Cookware, copper or cast iron or just buy the right tool for the job?
Copper can be useful for certain tasks due to the its metallic properties (heats quickly, distributes heat evenly, etc.), however I would not call copper pans good "all-purpose" pans.

As for cast iron, you mentioned Le Creuset, and again I would tell you that they are more of a specialty manufacturer. They make some very nice coated cast iron-ware and fantastic large pots, but they're not really the go-to for a simple cast iron pan.

For basic cast iron, go buy a Lodge skillet. They're around $20 depending on size, and will literally last a lifetime. The company has been making these pans for 115 years; they know what they're doing. I use mine 3-4 times per week, and cook almost all my meat in it. It tastes better after every use.