I've looked around for an answer to this but cannot seem to find one.
How do you cook in cast iron? How do you cook in enamled cast iron?
I bought a 10" Le Creuset skillet from BB&B for $32 (it was used and returned, cleaned it up) and we've used it three times. The first two times we used potatoes and the entire bottom was coated in burnt potato. First time, I used a tbs or 2 of olive oil, preheated on low and then cooked on medium. My assumption was that the heat was too high. Second time hubby did it with way too much oil and the temp did not go above low-med. Third time I tried to brown cubed chicken but all it did was cook it. Admittedly, I have struggled for some reason with searing meat. Even in my All-Clad pan I have an issue. I just haven't figured it out yet. Anyway, the chicken didn't burn and coat the bottom which was good.
What were we doing wrong? Please be brutally honest about it - I only bought the pan because it was so dang cheap and it was caribbean blue. I know a lot of people can't stand the gritty cast iron, and others have been cooking in it for decades with no problem.