I tend to go for stainless steel, with a heavy cooking surface (bottom). I do a lot of one pot and one pan cooking, so when I talk pan, i want to be able to sear my meat and seal it first on the top of the stove, then into the oven.
My only problem is, when I have other things on my mind is that I forget the darn handle is stainless steel also. lol
Now don't laugh at this, and this is not and add for the company, but would you believe I have a set of Bessemer ware, has to be more than 20 years old and I still use them specially the big Dutch Oven, and the Casserole Dish, I use those two most of all.