I'm with you Audeo! And, that SS trim is just gilding the lilly... and I think that SS lid handle looks silly. I really have to wonder if a $25-$50 pot is worth $200 just because they enameled it? Sure, it looks pretty .... but is it worth it?
To those who will say the enamel makes it non-reactive ... I have to pose the question ... isn't a properly seasoned cast iron pot also non-reactive? When properly seasoned there is a barrier of oil fused to the pot between the metal and the food ... kind of the same purpose of the enamel.
True, high acid foods might break down the seasoning if you store it in the pot for a couple of days in the 'fridge ... something that would not happen with enameled stuff I agree ... but I don't store food in my cookware, I store leftovers in non-reactive containers.
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW; As usual, your no-nosense thinking is right on the mark. I love my ordinary, or should I say extraordinary cast iron. It is well seasoned and virtually stick free. I've never had any enamled cooking utensile give me as good service or results as cast-iron.
I second your comments.
Seeeeya; Goodweed of the North
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