I stopped cooking with nonstick pans over 15 years ago, and the only thing I've found that can consistently be a bit tricky is eggs, but really only if the pan isn't hot enough yet when you add the butter or oil, you don't use enough butter/oil, you try to scramble the eggs in the pan, or you try to lift the eggs too soon. So arguably it takes a little more attention to detail to cook eggs on stainless steel, but in general I really don't think there is anything that requires nonstick. But even for the limited list of items that are easier to prepare on nonstick, it's usually just a matter of learning how to adjust your technique to match the cookware.

I made the switch to stainless steel and cast iron pretty much on a whim after I first read about Robert Bilott's lawsuits against DuPont, at which point I discovered it made almost no difference to my quality of life at all to avoid nonstick. To such an extent that I have never been even slightly tempted to switch back, despite honestly not feeling a particularly strong motivation to avoid nonstick in the first place. I've just always figured cooking with steel is an entirely painless way to reduce my potential exposure to dangerous chemicals, so even if it ends up being pointless, I haven't lost anything of value anyway.

My wife and I started doing this about 5 years ago or so. Since then, we gradually acquired more carbon steel, stainless steel, cast iron, and enameled cookware. Initially we were reaching for the non-stick for all the typical reasons, e.g. making eggs, but over time we found ourselves reaching for the non-stick less and less. It turns out that the "seasoning" on the cast iron and carbon steel improves their non-stick properties over time, which at this point is good-enough for anything... I can cook eggs, pancakes, a piece of salmon without breaking the delicate skin or shredding the fish, and so on. As I see it, non-stick pans have two benefits: they require less maintenance (you can stack them in the sink and deal with them whenever, which you shouldn't with uncoated metal pans after cooking anything liquid/acidic) and you can cook more easily without using any fat. For us, neither matter much, so about 2 years or so ago when our last non-stick pan needed to be replaced we decided not to get a new one and just get rid of it.

I think the advice is to avoid using it as a daily driver. If you only have nonstick and carbon steel pans, you might not want to cook something acidic in the carbon steel as it will kill the seasoning. If you have nonstick and stainless steel, you can use the SS for that.

On the otherhand, cooking eggs in nonstick might be easier/require less fat than working with stainless steel.

Nonstick also generally has a lower rated max temp, so avoid using it in the broiler...

All this is to say, it's a trade-off for convenience. With the right technique, or if you want to spend time to rebuild seasoning, you can pretty much use whatever pans you want to cook whatever you want. These types of non-stick pans are relatively new in the world of cooking.

Anything that's high in protein, and you don't want to brown appreciably or use much fat. So mostly french omelette and pancakes. The upside is that these also require basically no tool manipulation in the pan and are low heat anyway and probably not something you're daily driving.

Thanks! That's exactly why we do this work. Feedback on what we could improve is always welcome.