I use a little bit of everything, depending on what I'm cooking.
Caste iron will screw up a delicate sauce. The ceramic coated caste iron is good stuff. Pretty expensive though(try to find it used) Glass lids are the ultimate. I also like caste aluminum(also more expensive) I read a Martha Stewart column a month or so back and yes she also endorses this "diversified" approach.

"The calendar" says "it's time" to turn the compost:>)

sean