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…
They’re all fine with some extendent. It really depends specifically what and how you’re cooking. I like cast iron for steak because you can heat it up a helluva lot, even without fat, while trying that with non-stick pans can damage the coating and make some weird smells. Similarly, I prefer it for frying eggs because I like to use a metal slice to flip eggs, and worry about scarcjing my non-stick. But I have both and happily use both.