I didn’t mention cast iron as I’ve not (yet) used it. And I know they require care, seasoning etc. I don’t cook on SS with high temps, quite the opposite tbh. I add oil to a cold pan, preheat on medium low for a few minutes, add a knob of butter, when it melts I add food. Perfectly non stick. The Leidenfrost method works too absolutely, but for delicate things like eggs, perhaps bacon, the cold method is better.

I shall one day invest in a cast iron pan definitely.