The knob on my Chefmate dutch oven is only oven safe up to 350 degrees, which isn’t nearly enough for the no-knead bread. I went in search of replacement options and found this Le Creuset branded stainless steel knob for about $10 (you can also find replacement phenolic knobs), and this mention on the Cook’s Illustrated message boards of simply using a stainless steel kitchen cabinet knob. I’ve seen other mentions of using a few nuts and a large washer, other people find wrapping the plastic Le Creuset knob in foil protects it well enough from high heat. I’ll report back on what I find and how it works. In the mean time, what do you use?