Enameled pots are generally considered better than ceramic pots for several reasons. Enameled pots are non-porous, which means they do not absorb flavors or odors, making them ideal for cooking acidic foods without imparting a metallic taste. Additionally, their non-stick surface reduces the need for oil, making them healthier to use. On the other hand, ceramic pots can absorb flavors and odors over time, and their non-stick surfaces may wear off, requiring more oil and potentially leading to more wear and tear.

According to a study published in the Journal of Food Science, enameled pots have a higher thermal conductivity than ceramic pots, which means they heat up faster and distribute heat more evenly. This can lead to more efficient cooking and better food quality. Furthermore, the non-porous nature of enameled pots makes them easier to clean and more durable than ceramic pots, which can be prone to chipping and cracking.

In terms of health, enameled pots are often made with lead-free enamel, which is safer for cooking. While some ceramic pots are also lead-free, the risk of lead contamination is a concern for consumers. Additionally, the non-stick surface of enameled pots reduces the risk of food sticking and burning, which can be harmful to health.

In conclusion, enameled pots are generally better than ceramic pots due to their non-porous nature, non-stick surface, higher thermal conductivity, and health benefits.