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…
Same here. I wash my pans with soap if they need it, dry them well and hang them up. Occasionally will rub a little oil in once they are all the way dry. Have been going for about 30 years, most of them. I did have to train my husband, he was soaking them overnight and that does mess with the seasoning. Now he either cleans immediately and dries it or throws it in the oven dirty to do later.
IME they are nearly indestructible and you don’t need to be so careful. The cast iron is my daily driver and I am not a gentle fussy cook. Just don’t soak them in hot soapy water for hours.