I have also cast iron and I polished and seasoned the living shit out of it and it still sticks omelette. For delicate things like eggs I use an non stick pan from tefal for 10€ that I buy new every 2 years….. why not? It works way better than stainless and way way way better than cast iron.
The only advantage of cast iron is heat retention but this is solved with reinforced stainless steel.
Btw copper is for sauces and marmelade … got them too….
Here some other downsides of cast iron…
You have to maintain it realy well with regular seasoning and cleaning. You cant clean it with a ironsponge. Acid stuff will atack it. And du you realy want whatever this seasoning is in your food? That stuff has to be polychained burned oil. And Iron is one of the most agresive free radicals that you can pump in your bloodstream ;)
Ps: I am french so I am a complette ashole if its about cooking