I concur with Airwick... heavy-duty stainless. Do some research online about how much (if any) heavy-metal emissions they emit (see
http://www.mercola.com). But the enamel-clad cast iron is excellent, too, if it's made in Holland, France, or Belgium. Avoid the Chinese stuff like the plague. It really depends on what you'll be cooking - each type of cookware has its merits.