Enameled for stews, bare for steak.

The short answer: Enameled cast iron handles acidic foods and doesn’t need seasoning; bare cast iron builds a nonstick patina and hits higher temperatures for better searing.

The main difference is reactivity. Bare cast iron is porous, so it rusts easily and reacts with acidic ingredients like tomatoes, wine, or citrus. That’s why you season it — the polymerized oil layer protects the metal and creates a nonstick surface. But that seasoning is fragile. Cook a long-simmered tomato sauce in a bare pan and you’ll end up with metallic-tasting food and a stripped seasoning layer.

Enameled cast iron (Le Creuset, Staub, etc.) has a glass-like coating bonded to the iron. It’s nonreactive, so you can braise, stew, or even pickle in it. No seasoning required. Downside: the enamel can chip if you drop it or overhear it, and it doesn’t get the same dark, slippery nonstick surface that a well-seasoned bare pan does.

For high-heat searing — steak, burgers, cornbread — bare cast iron wins. The seasoning can handle 500°F+ without issue. Enameled pans shouldn’t go above medium-high (usually 450°F max) or the enamel can craze. For long, wet braises? Enameled is better, because you don’t have to baby the seasoning and you can use wine or vinegar without worry.

**If you can only have one, get bare cast iron and learn to season it. If you hate the maintenance, get enameled and accept the heat limits