I wasn't sure if the satin enamel needed seasoning, must just be for matte enamel- thanks for confirming.
On Le Creuset's website in Care Info for Cast Iron it says:
Could this be patina? I've had the pan for 3 years.
I can't get my enamelled layer clean on my Le Creuset frying pan!
I searched so many articles about seasoning and cleaning that I'm unsure if my pan actually has just got layers of seasoning (in patches) or if it is in fact just burnt reside from food.
I thought it was supposed to be a smooth surface each time you cook and not rough and bumpy. I believe the rough surface makes it harder to cook which makes more food stick to it. I don't want to scrub it too hard though or the enamel will be ruined right?
For reference this is Le Creuset pan: