I'm with Maurepas. I have a couple expensive (e.g. $80/pan) Calphalon pans and one was ruined fairly quickly. I still use the other buy very infrequently, I have to baby it and have to keep it spotlessly clean. Food and oil residue building up on no-stick pans is what ruins it. I have a couple Mirro teflon coated pots that I still have but use infrequently. Everything is still serviceable but I can't bring myself to get rid of decent stuff until I have replacements.I use cast iron 99% of the time now. A well seasoned cast iron pot has all of the qualities of the more expensive cookware at a fraction of the cost. And they grow better with time.
I've tried Calphalon, along with many other expensive brands. I have a collection sitting unused in the cabinet. None of it, cooks as well as the cast iron.
I wore out one Calphalon frying pan in a year. The finish is shot. I have a fair amount of stainless steel, commercial pans also. They are indestructible but do not have the nonstick surface that a well seasoned cast iron pan has. Some of my cast iron has been in the family for generations.
I have no problems with eggs sticking to my cast iron, never have. My eggs come off just as easily as teflon. I only season my pans around 1 time every 3 months to keep it going good. I hardly ever wash it (unless I have something sticky and won't wipe out easily), I wipe it out and then let it heat up in the oven to kill any bacteria from the food. I don't add extra fat to the foods I cook to cut back on cholesterol and fat content.My suggestion is to get a couple new lodge pans and then buy a couple old Griswold skillets from eBay or a yard sale.
The old Grisolds can have a truly amazing non-stick surface where eggs can slide off. They ae what Teflon tries to be.
I use my new (okay, 5 years old) Lodge skillet for cooking up meat and onions or hashbrowns and the old Griswolds for eggs and if I want to use only a very little grease in something. My dutch oven is a lodge, it works fine.