I get exasperated with what passed for cooking pots and pans now-a-days. The accent seems to be on light weight and the functional aspect comes in way second. What I've wound up doing is going to the local thrift shop and adapting regular cooking ware to my camping needs. Now I absolutely agree it's heavy but I feel it's worth it for a kit that works.
Up till recently I've had only spotty luck with frying pans; a lot of sticking and subsequent scraping. The newest frying pan had been badly abused and after I got it all cleaned up and tried it out, it too stuck with the best of them. It's a quality pan; Revere Ware with a copper bottom to even out the heat so what is/was going on? Well, after asking several good cooks the distillation of advice seems to be: surface of the pan and temperature and oil.
My skillet was clean but the surface had a multitude of small scratches from the scouring. Using very fine (1400 grit) emery paper I polished it to a very passable mirror finish.
Now about the heat and oil; heat the dry pan up to about what the cooking temp will be and then add the oil. Note: if the oil turns brown to black you are way too hot.
Something about the hot pan will allow the oil (pam in my case) to adhere better and then you add the food food to be cooked.
Well, it flat blew my sox off, the eggs and then the cornbread slid off the skillet so slick! Now, no doubt in the future I'll manage to stick things again but at least I have a direction to work towards.
Best Wishes, Rob