SH, we'll share similar tips with you that we gave to other bakers looking to use aluminum. If it's a relatively thick pot (about the same as cast iron), then you won't need to change the baking temperature or time much. Since it doesn't have teflon in it, you'll need to thoroughly grease your pot and also consider sprinkling the bottom and sides with a bit of cornmeal or semolina flour to prevent sticking. Also, make sure the knob on the top of the lid is oven-proof. Happy bread baking! Kye@KAF

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