All-Clad 7.5" D3 Stainless Steel French Skillet + $10 Macy's Money Expired

French skillets have a curved side that allows for flipping food and sliding food out.
Stainless steel can be used at any temperature. Nonstick should never be used higher than medium heat.
Stainless takes longer to heat up than an aluminum nonstick but it also holds that heat. This is important when searing. All-clad uses an aluminum core so it should heat faster than cast iron.
If something sticks the pan is not preheated enough and/or there was not enough oil.
This pan is sized for a 2-3 egg omelet, or a steak.
If something does stick you can clean it easier by boiling some water in the pan and then washing.

You can cook almost everything. You might want to keep a teflon pan on hand to make eggs or fish that might stick. This pan will probably outlive you. The teflon pan will be dead in 2 years if you cook a few times a week on it. I have all stainless with 1 teflon pan that I throw away when the coating dies. 7.5 inches is tiny though.

They're very complementary. Basically, everything that wouldn't be good to cook in non-stick would be good in stainless steel and vice versa.

For example, when you sear a piece of meat, in a nonstick pan the nonstick barrier will prevent the meat from contacting the pan very well, and will prevent it from getting super crisp/maillard reaction. (ignoring the fact that high temp on a nonstick pan is bad idea in the first place).

On a stainless steel pan, you can heat the pan to screaming hot, put a bit of oil in, then drop the meat (patted dry) into the pan. The meat will stick to the pan for a bit, develop a super nice crust, then gradually release from the pan as it cooks, leaving a super beautiful texture/color/flavor. On the other hand, something like scrambled eggs or crepes would be great in nonstick, but pain in the ass in a stainless steel.

There's a lot more nuance and technique than I can convey over this comment, but I highly recommend one of each (and rotate out the nonstick pan every year or two; they're not built to last). Although specific to this deal, 7.5 inch is tiny so I'll probably pass.

My personal preference (I own one of each), is to do the bulk of my cooking in stainless steel (essentially any application that won't stick a ton) and then use non-stick for cases where food is likely to get stuck (eggs, fish, doughey foods) or if my primary pan is dirty. As a side note (and this is a bit late to be helpful), I would generally recommend not getting an all-clad nonstick. All-clad is known for multi-layer metal (for example this deal), whereas non-stick pans are generally okay to buy semi-cheap, then replace them periodically (T-Fal, Tramontina are the two cheap, mid-tier brands respectively I recommend). I'm sure the non-stick allclads you have are very nice pans, but probably overshot the point of diminishing returns and can save some money in the future. Hope this helps!