Difference in technique for cooking with non-stick and standard pans?
The big thing that you you are going to see cooking in regular pans vs. non-stick is the addition of pan sauces to your table.  It is almost impossible to get a pan sauce out of the non-sticks because they prevent the formation of fond in the pan.  As for stick in a regular pan, it is not much of a concern for most items, but there are a few things that non-stick are invaluable for so I generally keep a cheap non-stick around for those. (Talking cepes and eggs, mostly) The biggest trick with regular pans is learning to stop messing with your food while it cooks. You want to let it form that crust which as a by-product will help prevent sticking. Also, you will find that you start at a higher tempature when cooking with regular pans.