IMO cast iron has several advantages.

1. It lasts for generations with proper care.

2. No known health risks as with Teflon (cancer) coated and aluminum (Alzheimer's) cookware.

3. It can be used with almost any heat source without damage.

4. Versatility. While it does take longer to heat up and will require more fuel for simple frying or sautéing, it's heat retaining qualities are great for slow cooking and deep frying foods evenly as well as for baking.

5. Everything tastes better when cooked in cast iron IMO. Your mileage may vary but try cooking some real southern fried chicken in a cast iron fryer vs. any other cookware and you'll see what I mean.

FWIW, I use real lard and shortening (made from genuine animal fat) as well as real cheese, butter, cream and milk as much as I can when I cook.