What kind of Dutch oven should I buy?

[eleny]

38. Vinca, I've used both Le Creuset, bare cast iron and aluminum

They all worked great.

After trying the super heavy cookwares I wanted to make a bread shaped more exactly like a round sheepherders bread. The only thing I had with a narrower bottom diameter was a waterless Silver Seal vintage aluminum lidded pot like my family always used. It looks similar to this one at this link.

https://encrypted-tbn0.gstatic.com/images?q=tbn%3AANd9GcT16uDpdU7N_vgm7-Ik4jp46nlniprEabr59A-SKn8Z0Nxu66dl&usqp=CAU

It made one of the best breads I've made so far. The crust is thinner than the ones made in the Lodge cast iron or the Le Creuset. Those breads are more artisan. But the breads made in the Silver Seal came out easier to slice even for a sandwich. I followed Steve's recipe for his turbo Bread on his YouTube channel. I've tried it as all-white bread and one where I subbed 1/2 cup of whole wheat for 1/2 cup of the white flour and it's our favorite so far.

A friend of mine tried her first no-knead bread in an aluminum pot, too. We researched and learned that so long as the container can take a 450 degree oven it will work fine. So you might have a container to give it a shot. You don't really need to have your oven at 500 or even 475. I suppose that temp will create a great tough crust. But if you just want to give no-knead a try, those high heats aren't necessary for a regular loaf. In fact, Steve's turbo loaves are the only ones that I can get to an internal temp of 200 at this high altitude west of Denver.