Originally Posted by Dauvis
I think it depends on how you intend to use it. IMHO, the black cast iron ones are best for outdoor uses (over the campfire or resting in coals) and the enamel ones are best for indoor stove/oven uses.
I agree with this for sure. I use my enamel coated one inside all the time. It's especially useful for dishes where you want to get a good sear over the burner and then finish it in the oven without transferring pots and losing all the tasty bits in the pan from the searing.
I like to do chicken thighs in mine - I can get a good sear on the skin, and then finish it off in the oven with some garlic, onions and tomatoes (or anything, really) tossed over the top.
Here's an example from my family-friendly cooking blog:
(If posting this link is against the rules, I apologize, and I will remove the link - the blog is completely non-commercial and makes no revenue of any kind, though. Just a hobby)
I don't have an uncoated one, myself, but I think I'd get one if I planned to use it outdoors...