Earlier quoted context omitted.
100% -- I never use my stainless frying pans because they are such a nightmare to get food to release and clean up afterwards. We use a cast iron and a nonstick - that's it. You can cover 95% of use cases with that.
We gave up on nonstick - we never found a good one that wasn't ruined within a year. With the right balance of a bit of olive oil and a bit of butter, I can fry and scramble eggs in my cast iron without it sticking.
Each of these (non-stick, stainless, cast iron) are great for the appropriate application, while also having downsides (like ANY tool). Knowing what to use, and when, comes from experience.