Yes, exactly that. Ceramic needs very little oil to prevent sticking and is fairly forgiving. Enamelled cast iron needs a little more oil in my experience, but as long as you take care of it then you should be fine. Cast iron (both non-enamelled and enamelled) tends to be very heavy so could be something that you need to take into consideration, especially if you have kids who like to cook.
Stainless steel requires more attention to temperature - here's a good guide:
Learn How to Cook With Stainless Steel (Without Your Food Sticking)
Uncoated cast iron is a whole thing in itself. Seasoning the pan with oil is very important. Over time, the layers of oil build up and create a non-stick surface. However, washing the pan with soap and cooking acidic things in the pan (like tomato-based sauces) will break down the seasoning and you'll have to start all over again.
It's very much about your cooking style and what you intend to make in it. I have an enamelled cast iron pot that I use for baking bread, soup, risotto and similar, then I have a set of ceramic pans for everything else.