Enameled cast iron care

I have several Le Creuset pots.

Their site says:

Cooking heats

Medium or low heat will provide the best results for cooking, including frying and searing. Allow the pan to heat gradually and thoroughly for even and efficient cooking results. Once the pan is hot, almost all cooking can be continued on lower settings.

High heat temperatures should only be used for boiling water for vegetables or pasta, or for reducing the consistency of stocks or sauces. High heats should never be used to preheat a pan before lowering the heat for cooking. Cast iron retains heat so efficiently that overheating will cause food to burn or stick.
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I've had one in a 500 degree oven (with metal knob on lid)a few times to bake bread in it, so high temps in general don't seem to hurt them. They just aren't ordinarily needed.

Bar Keeper's Friend is good for cleaning stubborn spots and will not hurt the coating. Just use that and a sponge or nylon brush. Don't use metallic pads.

Clean immediately or let it soak if you have left it out. I have le creuset and clean as soon as possible. I will use them on high heat, but usually when sauteeing you just need medium. You can also, deglaze to clean which works.