I really keep my cooking on the simple side and am just fine with that. My overall preference is for my cast iron, I use a few non-stick pieces once in a while (moving toward abandoning all non-stick).

But for acid-containing dishes (in my case, usually just tomato-based), I want to get rid of my anodized aluminum but I don't want to remove all the "patina" from my cast iron. So what are your suggestions? Stainless steel? Enamel?

I know there are some really high-end (read expensive) cookware lines out there, but they would leave me unable to buy anything to cook.

Thanks for any and all suggestions. I'll check back later to see what all the good cooks have to say.