Bread ovens make steam. A home oven leaks it. A lidded cast iron pot traps the steam the dough gives off for the first twenty minutes, and that is where the blistered, crackling crust comes from.
A combo cooker fixes the one thing wrong with a Dutch oven for bread: dropping a loaf into a deep, 475-degree pot. Turn this one over. The skillet becomes the base, so the loaf slides on from the counter. The deep pot goes on top as the lid. Twenty minutes covered, twenty uncovered, done.
What arrives
- One 3.2 quart pre-seasoned cast iron combo cooker: deep pot plus 10.25 inch skillet lid
- A printed first-loaf bake card for this pot: preheat, times, temperatures
Good to know
Ships separately from your starter, by parcel with tracking. Shipping is included in the price. It weighs about 13 pounds. Hand wash, dry on the stove, wipe with a drop of oil.
[UNVERIFIED: supplier. Spec matches the Lodge 3.2 qt combo cooker (LCC3), which Lodge sells at $69.95, on sale $59.90; at $79.95 with shipping included the margin depends on wholesale and parcel cost, which Perry has to confirm before pricing.]
