When I try to brown meat in my 8.5q Le Creuset enamel dutch oven on the stovetop, the pot gets totally scorched on the bottom, and I have to turn off the heat and switch to a skillet. I assumed that one should be able to brown meat in the dutch oven prior to tossing it in the oven. Has anyone else had this problem? Could it be my stove (electric, spiral)? Not enough oil (though I don't really want to put in more)? Temperature too high? Or could I actually have a defective LC dutch oven? Any advice would be greatly appreciated!