Stainless steel guarantee stick, unless you want the food to stick to build up fond to make stock or gravy. Cast iron, imo overrated because too heavy to move and flip, too heavy to scrub and season. I dont really like it even though I switched from non stick because non stick really harmful when the coating burn off. Carbon steel for me, light and easy to use.

1 pan/ wok never serve all.
Need multiple i.e. 32 Cast Iron ( high heat), 34 Stainless steel honeycomb (mid to high heat & come with steaming tray) & 28" Tefal Natura non- stick deep fry pan ( mid heat). Mainly cooking for 2-3 pax.