While not strictly applicable to the original questions, since it's been stated they're too heavy, there are lots of misconceptions about cast iron pans.
If you have the misbegotten idea that "old ones are better," you might find a decent 10" cast iron skillet for around $30 - $50 (US) at an antique shop. It's made from the same mold as the one you can by at the hardware store for $15 - $20 (in the US). The same two principal makers that made them in 1800 are still in business, and with the exception of adding a few (new?) different sizes they still make the same stuff.
If cast iron gets "reallly dirty" (i.e. "ruined") you can restore it to "new" condition by putting it in the oven for an hour at whatever maximum temperature your oven will reach. Put it in and run the "self cleaning cycle" if you have that kind of oven. Let it cool in the oven.
To season, butter a piece of bread and flop it in butter side down and make a piece of toast. The cast iron will be as usefully seasoned as it's ever going to get. "Building up" decades of carbon just gives it a fragile surface that has to be treated like teflon.
Soak in hot water if needed, and use a "stainless steel"1 scouring pad to clean. Rinse well, and set it on a burner to make sure it's dry before storing if you're not going to use it the next day. If you want it "pretty," wipe the cooking surface with a wad of paper towel when it's "just dry" to smooth out the residual grease and it will look just like granpa's old one.
1 If you've got significant amounts of "stuck stuff" a flat-ended spatula used as a scraper/chisel will take the lumps out safely, after which you rub it with the scouring pad (I do it under water) until you don't feel any lumps. You want one of the "stainless" or "corrosion resistant" scouring pads that looks like a wad of fat worms all coiled up. CRES is "softer" than the carbon that builds up in the skillet, so it will scrape off any "stuckies" without harming your seasoning. Ordinary iron scouring pads, especially if "rusted" may leave scratches if they're course enough to do any good; and "bronze" probably is harder (not the same as stronger) than steel if it's been "aged" and it doesn't hold the "scraping edges as well as "stainless." No soap required.
On the original question:
I don't have any teflon cookware although I have several pieces of "formerly teflon." The teflon went somewhere, and I think we can guess where. Newer "teflon based coatings" are much more durable than even a few years ago, but the "good enough" ones are pretty expensive and still require "coddling" to avoid harming the surface.
Be gentle when making love, but a %!$#@^ cooking pan is for burning something dead. You shouldn't have to apply foreplay (IMO) to heating a pot, or declare how great it was and how much you'll still respect it after you fry a dead bird.
I'll stick to my cast iron - as long as I can still lift them. After that, somebody else likely will be spoon feeding me crap to keep me manageable at the institution.