I’d imagine aluminium would have been a great improvement over the original cast iron that was used due to being lighter and not rusting, doesn’t have to be cleaned and dried and seasoned after every use. It doesn’t conduct or hold heat as well as cast iron so it’s not better to cook in (neurotoxicity aside).

Enamelled cast iron is good for some things (long simmered stews) as it holds and diffuses heat evenly but because it’s coated in enamel it doesn’t react with the food like cast iron would (mostly concerns around acidity). But it’s fragile in that if you bring it to high heat repeatedly you’ll wreck the enamel or if you drop it or chip it you can bugger it up too.