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 have Lodge cast-iron skillets, Le Creuset and Staub ceramic-coated cast-iron dutch ovens, Le Creuset stainless saucepans, and one non-stick frying pan (which I bought for my wife).
I use the skillets for pretty much everything that isn’t going to be simmered in tomato. Had them for years and they are non-stick. I happily fry eggs in them with no worries whatsoever.