I need a new stockpot, because I'm a fool and ruined my previous ones. (Apparently, you shouldn't leave them on the flame when they have nothing in them, particularly when they're non-stick. Eh, they last me about 7 years each.) One was, as mentioned, non-stick, which I don't need or love, and the other was random metal--aluminum, steel, shiny-stuff?
As I make a bunch of soups per year, I'd like a nice reliable one, but have no idea what sort. Do I get aluminum? Stainless steel? Enamel? I'll wait for when I get married (please be soon) to get something fancy and several hundred bucks, so in the meantime I'm looking for under $100. I'm thinking an enamel-on-steel one from Le Creuset for $75 or so. Is it good? Or is metal better? Can I stain the enamel one easily? And how does it hold up to an indifferent cleaner? And what color? Ok, I'll settle that last one myself.