If you are careful about not introducing oxygen in the wort post fermentation, I very much doubt you'll ever run into problems with oxidation unless you plan on aging the beer for several months. I pretty much only open ferment (bucket lid cracked open for active fermentation), but I try to bottle earlyish (2-3 weeks), using gelatin/cold crashing to clear if needed as to reduce contact time with air. Using a true top cropper will also help shelter the beer from air.
For bigger beers than what I'm usually brewing (in 10 batches, only one was 1.050+), I'll throw an airlock on a carboy and bulk age.