I have really fallen in love with my carbon steel skillet for general purpose cooking, including more delicate food like eggs. It took some time to get the hang of cooking with it and I still haven't quite gotten the seasoning right, but it's a sturdy piece. I also have a cast iron skillet, but it's much heavier and I've never been able to get it to cook eggs. Since I started using the carbon steel for eggs, I have basically stopped using our non-stick pan.

I actively use a couple of appliances with a nonstick interior, an air fryer and a rice cooker. I just try to treat them very nicely but I know they won't last forever. At least the parts are trays or liners that can be replaced separately from the appliance.

I also have a very nice 3 ply stainless steel pan, but I find that I don't pull that out as much. Maybe because I'm usually not making the sorts of recipes that it excels with, like ones that use the fond to make a pan sauce.