat or searing.

My (minimalist) cookware collection includes: 

- stainless steel pan (De Buyer) 
- carbon steel pan (Made In) 
- stainless steel saucier (Made In) 
- stainless steel saucepan (Made In) 
- stainless steel stock pot (Made In) 
- ceramic pan (Caraway) 

Can cook everything I need with just those.

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