I have a mix of a few things. Some I bought, some were gifts. I don't have anything too high end.
As stated by Buzd Le Crueset is the gold standard for enameled cast iron, however, I own a cast iron skillet from Lodge and some enameled Dutch ovens from Lodge (I think, they were a gift, need to double check). They're made in Tennessee. Reasonable price. Cast iron is cast iron, for the most part. They may use different alloys, but I wouldn't expect drastic differences. I've always liked cooking on cast iron, but they tend to get hot spots, so move the pan around, move the food around. I've had to re-season it a couple times, but it's been a champ.
For stainless steel, I went a notch down from All Clad (another gold standard). I have a Tramontina clad pan and pots (made in Brazil). I also have a set of their non-stick Pans I got at Costco a few years back.
Regardless of what you use, and you probably know this, is to use the cookware properly. Cast iron, stainless, non-stick all have different needs and care.
Oh, and bartenders friend is your friend to clean stainless.