This is not necessarily to start another thread on Staub vs. Le Creuset, although that's fine too - I'm still deciding which one to buy, but leaning toward Staub. Anyway, I am about to purchase an enameled Dutch/French oven for cooking more acidic dishes that could damage my bare cast iron Dutch oven. I have read in various commentary that the Staub interior enamel is actually slightly porous and accumulates a sort of seasoning over time (even though seasoning is not necessary). I have also seen responses saying no, it is not porous because it's enamel. Others insist that it is. If it is porous, will acidic dishes (tomato or lemon based) cause a problem for the interior enamel over time, especially since I will be using it specifically for those dishes?