I'm using an enamelled cast iron pot at the moment, but it's oval and the lid is on the thin side. It's also serving as a casserole pot and I quite like something dedicated to baking as I find it dries out the cast iron making it a bit shit for cooking. Also like the idea of a shallow bottom and deep lid for even better crusts once the lid is off
I'm using an enamelled cast iron pot at the moment, but it's oval and the lid is on the thin side. It's also serving as a casserole pot and I quite like something dedicated to baking as I find it dries out the cast iron making it a bit shit for cooking. Also like the idea of a shallow bottom and deep lid for even better crusts once the lid is off