Earlier quoted context omitted.
Why take the risk for a minor convenience? Get stainless steel cookware and you’ll quickly learn how to avoid sticking by controlling temperature.
Not really. And I say this as someone who owns and frequently cooks with stainless steel, cast iron, and non-stick, I have for decades and also worked in a professional kitchen at one point. Some things are always better in stainless or cast iron... I tend towards meats in cast iron and veggies in stainless, though it really depends. Other things are easiest in nonstick, but can be learned in stainless, like eggs sun…
This is strange to hear from a professional chef. I cook eggs overeasy on my cast iron all the time. What works for me is preheating the pan on moderate heat for a minute or two, putting in a bit of butter, and using a metal spatula. Haven't had a broken egg in forever.
I've certainly found you need less oil to prevent sticking on a well-seasoned cast iron compared to others. It really is a semi-nonstick layer. I've made eggs on mine with no butter just to test it out and with the right heat they didn't stick.
But I guess if you have other tools that are easier for the same result, there's not much reason to learn the harder one. Personally I like having a small collection of cast iron I can do anything with, one part saving space and one part just having a thing for cast iron.