Staub, IMO, is superior to Le Creuset, but has far less buzz about it because it has been marketed here by such a small company with no real American market know-how. It's now owned by the Zwilling J.A. Henckels company and it will be getting much larger or a push at the independent specialty retail channel. For the money, they're better than LC, but if money is an issue, I suggest the Fontignac line, which is done byt he same company and is currently exclusively available at Bed Bath & Beyond. IIRC, the 5-qt. French oven is about $99, and it has many of the same features as LC.

Alternative non-sticks are good... for a while. Then the ceramic coating loses its release and you wind up tossing the pan. Seriously, how "green" is a pan that goes into the trash three to five times faster than a non-stick coated pan? If your non-stick coated pans are scratching, then you're using the wrong utensils in them. Get some wooden or bamboo spoons and spatulas and some silicone pieces, like Chef'n. Non-stick coatings can last years if they're treated right. I'm a fan of Eterna. There are some "lighter" cast iron pieces in the market, but you have to search for them. Starfrit makes one... I think TTU makes one, too. You can check those out if you want raw cast iron.

You should always use a fat when you cook in a pan - even the best non-stick can use some help.