To avoid all the toxic and poison shit the Chinese are coating their cookware with, you're better off going with a cast iron or form of metal non-coated. Any non-coated surface is better for health reasons specifically, and can be used as effectively as coated if you know how to heat properly. I could give a long explanation on how to prevent the sticking in cookware that is void of non-stick, but it's long and boring.
Long story short, heat the pan on med-high until a drop of water or two will bead and roll around the pan when dropped in. When the water beads and rolls, the pan is hot enough for the oil. Add the cooking oil you choose, and when the oil will 'bleed' down when the pan is tilted (just before the smoke point, usually only a few seconds after adding the oil), you can add your ingredients. The pan will be hot enough to prevent the surface from contracting too fast/tight and gripping (thus tearing it when it's moved) the surface of the ingredient. Hope this helps.
