All real nonstick cookware is Teflon or chemically related to it. I almost always use cast iron or carbon steel but they are not nonstick, you have to control heat and acidity for them to release well. You can even see in nonstick pans that liquids will tend to bead up and not spread out because of the surface, versus in any other pan you'll only see water bead up when you hit certain temps. I can only achieve something like a French omelette in a nonstick pan, carbon steel has always been a disaster, because of that me and a lot of other people keep a nonstick around just for certain egg and crepe recipes.

Wikipedia makes it sound like not all Teflon pans require PFOA, which is the actual problem here (not that the article describes it clearly).

https://en.m.wikipedia.org/wiki/Non-stick_surface

PFOA/PFOS is in lots of other household shit though, like raincoats