Baking my 1st NYT bread in my crockpot last week has made me finally decide to get a new DO.... I have a nice stainless one, but I can only use it up to 350 because of the handles..... which is just fine for Swiss Steak and pot roast.... but I can see myself making alot of that bread!
What kind do you all like for that use? Straight up cast iron? Enameled? Stainless with stainless handles?
Or one of each?
What kind do you all like for that use? Straight up cast iron? Enameled? Stainless with stainless handles?
Or one of each?