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…
You can absolutely scrape the seasoning off a cast iron pan through aggressive use of metal utensils, but you can also re-season it by applying a little cooking oil and getting it hot for an hour or so.
You also don’t have to worry about getting Teflon flu if you overheat the pan. The worst thing that can happen is that you ruin your pan, not that you poison yourself.