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…
So you’re saying that, properly preheated, the pan has very even heat?
Gee why didn’t I … oh. That’s is what I’m saying.
You’re right, if you don’t preheat, it’s uneven. But you put in the extra effort and it’s rather more even than nearly any kind of pan.
I highly doubt you’re throwing your pan in the oven or letting it sit in a burner for an hour every time you need to cook something. There’s a hot spot that you, as a result of using it for so long, are aware of, and that’s where 90% of your cooking is taking place.