These two pans both have coated surfaces, but the coatings could not be more different. PTFE non-stick uses a synthetic fluoropolymer applied over aluminum. Enameled cast iron uses vitreous glass (enamel) fused onto an iron core at very high temperatures. Glass enamel is chemically inert, non-reactive with acidic foods, and does not release toxic fumes at any cooking temperature. The safety profile of the enamel is fundamentally different from that of PTFE.
Teflon's PTFE coating releases ultrafine particles and fumes above 500°F, chips and flakes into food as it ages, and was historically made using PFOA. Modern PTFE pans are PFOA-free but still carry fluoropolymer concerns. Teflon pans need replacing every 2-5 years. Enameled cast iron, by contrast, lasts decades when properly maintained — the main risk is chipping the enamel, which can happen through thermal shock or impact.
Enameled cast iron rates 'better,' Teflon rates 'avoid' — and the gap reflects a real safety difference. The enamel coating is far more stable, durable, and chemically inert than PTFE. For households cooking acidic dishes like tomato-based braises and soups, enameled cast iron is an excellent choice that eliminates PTFE entirely.