The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Cast Aluminum Dutch Oven

gerryp123's picture
gerryp123

Cast Aluminum Dutch Oven

Been looking for a 6 qt oval Dutch Oven.  Readily available, but a bit pricey.

Just happened to find a used flea-market  "vintage" roasting pot (w/cover) made of heavy cast-aluminum.  Probably dates from 1940's. Measures 9"x12" at rim; about 4,5" high. Cover adds another inch to height. Cost me only a couple of bucks. Worth a try.

Will use this for Dutch Oven bread-baking?  Would have preferred (Lodge) cast iron but perhaps this will be fine in a convection oven which evenly distributes the heat.

Your thoughts?

davey1025's picture
davey1025

I have an old one like you described and it bakes beautifully. they thing I like about it is that the sides are more steep and makes a nicer looking loaf I think, Def more height to it than my standard D O

 

Will be looking for your photos from it

Dave

gerryp123's picture
gerryp123

Assuming dimensions are as above, how large a loaf will this DO bake?  Weight of flour + water + starter ?

davey1025's picture
davey1025

and say 750g. I usually don't make loaves bigger than that. the alum pot I am talking about is from my great grandmother who only used it to boil potatoes I am told I used it maybe 4 times for bread and the high heat was turning it dark so I stopped using it. but the loaves it made were nice......more round than anything

DanAyo's picture
DanAyo

I have an aluminum covered Dutch Oven also. I removed the synthetic knob on the top and filled the hole with a screw and nut. It bakes as well as the cast iron DO.

gerryp123's picture
gerryp123

Got to thinking on just how important a heavy cast metal (iron or aluminum) pot might be for Dutch Oven bread baking.  Can see the value when using a heat source with uneven distribution (ie outdoor cooking), but I bake in a convection oven where the heat is fairly even.

So, is thick-walled cast DO really needed?

DanAyo's picture
DanAyo

I think the greatest value of a DO is it’s steam holding ability. I often use light weight graniteware to accomplish the same thing. A cover inverted over the top of the dough and on a stone also produces good results.

Even a light weight disposable aluminum roasting pan on top of a stone will work.

Try to keep the steam close to the dough for the first 20 minutes or so of the bake.

Dan

Bevpeterson's picture
Bevpeterson

I have a question about using my mother's old cast aluminum DO for baking bread.  It seems that it's safe to bake in but is it safe to preheat it to 450 degrees, without anything in the pan?

 

DanAyo's picture
DanAyo

I never thought to consider that. I bake regularly @ 500F with aluminum roasters and have had no problems at all. They are preheated in the oven before baking begins. I do know that direct heat from a burner will melt the very same pot if it is placed empty on the burner. No problems n the oven though.

Aluminum gets hot faster than Cast Iron. It also cools faster when removing from the oven. I like the material for bread baking.

Danny