+
Cookware

my first oven pot

david kaplan | Nov 10, 200605:54 PM     22

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.

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

How to Stick to Healthy Eating Resolutions for the New Year
Guides

How to Stick to Healthy Eating Resolutions for the New Year

by Brianne Garrett | New year, new me. It’s a popular mantra that we all tell ourselves going into a new year—vowing that...

5 Plant-Based Swaps for the Carbs You Crave
Guides

5 Plant-Based Swaps for the Carbs You Crave

by Gretchen Lidicker | Trying to cut carbohydrates? There are plenty of great plant-based substitutes for your favorite carbs...

13 Easy Ingredient Swaps for Healthier Cooking
Guides

13 Easy Ingredient Swaps for Healthier Cooking

by Dan McKay and Jen Wheeler | These easy, healthy ingredient swaps are proof that eating healthy doesn't have to be a chore. Even...

9 Easy Low Sugar Breakfast Recipes to Start Your Day Off Right
Recipe Round-Ups

9 Easy Low Sugar Breakfast Recipes to Start Your Day Off Right

by Gretchen Lidicker | If you want to eat less sugar, finding no-sugar and low sugar breakfast recipes that are both easy...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.