What about carbon steel? A friend of mine has one, and after she worked on the seasoning for awhile, it's become basically non-stick. Carbon steel is a lighter then cast iron and a little heavier then stainless steel.

Stargazer makes pretty lightweight cast iron pans with a smoother interior then Lodge pans. Still heavier then carbon steel though.

I haven't had a non-stick pan for cooking food in more then a decade, and I fry and scramble eggs on a little stainless steel Cuisinart pan. I give it time to heat up on medium-low to medium heat, flick a little water on it if I'm not sure, and use oil.

For other kinds of cooking, I release food from stainless steel pans by covering them and letting them sit off the heat for five minutes. I have a Cuisinart universal steamer with the lid that fits my little pans. And I have a Zwilling universal lid for my larger pans.

I used to use the smallest Green Pan for making hash oil for a relative I was taking care of - and it seemed pretty disposable. I used to keep a second one around just in case. I think "ceramic" non-stick is more of a sales pitch then anything else.