Cast iron in general has even heat - no hot spots - and it retains heat for quite a long time. You can cook at lower temperatures for long braising, stews, and soups.

Enameled cast iron is wonderful as a Dutch oven or French oven. I do not have any experience using enameled fry pans, although my mom uses hers frequently and seems to like it. The good thing about enameled cast iron vs. non-enameled cast iron is that the enameled version does not react with high acid foods like tomatoes and recipes with a lot of vinegar. So you can make tomato sauce, sphagetti or pizza sauce, small batches of pickles, relish, chutney, etc. And my Le Creuset French oven cleans up very easily - I just run some hot water in it and let it sit a while if food is really cooked on.

Whether or not you can cook eggs in enameled fry pan....I can't answer that as I have no experience. When my last non-stick pan bit the dust, I started using my two small cast iron skillets for scrambled eggs. They are well seasoned and release the eggs just fine. I don't plan on buying another non-stick pan any time soon.

Teresa

What kind of stove do you have? Uncoated cast iron and even the good stuff, like Le Crueset, will scratch a ceramic stove top.

But, cooking is really not about the cookware! Hard to believe based on what you read here, but it's really about learning how to cook with what you have.
A good cook can cook in junk and produce delicious food.

I definitely know good cookware will not make me a chef LOL. I like the feeling of using good equipment! I have a 48
' thermadore pro gas range, with sealed star burners. I gues my main question is will enamled cast iron not require the seasoning required of regular cast iron?

Enameled cast iron does not need seasoning but raw cast iron does. Lodge is now selling cast iron pans that are already seasoned, but I don't know if I would buy those. The time-honored way of seasoning and maintaining cast iron works just fine for me.

And don't apologize for wanting to use good equipment. While a good cook can cook with lousy pots, a novice will make better progress with good tools.

It's analagous to music. I used to play a rather mediocre guitar; after I got a good one I could hear subtle differences in my playing, and I improved more quickly than if I had had to still play the junky guitar.

I have both enameled and 'raw' cast iron and use them both. Enameled is less fussy and a bit more elegant, but the heat transfer qualities are similar.

I 'think' that enameled cast iron is better for slow cooking, stews, beans, vegetables, because it is non-reactive and of course, can go into the oven. (round or oval French or Dutch ovens)

I think searing a steak would be better in a seasoned skillet (non-enameled)- I guess because of the higher heat or the chance of burning something on the enamel.

I love my Le Creuset but I wouldn't really consider it non-stick non-stick. Maybe stick resistant. Over the years the finish roughens up a little (nothing lasts forever) and it gets less stick resistant. I used to have a little enamled fry pan, 6"?, and it used to frustrate me because I would do my favorite - burn sausages till they were really crisp - and I had a really tough time getting it clean and switched to teflon for breakfast.
And I used Le Creuset on glass/ceramic stove tops and never have had a problem - I don't slide drag pots around on it but it hasn't been an issue