I'll second going for the cast iron. You can pick up a cheap cast iron pan from camping stores. They are not non stick to start with, but anything that sticks you can quite literally use a scraper on to remove burned food. Don't use detergent to clean, just hot water with a dish brush, to let any oil you have used soak into the cast iron. Over time the pan will become more and more non stick, eventually being very nearly as non stick as the best of the non stick frypans. The upside is that with a cast iron pan, you are not restricted to only using low to medium heat to protect the coating like you are on non stick, and the cast iron pan will still be good in 50 years time, unlike non stick which you are lucky to get 2 years out of. Took a while to convince the wife, but she now uses a cast iron bbq hotplate on the stove top to cook all our steaks,sausages, bacon etc.