Hello everyone. this is only my second post. I searched the boards for a similar topic. I didn't see anything the same so forgive me if I over looked. I really just want all my fellow foodies, chefs, and home cooks opinion, as mine is pretty much developed over the last year and a half. ok, and disclaimer, I know lots of people LOVE LC, so don't take offence, just my opinion. Ok here it goes, and please keep in mind I am a professional chef, I cook daily for lots of people, I've worked at several restaurants, I own a catering company, I do personal chef work such as small family meals and cooking demos...... (just stating these things so its understood that I have a deep understanding of food, and time in the industry.) what is the point of the LC enameled cast iron??? they say that it helps prevent sticking but unless I use a hefty amount of oil food sticks to mine. my 20 dollar lodge non enameled cast iron pan developed a natural patina, or "seasoning" if you will. using my lodge pan, with minimal oil I have no problem with sticking. at work we use stainless steel pans, with oil, no sticking. my LC, everytime I use it, food sticks, I can use lots of oil and still get a dirty crust on the pan. now when I called LC they said maybe my enamel was worn off, its only 1.5 years old. (I got it as a gift, I would NEVER spend that much on a pan), ALL CLAD, MAUVIEL, Le Creuset, I know they are all quality, and well respected, but at every restaurant and in culinary school ive always used pans from ACE MART restaurant supply, and I cant imagine anything performing any better. for cast iron I love my lodge pans. use them, rinse and wipe out and its clean. back to the point. ive turned the heat down, used more oil, tried seasoning it with cast iron conditioner, the food sticks EVERYTIME. what is the deal???? thanks for listening to my rant, I just used it and it irritated me as usual, I mean the food always comes out good, but I always have to scrub it pretty hard to clean. EVERYTIME, I don't use metal or score pads. just non abrasive, I understand you can damage the enamel. thanks guys, I love this site.