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…
Cast iron is horrible at heat distribution and responsiveness.
“When properly preheated, the heat is very even” isn’t contradicted to that fact.
Cast iron does indeed suck at heat distribution, which is one of the reasons it needs proper preheating.
But once the pan is properly preheated, then that heat is quite even.
Make sense?