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my first oven pot

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my first oven pot

david kaplan | Nov 10, 2006 05:54 PM

In a rare fit of spontaneity, I'm inspired by Mark Bittman's NYT Minimalist article from Wednesday to try making bread at home. Since I'm primarily a stove-top cook, I don't have an oven-proof pot that the technique calls for, and I figure this is a good excuse to buy one for this and other uses.

Bittman says to use a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic). If I were to buy one pot this size for bread-baking and other uses, what material and brand would you recommend? What are the tradeoffs among the different materials? Thanks.

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