Earlier quoted context omitted.
Nothing beats cast iron. They aren't hard to take care of.(In spite of the rhetoric.) Actually easier, once you get a good surface on them. Pots, frying pans, woks, etc. They work very well. The most important thing is to give them time to heat up. Once they are, they hold the heat very well, so can cook at any temperature.
I prefer carbon steel more. They heat up faster and are smooth (unlike a lot of cast iron pans which are rough). But both works well enough.
Still very little sticks if you use them enough.