Article: Enameled cast iron vs. bare (un-enameled) cast iron

When most people think of cast iron cookware, they envision black, heavy metal skillets or dutch ovens (see top photo at right).  Bare cast iron pans require seasoning to retain their non-stick capabilities, and need a bit of care to keep the rust off.

Enameled cast iron cookware (see lower photo at right) encases the rust-prone cast iron metal in a coating of porcelain (essentially powdered glass that is melted and baked onto the metal underneath).

Enameled cast iron cookware (as well as sinks and kitchen appliances) were common at the early part of the 20th century, but have mostly given way to newer materials that are lighter, sturdier, and in some cases, toxic.

One of the few places enameled cast iron cookware is still common is among dutch ovens.  Both bare and enameled cast iron have their advantages.

Key differences between enameled cast iron and non-enameled (bare) cast iron

• Enameled cast iron is non-reactive, which can make it better for heavily acidic dishes (e.g. tomato soups or sauces)
• Enameled cast iron requires almost no seasoning, and is therefore somewhat easier to clean and maintain (you should periodically oil the bare cast iron rim)
• Enameled cast iron will not hold flavors (e.g. fish) as readily as bare cast iron
  
• Bare cast iron is typically thicker, which reduces uneven heating and hot-spots
• Bare cast iron delivers heat more evenly and efficiently due to the unique radiative properties of dark metal
  
• Bare cast iron introduces extra iron into the food—a bonus if you're anemic
• Bare cast iron is cheaper
• Bare cast iron will generally last longer, although you can expect both types to last for decades if properly cared for
• Bare cast iron is generally better for high-heat searing applications, which can damage the enamel

Typical brands of bare cast iron are Lodge, Wagner, and Camp Chef. For enameled cast iron, typical brands are Le Creuset, Le Chasseur, and Staub. My recommendation is to get something manufactured in the United States or Europe (rather than China) to hedge your bet against the presence of lead or other toxic chemicals in the pan or coating.