Cajun Classic vs Bayou Classic Cast Iron

I have 4 Cajun Classics in different sizes. I have had them over 10 years and use them all of the time. They have a few nicks on the edges, mostly on the tops, but nothing major and none of the enamel has worn. The oldest one is probably nearly 15 years old and has a little discoloring of the white enamel, but it still cooks like a pro. Don't get me wrong, if Le Creuset weren't $500 I would go that route. However, I only paid about $125 for the 16 quart, less for the others. I don't regret it for a second.