That's a shame AB. I use a cast iron pot all the time but my preference is to leave it in the oven while it's heating and then dust with flour just before placeing the dough in for cooking. I heard that because the pot is so hot when the dough goes in it stops it sticking, not sure if that true but I've never had a failure that way. This only works on bread that doesn't mind being moved after the final proving, I tried it with the sourdough and it flopped - but didnt' stick. With the sour dough I've proved in the dish and lined first with baking paper. I always cook for the first 15 - 20 minutes with the lid on.
