Having fallen in love with my new cast iron pots with the intended use of baking bread, I found myself gazing admiringly at the lids when inspiration struck. Why not cook on the inverted lids ?!
And why not borrow the technique of preheating them from the no knead bread recipe?
So I preheated the lid with the oven to 450˚F/230˚C. tossed some quartered little potatoes and a few mushrooms with olive oil, rosemary, salt, and pepper. The lid handle fits right through the opening in the oven rack keeping the lid stable.
After about 30 minutes, turn the potatoes and remove the mushrooms. Sprinkle the potatoes with chopped garlic and continue roasting for 10 to 15 minutes or until the potatoes are browned and tender.