I had a response to add to this thread that I didn't have time to post that basically echoes Oak's suggestion about enameled cast iron. Until a few years ago, I didn't do much cooking. Now I cook all the time, and my enamel dutch ovens are my most loved and most used pieces of cookware. They provide even cooking, are non-reactive when cooking with acids, go from stovetop to oven, and are easy to clean. The main thing that I don't use them for is roast chicken. For that, I used a heavy stainless roasting pan with a rack.

I don't have any Le Creuset because of their cost. I have two from Lodge and another from Tramontina, which Walmart sells (I normally avoid Walmart like the plague, but Cook's Illustrated gave it a good review so I beg for mercy). So far, they've all held up well.

As for electric roasters, they are a versatile tool. Just be warned that they are not good for browning. So, if you like crispy skin on your turkey or chicken, you might not be happy with the results.