Review on Granite Ware Covered Round Roaster by Gelin Battle

I have been baking homemade sourdough bread with my Le Creuset Dutch Oven for many years and it has always served me well. However, as I've gotten older, I've become less and less thrilled by the reality of taking a flashy and exceptionally heavy pan out of the oven and onto the counter to place my batter on. I read on a forum somewhere that someone had success using granite cookware instead of an enameled Dutch Oven. I had serious doubts about this statement, but granite utensils were cheap and my desire to get rid of hard work was strong. Breads baked in this brazier and loaves baked in my Le Creuset. I'm not sure how this is possible because apart from their round shape, these items couldn't be more different. Granite cookware is so light, I'm enjoying baking bread again. Just a tip for some: I've had trouble with my loaves getting too brown on the bottom, even with the oven rack set to the highest position. This applied to both Granite Ware and Le Creuset. I have found that when I bake bread by placing a dutch oven/granite cookware on an insulating slab, the loaves turn perfectly golden on the bottom (I use a two piece skillet).