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Cast iron, presumably.

Ceramic, it is as close as you can get to non stick without forever chemicals. I cook every day and that is the best I've found. Anything else requires more maintenance and cleaning. Cast iron has been a disappointment and I have made an honest effort with it multiple times.

Cast-iron, or enamel-coated cast-iron.

Supposedly ceramic coatings are getting better.

I switched to stainless steel, maybe issues with chromium and nickel though. It's also not non-stick, but if you add oil to a dry pan after it's already heated it up, it will form a sort of non-stick surface. (Scratches in the pan surface will impede this effect)

Stainless or carbon steel. Once you learn how to cook with a stainless pan it’s basically non-stick.