OK, finally got around to tinkering in the kitchen again. I think I told everyone before I have stainless steel stuff, but we had an 'event' that got me reevaluating the situation. (The event, the wife couldn't fry an egg in the stainless for enchiladas, and needless to say the rest of the evening wasn't very relaxing.)
Doing some research into what it actually takes to fry an egg on stainless without it sticking brought me full circle to the cast iron question. After trying out pointers on stainless (they did work, the right amount of oil is tricky), I started looking at some iron videos on youtube. The wife has an old pan from her grandmother, so I whipped it out this evening, and made a dam near perfect fried egg. I am now a full convert. Time to get rid of the stainless!
I am sure I will have more questions as time goes on. I remember some talk about acidic stuff and iron, what is all that about if you mind me asking.
As for the question I started this topic off with, I think from the research, videos, and now my own cooking is showing me. The enameled stuff is completely unnecessary if you take the time to understand what the cooking process is, and how to care for the cookware. Live and learn...