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Dutch oven vs steam pan in a home oven, I don't get the hype
Honestly tried a steam pan with lava rocks for baguettes and my crust came out way worse than just using my 20 dollar Lodge dutch oven. Am I missing something with the steam method or do you guys just prefer not lifting a heavy pot?
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nancyjones1mo ago
Do you ever feel like you're running some kind of weird science experiment in your kitchen when you try the steam pan method? I sure did, with my sad little tray of lava rocks and a spray bottle that kept dribbling water down my arm. In my experience, the dutch oven just wins on pure dumb luck - you pop the dough in, slam the lid on, and that trapped steam does all the work without me burning my knuckles on a hot pan. I always end up with a better crust and a lot less cussing, which honestly is the real victory here. Your mileage may vary of course, but I'd rather lift a heavy pot for 30 seconds than play firefighter with a steam pan.
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karencampbell1mo ago
You said it, "am I missing something with the steam method" - that's exactly how I felt. I spent months trying lava rocks and a steam pan for my sourdough and the crust always came out pale and chewy, not crispy at all. My old dutch oven just kills it every single time, hot and heavy and no fuss. People talk about steam pans being easier but I'd rather lift a heavy pot once than mess around with a water pan and scorching my hands. Honestly, I think the hype is mostly for people who don't already own a decent dutch oven.
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