Here’s why it’s bullshit: it still has Teflon (or whatever). You still can’t use metal utensils, because goodbye nonstick layer. You still can’t get it searingly hot. The uneven surface could make cleaning more complicated. Any Teflon-like nonstick will accumulate wear and tear and thermal expansion stress until it cracks, peels or stops being nonstick, all of which are good reasons to throw it away for ergonomic and (probably) health reasons. Being surrounded by stainless or whatever is going to change none of that.

I would suggest just getting one of each “major kind of pan” - nonstick and either cast iron or stainless will let you do most things. Getting all three doesn’t need to break the bank either. Then you can save the nonstick for the stuff that really needs it, give everything else the heat and surface it deserves.

If you want a true BIFL cookware get:

Stainless steel pots.

For pans, cast iron (if you are ok with the maintenance) or stainless steel.

I switch between the two, depending on what I’m cooking. I expect my cookware will last many lifetimes.

I’ve never heard of a non-stick pans lasting more than 5 or 10 years, and that’s if you aren’t being slowly poisoned during that time, either. There are almost no safe non-stick pans, other than cast iron. :)

SS can be non-stick if you use them properly. But even if you don’t, they are easy to clean and make like new again.

My parents had them and were ecstatic at how great they were. Unfortunately that’s in the past tense.

They lasted longer than other nonstick, but in the end they started peeling just like other brands and they went back to cast iron and stainless.