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 like carbon steel, mainly for two reasons
Yeah I went from cast iron to carbon steel. So easy to clean and non stick. Seasoning it was so easy. All I did was cook onions and garlic with oil a few times.
Hell yeah. Carbon steel pans are great. Gonna get a carbon steel wok soon and then home deep frying is gonna be a breeze.
High carbon steel. The real champion. Agree