Cast iron works for some, but it's over hyped in my opinion. I switched to multi-clad stainless a number of years ago and almost never used my cast iron since.

Stainless is easier to clean, dishwasher safe, doesn't require seasoning, heats more evenly, and still has good thermal mass.

As you said stainless is a learning process. Having a stove with precise temperature control helps, but I think it's the superior choice once you learn how to use it- and it's BIFL.