I love cooking with cast iron. It holds heat like a ninja so food cooks evenly without those pesky overdone/underdone spots. Cast iron can go from the stove to the oven with finesse, making it perfect for searing steaks/fish on the stove, then heating them through in the oven. Stews cook perfectly. Roasts are delicious. Clean up is easy, and best of all, it is inexpensive.

I recently got a Cousances enameled cast iron pot. All the goodness, with a beautiful non-stick coating.

You might have seen (and drooled over) the brightly colored Le Creuset enameled cast iron cookware.
It is known worldwide as the highest quality enameled cast iron, but before there was Le Creuset, there was Cousances. Cousances was the original leader of enameled cast iron, mainly because the bottom isn't enameled but sealed (and some other fancy reasons.) Le Creuset has acquired Cousances, but you can still find original pieces.
I made this White Bean Soup last night, and it is simmering on my stove right now.