Dutch Oven Question
I see a lot of recipes that use a Dutch oven or similar cast iron receptacle. I can barely lift an aluminium tin due to health issues so wondered if there is an alternative that I could use to a Dutch/cast iron pan that doesn't compromise the properties they have in regards to bread making?
Connected to this question is: do they really need to be heated up for an hour in advance of using? Why is this compared to other cooking vessels that don't need as long.