enamel frying pans

This might be a stupid question. I was doing dishes and thinking how easy it is to clean my beautiful enamel pots. As it happens, we are thinking of getting rid of our teflon frying pans. I love cast iron but it occurred to me that enamelled frying pans would also be good. After all, I do fry in my enamel pots.
An internet search showed that enamel frying pans are available. Why aren’t they more popular? The stores are full of teflon and stainless steel. Why not enamel?

I have both. I prefer my unclad cast iron.

The enamel pans I’ve owned were easily burned to uselessness if left too long on on a red hot burner. Most overheated pure metal pans can be scoured and re-used (if thick enough). A burnt enamel pan is done for.

How about both cast iron and enamel?

Le Creuset’s great stuff that you can pass down to the next generation, but you’d think it was made from compressed twenty-dollar bills, for what it costs.

When a person can pick up a cheapie teflon on stamped aluminum pan at the grocery store for a few bucks, the stores will sell dozens of them before the specialty cookware shop will sell one heirloom-quality enamel on cast iron pan.

Also, they’re freakin’ heavy.