One, enameled cast iron pans heat up quickly and keep warm for a long time. Of course, the iron pot is not as fast as the aluminum pan heat, but it is strong enough after, to a certain extent, the whole pot into the boiling state, the inner strength of the inner strength, with a very small fire can maintain this state. And after turning off the fire, the pot keeps warm for a long time.
Two, the water boiling temperature will be slightly higher. Presumably because of the heavy lid and good sealing, a passable cast iron skillet tends to allow for more air pressure inside the pan, and the boiling point of the water is raised a bit above 100 degrees. Don't underestimate this insignificant few degrees, 37 degrees is okay, high 1 degree to see a doctor, high 3 degrees people hang. It must be known that the temperature of the first gear of the pressure cooker is also about 108 degrees. So I think you can think of it as a miniature pressure cooker. My practical experience: using enameled cast iron pot to cook the slant pipe noodles, noodles cooked quickly, delicious; used to cook instant noodles, noodles are very glutenous, noodles are not soft, and the ordinary pot to cook is not the same.
Three, you can put it directly into the oven. Now some families have begun to equip the oven, but in the end often become ornamental, only used to bake white potatoes, roasted peanuts and so on, and only used to heat the leftovers of the microwave oven the same way. I think this is because we do not understand the Western recipes, in Western families, the oven is even more frequently used than the stove, with cast iron enameled pots and pans high temperature resistance, your oven will be like a tiger with wings.