Dutch oven alternatives
I use an oblong roasting dish as my DO but to date usually only bake one loaf at a time. Have been looking in second hand shops for additional "DO" type baking dishes. I realised that I have a smaller oval stainless steel "caserole dish" with lid that would fit along side my larger roaster. What is the consensus out there as to how stainless steel works in this situation? Years ago I felt stainless steel did not perform as well as say corning ware.
Next question, how does corning ware stack up? Would it cope with temperature of 225°C (435°F) or 250°C (480°F approx)? and how would it go using cold retarded dough into a preheated dish (risk here of breaking?) or would you use room temperature dish? I would like to make a boule occasionally but don't want to spend a lot of money to buy new round gear. I have stainless steel mixing bowl but it isn't really big enough.
Any feedback, hints, comments will be greatly appreciated.
Happy baking everyone, there are some awesome looking breads being posted!!