Stainless steel saucepans (fully clad with a generous layer of aluminum, or optionally just "disc clad" is sufficient for saucepans in particular)

Fully Clad Stainless Steel Skillet (skip the disc clad stuff for this one)

All-Clad is pretty well the standard here, but good cheaper options exist from makers such as Tramontina and Cuisinart.

Stainless steel requires minimal care.

A quality enameled dutch oven. Staub or Le Creuset should last a lifetime. Backed by a wonderful warranty.

Carbon Steel skillet: it's like cast iron but lighter.

I'd say most people don't need both carbon steel and cast iron, but it sounds like most people that try carbon steel after cast iron consider it an upgrade most of the time.