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 use stainless for acidic foods. Most of the advantages of cast iron are irrelevant when you’re making a sauce anyway, since the water adds mass, distributes heat and deglazes the bottom.