Well, as I of tonight, I do.
I have the hobby of milling older grains like Kamut, spelt, emmer, rye, farro, etc., into whatever blends might move me. This is strictly whole wheat with sourdough yeast I grow in the frig.
I preheat an ECI or CI pot and drop the risen dough from a proofing basket into the pot, cover with a lid, and then bake. About half way through the bake, I remove the loaf from the pot and bake the now naked loaf in the oven.
Once in a while, if I don’t oil the pot properly, the removal can get tricky because the loaf sticks. For this reason lately I have favored the Lodge combo cooker because I can cook with the pan inverted, dropping the loaf onto the skillet and then cover with the pot. Half way through or so, it’s easy to remove the loaf because it is not lodged in the pot.
(That was a pun.)
Tonight I used a Demeyere SS saucier to bake the bread. At the 30 minute mark I pulled the loaf out of the pan and reinserted the loaf back into the oven.
The loaf slid out of the saucier without any hesitation, even though I had forgotton to grease or oil it. I was shocked how easy it slid out.
I’m sold. This worked better than anything I’ve ever used. Any chance somebody else bakes bread in a saucier, or am I it?
The lodge combo is being donated to my son. Another duplicate piece is being jettisoned. Hurray! The parring down continues.