Really the only advantage of cast iron is it is cheap, lasts forever, and you can bake with them. Other than that any pan works about the same. Your choices are about a compromise of weight, how long it lasts, and price. I do once make in my cast iron once in a while, but other than that any pan I have works. I keep the cast iron on the stove though because it is my favorite.

Regular non-stick works just as well for about 3 years or so (very much depends on how much you use it, and how careful you are), then the non-stick wears out and they stick worse than anything else.

I have stainless pans that work just as well as cast iron, but they cost more. They end up spending most of the time hidden away but I do use them and won't get rid of them.