I love cooking in a cast iron dutch oven, but mine were camp ovens, with feet. I got tired of manuvering them into the oven, and decided that I'd get a flat-bottomed one, and then said what the heck - I'll splurge a bit and get an enameled one, since I've read so much about how easy they clean up.
So I picked up a 5-qt Fontignac oven at BB&B, and while it was not as "renowned" as LC - it is made by Staub, and it seems to be of good quality.
Well I baked bread it in this weekend, and decided to not bother with the parchment paper (thinking that the enamelware would release the bread easily), and I had to practically chisel the bread out of the pot. I mean, the bread was every bit as delicious as it always is, what I could get out of the pot.
So...either I did something very wrong, or I was mistaken about how to use this type of cookware. Can someone educate me please?