For enameled cast iron roasting pans (e.g. Dutch ovens), there's a
Mario Batali 6 qt. that's a good value (I got mine on sale for $70 from Amazon) and comparable quality to the Le Creuset--with the added benefit of basting spikes, which are useful when braising.
A well seasoned cast iron skillet will work just as well as a teflon coated non-stick pan, and often costs much less (at least in my hands).
Though, I'll have to second Kickaha's recommendation for Calphalon. I've got a 1.5qt sauce pan, 5 qt stockpot, and 3 qt deep skillet w/ lid and they're all great (for the price point).