I've had one for a few years that just sits there. It works really well, but i've found the black satin finish inside almost impossible to clean. Does anyone have one that they use on a regular basis? Is there a trick to this I don't know? I don't have any problem with the older, regular Le Creuset enamel, but this black satin finish is the bane of my kitchen existence.
I'm right on the edge of getting one of those inexpensive nonstick Calphalon grill pans that America's Test Kitchen seems to love so much.