Cast-iron skillets are great for baking bread, too. Shaking in a little cornmeal will help keep it from sticking. The big cast-iron dutch ovens are even better,

Cast-iron skillets are great for baking bread, too. Shaking in a little cornmeal will help keep it from sticking. The big cast-iron dutch ovens are even better, though: the lid keeps in moisture, and the resulting steam is good for the crust. The enameled ones are easier to clean (and ideal for soup). You can probably find a knock-off Le Crueset-style pot for $60, give or take. The easiest way to clean them is with a little kosher salt. It's quite abrasive. See also: http://www.nytimes.com/2006/11/08/dining/08mini.html?_r=2&pagewanted=1&ei=5070&en=55fdc83a0e7b6687&ex=1165726800&oref=slogin http://www.nytimes.com/2006/11/08/dining/08mini.html?_r=2&#3...