Well bummer! Why don't I find deals like that?!

The white color has been discontinued replaced with Dune. The lighter enamel interior is actually a sand color. The black enamel is better for high temp cooking so it's used on their frypans, grill pans and woks. It's better for that purpose. It's definitely not inferior, just better suited for the job. The only line that has the black enamel on all the pieces in the black matte or satin black. The advantage is the black will season with use, and doesn't show staining as the sand enamel will over time.

I'll just put in my Le Creuset experience for future searcher/readers. Bought a set 30 years ago; Large Dutch Oven, Small/Med Dutch Oven, Medium soup pan, small soup pan, both with the wooden handles, med and small fry pan. Great stuff, love it and used reliably for many years...fast forward I burnt up the med soup pan (and btw the wooden handles were never a problem since I dont put things in the oven and they stayed fine over the years) making sugar water. The bottom had become a little rough over the years and so could not be salvaged - sent it in and got back one of the new all metal sauce pans. I liked the size and weight and shape and handle of my OLD pan better, plus for a sauce pan this seems to get a ring of hot spot on the bottom (I do cook on higher heat than I should or maybe its my elec stove?) anyway this is heavier, much longer handle, don't like or use it as much just due to the shape/weight issue. Then I do the same thing with the small soup pan. Send it in, replacement comes with the new black phrenolic handle, no big deal but they've changed the shape and size, its narrower at the bottom and taller and weighs more. I liked my old one better. So while I still think Le Creuset is the best enameled cookware, and perhaps just plain the best cookware with the no kidding greatest lifetime guarentee (I put in a letter saying I ruined it and that I'd be happy to buy a discounted replacement), I don't like their revamped shape and style of their soup/saucier pots. I don't know why they just didn't change the handles from wood to the black ovenproof stuff. If I could figure out how to make my old Paypal acct work I think I'd try buying the old style on eBay. (But you never know what people cooked in them and that creeps me out a little:)

Lars, I did end up buying the 6 qt Lodge enameled cast iron dutch oven. It is very heavy, but I love it. Things dont burn in it as quickly as the light weight pots. I am gradually getting away from non stick pans. I recently picked up an enameled skillet. Not cast iron. I just wipes clean like a dream and non stick. Will see how it holds up.As for the DO, I am glad I made the choice I did. I bought mine on sale at walmart.com. I have made chili,applesauce for canning, beef roast etc. It cleans up very easily. And since there is no bare cast iron, no need for special treatment. My mother made a boneless turkey breast in her DO and it turned out VERY moist. I also eat very little meat, but my family eat it. I dont know if you can or not, but I have recently been canning chicken. I will do turkey too as I dont like turkey frozen after its cooked. It gets kind of a grainy texture. I bought chicken breast, some boneless some not when it was on sale. Cut chunks and placed into pint jars, small amount of water and salt, and canned them according to usda directions. It comes out fully cooked and ready to use.Very moist in its own broth. Great for quick meals such as chicken salad sandwiches, creamed chicken, etc. Tammy