I have a Staub that I like, and bought when it was on sale. I was leaning lodge, but their enamel is made in China, so I went with the made in France instead. One thing with the Staub is the darker interior which makes it hard to see if you are burning any fond (bits on the bottom of the pan), which would affect (effect?) the flavor of the stew, chili, braise, etc... I've been using my new All-Clad stainless steel pots/pans for everything on stove and in oven.
Whenever I use pans on the grill I use my standard Lodge pans, or the back of grill grates.