Easier to clean?

Iron/steel are great for thermal mass and durability (eg searing steaks).

Aluminum/copper/silver are great for conductivity / temperature responsiveness (eg reducing sauce).

Stainless steel is uniquely good with acidic foods (which will absorb copper or aluminum as well as the "seasoning" on cast iron & carbon steel).

Teflon and ceramic are disposable trash that will probably also poison you.

I have a cast iron skillet and a stainless steel saucier (with aluminum core) and I struggle to imagine picking another setup.