I converted also, but for frying things like eggs I still use my non-stick pans, because I care about how much fat I consume. I see it as a moderation thing. Most liquids I now cook in my “sticky” pots, because non-stick is not necessary for that. I also do sautee some veggies and cook dishes like chicken or pork chops, but eggs, and some other foods where it is very important something does not stick, I bend on.
I agree with the people above to oil the bottom of the pan well, and by well I mean covered well, it does not have to be deep in oil though. Literally rubbing the oil all over the pan so there is no spot not oiled. You can use cooking spray also, my husband does that, but I find it counterintuitive to switch away from nonstick, but still spray chemicals into the pan. Also, you need to let food cook for a certain amount of time before trying to flip it over. Food sticks at first, and then it releases usually. Usually you can tell it is time to flip by the sound. Food sizzles a lot as it first hits the pan, and then the sizzling dies down. As it quiets, it indicates it is browning, and beginning to release, and ready to flip.