Season bare cast iron. Not enameled.

You don’t season the inside of enameled cast iron. Ever. The interior is coated with a glass-like enamel that’s already non-stick and rust-proof. Seasoning is for bare, raw iron.

Bare cast iron needs a layer of polymerized oil to create a non-stick surface and protect against rust. You bake oil onto the metal at high heat, and that layer builds up over time. It’s a ongoing maintenance thing.

Enameled cast iron (like Le Creuset or Staub) has that glossy, smooth coating inside. That coating doesn’t need seasoning. If you try, the oil will just burn onto the enamel and leave sticky, crusty patches that are a pain to clean. The enamel itself is non-reactive and fairly non-stick when you use enough fat.

So: bare iron = season it. Enameled iron = wash it with soap and water, don’t season it.

Don’t overthink it. Bare pans get a coat of oil after cleaning if they look dry. Enameled pans just get put away.