re: Spinoff - Enameled Cast Iron or Non-Enameled Cast Iron?

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My enameled cast iron is only rated to 450 or 500.

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Then buy better enameled cast iron. The plastic knobs on my Creuset are rated to 450, but the pots easily handle 600+ degrees on my Big Green Egg when searing steak. (I love my IR thermometer, so I take the temps of all sorts of things.) Using LC on the grill means scrubbing soot off the outside, but it comes off easily with Barkeeper's friend.

I routinely bake Tartine-style sourdough in LC 5 quart dutch ovens--the pot preheats at 500 degrees for an hour before you put the dough into the hot pot. Never had a crack, chip, or spall after more than a decade of use.

Most domestic stoves cannot generate anything near a failure temperature for enameled cast iron.