I can't really tell what's going on here now, but everything is different.

My mother gave me her collection of ASTA enameled cast iron cookware because I love cast iron and it's getting too heavy for her. I just got an induction cooktop and read on chowhound that people love their enameled Le Creuset and I thought this would work the same. But then I read on a canning forum that people have had their enameled cookware melt onto the induction top.

Now I'm afraid to use this cookware without more information. Help?