Cast iron over the years has become my "go-to" cookware for a number of reasons.
First, my Mom used an old Griswold dutch over for most everything from popcorn to chili and stews.
Second, she bought my wife and I a LeCrueset deep skillet in 1984, the year we got married and I've supplemented that with a huge Lecrueset omelet pan for about five bucks at a flea market, my Lodge 12" skillet and another Lodge griddle skillet. I'm looking at a dutch oven too. For the price of the Lodge stuff, pre-seasoned, you can't go wrong.
With those four pieces, I can make darn near anything and they'll outlive me, I have no doubt. I'm always looking for more stuff as New England is rife with flea markets and yard sales. Having access to a sand blaster doesn't hurt either. I can take a hundred year old skillet and make it look brandy new and re-season it overnight.