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Ever since I read the NYTimes story on no-knead bread, I’ve gotten a hankering for cast-iron cookware. Supposedly, cast iron dutch ovens are the way to go for this wonderous bread. AT has a good collection on blogs who have commented on it here. I would give you the NYTimes story, but it’s been archived. Not Martha has the recipe here, though.
At first, I heard Target had some cheap, but good enameled cast-iron. Lies. They’ve apparently sold out and it doesn’t look like they’re restocking soon. The more I read about cast iron in general leads me to believe that older cast iron that has been well-used and seasoned if the way to go. I’ve been checking out the Goodwill, but no dice. I did find a nice antique store with a god collection of pans, but no dutch ovens.
Handily enough, AT recently posted a good round-up of cast-iron for me to take a look at. When I end up buying one, I’ll let you know how the bread-making goes.
