Here's my dilemma. I don't own a wok and don't want to invest in single-use cookware. I also don't like nonstick cookware. (I'm worried about the chemicals getting into my family's food -- this may be irrational mother-talk, but please don't try to convince me otherwise!) I would be willing to get a new multipurpose pot/pan. I've been using my Le Creuset dutch oven because it's got more volume than my cast iron skillet, but there's lots of sticking. Do I just need more oil/more stirring? Or is there a better option? (I could also use advice on stir-frying, but I guess I need to post on the home cooking board.) Thanks.