Yes. Cast iron can be subjected to more extreme heat without fear of ruinung the surface like non-stick. CI also retains it's heat better. And you always read about making cornbread in a CI skillet as it goes right from stovetop to oven, not so with non-stick. Non-stick comes ready to use though, whereas CI needs a little coaxing along to get to the point it works just as well as has a nice non-stick surface. And CI is a lot heavier. You never see a cooking show where they are hand flipping what they are cooking in a CI skillet, at least I haven't.
There's a difference between a very cheap skillet and a very expensive one, heat distribution, materials, grades of materials used, I'm sure there are others. The medium, med-low range works well enough for me. And I have non-stick, all SS and CI. I use all three, but someone else might use just one.
And "dishwasher safe" might come into play, too.
Give us this day our daily bacon.