Enameled cast iron. Our dutch oven is enameled cast iron, and it's fantastic nonstick properties make it our go-to for baking, roasting, and simmering/boiling. I really like that we can move from the range right into the oven, so you can carmelize those onions then continue cooking, etc.

When cleaning, most everything comes off easily with a quick boil in water - baking soda in with the water takes care of pretty much everything else. Just a simple wipe-out afterward. The enameling really cuts down the standard cast iron maintenance routine to essentially nothing.

Once you are well practiced with immediately wiping out and re-oiling non-coated cast iron (right after cooking and brief cooldown), it also develops nonstick properties... but I understand this is a foreign concept for a lot of folks who didn't grow up with it.

The ONLY real drawback is the weight, depending completely on user strength and comfort. My partner is smaller and does not have major challenges with this, but I could see the weight being a nonstarter for seniors.