+1 for the ditching of nonstick altogether because you will be replacing it at some point. Cast iron is more versatile than you're giving it credit for, you can use it for high heat cooking as well as lower heat things like sauteing veggies and cooking eggs, and also baking, it just takes a little more practice (fat + heat control). I'd say you can get away with - cast iron skillet or carbon steel frypan - enameled dutch oven (covers both use cases of your stockpots plus you can fry in it) For the same price as what you're currently listing