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 love my cast irons, I have a carbon steel one, that is even more work to care for, but gets really hot and is great for searing. I would like a stainless one for more of a nonstick option though.
Do you not season them? Mine let’s eggs go as soon as they start to maillard.