Pros and cons abound. If you just want to be able to cook consistently and clean easy... get a non stick but the key is the thickness of the pan. Cheap thin pans get hot fast and burn everything (including the coating). Find one that is >= 3/16" thk. Never use anything metal as a spatula... heat rated rubber only! It wont last forever like cast iron, but sure cooked my breakfast nicely. Keep data from turning panckaes with a butter knife :)