Proper encapsulated-base stainless pans are the best, but can be expensive. Similar, Anodized Aluminum pans are also good options.
Neither are no-stick, but neither are difficult to clean either, and the residue from cooking meats in these pans are terrific sources of flavour or bases for Gravies.
One or two non-stick pans are useful but not as your daily cookware; use them when necessary such as an oil-less egg dish.
NEVER use a non-stick at anything beyond medium heat (and this is why you need the "regular" pans) and if you can turn it lower than medium, do so. That is why they are not the answer for pancakes; although the non-stick is nice, you are at the same time playing games with your health.
I like a cast iron pan but you have to be careful with anything acidic (such as certain soups, chiles and spaghetti sauces, etc) so again, a proper triple-ply encapsulated stainless steel pan is more versatile.
You can get enamelled cast iron, and they are excellent, but generally are just as expensive as the better tri-ply SS pans, so what you end up with is a heavier pan that offers no other real advantage.
Cast Iron is certainly better than cheap, single ply bottom pans, though, by a long shot, so if that's all you can afford, then cast iron is your answer. Plus, when camping or at the cabin, since you should never clean them with soap and water, they are easy to deal with when you have limited facilities.