I use both....still using the ss cookware my sister bought me in 1974 for my first wedding....and have several CI pieces at the ready, either stationed on the stove top, or near by..my CI is not coated, other than oiled..
Why does there have to be a winner? Each are excellent in their category.
Truth to tell, I prefer Carbon Steel, and enamel-coated Carbon Steel (Chantal).
I have an old Copco Paella pan which I love, but for me, enamel coated cast iron is too heavy for me to handle when full for everyday use. (and I suspect I am not alone here.... )
There was a time when I thought cast Iron was the best for every application.
Then Mrs Hoot and I sprung for a very nice set of stainless steel cookware.
I learned in a hurry to appreciate stainless cookware.
I am still trying to learn to appreciate non stick but so far, I ain't convinced
All cookware materials have their advantages and their limitations. I have some of just about everything except copper, enameled cast iron and thin single ply stainless steel. I only have 3 pieces of nonstick - two skillets and a 2-qt saucepan, they are hard anodized aluminum.