Is cast iron cookware nonreactive?
Cast iron will react to acids in foods. Normally this won't be a problem if the cookware is properly seasoned and oiled. That applies to when you are actually cooking. But never store food -- especially with any acid content at all long-term in cast iron as the food will absorb the seasoned layer, and if highly acidic with then taste metallic.
The "nonreactive cookware" is cookware that does not react with acidic foods. Acidic foods such as tomatoes or wine can react with uncoated cookware made of copper, aluminum, or cast iron. For example, if you put a tomato sauce in an aluminum pot the color of the sauce can change and the sauce will have a slightly metallic taste. When you are cooking with acidic foods you should use pans that are stainless steel, hard…
It is all about personal preference. Cast iron cookware heats up slowly but retains it's heat longer whereas stainless steel heats up quickly but also cools quickly. Stainless steel does not leech into your food whereas cast iron will. For men or women in menopause this additional iron may be detremental to health. Therefore from this standpoint, the stainless steel is the better cookware.