Kitchen

[depglass]

I passed on the TSV because I'm not a fan of grill pans. But DH has been bugging me to use cast iron and I'm thinking Le Creuset might keep us both happy.  I won't use the old cast iron because of constant seasoning issues, but if Le Creuset doesn't stick I will try one.  So is the black iside raw cast iron or black enamel?  

[indiepup]

it's not raw cast iron, it's black enamel.  i wasn't very fond of my first large skillet but i've grown to love it and now have a smaller 10 inch skillet as well as skinny grill pan which I use frequently.  they are not completely nonstick (like you can't really expect an egg not to stick) but work well if used properly (as directed on website).  I use the grill pan a lot and use the smaller skillet more than the larger one (it's so heavy and I'm usually only cooking for 2-3).

[Still Raining]

It looks like this one is black enamel.  So the cleanup would be like always.

For your consideration....

I have crazed the interior bottom of several.  In my defense, gas is hot.

There have been some threads here about cast iron and the vote seems to be that constant seasoning is not needed.  For me that is true.