You’ll see both raw cast-iron and enameled cast-iron out there, and both are great, but for different applications. Enameled Dutch ovens are non-reactive. You wouldn’t want to make anything acidic like tomato sauce or chili in raw cast iron, because it can impart a metallic taste. That isn’t a problem for the enameled version. They’re also easier to clean, and they don’t mind being soaped and soaked.