Nathan Myhrvold, a bread expert and co-author of "Modernist Bread at Home," reveals that enameled cast-iron pots, like Dutch ovens, are not ideal for baking bread. His team found that a 3.2 qt cast-iron combination cooker yields superior results for baking free-form loaves compared to other options tested. This cooker, which is a skillet and pot set that can be used separately, is recommended for its affordability and correct size for typical loaves, making it the preferred choice for home bakers seeking quality.
"Enameled cast-iron pots were one of the worst performers in our tests. We found that baking free-form loaves in a 3.2 qt cast-iron combination cooker delivered amazing results."
"A combination cooker is affordable and just the right size for an 800 g-1 kg / 1.75-2.2 lb loaf of bread. It's our favorite pot by far."
"While many of them didn't perform all that well in our tests, we found that baking free-form loaves in a 3.2 qt cast-iron combination cooker delivered amazing results."
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