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 don’t know if it is a limitation on some (cheaper?) non-stick pans but all I’ve ever dealth with were dishwasher safe. It’s metal untensils that fuck them up
Dishwasher is supposed to be more abrasive than metal tools because it’s blasting pressurized water with coarse elements onto the stuff you put inside, same reason you don’t put good knives in the dishwasher.
It’s not going to break the first time, but I seriously doubt any non-stick coating can survive a dishwasher for a year.
I have three of just such pans. Dunno if our dishwasher is just delicate. They all say they are diswasher safe. But I think it does shorten their lifespan, but I haven’t noticed much of a difference. Like said, maybe my machine is just delicate