Why would I purchase a Cast Iron Pan if I'm already using a SS

on

I'm a beginner at cooking and purchased a 10" Tramontina.

I haven't cooked chicken breast on it yet but it's one of the things I'll be doing a lot with.

I've seen that you can move SS just as easily as Cast Iron into the oven. What exactly does Cast Iron do that SS can't? I'm thinking you can hike up the temp on the oven to any desired.

I've read that Cast Iron keeps an even temp, so this would technically be better for cooking meat?

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