Cast iron, stainless steel, or anodized non-stick: which makes the resulting product taste best?
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 :)