bobhenry wrote:I put mine direct in the pot but there those on here who would cry foul because it will attack the seasoning so if that is a worry , a foil D.O. liner is a good idea.
By "seasoning" do you mean the surface of the DO? I remember my grandma saying that cast iron had to be seasoned. I am searching yard sales for one but may have to buy one new.
In the meantime, I may just try out your recipe in covered roasting pan.