Dutch ovens, size, material??
I am looking at trying to bake some no knead bread using a dutch oven type of vessel. I know people use all types of materials and sizes. I was thinking of trying to use one of my Piral (glazed, terra cotta) large sauce pans (2.5 quart). Has anyone ever used Piral for this...I don't see why it wouldn't work. And if you have used Piral that way, what temperature did you use? I know Piral can be used in the oven. I am looking at possibly getting an enameled cast iron DO, maybe around 4 or 4.5 quart size. I don't make huge loaves, and I would like the loves to be a little taller; that's why I'm thinking about a smaller size vs a 6-7 quart size. I might just get a larger Piral casserole dish, if it will work. I love the look of the Piral. I am also looking at the Lodge enameled cast iron DO.