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…
Hard disagree. Eggs are the first thing I ever learned to cook, and I can make them consistently how I like them, every time… or I could, until I started using non-stick pans. For a few years I struggled to make a proper egg and couldn’t figure out why. Switched back to stainless steel pans, perfect eggs every time.
I really, really don’t like teflon/PFAS/whatever non-stick pans. Just plain steel or cast iron for me. The consistency matters, and I just can’t get that from non-stick coated pans.