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Check out Scan Pan, their pans are PFOA free. You can find them on Amazon.

I've been trying to figure out this same question for over a year now as I'm sick of spending $10-20 on a non-stick pan, only to have to replace it every year. I found this at Sur La Table's website and am curious if anyone has tried it yet. I am a weekend crepe maker, but would use it for eggs and other non-stick cooking needs. The Amazon description of this blue steel says "Pan is naturally non-stick when seasoned and used properly."
http://www.surlatable.com/product/cookware/specialty cookware/de buyer blue steel crepe pans.do?search=basic&keyword=crepe pan&sortby=gsa&asc=true&page=1

I use a plain old T-Fal nonstick pan for things like eggs or crepes, and a stainless steel All-Clad pan for sauteeing or searing meats and veggies. Since the T-Fal is pretty cheap, I plan to replace it when it starts to look ragged, but given that I'm using it only for pretty low intensity cooking, I think it should last me a while.

After putting it off for many years, I finally purchased a cast-iron skillet (a preseasoned Lodge) and will never go back. It is the best pan, cooks everything really well, and in just a few short days became completely nonstick. I was worried that it would need to much upkeep, but a simple wipe with a little oil at the end of cooking, and you're done. I can't recommend it enough.

Actually, Cook's Illustrated recommended the Cuisinart Non-Stick Chef's Classic (I think that's what the line is called) last year, so I bought one of those in the omelette size, which is also great for fried eggs. I've got to admit, it works as well as my All-Clad 12" Non-stick (which I didn't buy but was stuck with from a bad seller on ebay, long story). I think I got mine from Amazon, but it could also have been BB&B with a 20% off coupon too. I've had it a year already, it gets lots of use, and still looks brand new. I think it was around $20.

Cast-Iron truly is amazing. You can torture those pans. They last FOREVER. and in my opinion are much more environmentally friendly than any non-stick could be. Lodge is a great company too, family-owned and supports their local West Virginia economy.

I cannot say enough good things about my Swiss Diamond nonstick pan. It was a bit expensive, but you can you use metal utensils in it, there is no coating to scratch off, and it isn't as fussy as a cast iron skillet. Also it heats really evenly. Absolutely one of my favorite pans......

i have a 12" cast iron preseasoned lodge pan - but i am afraid to try fried eggs in it, as i fear it will only cause me to have to reseason it after my husband tries to clean it.

anyone have tips??

Alexia--have you tried a different husband? (just kidding)

I heart all my cast iron and hope to use it as long as I am able to lift it.

All-Clad non-stick is crap.
I've gone through 5 pans...babied them, nursed them, never used anything but soft spatulas and spoons...and the finish flakes off.

I also recommend the cast iron. I have one frying pan bought at a flea market as well as a lodge pre-seasoned pizza pan (it really is the best pizza pan ever!) Caring for cast iron is really not that difficult, just wipe it out and give it a coating of oil when you're done. Making sure the pan is hot enough really helps with things like eggs.

I love my lodge cast iron, too! They're so inexpensive and I have great results.

I would also check these links that reveal the very shady tactics used by GreenPan. The Martha Stewart line seems to be the exact same product only sold by Martha Stewart and not Todd English.

http://forums.cooking.com/showthread.php?t=1642

http://forums.cooking.com/showthread.php?t=2156

I have tried the original GreenPan with Thermolon coating and they were a total waste of money. The coating didn't even last a month. As to whether it's greener than PTFE or other chemicals used to achieve non-stick qualities, there is no conclusive evidence to suggest this new "green" product is any healthier than other non-stick pans. All I know is that whatever was used to make the pan non-stick at first, has likely been transfered to our food as the pan quickly lost it's properties. I can't say I'm too happy with that especially when there is no proof this is any less dangerous than Teflon.

You can read what this scientist had to say about them:

http://www.exisle.net/mb/index.php?showtopic=49547&hl=thermolon

Cast-iron is indestructible and really is non-stick if you use it right. It needs to be hot enough and have some oil in it (if you're concerned about the fat/calories you can heat up the oil and then wipe out the pan with a paper towel before putting your food in). another benefit is you get a little extra iron in your food - a known, necessary nutrient. The same can not be said for the chemicals in a non-stick coating!

Cast iron is fine, but there are times you just want a slippery non-stick surface. I've also bought numerous cheap non-stick pans and had to replace them every year or two. A gift certificate nudged me to splurge on a high-end non-stick pan, a deep one with a glass lid. You know what? After a year or two, it stopped being very non-stick. Now I use it as a fine, heavy pan when I don't need non-stick. But I've learned my lesson about spending too much on non-stick. Buy something cheap but with enough heft to it that the pan is obviously thick. Use it 'til it wears out, then replace it.

The German company Berndes makes very heavy-duty non-stick pans with a coating that appears to be indestructible. I have the sauté pan w/ glass lid and a square grill pan, and I love them.

I've had a set of Scan Pans since 2001, cooking with them nearly every night, often on high heat. They are truly non-stick, and seven years on, hardly look used and work just as well as they did on day one. Bonus: you can even use metal tools on them! They do a a PTFE coating but no PFOA. It is the lesser evil of the two chemicals. Chefs catalog sells them at a ridiculous discount. The 10 piece set I bought from Chefs was only 299, and retails at my local kitchen store for 699. Otherwise, a well seasoned cast iron pan is your best bet.

I have never liked non-stick pans - the coating always flakes off and they are a pain to clean as you can't use scourers on stuck-on food.

I would say go for a cast-iron or stainless steel pan - pay a bit more for heavy quality and it should last you a lifetime - much better than a non-stick!

i don't know if it is true, but my mother says that cooking acids, like frying tomato, spoils iron pansmaking them sticky. She uses one old just for acid items or "sticky" issues.

Wow! thanks, joebelt-that link saved me from buying those things. Shame on Martha!