I've found the cast iron type to be the most versatile (gets hot very quickly and retains it), but beware if you intend to buy one as not all cast iron pots are made the same.
Le Cruiset are probably one of the best and most well known over here but take a trip over to France and they have loads of other makes that are of equal quality but slightly cheaper, unfortunately the wife decided to buy a 'cheap' copy from Robert Dyas (to supplement our nice blue enamel one) which is awful and has been moved to the cupboard, the pan for it's size was way too heavy with the side-walls being too thick plus the base bowed making it wobble on the glass-hob.
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Casserole dishes new
Casserole dishes new
