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dansk kobenstyle for bread


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I was wondering if anyone had experience using the Dansk Kobenstyle 4qt casserole for baking bread, especially no knead? I liked the idea that it's lighter than the cast iron (and I love how they look!), but I didn't know if there would be any drawbacks to the enameled steel for bread baking in particular.  

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on one of the cooking forums there was a recent thread on using enameled cast iron for no-knead.

it works, but it does discolor and make the interior enamel rough/sandpapery...

having seen the pix, I'd not recommend using it for no-knead.

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36 minutes ago, AlaMoi said:

on one of the cooking forums there was a recent thread on using enameled cast iron for no-knead.

it works, but it does discolor and make the interior enamel rough/sandpapery...

having seen the pix, I'd not recommend using it for no-knead.

 

I agree. You have to be willing to sacrifice your enameled cast iron pot if you heat it to the recommended high temp for the bread. I know from experience. 

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