philosopher wrote:
> I don't understand; why is it hard on the Le Creuset? I use mine in the
> oven all the time. Is it because of the dry heat?

I can't imagine. It's a hunk of cast iron covered with what
is essentially glass. Seems to me it's designed for exactly
what we're using it for.

Pastorio



>
>
> " 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.
>>
>
>