Any suggestions for rough interior of le creuset

Have you contacted Le Creuset for their advice?

Thanks so much. I'll give it a try.

Found it! http://www.food52.com/foodpickle/3575-i-browned-ribs-without-oil-in-a-large-le-creuset-pot-and-now-the-bottom-of-the-pot-is-covered-in-bla

Boiling water and baking soda plus a plastic scraper seem to be the consensus. Good luck!

I can advise about what not to do: use a magic eraser sponge. Had an unfortunate incudent with one of those, and while it did take the stuck-on bits off the pan, it also pulled the enamel along with them. I recall another thread about this on the hotline, with some very considered answers and tried and true wisdom. Will try to find it for you.

Sorry, First time on Food 52 and I realized that I hadn't given much detail. My 5 quart is about 2 years old. A 4 inch area on the bottom interior is not smooth to the touch like the rest of the pan. I only clean it per instructions, using only wood or silicone spoons. I never burned the pan, but food does seem to stick to that same area. Is there anything I could used to smooth out that area? Thanks

Could you give a little more detail? Is the enamel scratched? Or is it just super roughed up post cooking (lots of food stuck to it?