Actually I never use stainless steel.  I got a quality non-stick pan quite a few years ago (I forget what the name of the good stuff was at that time...it constantly changes) and I keep it wrapped in a cloth dishtowel for travel. I bet I've had it for 15 years and it's still going strong.  For that longevity, it was worth shelling out a few bucks over the minimum.  Plus, it performs flawlessly.  Nice, even, steady heat with no hotspots.

The thicker the metal the better.  Heavy, yes, but won't warp under high heat.  With non stick, you put the oil in the cold pan.  It's not good to heat nonstick without something in it.