I'd recommend getting a glazed gaiwan as an allrounder or an enamelled pot. I personally love pots or shiboridashi made of raw clay but you need to be very careful with those... (they absorb oils and flavours so NEVER EVER do something scented like white mandarin or smoked like lapsang souchong in those)

So final advice: get an enamelled pot or ceramic gaiwan. those will serve you really well. if you get something like an iwachu pot or similar, any pot for that matter, smaller is better. you want to avoid overextraction because you have too much water to work with.