I prefer use of steel pans for eggs, meat, pancake, potato,... I recommend use of thin one (weight less) with flat bottom (easy to maintain coating). Evertime you finish your cooking pass it under a stream of cold water and later you could use a steel wool to remove residue and then your traditional sponge and soap. Let it dry without using kitchen towels. Don't worry about rust you could remove it with a paper before use.

For vegetable use a cast-iron pans, choose one with enamel so you don't need a special care.

For boiling water the best is steel with enamel but hard to find in good quality, I use stainless steel with tri-layer and a layer of steel in between.