Is there a good argument for enamel coating (essentially powdered glass) cast iron besides ease of cleaning? Does it have some properties that are beneficial for certain types of cooking? I've heard the "certain types of delicate sauces" argument in favor of enameled pans, but I don't know what those sauces are. I do see there is a legitimate but rarely applicable issue of iron leaching.
Per Frank S's method (which we've adopted successfully for our own cast iron pans), isn't the cleaning argument eliminated? I've found that cleaning enameled cast iron pans is difficult (both the fancy Le Creuset and the generic knock-offs), and even a thorough cleaning per manufacturer instructions never really returns the pan to a new appearance. Can I sand enamel coated pans to clean them? Can I wire wheel them and then just re-coat them?