Enamored with Enamel  

Non-stick problems...
I have a enameled cast iron Le Creuset saucepan with a black non-stick lining that is starting to get scratches and flakes. I'm not too worried about eating big chunks of the stuff, but the pan doesn't really work that well anymore.
Has anyone ever heard of removing a non-stick surface so a pan can be seasoned like regular cast iron?

Ho-nez,
try contacting Le Creuset about it. They may replace it. Worth a try, anyway.

I am trying to identify this white enamel cast iron fondue pot with an unusual honey comb pattern. There are no markings on the bottom of the pot. Any thoughts?