I've seen that. They do make some safe nonstick I believe but by the time that appeared I was good at stainless and cast iron. They really do cook better once you get the knack in my opinion.
It might sound corny, but I say BOND with those skillets, pots & pans. No two are alike. It's like taming wild horses where some yield easily, while others may take a little more work to come into the fold. You know which ones give you hell every time they hit a burner and need to know what their quirks are and go from there. Some may not like Olive oil but prefer Canola oil etc...You'll learn which works best for your applications.