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…
You can absolutely scrape the seasoning off a cast iron pan through aggressive use of metal utensils, but you can also re-season it by applying a little cooking oil and getting it hot for an hour or so.