Review on Granite Ware Enamel on Steel 🍲 Covered Casserole, 5-Quart: Speckled Black Durable Cookware by Tracey Gonzales

Like every other home cook in the village, I spent this past summer learning how to bake sourdough bread. A cast iron oven should be the gold standard for baking this type of bread that requires high temperatures and a way to hold the steam while baking, but I'm glad I was the first to try this little oven. The label says it can be used in the oven up to 500 degrees Fahrenheit, and the lid, while leaking, keeps the steam inside well enough that I finally got the "oven spring" I was looking for. It generally lends itself well to baking bread and depending on how you shape your loaves I think the 3 liter version will likely hold all the bread a small family is likely to eat in a couple of days. (In any case, sourdough bread doesn't keep for more than a few days; it gets stale quickly.) If you're baking for more than two or three people, you can choose a larger size. This brazier is lighter and simpler. Handle as a Dutch oven would. One caveat: since it's lighter, loaves can tend to burn at the bottom. If you encounter this problem, you can solve it by placing the roasting pan on a baking sheet while it's in the oven. When you bake your loaves on parchment paper, cleanup is quick and easy. The fact that it's made in the USA is a plus, as is the price: significantly cheaper than a similar sized Dutch Oven. I am satisfied with this product and would recommend it.