[kls]

Point taken, I don't find it to be that much trouble, but I have had my iron for years and received it from my grandmother most of which has been in use since at least the 1950's so it's about at seasoned as it can get. I just personally don't find the maintenance onerous.

[inferiorhuman]

It's not just the seasoning but the food itself. Depending on what you're cooking and for how long bare cast iron can definitely impart a bit of a flavor. Probably the biggest thing for me is that an enameled dutch oven is smooth on the bottom where my bare one is not. On a ceramic topped smooth electric range this matters since you don't really want to scratch the ceramic.

The other thing, especially with Le Creuset, is that you're paying for appearance. Sure, all of the enameled stuff is pretty, but Le Creuset has a ton of different colors (including some limited edition ones) designed to appeal to that group.

I split the difference and went with one of Staub's house brand ones. It's more expensive than a bare cast iron one, but at $150 for a 7 quart dutch oven was significantly cheaper than any first run Le Creuset or Staub branded dutch ovens.

[teh_klev]

Back in late 2013 I picked up my Berndes 2 quart (4L) enamelled dutch oven for around GBP35 from Tesco. Tesco (UK) at the time had a whole range of their stuff for sale, and if you collected six tokens (you got a token for spending 50 quid on shopping) they knocked 50% off the retail price (GBP75). Regardless, I ended up with mine, discounted after the tokens, and it's been one of the best items of cookware I've ever purchased, I use it all the time. In fact having looked at their prices now I kinda feel a got a proper bargain. Sure it's not huge, but it's big enough to cook around 6-7 meals worth of stuff I can freeze. I'm not actually sure I'd know what to do with a 7 quart oven, and the weight and size of that thing must be quite something!

But anyway, another thing I came here to say was that one of the things I like about my enamelled pot is that I can easily see when a "fond" starts to build up, and then when I throw in some stock or wine, the fond releasing.

All in all they're fantastic general purpose cooking pots for less skilled cooks like myself. Finally, I worked as a pot washer at Gleneagles Hotel back in the 80's when I was a student, and saw some horrific and almost wilful destruction of expensive copper pots and pans by maniacal and psychopathic chefs, if only they were enamelled, my job might have been easier :).

[teh_klev]

> personally don't find the maintenance onerous.

I don't deny that, and I dream one day of having a well stocked larder and fridge, better skills, and the better ability to look after and cook with and look after seasoned iron. For now my cheapo 4L enamelled dutch oven works for me.

I dunno if you follow "Glen and Friends" on YouTube, but he's done the odd video on getting started with and looking after seasoned iron, the process of which I know you're well aware of, but I'll leave it here for other readers, but would be interested in what your take is?:

https://www.youtube.com/watch?v=bFXTecR4-Hg