I would go with what fits your storage area the best: mix and match. A good, seasoned cast iron can cook anything but is heavy. The lighter nonstick pans are only good for a few years.
My husband spent a year and a half in France (while rebelling against his destiny) to learn to become a chef. Then his destiny (oil and gas) caught up with him. When we met, I noticed amazing-looking cookware he had hanging over his cooktop on a rack. To this day, he does not want me to touch them. They are apparently beyond my ability to use correctly or even to wash. So I don't touch. Same with his cutlery. They are stainless steel, probably very expensive, and make magic in his hands.
