First, to answer your question correctly, it depends on what you cook and how you cook.
I will describe the three best all natural materials and then address newer non-stick materials.
The best non-stick pan for low to moderate heat that has no health or environmental concerns and actually supplies benefits is tin coated copper. The pan can be renewed eternally—I have copper pots tht are hundreds of years old. Tin is naturally anti-stick, and copper has the best thermal conductivity of any commonly ised cooking material. That means your food will cook more evenly, which also reduces sticking.
However, tin-lined copper is not inexpensive initially (though long term it’s cheaper) and requires a short learning curve to use correctly.
The next best non-stick natural pan is cast iron. Properly seasoned cast iron actually forms a non-stick polymerized coating that arises as the seasoning oil molecularly changes. This is an inexpensive and highly durable material. It is, however heavy, and distributes heat poorly. As a consequence, it also retains heat a long time. Depending on what you cook, this can be a benefit or deficit of the material. I love my cast iron, but use it primarily for hight temperature searing.
The third traditionaL non stick pan is high carbon or black steel. These are traditional restaurant sautee pans. They are lighter than cast-iron and are also virtually indestructible. Like cast-iron, however, they require periodic seasoning to maintain their non-stick qualities.
It is the maintenance involved in traditional materials that gave rise to modern nonstick materials. That’s a big advantage of them, But they also require a very different sort of maintenance—The pens need periodic replacement because their coatings have short life spans.
All of the non-stick pans have issues to varying degrees. Yes, Teflon off-gases. Some of the ceramic pans also use a PTFE or other dangerous offgassing material—and often don’t label what sort of stabilizers are involved. Some ceramic coated pans (I was a potter for 7 years and love all things clay, including high technology ceramics) have dangerous chemicals in the application materials. Other ceramics currently seem fine—though the product is sufficiently new that we may not yet know long term issues. Ceramic is also the least thermally efficient material out there. So it can have hot-spot issues.
Finally, all of the new material pans have another glaring problem. The coefficient of expansion between the base metal (often aluminimum, sometimes stainless) and the coaring are quite different. That can ofer time give rise to delamination. If misused (left to heat unattended—for example if you get distracted by kids, or the beautiful music of your all Naim system) they can spectacularly and dangerously delaminate. This happens rarely, but it is a possibility.
So the truth is that there is no perfect solition, but a series of trade-offs that a thoughtful consumer can navigate. We own one advaced coating non-stick pan. We use it only on occasion. Otherwise, we find the traditional materials are better for the planet, better for our health and better to cook with—but I was also a trained chef in my first career.