I have to agree completely with Boron - cast Iron. I baked the NYT
recipe in an old, seasoned, Wagner cast-iron, dutch oven, with a pyrex
lid (great for checking the browning process) and the results were
fantastic. picked the pot up it up at K-Mart for a less than 20
bucks. Used it maybe 5 times, in as many years, until the NY Times
article. Now it gets used 3-4 times a week ( I'm making bread for
family and neighbors, and definately need to get another one, or two).


Cheers,
Steve