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i used a cast iron skillet and a pan shover on top last night instead of the usual le cruset cast iron/enamel job we usually use
it made for a flatter bottom and a less stressful turning out of the loaf, dropping a loaf from the banneton into a pan always ends up catching on the saide of the pan for me...
baking james on instagram has some great tins that looks like they are really easy to use, if starting from scratch id be looking at something like that.
Sainsburys_Ed
Dutch ovens - what are people using?
I have a non-stick casserole, which is probably doing nobody any favours when it gets very hot.
I'm on the lookout for something cast iron (maybe enamelled) and second hand.