LeCrueset is my first choice for braises. When I make pot roast, I brown the roast in the LeC. When I may beef barley soup, I brown the beef shanks in the LeC. The same for chicken dishes such as paprikash or cacciatore. I've never had a burning problem. The cream interior on my LeC is pretty much the same color it was when I bought it.
I recognize the browning benefits of raw cast iron. Many of those same benefits are present for LeC as it's cast iron as well.
Oh, well. One man's trash is another man's treasure.
__________________
Never eat more than you can lift! - Miss Piggy |