“Staub Dutch ovens (or cocotte) are enameled and I prefer over LeCrucet.”
Staub Dutch ovens (or cocotte)are enameled and I prefer over LeCrucet partly because the interior is black instead of white and doesn’t stain as easily. But a Lodge Dutch oven or even a stainless steel one is fine. Have your wife tell you which pieces she cooks with the most and just get those and not a set. Most of the time sets are a waste of money as it will contain pans she doesn’t need or use. My choices would be a Dutch oven, 2 or 3 skillets (cast iron or carbon steel), two stainless steel 2 quart sauce pans, a high quality stock pot (if all you do is boil water a cheap one is fine but if she cooks anything else in quantity that requires an actual stock pot then All clad or something with a thick bottom that won’t get hot spots and burn the food) and optional but nice is my Staub braiser. That pan is perfect when I need a bigger bottom surface and some depth. It’s an unwieldy pan that has proven ridiculously useful and versatile.