stark wrote:
> aem wrote:
>> I used the old cast iron pot, not the enameled one. The cast iron is
>> still well seasoned, even though it's used rarely. Why not just wipe
>> your pot with an oily paper towel just before putting it in the oven to
>> preheat? I don't know why your loaf stuck, mine didn't at all, so I
>> don't know if this would cure the problem, but it can't hurt to try.
>> -aem
>
>
> Well my loaf more than stuck. It was glued in places, maybe a
> third of the bottom. Some think a good oil might incinerate at 450,so
> I might try much-maligned Pam which reputedly has some sort of
> silicon in it. Ouch!

Silicone. And it doesn't. None of the household oils will
spontaneously ignite at 450F. The pot needs to be:
1) very smoothly clean
2) dry
3) heated to at least 450F.

I've done it in glass, cast iron, porous ceramic, glazed
ceramic and enamelled cast iron. No stick.

Pastorio