To be fair, there doesn't seem to be a lot of evidence (or even any) that the PFAS in non-stick pans are a danger - so long as the pan isn't overheated. From what I've read, the issue is in the manufacturing. So no need to toss your non-stick pans RIGHT NOW, but don't buy any more of them.

>>... Ceramic coatings or even stainless steel...

I'd add cast iron, lightweight cast iron, and black steel to that list. They need 'seasoning' (a buildup of polymerized oils on the surface to become nonstick (works for raw/uncoated aluminum, but not as well). I've had best luck seasoning both CI and steel with flax seed oil as it polymerizes at relatively low temps. Other people like to just cook a mess of bacon at the start of a new-surface pan. Either way, the more you use it, the more nonstick it is.

Also, there's tin-lined copper (my go-to for omelets just for temp responsiveness - copper conducts heat better than aluminum but doesn't hold heat) but there's a definite learning curve - and I haven't found one that'll work on our new induction stove (deep sigh).