I'm a fan of enameled cast iron due to the neutral, non-reactive
surface and easy clean-up. I like plain cast iron for frying
and griddling, but prefer enameled for braises, stews, soup,
or any slow-cooked dish. The enamel piece can also just go in the
refrigerator for several days storage without worry about rust
or other reaction. Plain cast iron, unless really perfectly
seasoned, it subject to flake-off that can discolor a cream or
light-colored food item. You're also not likely to get really
good seasoning on straight cast iron if you're using it serially for
a variety of water-based dishes. (There may be techniques to
improve upon this aspect, but in my experience, it does not
reliably remain fully passivated.)

My two cents.

Steve