I think I've responded to this same subject a hundred times but here goes: Lodge black cast iron needs to be seasoned, it's easy and necessary. The more you use your Lodge the better it gets. Cooking foods in your cast iron pan in the oven does wonders for it as well as for the food and the fat that is in your pan helps to season it while it's cooking. You can't use soap on your black cast iron or you will have to season it again. No need to use soap. Just scrub with a nylon brush and hot water, dry thoroughly, place it on your burner on high for about one minute while laying a thin coat of Crisco on it with a paper towel. Leave it on the burner til it cools completely and you have the perfectly seasoned pan every time you use it. (The first seasoning takes about 1 hour in a 350 oven. I have 7 pieces of Lodge black cast iron and love it. The new Lodge pans are pre-seasoned and that's what you'll find in stores now so no need to worry about seasoning.
I have about 32 pieces of LeCreuset enameled cast iron. These pots and pans are awesome as are the baking dishes, etc. No seasoning is required and you don't ever keep more than a low/medium heat while cooking. No need to -this cookware holds the heat extremely well.
You can use acidic foods like vinegar, tomatoes, lemons etc. in an enameled cast iron pan with no problems. And you need to use soap to wash these pans. All of my cookware with the exception of 2 Farberware pans, are cast iron and nothing cookes better than cast iron whether it's enameled or black raw. And if you're going to buy black, go with Lodge. This is what they do and they do it better than anyone else.
