Cast iron, high carbon steel woks, mineral steel (high carbon steel frhing pans), blue steel, raw aluminum, these need to be seasoned. It prevents corrosion, and isolates the food from the metal. it also makes the pans virtually non-stick. Even my wok can be used to fry an egg, without it sticking. I just heat it, rub a little butter, or oil on the bottom, and it's good to go.
If you mess up the seasoning, you simply was it in hot, soapy water, taking care to get it very clean, then re-season the pan.
Ceramic coated pans are the new craze.. They work beautifully the first few times you use the, but soon after, food sticks to them. Teflon works, but is so easy to ruin by improper handling, scratching, or cooking with high temperatures.
Stainless steel, depending on the pan quality, and technique, can be stck free as we;;, without any seasoning. Look for tiny, circular sanding grooves before purchasing SS. They will cause food to stick. The inner surface needs to ne mirror smooth. When cooking, heat the clean SS pan with nothing in it, no oil, butter, or anything. When the pan is hot, add your preferred cooking fat, Place the food into the pan. Pancakes, eggs, meats, all slide around on the pan easily, at least in my experience. I use a 10" SS pan for making large crepes, and delicate, French omelets.
Hope this helps.
Seeeeya; Chief Longwind of the North,