I've been on a VERY similar journey and put a lot of research into this in the past couple months. There is a LOT of misconception to sort through, which I'm also seeing in comments here. Please see the before and after shots of my pan- it was in way worse shape than yours, all because I was following bad advice that didn't acknowledge the enamel. Namely that I wasn't really washing it and I was "seasoning" it. The result was years of carbon (burnt food) build up.
Care instructions from the skillet's own Le Creuest sales page say "Dishwasher safe!" You can go nuts on cleaning this thing; that's the top advantage of the enamel. ABSOLUTELY use soap. https://www.lecreuset.ca/en_CA/iron-handle-skillet/CA-LS2024-307D.html
To fix my pan, I graduated through gentle instructions (boiling laundry soap, gentle scrubbing) until I noticed scrubbing worked best and I went to town with STEEL WOOL. For THREE HOURS.
The result is a totally fixed, totally functional, not chipped anywhere enamel pan. It is smooth to the touch and the remaining black flecks of carbon don't affect the performance of the pan. (Le Creuset congratulated me and suggested wiping it with distilled vinegar as a final step.)
Yours will probably just need a good overnight soak with soap and some scrubbing.
Besides trouble-free washing, the other advantage of this pan over reg cast iron is that you can cook acidic sauces without damaging the pan.
Next question- how did your food get on there in the first place? Be advised that unlike seasoned regular cast iron, these pans are not ideal for frying, and not non-stick. If you want to fry with this pan, use lots of oil and never heat it above medium. Do not move or turn your food until it is done on the bottom- a crisped brown. It will release easily when it's ready to turn which is actually kind of cool- it tells you when it's ready.
Although some people talk about seasoning or patina, it's very different than the process for normal cast iron. The patina happens over years naturally WITH washing. Best to just put it out of your mind, wash the pan and make sure you cook things best suited for it!
Link to google photos album of pics: https://photos.app.goo.gl/NDgKh8TaDKuUxuh38
About my pics:
- Black pan- how it looked to the bare eye; I thought it was a normal cast iron pan
- How it ACTUALLY looked once I took a picture with flash to send to Le Creuset for customer service. THAT'S when I realized something was built up on the pan!
- End result after restoration
- Care instructions off Le Creuset website. I also suggest emailing THEM your pics, as I did. They were very friendly and helpful and know the product best.