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.)
I appreciate the tips. I’m excited to get the Romertopf out and back in action. I lost my mother in April of 2017. She loved to cook and passed that love onto me.
I need to do something that is new, yet old, to bring back some good memories. It’s probably why I’m yammering on in this thread. Good cooking fellow FReepers!