Which tawa is better cast iron or iron?

I'm curious to know, when it comes to tawa cookware, which material is superior - cast iron or regular iron? Both have their proponents, but I'm looking for a definitive answer. Cast iron is often touted for its durability and heat retention, while regular iron may be lighter and more affordable. Can you provide some insights on the pros and cons of each, and ultimately, which one you would recommend for everyday cooking?