Non-stick pan recommendations

Grogu

If you want a last a longtime pan, le crueset black enamel pans will get you a lot of the benefits of cast iron without a lot of the hassles of cast iron. You’ve got it right that Teflon simply isn’t a longtime option, so expect it to be “disposable.”

Botch

Grogu said:

If you want a last a longtime pan, le crueset black enamel pans will get you a lot of the benefits of cast iron without a lot of the hassles of cast iron. 

My le Cru black enameled pans (3 of them) are still going strong after almost 40 years.  
But, one CI "hassle" is slow temperature change/heat retention, which makes them tricky or even unusable for things like bacon-n-eggs, fish, and stir-fries; you still need a non-stick aluminum, or thin seasoned steel pan, for those things.  
I've looked at the Analon pans many years ago, and they seem to have a more durable non-stick surface than the t-Fals/Oxo's; keep us posted how well they last for you.  

Grogu

For eggs I have a cream enamel le cru. Over low heat with plenty of butter. Not really an option for bacon and eggs in the same pan needing a quick cooling of the pan, but I prefer to just use two pans. Ditto for fish. You don’t really ever need screaming heat in the pan for fish. Stir fry, ya got me. Best to have a steel wok or such for that, but stir fry isn’t something I do.