Cast iron is definitely not the best for lazy cookers. Mine always started to rust after a while. They require a lot of babying to keep them seasoned.
Personally, I like having a regular old carbon steel pan with no non stick surface. A decently sized one so I can meal prep for the week. I can set it high to sear, I can use metal utensils on it. Works great for most of my cooking needs. Clean up is as easy as soaking it for a minute and hitting it with a brush or scrub sponge, with the occasional barkeepers friend to bring back the shine. Its a workhorse of a pan and pretty bulletproof.
The only use for a non stick pan is for frying eggs, and I can usually accomplish that with a cheap non stick pan for $20. Mind you, this pan is ONLY FOR EGGS. I never use it for anything else, or else the non stick coating will wear. I generally hate using non stick pans for other stuff, as you cant crank the temperature very high to sear stuff or to reduce liquids, or else youll damage the coating.
Enameled cast iron is nice, but its also pretty fragile in that you have to baby it so you dont chip the enamel. You cant get it too hot or youll scorch the enamel. Cant go in the fridge, or the uncoated edges rust. Its very heavy. Its more of the kind of pot youd buy for specific use , like making a stew or something that needs to go from stove to oven and retain its heat and moisture.
So tl:dr get a carbon steel pan with no coating, and a super cheap non stick for eggs. Those two pans will do most of what youll need.