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 a metal spatula on my cast iron all the time.
I’ve got a super thin metal spatula, with the perfect amount of flexibility, and I’ve been carrying it with me from place to place for decades. It is absolutely my favorite kitchen utensil. I know it didn’t cost much, but I’ve never found another one as perfect for my needs, so it is priceless to me.
I use it on everything, even when it says no metal utensils. I’m just really careful with it. I love the thinness of it, and how it slips right under the edge of anything. Trying to catch the edge of an omelette with a thick plastic spatula is infuriating.
There’s no [edit: manufactured, not easily replaced] coating on cast iron (unless enameled)
You seasoning is a coating
Yes there is, it is polymerized fats and oils that build up over time.
Technically the truth, but using a metal spatula will not have much impact.
Also It is technically plastic.
Unwise regardless of how it can be ‘replaced’ on cast iron.