Not sure , but I certainly wouldn't dare returning my le Creuset dutch oven in the state its in now
The way I see it is, the cream lined saucepans and dutch ovens are not great for browning. They char black very easily and once they do , a nuclear war head wont shift it. The grey lined fry pans are much better for high heat searing , although they can also become a bit chared and need elbow grease to clean.
I have sold or transferred to my "wifes equipment drawer" most of my le Creuset stuff . For high heat work (and I hate to be so repeatisous) there is nothing like a well seasoned raw heavy steel pan.