It may have been mentioned here that browning and searing is better done on raw cast iron than on enameled cast iron. If that's the case, and one wants to braise in an enameled pot like a Le Creuset, how would one get the most flavor from browning on raw cast iron into the enameled pot? Would the raw cast iron fond be deglazed and then the liquid transfered to the enameled pot? Or might therfe be another, perhaps better, method? Thamks!