Following on from the New York Times article, I made up a 1 kilo miche sourdough (pretty much to one of Jeremy's recipes) and baked it in an old and battered le Creuset pot. Lid on for 30 mins, lid off for 30mins at 250°C.
It came out well, the restriction of the pot forcing the loaf up and the moisture seeming to stop the crust from becoming too hard.
As I said, I used a very old pot, but would just as happily use a new one - the loaf popped out as cleanly as one could imagine. You do need a good pair of oven gloves though!
I was still considering how best to slash as I started to slash, otherwise I think the top would have been a bit tidier. I did spray the loaf once. About the only difficult bit is getting a reasonably well proved loaf into a very hot pot - I was pretty unsubtle about it but it seems to have worked.