Thanks a lot, I may go for this one.
Hi, I've got loads of cast iron, mix of bare, smooth enamel and like this, rough enamel. I ordered one of these and it arrived last week. It's got the rough enamel coating. Benefit of the rough is it will hold oil and you can season over the glaze if you aren't happy with the enamel alone. I've done that inadvertently with this pot as I've been baking bread in it and oiling before preheating for half hour. Has a reasonably well developed seasoning now. I've done the same on rough enamel coated pans that have chipped. Season over it and treat it like bare iron. A flap disk on an angle grinder will make short work of the coating should you want it gone completely!
Thank you @feizor, voted hot for the price.
Thanks a lot, not confusing at all. I do have some bare cast iron pans and I am happy with them. Was thinking to go with coated ones for a change, but as I mentioned, I felt they may be a bit sticky. Many thanks!
Both the Argos one and this Amazon one are enamel coated. Pros and cons of enamel coated vs bare cast iron are well documented, a quick google will reveal. Generally bare cast iron will last longer as enamel coating may chip and crack over time, especially on the cheaper skillets and dutch ovens. Bare cast iron will require careful seasoning when new to avoid rust and cannot be washed using soapy water. Seasoned bare cast iron will be almost non-stick, just takes a bit of work and a lot of use to get there. Enamel coated cast iron will always be more sticky than properly seasoned bare cast iron. If you have to plan on cooking tomato based dishes a lot then I suggest going for enamel coated as bare cast iron will leech a little bit into really acidic foods and it will also strip the seasoning. Hope that helps (but likely made things more confusing).