The joy of working with seasoned cast iron cannot be overstated.
If you don't mind waiting half an hour for it to heat up. (semi-/s)
There are plenty of times where you do not need or want the heat capacity of cast iron, and it's actually a 'con' for the dish. Never mind that you don't really want to cook anything that's acidic (e.g., tomatoes) in it.
Certainly having cast iron in your tool box isn't a bad idea, but stainless steal has all sorts of other advantages. And if you want something less sticky but still responsive, there's also carbon steal.
Comments
If you don't mind waiting half an hour for it to heat up. (semi-/s)
There are plenty of times where you do not need or want the heat capacity of cast iron, and it's actually a 'con' for the dish. Never mind that you don't really want to cook anything that's acidic (e.g., tomatoes) in it.
Certainly having cast iron in your tool box isn't a bad idea, but stainless steal has all sorts of other advantages. And if you want something less sticky but still responsive, there's also carbon steal.