Cast iron, stainless steel, or anodized non-stick: which makes the resulting product taste best? The thing with a cast iron pan and stainless steel pan is you've got to season them. Once they're seasoned, they have a non-stick (more or less) layer that's transformed olive oil, vegetable oil, or butter. I've been told that the jury's still out on which could be more harmful: that, or non-stick plastic. One advantage of a regular seasoned pan is you don't have to be afraid of overheating it past 350 or so degrees. Another one is you can use a metal spatula on it. With non-stick pans you have to use wood, or plastic (the latter option scares the hell out of me). As for the heat spreading evenly: it won't. Each individual pan and skillet has its own little faults and foibles. 

I'm a great fan of Italian cuisine. I would love to cook French, but it's just too labor-intensive for me: I favor efficiency over meticulousness. 

I use my pans to cook chicken, veal, lamb, turkey, fish, vegetables, and pasta, plus, occasionally, eggs and pancakes. All other things being equal, what's the best option for those who put taste first: cast iron, stainless steel, or anodized non-stick? Or should I try ceramic?
I  give you my opinion


Cast iron pans give you exceptional results when you have to cook, because they are facilitating a chemical reaction with the sugar contained naturally in food. However, I find them heavy and for my way of cooking I prefer an iron frying pan (de buyer does fantastic pans. I suggest carbone plus). 
I have three of them, one for fish, one for meat and one for vegetables. It requires a bit of effort to clean them and take care of them. If you're not planning to use them often be sure you keep them oiled to avoid rust. After a while the pan will be naturally non stick, just keep use them, avoid water and enjoy your cooking. I use them almost daily.
Aluminium (non anodized) is great for boiling, it has an exceptional heat transfer and you can cook keeping your flame lower. Do not use these pans for anything acid, the aluminium will enter in your food and is very dangerous for your body.
Aluminiun (anodized): brilliant pans! Resistant, easy to clean, the best ones are even dishwasher safe, despite I don't really feel the need to put them in a dishwasher, it takes me less then a minute to clean them with a sponge, the food doesn't stick.
Copper: requires a bit of maintenance. You have the best thermal diffusion, it has to be covered with a layer of stainless steel, or tin. Tin is not as sturdy as stainless steel. 


-stainless steel: very good. You can cook everything in here, sturdy pans, food will stick a bit.

I have all these pans at home and I use them in base of my needs.
In any case, never leave the food in any of these pans, take it off as soon as you can, for the best result, and use the right size. It's incredible how food will improve with these two simple tricks :)