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…
I think that it is a joy to cook with my cast iron pans, but there is a number of caveats that other repliers already mentioned.
One of the points that I did not read yet, is that if you have really acidic foods, your cast iron seasoning will wear out fast. For those use cases, I stick (hehe) with ceramic pans.