Bread

No real tips needed - it works well with wettish doughs, giving amazing crusts. Just preheat in the oven as high as it will go, then take out and tip in the dough, replace lid, and off you go! For a loaf made with ~500g flour I'll give it about 15 minutes on max, then remove the lid and turn the heat down to 180 or so; check in another 20 minutes and turn it down to 140-160 depending on how brown the crust is and give it another 20-25 minutes.

Just make sure a) the lid has a metal not a plastic knob, b) never ever absent-mindedly use bare hands to touch the lid or casserole, and c) don't leave your cotton oven glove on the lid once you've removed it - the latent heat can cause it to smoulder away unseen, leading to a kitchen full of acrid smoke when you come back to check on the loaf...