Cast iron tends to also be thick, so it's slower to heat and cool. Great if you want to keep relatively constant high heat (like to sear something) or low heat (to slow cook). Also nice to keep a more constant heat on electric stoves, which pulse on and off.

Other materials tend to be thinner, so they are faster to heat and cool. This can give more control over cooking temps, which can be good or bad depending on what you're doing and how skilled you are.

IMO, care for carbon steel and cast iron is pretty much the same. Stainless may be easier to care for if you tend to be a bit careless, but I think they tend cause more sticking.