Cast iron and stainless here also. I still have some nonstick pans just because they aren't damaged. Cast iron thrives on benign neglect, at which I am good (just ask any of my exes). I started with a small dutch oven that came with a lid that doubles as a 10" frying pan, and I purchased a muffin "tin" to make little egg/meat thingies. But I'm definitely going to get a loaf pan and various sized skillets as time goes by. Last night, I made some baked corned beef and eggs, and forgot to add a fat to keep it all from sticking, and it wasn't a problem.
I've learned that you can't do acidic things in new cast iron, (tomatoes), but that's easy to deal with. And since I've seen Bobby Flay cook with tomatoes in cast iron, I figure one day mine will be seasoned enough to deal with the acid.
It also makes a decent weapon. heh.
"Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine