I just went into the basement to dig out my CI Dutch Oven and it's rusty inside and out to the point I would have to wire brush it and re-season it.
My crusty bread is going to be ready to pop in the oven around 4 PM.
What am I going to use?
I've got some large TFal pots, but they have plastic handles on them.
I've got a SS pasta pot (looks like a stock pot I guess) with a glass lid with a small hole in it.
Aren't DOs supposed to be on the heavy side, even if it isn't a traditional CI DO? Do you think I could get by by lining my DO with foil and setting the dough on parchment paper?
Maybe I have time to re-season it if I get a move on... even though it will never be the same from all those years of using it.....
Sorry if this should be under cookware instead....
I can't believe this