"Teflon brain...nothing sticks." - Lily Tomlin

I've read some disturbing things about Teflon, some of which have been commented upon by the American Cancer Society, and I'd like to find a suitable replacement for my non-stick pans. I've heard that a cast iron skillet can become essentially non-stick if properly seasoned, but I don't know how to do that properly so that fried and scrambled eggs can still be part of my breakfast routine on the weekends. I've also heard that the Calphalon pans don't use Teflon, per se, but they do use some other type of polymer to create their hard anodized non-stick pans. Does that also flake off like Teflon does, and can it get into your system if you inadvertently overheat the pan? What about the enamel-coated cast iron pans such as Le Creuset? Do they act like non-stick or more like stainless steel?