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…
Enameled cast iron is very good, but I find it’s not quite as nonstick as a properly seasoned not-enameled cast iron. Enameled pans are rockstars for acidic sauces, though, and that makes them amazing for braises.