While I use All-Clad for everything (comes from my years as a line cook putting myself through school) my wife is part of the new wave of cast iron cooks. If you want long lasting, easy to clean, easy heat control pans enameled cast iron is the way to go, period. My wife's preference is Le Creuset and you simply can't go wrong with their pots and pans. Enameled cast iron has all the positives of raw CI but none of the negatives, the price is really the only negative.
Of all the laws Brandolini's may be the most universally true.
Deep thought for the day:
Your bandsaw weighs more when you leave the spring compressed instead of relieving the tension.