Bare cast iron is the better everyday pan

Yes, bare cast iron is more practical for most daily cooking.

The main advantage of enamel is that you don’t have to season it and you can cook acidic stuff like tomatoes without stripping the seasoning. That’s it. That’s the whole thing. Meanwhile, bare cast iron handles higher heat, won’t chip, is cheaper, and the seasoning gets better the more you use it. Enamel is fragile—drop a lid and you’ve got a cracked pan. Bare iron just laughs at that.

For everyday cooking—eggs, seared meat, roasted veggies, cornbread—bare cast iron does everything enamel does, except you need to be mindful of acidic sauces. But honestly, how often are you simmering tomato sauce in a skillet? If you are, get a stainless pot. The whole “enamel is easier to clean” thing is overblown once your bare pan is properly seasoned. It’s basically non-stick.

If you’re only buying one, make it bare.