I have had enamelled cast iron pots for 40 years. I love them. But, I have learned to be very careful with them. Careful when you put the lid on, so you don't drop it and possibly chip enamel at the edge. Careful with implements. I only use wood or bamboo spoons and spatulas now. Same goes for serving out of them. They are pretty enough that they go on the table.
Cleaning, this is where you want to be very careful. First rule: Don't let guests wash them. Don't let anyone who won't be careful enough, wash them. I have had well meaning guest use steel wool or other harsh, metal scrubbers.
Those pots are not in as good a shape as the others.
Never, ever, use metal scrubbers.
I don't even use plastic curly scrubbers. I used to scour off stains and burnt on stuff with a sponge and baking soda. But, after many years, I noticed that they aren't as shiny as they were. You can soak out the dirt with baking soda and water and even heat that to get off almost any stain.
This is what I use now. It's terry microfibre on one side and polyester mesh on the "scrubby" side. I got it for a buck at Dollarama. It works surprisingly well and it's just fabric.