HT Non-stick Ceramic for JLMBBC Bread?

Harris Teeter is currently running some kind of promotion in their stores for a line of ceramic dishes with non-stick interiors.  I haven't looked closely at them (like at how hot you can get them without f$cking up the coating or the pot itself), and I'm probably not going to buy one just to try it.  But the lidded ones look like they might be nice for a loaf of JLMBBC bread.  Or perhaps the cookware won't be able to tolerate the temperature extremes and will break.  If it turns out they work ok, and I find out, I'll post something;  or perhaps a Gentle Reader will find out or try, and let us know.

Edit: ok, probably not a good idea. I'll go look at them though and see what the signage for them says. 

Comments

[scratchbake]

it's basically just a good idea to steer clear of this stuff totally:

http://www.pristineplanet.com/newsletter/2006/05.asp

[Fritz]

You get what you pay for with kitchen implements. That stuff sounds dodgy...

[Joe Eater]

Ah, right: I'd forgotten how badly Teflon and its ilk break down at higher temperatures. So pre-heating one of those pots with the lid on at 450° F. for a half-hour really doesn't sound like a good idea. I should have realized there was a reason I'd never seen bakeware like that before. Besides, the damn thing would probably break when you dumped the cold dough into it at the baking temperature.

I had a friend who got rid of all the non-stick cookware in her house when she got a bird. I'd forgotten about that.

Scratchbake: I hyperlinked the URL for you.

[Michael Bacon]

If you can, I'd say go with well seasoned cast iron instead. When I was growing up, my parents had a set of non-stick metal baking pans. The non-stick stuff flaked off rather quickly, making the pans a pain to use.

[Joe Eater]

M: Of the things I've used a lot, the best have been the All-Clad and the enameled cast iron. The vessel needs to have a decently tight lid; I'd prefer if it were easily washable and I could afford several (so I can bake multiple loaves at once). I think using plain cast iron would work almost as good as the enameled stuff I'm using, but I'm afraid it might stick a little worse, and peel existing seasoning off. I'm using shortening as it is (in a way I came up with myself: you can't just grease the pans, because they're preheated at high temps for quite a while). Which is why using Teflon or its ilk probably would be bad too. I actually don't know what the stuff on the inside of these pots is. I've heard for a while that those non-stick coatings aren't Teflon, but I don't know what it really is, and it probably behaves the same anyway.

I'd try a Pullman pan if I could find one that wasn't mail-order, so I could see how tightly the lid fits. Hm, maybe I should try the "Artisan Bread Baking Crock" at $100. Hm, maybe not. :) The pans I'm using now cost me about $20 each, which is kinda stiff, but they work well, and I like the shape.