To me, someone who celebrates a bit more of the spectrum than most: Metal hot. Make food hot.
Non-stick means easier cleanup, but my wife seems to think cast-iron is necessary for certain things (searing a prime rib roast, for example.).
After I figure those out, then I gotta figure out gas vs. electric vs. induction vs infrared…
Cast iron is nice because it’s lower conduction rate means you can get a lot more radiant heat without burning whatever’s on it. (Also I guess the “seasoning” adds flavor but eh.)
All day every day I vastly prefer cooking with stainless. It’s infinitely tougher than any coating can be, sheds no flavor to the food when cooking with acids, you can scrub the shit out of it, and it doesn’t warp like aluminum.
Seasoning should not add flavor. That’s a dirty pan.
I don’t want last night’s fish in this morning’s pancakes.