I've avoided reviewing products with non-stick cooking surfaces for a while because of the suspected health hazards of cooking on surfaces treated with non-stick coatings like Teflon (PTFE) and its associated PFOA, but I think lots of people are still using non-stick, so I thought I'd do a survey.
I stopped using non-stick a few years ago when I noticed my expensive non-stick All-Clad skillet flaking into my food. At home we now use cast iron for our non-stick needs. We have a 10" Griswold skillet inherited from Maxwell's mother, and a really useful 6" mini-skillet from Lodge I bought and seasoned myself a few years ago. Tell us in the comments below how you deal with the non-stick dilemma.