I have a bit of everything because different dishes require different pans. SST is for browning and simmering (thick, copper clad, forgot which brand but I've had it for over 20 years). I have Calphalon for high heat quick dishes (tends to be the least used), and we use the cast iron pans for most things. I have an 8, two 12s and a 14" cast iron; the 8 and 12s see the most use, daily basically.
SST pan cleaning is super easy. As long as you don't burn something crazy in it, you almost can't kill them. I use the same process for cleaning SST as cast iron - heat it up, ketchup or tomato sauce with a little water to cover the bottom, simmer until the debris is loose then wash by hand (cooled off obviously). SST gets the scrubby pad, iron gets a regular sponge. SST goes to normal rack to dry but the iron goes back on the warm stove for a few min to evaporate the remaining water. Been doing that for many years with great results. Not a fan of ceramic coated pans. I have a little 8" and it needs to be heated and cleaned similar to cast iron, so might as well just use the cast iron.
With the cast iron pan, I use steel utensils. For the SST, plastic or silicone only. I have 2 of these:
