Best solution for me has been a stainless steel wok from IKEA bought more than a decade ago. Yes, I sometimes season it, but more often than not use a metal scrubber to clean it. It's a huge wok, too.
I've found the various non-stick options to be too much of a headache. Have been using a stone /ceramic frying pan recently at my brother's place and it's frustrating to have to be careful, when I could have cleaned the stainless steel in seconds.
Sent from my STF-L09 using Tapatalk