In truth, you can bake bread in pretty much anything. But the best vessels for many loaves, like that no-knead loaf, sourdough, or country bread, is cast iron. You can use a fancy enameled cast iron, but baking dough tends to burn black spots all over the enamel. It doesn’t affect a pot’s utility, but it doesn’t look so nice. Enter the non-enameled cast iron Dutch oven, a classic cowboy pot. It’s basically indestructible, will carry heat evenly, and can give you that perfect crusty loaf of bread.