I am currently in the [very gradual] process of replacing all my cheap cookware with high quality, built to last cookware. My next purchase was going to be a dutch oven, but I need some advice regarding what to buy. To begin with, I am torn between a cast iron, enameled cast iron, and stainless steel dutch oven. The Lodge enameled cast iron seemed like a good buy but I read a lot of reviews that say it chips easily, and I'd rather spend the extra money now and have something that will really last. Then I also started thinking about whether I truly need a dutch oven, or whether a SS stockpot would be better. I am pescetarian, so the only things that I would use a dutch oven for would be soups, bean chili, and the like -- no meat. I am still fairly new to the nuances of various cookware so any advice people have on the subject would be greatly appreciated. Do I really need a dutch oven, and if so, which kind would be most appropriate?