I use mostly SS and Carbon steel pans. I keep one small egg pan in non-stick.
SS cookware can be very non-stick if it is used properly. Heating the pan to achieve the Leidenfrost effect
before adding foods is the trick. Once the pan is this hot, a little oil will float on the surface of the pan and foods won't stick. It is also very important that the pan is properly cleaned after use. Bar Keepers friend contains oxalic acid that removes build up leaving the pan good as new.
Here is another thread about the set I use, Mauviel M'cook
. I found it to be of better design, quality, and construction than All-Clad.