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…
Bingo. They are breathtakingly low maintenance once you use them.
OP, use what you like, that’s the only trick. If you force yourself to use the “right” stuff, you will get annoyed and stop using them. Use them, find out what works and enjoy.
I started with a set of basic target brand non-stick. I mostly use cast iron and stainless steel now (been doing this for 30 years). I do keep a non-stick for eggs and such, but it’s the least used pan I have.