Personally, I go cast iron if it's low acidity, stainless for acids and my sauce pot.

Cast iron does take a little patience, but it's really just an extra step of drying immediately after you wash it, and if necessary, a quick wipe with an oily paper towel. 20 extra seconds max. You can do the whole seasoning in the oven thing, but it isn't necessary.

That said, if you don't want to think about it, your best bet is maybe a ceramic pan - they still need to be babied like Teflon, but they'll last longer.