I was given an old Cousances "no. 26" skillet. I looked it up:

<https://en.wikipedia.org/wiki/Cousances>

We have a runner! Apparently, it's the forerunner brand of the famous
Le Crueset line.

I'm not sure --exactly!-- how to cook in an enameled cast-iron
skillet. It's not like I can 'season' it, like my steel skillet. I
hadda very small (promo size) Le Creuset enameled skillet which I usta
use to heat Indian spice seeds, in, but I tossed it when I moved.
Plus, I almost never eat pork chops.

I'm still trying to clean this one. It's got some 'black' flecks on the
inside and outside. They seem to come off after a dose of 'oven
cleaner' and some heavy scrubbing with a Dobie pad.

nb