We have almost completely shunned our non-stick pans and use cast iron almost exclusively now. I mainly use vintage cast iron (griswold, wagner and piqueware) but also use my wife's lecreuset quite a bit. I love both the plain cast iron and the enamel coated lecreuset but it depends on what you want to cook. I am considering picking up a debuyer 12-14" fry pan for frying up potatoes and when I want something a little lighter but my cast iron can handle it with no sticking issues whatsoever.
You can pick up some fantastic vintage cast iron on ebay if you are willing to wait to get a good price. If you want high price Griswold is considered the best and will be priced accordingly although I personally think my the quality of Wagner and Piqueware is just as good. I personally would stay away from lodge unless you want to sand / grind it smooth. Key is get something that sits flat without any serious rusting issues. My most recent purchase was a 12" Wagner griddle for eggs for about $45 with shipping in December.
If you want LeCreuset - My wife has pretty much the whole collection - I personally really like the enamel coated pots. We have an outlet center within an hour and a couple of times a year they have 35% off mailers so we usually hit that. Otherwise some of the online suppliers sometimes have good deals. My other favorite is the six inch non-enamelled fry pan - omelettes are a breeze with it and no sticking issues.
