Are Lodge cast-iron pots still a good option for Dutch ovens?
Longtime-lurker. First-time poster. Thanks for all the interesting threads.
I've been baking for a few years and would like to replace my enamel pot I use at a dutch oven. (It's the wrong shape and too big). A few years back I planned to get a Lodge 5 quart but here, in the UK, they were horrendously expensive vs the US. The price has come down a little which helps, but what always appealed to me about this pan was the possibility of using it upside down - ie putting my dough on the skillet lid and scoring it there - rather than in the dutch oven with hot (preheated) sides that regularly burn me or restrict my scoring practice.
1 If you use a Lodge for sourdoughs and the like, which way do you use it? What size loaves are you baking in it?
What size banneton fits perfectly with the 5 quart version here? - https://www.amazon.co.uk/Lodge-litre-Pre-Seasoned-Double-Handles/dp/B000LEXR0K/ref=pd_sim_201_5?_encoding=UTF8&psc=1&refRID=G5BXPM260AARBPNXDP8T
Any other observations?
2 If you don't use a Lodge, do you swear by anything in particular?