The Lodge skillet I mentioned is not the enameled one. Just a regular
cast-iron skillet. But it does come cured. It's great for baking cornbread
and if you leave it in the oven while it's pre-heating and then pour the
batter into the skillet it gives a nice, crisp crust on the bottom. A cast
iron skillet is usually recommended for making pineapple upside down cake.
Not sure why. It has many baking uses. See if your local library has a copy
of Cast-Iron Cooking for Dummies. If not, it costs about $12 on Amazon.

"FJM702" > wrote in message
...
> You might try Lodge Mfg. It's the oldest and last maker of cast-iron
> cookware in the US. The NYT had an article a few months ago about some
> chefs who got together to find the best skillet for making an omelet. They
> tested different kinds of skillets.The winner was LC and Lodge was a close
> second. The LC skillet costs $90 and you can buy a 10" Lodge skillet at
> Wal-Mart for less than $11.
> http://www.lodgemfg.com/
>
> " Nartker" > wrote in message
> ...
>>I am a Culinary School Grad and an avid home baker, several weeks ago the
>>New York Times published an article on bread which has laid on my desk
>>since I downloaded it.
>>
>> Last night I tried the method and the recipe that was published. I can
>> quibble with the recipe, but the method is flawless in its performance.
>>
>> Basically it is a very slow rise of a wet dough, baked in a very hot,
>> preheated cloque. I used a 6 quart Le Crueset pot with the lid handle
>> removed backed in a 450 degree convection oven.
>>
>> I recommended this method highly.
>>
>> Now the question, can any one recommend a better vessel to bake in? This
>> is a brutal method for the Le Cresset.
>>
>> The crust is very crisp nutty and sweet.
>>
>
>