I got rid of all my non-stick pans and almost always use stainless steel. I still have one ceramic pan.
Fish isn't a problem, I cook it a lot too. The first few times it might stick but once you got used to it, it's easy. The important part is for the pan to get to the right temperature and for you to not trying to flip the fish too soon after placing it in the pan.
The only thing that's actually difficult are sunny side up eggs. I just can't get them to work for some reason. Scrambled eggs and omelette work perfectly fine though.
Cleaning them is also much easier than I thought. Just don't let stuff dry in them and they are as easy to clean as other pans. But unlike other pans even if things burn and really get stuck you can still clean them fairly easily. Just let it soak in warm water for a few hours and then you can scrub them clean with stainlesssteel sponge. It might require a little bit more force but since you don't have to be careful it's less frustrating. If something ever got stuck in my non-stick pan, it was the worst.
And being able to just stick the entire pan in the oven is such a convenient thing.