It's also very hard to clean after you've used it for a few years (so I suppose it keeps a visual record of your cooking in distinct archeological strata... if

It's also very hard to clean after you've used it for a few years (so I suppose it keeps a visual record of your cooking in distinct archeological strata... if only someone could separate them out). In my experience the black interiors in Staub and Chasseur, which are not easier to clean, at least look brand new when you prime them with a little olive oil between cooking sessions. Which is a good idea generally, for cast iron, enameled or not.