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…
Go with a carbon steel pan over cast iron. Similar performance but without the weight.
nonstick gets ruined in 9 months, maybe longer if you pay more or are careful. i got my carbon steel pan 3 years ago and stopped replacing nonstick. Didn’t cost that much either, got it on a sale. Pair your carbon steel with a metal fish turner and you’ll be in heaven. No plastic/rubber in your food, the thin edge gets under everything easily, and it makes deglazing a snap.
Hah I bet we have the same fish spatula!