I see that this is an older thread, so I may be a bit late in making this post, but I've seen a lot of uncertainty regarding the Le Creuset enamel on stainless steel cookware on the web, and a friend of mine (he's a foodie and not a professional cook) has several of the products. He says he really likes them for the ease of cleaning because not a whole lot sticks to the enamel, and what does stick comes off with relative ease. He does have one major complaint, though: the enamel bubbles and chips too easily.
I love LC cookware, but all that I have used is their enamel coated stoneware and cast iron, none of the SS. I have not had any issues with the enamel on any of the iron or stoneware that I have.
Perhaps they are applying the enamel to a relatively smooth stainless steel surface, which is creating a weaker bond, or perhaps it has to do with the stainless steel expansion and retraction properties, or maybe even the way it transfers heat between the steel and enamel, I really am not sure. In any case, from what my friend advises, the product line is wonderful to use when it lasts, but the durability is inconsistent. Some of his pieces are still in fine condition, but he has had to get rid of two so far. If you already have some of the enamel coated SS, I would suggest avoiding rapid temperature changes and heavy abrasive cleaners and brushes. I would also be careful not to bang on them too much. Again, it's not my own personal experience, it is here-say from a trusted friend. He told me they have all lasted at least a year, but it can be hit-or-miss after that time period, depending on how often and roughly they've been used.
