I've had everything from cheap to All-Clad nonstick and they all deteriorate. I also have an array of Lodge cast iron. You can season stainless like you do cast iron and they work as well as non-stick but like with cast iron, no dishwasher. Truth is there are very few things that really need a non-stick pan, pot-stickers comes to mind. If you are careful, most things can be cooked in stainless and I prefer not to have the non-stick coating leaching into my food. For the few that do, I use the All-Clad nonstick and hand wash or I drag out the cast iron. I find most of the reason people like non-stick is ease of cleanup so here's a tip: When you cook something that sticks, after removing the food, just put a half-inch of water straight into the pan and put it back on the hot stove for a minute or two. Then turn off the heat. When you're done eating, the water has cooled mostly and stuck stuff cleans right up. Of course I'm talking the stainless pans, not the non-stick or cast iron. Get in the habit of doing this and you won't need the non-stick very often. One other option is to go with enameled cast iron like Le Creuset. Big bucks.