I got this skillet as part of a 5 pc. set in the 1980's. Mine has the gray interior recommended by another 3 star reviewer on this page. I never liked it as it would stick with almost everything however I loved the saucepans and dutch oven which made the skillet even more frustrating as I just couldn't make it work and stopped using it.
Sometime later I stumbled upon an estate sale and bought 3 vintage pieces of LC cookware from the late 50's - early 60's; two iron handled sauce pans and the larger flared side "chef's skillet" which featured the off white interior coating and the screw-in wooden handle. One of the things I noticed was that the pan was thinner than current skillet and because of that I decided to treat it a little gentler by keeping the flame between medium and low. I added butter and, because of the lower flame, let it heat up a little longer before plopping in a pair of small steaks. Again, because of the lower flame, I allowed the steaks to saute a bit longer than I normally would have. Guess what... no sticking, and a nice even browned crust. I also captured more fond than I had before with no blackish bitter pieces to spoil the pan sauce. I tried to do the same with the grey finished skillet, got better results than my initial efforts, but the "chef's skillet" was the clear winner in the LC line. Why they discontinued this model is a mystery to me, as is the color change for the interior enamel which I don't think has much to do with whether the pan sticks or not. I think the superior performance of my older "chef's skillet" has more to do with the design and thickness of the material used 50 years ago than does the color of the enamel.
Based upon my experience I would recommend SIGNIFICANTLY lowering the heat when cooking with an enameled LC skillet, use sufficient fat, and let the pan come up to temperature before adding the food (at least 5 minutes over a medium low flame... the thicker the cast iron, the longer it will take to come up to temp.). Also, DON'T poke at the meat before it's ready to turn; you'll just tear the fibers and ensure a big chunk of your meal winds up sticking to the bottom of the pan. If your pan is undamaged from previous abuse, you've used a sufficient about of butter or oil, and the cut has been well dried of moisture, the meat will release when it's sufficiently browned on the cooking side, and not before. Attempting to "help" it come loose only guarantees that it won't. If you want these skillets to have the properties of Teflon pans, don't buy them because you'll be disappointed.
I think that the enameled cast iron skillet is the weakest link in the Le Creuset line. Most saute or fry techniques could be performed with greater ease and efficiency in an uncoated tri-ply stainless or stainless lined anodized aluminum pan because they are much more responsive to changes in temperature which you need when sauteing delicate foods like chicken or fish. And unlike uncoated cast iron, the enameled skillets don't "season" at all. Professional chef's use aluminum, blue steel or lined copper when sauteing thin cuts for steak poivre or escalope de veau. Thicker steaks are more at home in the heavier Le Creuset skillets as are chops, but again the heat has to be kept in the low-medium range which will create a surface temp sufficient to brown the meat and leave a nice fond without burning. You might alternatively consider the Le Creuset 3 qt "saucier" which offers more utility, the off white interior, and a lid.