I'm more of a carbon steel person but there's no community for it yet from what I've seen.

I first heard about CI/CS through cooking youtubers advocating for them and was pretty much immediately convinced. Our first teflon pan got scratched because we weren't careful enough. Our second one died because of high heat, which was frustrating because those were the best snow peas we'd ever stir-fried, so we refused to buy yet another shitty, shortlived pan. There was a time where we used mostly stainless but that was ultra-sticky. So when I heard about CI/CS, I did the research, decided on CS for completely subjective reasons and haven't looked back on teflon.

We do keep a shitty teflon in our home in case guests come to cook and we don't trust them with our pans.

More recently, we got two enameled CI dutch ovens and they're absolutely lovely.