the safest are Stainless Steel cookware and Cast iron.
Dont buy those cheapo Stainless steel cookware cos they are very thin and will burn your food easily. Buy Amway cookware if you can afford cos they are the best and can tahan for decades if you treat them right!

Cheapo cookware cant tahan long no matter how delicate you treat them. Thats why they are cheap.

CAST IRON is the first choice for me. it's heavy yes...but the food tastes so much nicer no matter what you cook.

tefal PTFE regardless if its PFOA free or not equals severe respiratory toxicosis of lungs in birds due to the fumes released when the material is exposed to temperatures exceeding 65°c, birdkeepers/petshops have known this for decades.

and afaik, the lungs and respiratory system of avian is very very similar to humans, compound that fact with the $4b amount to be paid in the scandalous Dupont, Chemours and Corteva PFOS lawsuit by single virtue of environment or blood contamination, regardless of ones pol stance on the Isr/Palstne issue is enough encouragement not to choose. 

Stainless steel = have fun on cleanup, very much fun.

ceramic coats = meh, 60% non-stickiness of tefal during first year, 2nd year onwards its double meh, welcome to cleanup city

Any thin pan/wok = no sear on meat, or sweat a bucket after an hour trying to.

copper = Le' best temp control, slightly higher cost, but no sear, perfect non stickiness, maybe .. if you can find a thick one.

on paper ? id get a thick alum but coated with copper thats advertised as non stick.

rich ? enamelled La creuset's or the soon to be released molecularly enhanced cast iron (inherently non-stick/no seasoning required)

What about those honeycomb coating for non stick ?

Anyone know what kind of pan brand is "TAM" ? what coating is it ?