Which is better, enameled or regular cast iron dutch ovens?

For baking, roasting, deglazing, stewing, etc. which is better for your money? I like the Le Creuset enameled ones because they are easier to clean and the enameled coating allows you to do more cooking with things like acidic foods compared to seasoned dutch ovens. But the price is incredibly ridiculous, and I heard enameled coatings can easily be damaged in high heat. Regular dutch ovens are wayyy cheaper and probably perform just as well, but I'm afraid I just can't cook alot of stuff in it because I will constantly be afraid of taking off the seasoning. So the main problem is the seasoning, which is a huge deal because I don't want my foods looking black or tasting like metal.