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.