I got my two IKEA enamelled cast iron ones about 15 years ago, and they are in heavy use. I can wholeheartedly endorse them. Given their basic composition I would not foresee any wear and tear taking them out of service in the next decades, except if I really try to physically damage them. That would be no different to a Staub or Le Creuset.
The loss of vapour is minimal. In the beginning I used the technique of sealing the rim/lid additionally with some dough (when a stew gets finished in the oven) once or twice, but found it is hardly worth the effort. The lid is heavy and well fitting and prevents moisture loss well.
And just for completion sake: they do have these little condensation seeders in the lid as well ...
