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Cast iron is nice because it's lower conduction rate means you can get a lot more radiant heat without burning whatever's on it. (Also I guess the "seasoning" adds flavor but eh.)
All day every day I vastly prefer cooking with stainless. It's infinitely tougher than any coating can be, sheds no flavor to the food when cooking with acids, you can scrub the shit out of it, and it doesn't warp like aluminum.
Seasoning should not add flavor. That's a dirty pan.
I don't want last night's fish in this morning's pancakes.