Wow! I’m surprised that ruined a Lodge. I’ve seen so many recipes for bread in that Dutch oven. I was always tempted but never got around to trying it. I guess that the knob on the lid wasn’t metal kept me from trying it it. Now I’m glad I didn’t. Thanks for the parchment tip.
I’m sure it works much better in a well-seasoned, plained cast iron casserole - but it burned the enamel on the Lodge and weakened it and it started to all peel off. I’d use parchment anyway. When you make no-knead bread, the first short round of baking is very high-temp.
(You can buy Le Creuset knobs that will fit the Lodge; but if you get one that’s not enamel it will probably have a cast iron knob anyway.)