It's true that if you're going to use nonstick, the Emeril pans are pretty darn good. Made by All-Clad but a heck of a lot more affordable. I think you can get a set of 2 (10" and 8") for $39.

We got the calphalon unison on sale and have been happy

Emeril is the best!!! I own All Clad and Calphalon, but I keep coming back to my cheap Emeril pan. Nothing sticks to it.

I have a Pampered Chef ceramic non-stick pan. It's pretty good. I do have to use a little bit of oil, but it's great for eggs. I have a LeCreuset enameled saute pan and hate it. I am eh about my stainless steel pan.

Once it's well seasoned you don't have to worry about it that much. Just don't use soap or heavy scrubbers. I have a couple of flat scrapers that I use, with hot water and a scrubby sponge that I don't go overboard with.
I don't do the heat-dry thing anymore, just towel dry or even leave it in the drainer sometimes. I re-season about once every month or two.