I was a little spoiled this Christmas morning with a couple of items from Williams Sonoma. My husband racked up $120 in free "bucks" from the store from his other purchases, and I'm thinking of putting them toward a Le Creuset dutch oven (which I could never justify buying without that serious discount).
My problem is: I've never used regular cast iron on my ceramic cooktop because the manual says it's a big no-no. I feel that the enamel on the Le Creuset products would protect the cooktop, but I wanted to see if anyone out there has used Le Creuset enameled cast iron products on their ceramic/glass cooktops with success (and without scratches!)
Merry Christmas & Happy Holidays to all Serious Eaters!