Enamelled cast iron is easy to care for as it does not rust or pit, does not need to be seasoned, and can be washed with soap. The stick-resistant properties of the cast iron are lost, but for braising dishes this aspect is not of major importance.
Best for: Good for Dutch ovens, casseroles, and fondue pots.
Heat conduction: Good, even conductor of heat.
Versatility: Good for stove top (hob), oven, and particularly anything you start on the stove top (hob) and finish in the oven.
Temperature change: Let the pan heat properly before using. Never use over high heat, especially if the pan is empty. Enamelled cast iron cannot go to as high a temperature as untreated cast iron. It is best for slow, steady cooking.
Non-stick surface: Due to the enamelled coating, some of the stick-resistant properties of the cast iron are lost.
Care: Does not rust. It is durable, but the surface can be scratched by metal utensils. And the enamel can chip as it expands and contracts at a different rate to the cast iron. Avoid quick and extreme temperature changes.
Clean: Wash in hot soapy water. It can be scrubbed with plastic scourers but not with steel.