I have a cast iron pan. Pros - it'll last forever if you look after it, it doesn't contain PFAS and generally it is non-stick enough to not be a nuisance. Cons - heavy AF, needs to be cleaned and dried after use & not in a dishwasher. I haven't tried to cook anything acidic in it yet but it does okay for steaks, eggs, mushrooms, sauces that I have used it for.
I still use soap and a plastic scrubber on mine and just dry it on the hob for a bit. I haven't had to reseason it yet but I imagine it will be a pain in the ass when I do. I have seen part of the seasoning flake off but it normally self heals with more cooking.
So it's okay overall but I think lack of PFAS and the fact that this thing will last a lifetime are the clinchers. Even if you have non-stick buy one of these and use it by default. I expect a stainless steel pan would be good too for same reasons.
I think cast iron will definitely outlast ANY non-stick, no question. For non-stickiness though it's basically on the tolerable end - put oil in it and most stuff will slide around but sometimes you don't want too much oil so its a trade off. I think stainless steel is a great option in its own right - it's not really non stick but it can be made tolerable with oil and can be scrubbed back to condition and thrown in the dishwasher.
I sometimes coat my cast iron pan in oil, but more often than not I don't.