What ever seasoning you use to properly season the DO will be baked on and won't be an issue.AfterI just made some bread in a Lodge No.12 dutch oven (with feet) last week - stuck that baby right in the oven on top of a travertine tile. I used Pam in the DO, and went up to 400f in it. When it was done, I tipped the oven and the loaf fell right out. No residue.:grin: It was honey wheat bread, and the recipe called for a tablespoon of honey...next time I'll use two...:chuckle:
Sounds good you mind sharing your receipt for the bread?