Define "better".

It's heat- when preheated properly- is much more even and it holds it quite a bit better. This of course, requires preheating (and that takes a long moment.)

when properly seasoned and oiled, the pan is genuinely nonstick to the same degree as most PTFE pan out there (without all the nasty plastics flaking off, and able to be get up to a proper temperature for searing in the first place...) But of course, this means keeping your pan properly seasoned.

I'm not a fan of lodge cast iron, though, IMO its too much work to develop and maintain that level of seasoning (because of it's surface. Victoria is a better inexpensive option if you're looking to buy new.) But I also rock a lodge when camping (Because I don't want to subject my really nice, inherited stuff to campfire cooking.) but cast iron can take the abuse of cooking right on coals and other campfire torture (like being cleaned with sand.)

Of course, you have to clean up/care for that camp pan after the fact.

The point being made is that everyone has a different understanding of what is "best", cast iron does require a significant investment in maintenance and care. For me, the effort is worth it. for many it's not.

for what cast iron does well, it's amazing. And really, the biggest problem is that it's not so good for acidic things (which eats away the seasoning, but that's more like 'don't try and make a pasta sauce' rather than "don't splash in some citrus."