Currently undergoing a kitchen refurb, and the cost of the fit out is making me think of economy.
I currently use a Challenger bread pan (lucky me!).
The whole sealed Dutch oven thing was a bit of an eye opener when I returned to baking last year. Many years ago I managed decent results with a baking stone, spray bottles, and a lot of faff. Faff no longer, thank you Challenger.
But the preheat time is an hour, which given the global energy sitch seems like something to reduce, and the couple of occasions when I've tried to cut this down results appear to have suffered.
So thinking about returning to ceramic with a thin Brod & Taylor lid. I reckon this would cut the preheat time by half?

