I bought both and by far prefer my stainless steel pan. The cast iron still has sticking issues even though I've seasoned the pan plenty, it takes forever to heat (but does hold heat well) and is very particular with cleaning. SS is the way to go for me but I'm no professional chef or anything.

It's easy to clean, but not as conductive and there's more mass to heat up. I like the heavier skillets for browning steak because they hold more heat and don't cool off very quickly.