Dutch Oven - cast iron or steel?
I'm new to bread making and have started to search around for interesting tings to try! The Ken Forkish book, Flour, Water, salt, Yeast introduced me to the idea of baking bread in a "Dutch Oven."
I'm making an assumption that this is what we might call a casserole in the UK? I have two, one about 4.5L in volume (4.75 US quarts or 4.0 UK quarts) and one a little smaller at 4.25 L. They are of cast iron construction so I'm hoping that I've already got the kit? They both have lids. I also have a larger stainless steel stock pot, with a lid.
Ken Forkish specifically mentions cast iron but will the stainless steel stockpot serve the same purpose? I'm guessing that things like heat conduction in different materials, the diameter of the vessel etc. have some bearing here?
Any thoughts, comments or experience would be received, gratefully!