Also well seasoned cast iron is dishwasher safe, there is very little you can do to kill a cast iron pan.

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.

My grandmother isn’t going to be using a 12” Lodge cast iron skillet no matter how much exercise she gets.

I prefer stamped steel, lighter, stronger, won't break. But it does turn cooking in it more like cooking in a wok, faster to heat up faster to cool down. Where as cast iron is better for staying the course with a steady temp.

But the thing I like best about both is the maintainability of the pan, When I commit a sin against cooking and burn the living hell out of the poor thing, I can sit down for an hour of penance with the wire wheel and steel wool to strip the mistake out and then resurface the pan to it's nearly non-stick surface. I love having a surface I can repair with just the tools found in my kitchen.