Especially for steak, pork, and fish, the cast iron heats up better and sticks far less than steel. Also much easier to clean.

But for anything that’s saucy (pasta) or could benefit from a good deglazing (scallops particularly but also for veggie dishes), stainless steel works best.

I just have to commit myself to cleaning up immediately after the meal or consign myself to a lot of scrubbing.

I like to have both on hand. Really depends on the dish.