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You could try Calphalon, and their anodized aluminum. Not sure about the "advanced release polymer"...? (anyone know what that is?)

http://www.calphalon.com/calphalon/consumer/products/productGroup.jhtml?catId=CLCat250001

Have say, enameled cast iron is in a class by itself -- non-stick, conductive, oven or stove top... Stainless sticks, and non-stick is not healthy...

Cook's Illustrated voted All Clad's 8-qt. stainless stockpot as the best lighter choice for an alternative to a dutch oven. it weights 6 pounds.

I really do love my Le Creuset though and while I struggle with lifting it sometimes, I wouldn't give it up. You could always do what I do and make the hubby lift it into the fridge when it's full :)

I would say that the way you handle a skillet is different than the way you handle a Dutch oven. Often you have to lift a skillet and turn it sideways to empty the contents, and I feel your pain on this--I'm small with weak wrists, too! And forget about holding it with one hand and scraping with the other--I have to have my partner hold the pan while I empty the contents. But with a Dutch oven, once it's on the stove top and filled with food, it stays there! If I need to put it in the oven, I use both hands and put my knees into it, and I manage just fine.

Really, if you can handle a 12-inch cast iron skillet, I think a Dutch oven will be okay. Because of the awkward nature of a skillet, I can't even pick up my 12-inch when it's full of food, but I can always maneuver my Dutch oven.

I can't recommend cast aluminum enough! It is SO much lighter than cast iron. I don't have any enameled (don't know if it exists) but I have a Berndes cast aluminum Dutch oven that I adore.
http://www.berndes.com/us/products/index.php?layout=material&m=10
http://www.berndes-cookware.com/products/FamilyGroup.html?categoryId=143
I have one with a terra cotta lid, and that's an extra bonus - I soak the lid in water before I put whatever I'm making in the oven, and nothing ever gets dried out. We've used this for pot roasts (brown on stove then cook in oven), no-knead bread, etc., and everything has come out great.

Go old school and get Guardian Service. There are great online sources as well as the occasional yard sale or antique store find. Very thick aluminum. Haven't touched cast iron since I got mine. They were designed to do everything stove-top too, so you don't even have to heat the oven to make a delicious stew.

I feel your pain -- I had a bad bout of carpal tunnel and tennis elbow a couple of years back and have tried to take things a little easier ever since.

The Dutch oven is definitely a good choice because of the two handles. I might even advise going to a store and lifting several different sizes to know what your "max weight" is, keeping in mind that it's heavier when there's food inside.

If you want large skillets or pots, try to find ones with a helper handle so you can use both hands to lift them.

Aluminum for sure. Many years ago, when it was thought that aluminum was bad for you, I got rid of a big dutch oven that I now wish I had kept.

One of the nice things about aluminum is that it seasons with time - maybe not as well as cast iron - but with time it does really resist sticking. And it conducts heat really well.

Another option is Look Cookware. It is aluminum covered with a really good non-stick coating, and I just love the stuff.

First off, nothing beats cast-iron. So whatever you get is going to be a lesser alternative. There are a number of companies that use copper core construction that should be an acceptable alternative.

What about Emile Henry? They've got a line of products that can be used on the stovetop and in the oven, and it only weighs 1/3 of the cast iron because it's made of clay.

I was going to say almost word-for-word what sjbreeze said! I have bad wrist problems as well,a d really struggle to tip contents out of my 12" and 14" pans when I've sauteed, etc. But I don't have trouble with my 5 quart Le Creuset because I am only ever listing it straight in and out of the oven or onto the stove top with two hands.

I adore both my Chantal cookware (enamel on steel) and my Dansk dutch ovens (cast iron under enamel) I go through clutz cycles where I drop things...and I know my ceramic stovetop would die a sorry death if I tried cast iron! Not to mention my toes. :/

kat98, moonbeamer, and bobolink are right, cast aluminum could be your answer.

I love my Le Creuset dutch oven but I also have one of those vintage Magnalite cast aluminum roasters that seem to have a massive cult following (check on ebay, amazon, i think Martha Stewart has raved about them too).

I'm pretty sure Magnalite still makes those roasters and has a dutch oven too. They're all much lighter than enameled cast iron but are also sturdier and substantially thicker than enameled steel. It heats very evenly on the stovetop or in the oven just like Le Creuset, but is a cinch to pick up.

Although frankly I don't have problems lifting my Le Creuset when it's full and I'm 5' 4". Perhaps you have a generous friend with a Le Creuset dutch oven that you can test run to see whether or not your worries about managing the thing are unfounded?