We use both cast iron and coated heavy steel pans.

We like our coated pans (a later material than teflon, forget the name) for eggs, quick fries, etc.
For corn bread, etc., we use a large cast iron skillet.

We had some Creuset pots and pans, but the bottoms are ribbed; we now have a glass-top range so gave them to a daughter who has a gas stove.

Teflon becomes dangerous if heated very high (accidents do happen). A friend forgot a teflon pan and it got extremely hot, gave off toxic vapors which killed their parrot.
A fluropolymer, teflon degrades at 260 C. and melts at 327 C. Birds can be poisoned when the temperature of the teflon reaches 250 C and humans develop flu-like symptoms.