Heavy iron pans, eg le Creuset, cook much more evenly and steadily. To clean, just soak for 15 mins and then wash. Nothing sticks if you soak. When new, give them a patina by heating salt in them to quite a high temp. The insides will then be fairly non-stick. Just after the war, all pans were either enamel or cast iron, and had been for decades. Don't buy Teflon if you have doubts.