I made mine in an enameled cast iron Le Cruset set on top of 2 aluminum sheet trays and mine did not burn. It did however stick to the pot. I inverted the pot as recommended and allowed to cool completely (to allow the condensation to loosen) and then used (and broke) 2 non-stick spatulas before eventually having to pry it loose with my bare hands, scrapping off as much bottom crust as possible as it slowly released. To my delight I didn't lose hardly any bottom crust as it was several cherries that stuck and the final buttered toast was WONDERFUL. Great flavor. Next time I will definitely be more diligent about making sure there are no ingredients exposed on the bottom before placing in the pot. Perhaps some greased parchment as well as an insurance policy.

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