Cast iron is to sear the bajesus out of steak. Nothing else can blacken the steak crust to my satisfaction without inadvertently overcooking the middle.

I hate it for everthing else.

A tiny cheap teflon pan just for 1-2 fried eggs and nothing else.

Then SS all-clad as the go-to for everything else.

Been having good experience with the hexclad teflon pan although handwash only. I believe it is generally disliked because it is marketed as “dishwasher safe” which is absolutely false. When handwashed it holds up very well.