On Tue, 15 Nov 2011 21:57:22 -0800 (PST), phaeton
> wrote:



>
>As my love for cast iron grows, I feel 2011 may be the Year of the
>Dutch Oven. I see the pretty enameled types, and I see the 'pre
>seasoned' black ones. Interestingly, it looks like the enameled ones
>are not enameled around the rim, and would need to be seasoned there
>or they'll rust.
>
snip

>I know that both types will make a pot roast, pulled pork roast, or
>carnitas pretty much the same, but when it comes to cleaning and
>upkeep, what is the RFC recommendation?


The enameled one is better if you plan to cook acidic foods. As for
the uncoated rim, a wipe of cooking oil will take care of it. As you
state, either will work for cooking so get the one that looks best to
you.

We have a cast aluminum about 80+ years old and an enameled one. They
both clean up well after a soaking in water.