I'm with Eliza. I've amassed two Le Creuset casseroles, different sizes, and a large lidded frying pan. They make non-stick pans look completely stupid. They cook superbly and they are ludicrously easy to clean (a quick soak in Fairy Liquid while you're eating your grub and voila!) You really shouldn't use metal utensils with them, but that also applies to non-stick pans. You can use them both on top and in the oven. I do have two medium-sized non-stick frying pans which are just right for three-egg omelettes, but, apart from that, non-stick I find to be almost useless. I recently bought a cast iron griddle pan (not Le Creuset - Lakeland) to do me steaks and chops. Fantastic, except that cooking a sirloin rare over searing heat fills the house with thick smoke! I've taken to using it outside the back door on a camping stove. Yes, Le Creuset is expensive, but you can occasionally find it in sales, and, once you have it, you have it forever. As for oven trays for roasting, I can't sing the praises of Mermaid highly enough. I used cheap stuff for years and got the results I deserved. I now use Le Creuset and get the grub I want!