Cast iron takes longer to heat up but maintains it heat much longer, I have a griddle that when hot enough to do pancakes, it will will still burn your hands after 45 minutes of heat being removed.

Cast iron when seasoned properly can be relatively maintance free for a while.

Cast iron can also be used on many surfaces then conventional pots and pans, in the image you see me cooking over a campfire. Cast iron is also heavy which means you don't need to hold it when you turn something. Oh and don't forget the fact that cast Iron can last longer then 200 years.

I personally like cast iron a lot.

Cast iron is heavy, bulky and heats up, slowly. But I haven't cooked on anything else in a very long time. The main benefits are non-destructableness, non-stickiness when seasoned well, and heat retention (e.g. when you dump a bunch of cold food on it).

Once they are seasoned properly maintenance is pretty much the same as with steel. They are not delicate flowers. Just don't leave them in the sink or put them in the dishwasher. I rarely use soap on mine, but dish soap is just fine.

I actually tend to clean mine with oil and a paper towel. Most of the stuff that might stick to it tends to be fat/oil soluble. Dish soap doesn't always get it.