>>21300794
They go on sale pretty often, especially in smaller sizes (check Sur La Table or Williams-Sonoma for regular sales, or check plebbit around the holidays), but I would recommend a stainless saute pan instead for the reason I will address in replying to >>21300829
>If it lasts you a lifetime
Enameled cast iron actually doesn't last a lifetime. The enamel itself is inert and it's not like a nonstick coating that degrades...in theory, it can last a very long time, but if you overheat it, particularly in preheating the pan without enough food, or preheating it dry, it can get crazing, which is the precursor to cracks and chips in the enamel. And once it gets a chip on the inside, it is literally done. The manufacturer recommends throwing it out, due to the risk of more chips coming off in your food--and, importantly, the ceramic/enamel flakes are as hard as glass and indigestible, so you don't want those in your intestines. Most users are very cavalier about using metal utensils and getting the bottom all dark with patina, but metal utensils directly cause chips, and when the bottom is dark, it makes it hard to detect chips.

When used properly, they are mostly fine, but I think most people buy them because they think they can't sear meat in anything other than cast iron, and nothing is further from the truth. Just get a stainless saute pan, which actually will last forever, and can do everything the enameled cast iron can do except be stylish.

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who the hell is spending this much?