Yes I do. Got a fancy Le Creuset enameled one for baking bread (and cooking) in. I got the nice one because it's rated for higher temps than the Lodge ones I was looking at, I preheat to 500, then back it down to 475 when I put the loaf in with the lid on. About 20 min later, take the lid off for 20 min until it starts smelling brown then I'll check to see if it's done. If not done, lid goes back on and temp goes to 450, I go by smell but I check after about 10-15 min. 😂 sorry about the novel 

 I live for that brown smell 😂 

 😂 it's the not to the burning smell. I get so much crap for not using timers. Had one set today and every time I got up 19 minutes had gone by. The nose knows 🤷‍♀️ 

 I don't trust timers or my nose. With most things I've gotta cook by checking internal temps
I bake three batches of pizza a week measuring with my eyeballs and heart though cause it's all my kid eats, and he praises me up and down about how superior it is to Little Caesars, so I've got that going for me.  

 Oh yes, I do a temp check. But timers meh. Kids are the best or the worst critics. I'm so glad that you can beat out Little Caesars! Mine loves my cooking, he's a pretty adventurous eater though. 

 It's not a high bar, but by Jove I've cleared it