In the last year I have switched to all cast iron, carbon steel, and stainless steel for all my pots and pans.
No Teflon or “non-stick” coated garbage for me. Properly seasoned and cared for cast iron, carbon, or stainless steel will all be nearly as good as a “non-stick” pan and doesn’t have the risk factor.
Recently, non-stick pans have been released that supposedly are safer, but I don’t really feel like trusting billion dollar corpos to not lie for the 20th time about that, not when there are fantastic alternatives.