My vote goes for T-Fal.
They simply need to be wiped out with a damp cloth. I have several pans of different size and have found that they hold up super well. I do not use metal in the pans. They are not pricey or heavy to handle. I have found them to cook well.
Yes, a well seasoned cast iron skillet is great, but it takes just one "helpful" guest putting it in the dishwasher, etc and it is ruined. The T-Fal is very easy care!

Cook's Illustrated (CI) last tested nonstick skillets in October, 2016.

Highly recommended was the OXO Good Grips Non-Stick 12-inch Open Frypan.

Recommended was the T-Fal Professional Non-Stick Fry Pan. T-Fal was the winner in CI's previous round of testing.

I have been using my T-Fal pans for a few years now. No very high heat. No metal utensils. Gently hand wash. I like to coat them with a bit of oil once in awhile, but that's just me.

If it helps, my go-to non-stick pan is a Kitchen-aide.

Mine is an all-clad. It has high sides and I don't know if it's 14 inch, but it's quite large. Bigger than 12 inch, I think. I bought it on sale. In fact, it might have been a factory dent sale. I've only had it for two years, but no problems and it still looks like new.

I've been using OXO brand from BB&B for four years.They still work very well.

Sur la table hard anodized nonstick. Not cheap, but I buy a set of two one for up north and one in TV. They will be 4 years old on Black Friday (half off). Use every day still look new. Only pan beside Le Creuset, that are 11 years old.