oil up the pan for fish

hand wash and dry immediately when cleaning. A oil dampened paper towel arounf the rim and the lid edge are all we do after cleaning

Pool Boy, sounds like the same treatment I use for my cast iron.

We are not very good caretakers, but have found le Creuset to be very durable. We do not use the frypans, just pots of various sizes. For delicate fish, etc., a good nonstick pan is essential in my opinion.

We have put le Creuset through the dishwasher. And yes, the enamel does discolor, but we are not looking for show. These are holding up well. Much better than the Magnalite I purchased in college with a "lifetime guarantee" where the coating wore off after 10 years. It's now coating my stomach.

A little oil in the pan has always worked for us, whether roasting a chicken, or doing a casserole, to keep down any serious sticking.

Enjoy!

Thanks, will try it.

I absolutely love my Le Creuset dutch ovens so much I bought a non-stick fry pan. I hate it. Everything sticks to it. I just clean it like any other pan.

For fish, scallops, shrimp, etc., I think your best bet is to get a decent quality (but by no means high-end) non stick pan at Bed, Bath & Beyond and use that. Just don't try to get a lifetime's worth of use out of it.  I replace mine every three years or so. Hence the recommendation not to go hog wild on cost.