Comments by "John h Palmer" (@johnhpalmer6098) on "Why do recipes say 'salt to taste'? Is enameled cast iron worth the money? (PODCAST E44)" video.
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Actually, from what I know, salting to taste is not to TASTE the salt per se, but how the overall DISH tastes.
So add salt at the beginning, but be conservative as said, then add salt later, and be conservative, and add more until it tastes just right. Some of us are more sensitive to the taste of salt, and some like Morton, or store brand kosher salt can be easily oversalted and be too salty, whilst Krystal Diamond does not have that issue, and why you should use table salt in the beginning, and then kosher near the end, when adjusting seasoning.
As to enameled cast iron? Yes, definitely, especially for Dutch ovens as they are a true workhorse in the kitchen for most cooks as they can go from stove or oven to table, and is heavy and can stand acidic foods without fear of ruining your seasoning.
As to lower priced enameled pots, best to not go for the aluminum ones as those may be too thin, unless doing canning or boiling lots of water for a big batch of pasta.
America's Test Kitchen has done tests to cast iron enameled pots and found some worked alright, some had handles that were too small, others chipped easily, and both Staub and Le Crueset both came out well, but did edge the LC over the Staub due to the less dark interior. One brand has been found to be well worth the price and is quite affordable (in the $50 or so) is from Cuisinart, believe it or not. I have an older one, but the enamel does not hold up well in the dishwasher as it's gotten all chalky and matte like, but I've had it over 10 to start with and is my 3Qt pot. I believe Lodge did alright too. So there are alternatives, just have to know how they performed is all.
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