I am in the market for a cast iron Dutch Oven. Mainly to be used for baking artisan bread. Some are just cast iron & others are enamelware coated. Just curious about what most of you use for this purpose. Best size, enamelware or just seasoned cast iron, favorite brands etc.
Have both kinds and love them both. I use the Cruet enameled one most of the time for Artisan breadmaking. Re staining -- try a little soak with 1/10 solution of Clorox and water to brighten up the enamel. jean
"However difficult life may seem, there is always something you can do and succeed at." . . . .Stephen Hawking
After reading all of your suggestions - Thanks to all! - I decided on a plain 5 qt Lodge Cast Iron Dutch Oven. Have made one loaf of bread thus far: superb! Based on its heftiness, it will probably outlast me ;) & in the meantime I can use it to build up my biceps every time I bake a loaf of bread :)!