Thank you both. I just ordered the Le Creuset, and may look into a larger Lodge pan (as the larger LC pan was $165). I was convinced by this article:

http://www.ewg.org/news/search-pan-lets-cooks-forget-about-teflon

Le Creuset makes good pans and skillets for eggs/pancakes.

They're basically enameled cast iron.

Cast iron really works well and lasts forever if you take care of it. You can find Lodge skillets pretty inexpensively at Target. I think they are pre-seasoned but you could always do it yourself. The older cast iron pans you find on ebay by Grisold and Wagner Ware are made from older iron and are better quality IMHO. They can be pretty inexpensive as well; certainly less than any of the All-Clad pieces I've bought. If you want any advice on care and/or seasoning, there's a lot of info on the Chowhound message boards.

I am determined to throw out my non-stick All-Clad pans that are 10 years old and have lost their finish. I'm trying to cook only with stainless now, but I do need one non-stick pan for scrambled eggs and pancakes. I'm overwhelmed by the options out there. Can anyone recommend a safe (non-Telfon) non-stick pan? Thanks!