For those who are now reluctant to use Teflon-coated cookware, this article reviews various alternatives, as tested by the author in her own kitchen. 
The only low cost pans tested were cast iron; the others included copper, carbon steel, All-Clad, anodized aluminum and enameled cast iron. 
The author concluded that she preferred enameled cast iron, with plain cast iron a close second. The article gives a detailed analysis of her experiences, and interviews with professional chefs.