Mm. Cast iron's greater mass will hold heat longer than aluminum pieces do. The downside is it also takes more energy in to bring the cast iron to temp.
There's a variety of waterless cookware out there that uses an iron core for its conductive layer. A sideline in my business is I sell one of its competitors -- an aluminum-cored variety under the Cutco brand. You burn less fuel getting it up to temp, and the lids are made same as the pans, so the heat quickly conducts right around the whole pan, surrounding the food in even heat top and bottom, which makes the pan pretty much nonstick -- hot spots stick your food; ever notice food stuck and burned on the pan is almost always on the bottom? Waterless has a couple of admirable tricks -- to take full advantage of its nonstick convenience, you always use low heat, except for a burst of medium power to get it warm, after which you go very low indeed. This also causes well-made waterless cookware to develop a vacuum seal between pan and lid. Whatever's gently cooking inside keeps all its juices and flavors completely inside the pan, so they end up staying in the food. Mighty tasty; I've spent most of my life disliking carrots. Cooked waterless, carrots actually taste good.
Who knew? Not this kid.
We used to demonstrate what these pans could do by boiling an egg without using water. Okay, it was more like baking the egg in the shell. We stopped because we kept having the eggs explode in the pan and blow the pan lid at the kitchen ceiling. Exciting, but it didn't sell a lot of cookware sets.