dutch oven vs slow cooker?
I've been reading past posts listing people's opinions on the essential kitchen cookware, and the enameled cast iron pot (or dutch oven, it's sometimes called, like a Le Creuset but different brands carry them) comes up again and again. I'm wondering: for what you would use enameled cast iron for (stews, low slow meats like brisket, roasts, etc.), can you substitute a slow cooker? Do they serve the exact same function or is there another use for the enameled cast iron that can't be done with the slow cooker? Or is it a question of the food tasting better with the enameled cast iron? I'm just wondering if it would be redundant to have both. thanks so much!