I'm not a fan of today's Revere cookware - it's much thinner than it used to be. If it's thin, it's cheap, and stuff will burn.
Definitely the Lodge is great stuff, especially for a dutch oven which is INVALUABLE for those occasions when a one-pot meal is all you want to mess with.
All Clad is good, but I bought myself a terrific 10 inch Calphalon skillet from Macy's that I use for tenderloin steaks/ steak au poivre.
Remember that cast iron, while a terrific piece of cookware, is
reactive metal. Meaning that you shouldn't cook acidic stuff in it (tomatoes, stuff with lemon or lime juice, etc.) so you absolutely need to have a stainless steel skillet of a quality make.
Don't even think of searing chops or steaks in a non-stick pan. You will be shot if you do that.