The same procedure works for enameled cast iron like my 2 Dutch ovens are. I made country style ribs today for my father-in-law in my 5 quart pot, seasoned and browned first in two batches, then braised in the oven for a couple of hours. The browning process works flawlessly as long as the pan and oil are hot before adding the meat. If not, you end up with a stuck mess.
I also have 2 stainless steel pans (one inexpensive Calphalon with a disk bottom, and one Kitchen Aid that came as a free gift when I bought my KA food processor), and both work equally well as long as the procedure is followed. I confess that I don't do eggs in them, for that I still believe strongly in a good nonstick pan.
is another one that takes out the technicality and just speaks cook to cook. I encourage anyone to experiment with some inexpensive meat until you get it right. Once you do, it's a revelation. And the simple pan sauces that you can make with the left behind fond when you have properly browned your meat make the effort very worthwhile.