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…
If the weight is a problem, you can always try carbon steel. It’s similar to cast iron in it’s use (seasoning and all that), but it is lighter.
Yeah, that’s what I did for a wok. They make cast iron woks, but the weight defeats the entire purpose.