Lodge enamel ware dilemma

I am a new owner of a Lodge cast iron enamel 6 qt pot and an 11 inch enamel fry pan with a black matte finish inside. Instructions said it is recommended to use low to med low stove top heat and no more than 400 degrees in oven. The pan will eventually be similar to the inside of a regular cast iron.

Yesterday I needed to put chicken in a 500 degree oven for 20 minutes and then 425 degrees for 40 minutes so no using it there.

One of the reasons I got the skillet was to sear steak. The Lodge lady said she never puts it higher than 7 out of 10 and most times below that. Then she said I could use a med high temp. She also said the oven temp should be no higher than 400 if I use the lid. If not using the lid, I can go to 425.

I'm planning to keep the 6 qt pot, but am undecided about the fry pan because I have a real good nonstick pan in about the same size. The lid on the pot can be used for the pan also. The blue color is beautiful. The pan came in brown so it will have to be returned or exchanged. The pot was $50, the pan $34, made in China. They look and feel like good quality.

Does anyone have Lodge enamel cookware? How do you like it? I'm wondering what pan to use for what. What types of pans do you folks use for searing steaks and for a 500 degree oven? Any opinions would be welcome.