Based on Marian Burros's rave review in the NY Times a few years ago, http://www.nytimes.com/2006/06/07/din..., I've been coveting the 12" Le Creuset skillet, and found a good price at the company's outlet store. Burros wrote that nothing stuck if you put down a thin film of oil. However, the Le Creuset store said seasoning was essential.
I spread a good coat of grapeseed oil on the inside and put it in a 375 degree oven, upside down on a cookie sheet, for 3 hours, but a good coat didn't develop, and everything sticks terribly.
Who's gotten a LC pan properly seasoned, and how?