What is your everyday cooking pan? And Why?

Our 6-quart All-Clad sauté pan (heavy with high sides and a lid). We use it every day, and it's incredibly versatile. It's oven safe, making it great for baking, roasting, braising, etc. And we also use it for everything from stir-fries to refried beans. It's nice and heavy, and since we have an electric range, it helps even out the heat, and once you get it hot there's no stopping it! Love that thing.

Le Crusset Dutch Oven
All clad french skillets (I have several in various sizes) they're a great "general purpose" pan.
Pressure cooker for stocks, beans, steaming, canning etc

I am the proud owner of perhaps 100 pots and pans. It just depends on the task. For daily use I prefer the French style carbon steel type. Thin, with skinny handles. If you've ever looked inside an "open kitchen" style restaurant kitchen, that's what they are using back there. On the television cooking shows you will see the cooks using high end, expensive tools. Why? Because they are advertisers. In the real world that stuff would be destroyed after one dinner service with maybe 100 covers.

Le creuset for everything but frying--soups stews sauces. Heavy bottom stainless for frying. Whatever for boiling watery things. Pressure cooker for grains and pulses. No more nonstick here either.

I too am not a fan of non-stick and do not use it at all. I know that it's not really justified, especially with the advances in the non-stick technology, but I am of a worrying kind... All my everyday (and special occasion) cooking happens in stainless steel (Mauviel) and cast iron (Le Creuset). Altogether I have about eight pieces, and they cover all my cooking needs. 

I like my cast iron for most things, but I do use stainless steal as well.

Anything frying gets cast iron.

Stainless still can be just like non-stick cookware. But there are a few things you need to do from the start. First, buy good, heavy bottom stainless steal pots. Make sure that they are the right ones for your stove - there's a difference in ones made for gas and ones made for electric. Second, NEVER EVER use anything metal in them, EVER. Not to clean, not to serve, not to stir. The key to keeping them non stick is to not scratch the bottom. Even a light scratch will make it sticky. You can polish it again with stainless steel polish that is made especially for pots, or even a light backing soda and cloth dampened with vin. Third, never add salt to cold water, this will pit the pots and ruin the non-stick. Make sure the water is hot first and stir to dissolve immediately. And last of all, never let anyone not trained in how to clean these pots do the dishes.

We have a set of Langastina (not sure how to spell this), they have no coating on them or anything, but they have acted like non-stick (even for frying at high temp) for at least the last 8 years. That is until last month when someone thought they should help (against our direct instruction) and do the dishes. They used a scrub bud and deeply scratched the inside of the pans. Now it sticks like crazy. That's a $200 pan ruined with one good intention. Use a wooden scraper if you have some really tough cleaning to do, but other wise, soap, water, and a gentle cotton cloth. Or learn the tricks to get impossibly stuck food off the pans.

My everyday cooking pans range from my mother's ancient Revereware very thin, I only use it with water) to stainless (I love all my Demeyere) to plain and enamel-coated cast iron to ceramic (love, love, love Emile Henry ceramic flame ware). I never had much interest in non-stick until this fall, when I broke my wrist and needed both some lighter weight and easier clean-up options. It's too early to say for sure, but I've been pretty impressed with the Scanpan that I bought. It's a ceramic-titanium coating that's tough enough to use metal utensils, and while it's non-stick, things also brown quite well. And PFOA- and PFOS-free, since that's a concern of yours.