Depending on the food cooked, the type of cookware can promote better taste in my opinion. Maybe it has to do with the temperature of the skillet. We do fajita food often. I use a large cast iron skillet to sauté the greens prior to cooking the chicken or beef. Then follow with the meat. I do find that the cast iron gives the meat a somewhat charred look coming off the cast iron that other cookware does not seem to duplicate (probably due to higher heat retention). The meal looks and tastes like it came from the restaurant.
For stew, gumbo, sauce picante type meals, I have a variety of Magnalite pots of varying size. They are expensive though. And a couple of Misen pans for eggs and omelet making.
What foods did you typically cook?