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Yep. Mixture of stainless, carbon steel and seasoned or enamelled cast iron .
Do have a non-stick sauté pan but I don't use it much. Mainly for really tomatoey stuff where I don't want the acid to eat away pan seasoning. Would trade it for a nice stainless one if I could.
Pick the right pan for the job and you can do anything. Stainless makes perfect omelettes and fried eggs if you get it hot first and use enough fat.
TvH
Has anyone dispensed with non stick pans altogether?
The circulon non sticks that I bought about 5 years ago are definitely stick, now.
I just acquired a de Buyer mineral B (carbon steel) pan. Only just seasoned it today, but it's nicely made, not that expensive, seems like it might be a good thing.