Which cooking surface/types of pots and pans do you prefer to cook in? Cast iron? The pans with teflon non-stick that you find in every store in the country? Stainless steel? Cast iron with enamel or stainless steel with teflon non-stick? Do you alternate but favor one over the others? I'm curious to see what the community here thinks.
As for me: My vote is for cast iron -- for now. When I started cooking seriously I decided to get a cast iron skillet (Lodge Logic, 12") given the chemical concerns present with the non-stick pans that were available around the house and I am loving it. None of the nightmare stories I've heard from my parents about cooking on cast iron have came true, to say the least! I have a cast iron dutch oven with enamel coating on the way and will be giving a stainless steel skillet a try as soon as possible. If it's half as good as the cast iron skillet I will not be looking back.