[galdosdi]

Well actually,

Cast iron heats more evenly and with more thermal mass retains the even steady temperature more readily against swings as you add ingredients.

You can get this benefit without the cleaning weirdness by getting an enamel covered cast iron cookware. Great for dutch ovens!

Stainless is pretty mediocre about this which is why aluminum cored steel pans can be nice.

That's what all the annoying weight buys you.

[COGlory]

I'm fully on the cast iron train but it definitely heats less evenly. Nothing 1-2 minutes pre-heating can't solve, though. That said, as you mentioned, it will hold temperature a lot better.

[galdosdi]

Ah, maybe I was confusing the two effects. Good explanation, thanks. I guess holding the temperature better makes it feel like it heats more evenly, but only after it's well preheated. It's definitely my goto for recipes where keeping a steady temperature despite introducing cold ingredients matters