I use cast iron for somethings and clad stainless for others. Most of my cast iron came from Grandma. We had to strip and re-season one skillet, but it looks and cooks better than most of our non-stick ever did. I love cast iron especially for things like corn bread, pineapple upside-down cake, and items that start on the stove top and end in the oven.
I mainly use stainless for things that are simply cooked on the stove top for many of the reasons already stated.
Disadvantages for cast iron is that it is heavy, and I am getting older. I don't mind the maintenance. For stainless, it stains terribly for me. I have a very old gas stove, and I have to scrub hard to get rid of some of the outside of the pan marks. Inside is not hard to get clean.
A little bit Ginger. A little bit Mary Ann.