Lodge cast iron is what you want for pans. I like stainless steel for stock pots. Once you get used to cooking in cast iron, you won't want anything else. A good quality 12" non-stick sautee pan is handy for some stuff, though.
...Half a yard full of crap to cook on like everybody else...
Just a hungry hillbilly lookin for a dead critter to cook
in one throwdown,