Cast Iron-Le Creuset

I was wondering if you treat Le Creuset cast iron the same way you would regular (say the brand Lodge) cast iron. My Le Creuset grill pan is enameled on the outside but not sure about the inside. This is my second one as I killed my last one-can you say sugary marinade mayhem?!

Madame Sel
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PhillipBrandon May 31, 2012
It's doesn't seem to be universally understood whether these grill pans are enameled or not. They look like raw cast iron, but I think this is what the Le Creuset site describes as "Satin Black enamel." This sounds as though it wouldn't require seasoning, but the LC 'care and use' advice includes this inscrutable line:

"Satin Black enamel will keep its good looks and allow a patina to build on its surface with continued use. A patina is the result of the natural oils and fats from foods baking on to the hot surface. The patina should not be cleaned off, as it enhances the cooking performance and the release of foods. It also reduces the need for surface oiling."

That 'patina' sounds an awful lot like a 'seasoning' to me, but it doesn't sound like they want you to pre-season the pan, rather let it develop naturally and not clean it off...
I use soap on my Le Creuset but I still don't put it anywhere near the dishwasher. The enamel coating means you don't need to season it like cast iron.
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