Tweetcast iron from my understanding disperses heat better . I cook all my pot roasts and pastas in them it kicks ass. stainless seems to give me the same problems with sticking not a fan of ss. I had one of those "green" non stick pans bought at target and it worked great for about six months now its been replaced with a high end kitchenaid non stick, giving this one a shot. unfortunately for eggs the non stick is the only way to go I have yet to find. as far as those pan with the grill ribs just stay away from those what a pain in the ass to clean and I have yet to get any good grill effects on the food but then again I have an electric stove.
one other thing I have found is if using electric get the think pans that don't warp over time with heat. never again will I take the cheap way out with my everyday cooking pan. as far as Teflon goes its a nessesary evil I haven't been able to replace in the kitchen