Is enameled cast iron (Staub, Le Creuset) better than bare cast iron for a skillet?

Reviewers are split. Enameled pans need no seasoning and are safe for long, acidic cooks, and verified-purchase reviewers on Best Buy and elsewhere praise Staub's browning. But high-engagement r/castiron and r/AskCulinary threads warn that enameled skillets can be sticky and heavy, and that the enamel can chip or stain. For dry searing, many reviewers still prefer bare cast iron.