Le Creuset is, in my experience, good for sweating and braising, and that's it. Up the heat to a temp that browns, and preventing the burn is impossible. Also, rather than a fond, you get a black char crust. And everything sticks. No thanks.
Have you tried Staub? The matte, darker interior browns better, doesn't stain, and becomes more non-stick as you use it (sorta the opposite of LC). Plus the basting dimples under the lid actually work. Searing is good, and then you can deglaze and braise in the same pot.