I completely agree that a proper nonstick pans is easier to clean and sticks less, but cast iron has an incredibly high specific heat (and thermal mass) that makes searing food a breeze, and till recent years consumer grade nonstick pans couldn't even take the heat needed to do so.

Tangential anecdote: For a few years in college I had a single cast iron skillet as my only pot or pan. It's all you need to make tacos, soup, noodles, bread, shepherds pie, or a host of other things. Being deep enough to hold a few servings of food for a couple people and being able to go in the oven go a long ways toward its versatility.