I've been investigating getting an enamelled cast iron dutch oven and am surprised to find that most of them don't recommend going over 400-450°F (200-230°C) (most even on just the base, so the lid handle doesn't appear to be the only factor there).
Given that normal cast iron can go much higher and I wouldn't have expected that heat limitation on the enamel...what is it about the pots that causes that limitation? What risks are there in going above it?