I couldn't help but respond since I just (3 hours ago) bought a cast iron enameled casserole to make Boeuf Bourguignon. In answer to your question, i would say that it won't be completely non-stick, but will be much better than the alum/SS. It should heat very evenly. Given that many dishes prepared in these casseroles/dutch ovens use liquid, I would say that sticking is not a major issue. I say go for the LC. I've wanted one of these for years, and am very excited to have it try a new recipe in. You won't regret it.

I do have the LC dutch oven and love it for long slow braises. Any "sticking" there only contributes ultimately to the sauce. After many years I learned something I never knew. To avoid meat sticking, heat the cooking pan until hot, then add the oil, then add the meat. What do you know, it greatly minimizes sticking.

Steve, who as an old dog has learned a new trick

I never flour meat for browning for soup/stew/goulash/roasts... and avoid the sticking problem entirely. It's not about the pan, it's about the flour. There is some science why the flour turns to glue. I think Cook's Illustrated - Christopher Kimball - explained the science and suggested you avoid flouring when browning meat. Anyway, it works best NOT to use flour, and you'll get a lot more browning and taste from your meat.

As an elderly friend once told me, meat is smart, it will stop sticking when it's ready, so don't continually stir it once it hits the pan, but allow it to sear and release before moving/turning meat.

-Grainlady

To address the original question -- LC is NOT nonstick, and you would have exactly the same problem when browning your meat in an LC as in your current pan. To grainlady's point, I agree that flouring the meat in some ways actually diminishes the flavor, as you don't get the maillard reaction of the browning of the meat itself... But many people flour the meat because they like the thickening that it ultimately provides to the sauce...

I have had two enameled cast-iron Dutch ovens & don't consider either of them non-stick. I usually use some oil or spray when browning.

You can always flour the meat after it's been seared and before you put it in to braise. You still get the good sear and the thickening while cooking without the overly gummy pan. Christine

I have 4...yes 4!! Le Cruset enamel cast iron dutch ovens and 2 sauce pans a small oval baker and 5 fry pans...but all of the fry pans aren't Le Cruset.
I like to flour my meat before browning....that's what makes a crust on the meat.... I flour a pot roast, stew meat or chicken tenders, fish etc.
Flour browns and gives it's own flavor....remember how good Etouffe isw ith a good brown roux? well browned flour adds that taste to the pan drippings.
enameled cast iron is not non stick...but I guess the stuck stuff doesnt burn black and releases and adds to the gravy.
However I used an aluminum frypan and a dutch oven for years before I got the le C stuff....and my guess is your pan was way too hot before you added the meat. Browning means cooking until browned, not cooking over a blazing fire until the outside is brown and the inside still raw.
Turn down the heat!
And...every wok cook knows "hot wok, cold oil, food won't stick"
The le Cruset ware is wonderful because it's so heavy and cooks evenly and holds the heat sow ell....it's possible to cook on just the barest simmer.
Linda C

We have several pieces of the enameled cast iron Le Creuset. Le Creuset does make some non-stick pieces, but the enamel ones are NOT non-stick.

However, they are very easy to clean with a little Barkeepers Friend. AND even though they aren't non-stick, the Le Creuset pan that I use to cook oatmeal for breakfast is easier to clean than any other pan that I have ever used for that purpose.

After I've served up the cooked oatmeal, I put the pan in the sink to soak. By the time we've eaten our oatmeal, the gooey stuff all comes off with a sponge - no scrubbing.

We love that pan (link below), and our daughter who also eats a lot of oatmeal requested one as a birthday gift a few year ago. It's the only kitchen item that I can ever remember her requesting.

Here is a link that might be useful: Le Creuset enameled cast iron pan

It isn't totally non-stick, but as grainlady mentioned, usually the meat sticks at first while it is getting browned and then releases. Someday I'd like to find a food science explanation for that - maybe it has to do with the changes as the Mallard reaction completes. I've noticed it when cooking with anodized aluminum, enameled cast iron and our cast iron grill grates.

So, if you try to turn the meat and find it sticking, it means it isn't ready. Just wait a bit and try again.