I recently got a Le Creuset large skillet and a dutch oven with black satin finish interiors. It looks like cast iron, but it's actually an enamel finish. The website says that they develop a patina over time, but right now I find that they need a lot of oil so food doesn't stick. How does this compare with the regular Le Creuset cream-coloured enamel finish?
I'm thinking ahead to my next purchase. Any thoughts or tips would be welcome.