That is correct. I break my fast later I'm the morning than most Americans who follow 3 meals a day rule

Dutch ovens are heavy pots, with a tight fitting lid, typically made of cast iron. I use LeCreuset pots which are enamel coated... Great for slow cooking (stews and tough meats) .....also for bread making... You can create a nice crust by covering for part of the baking time... It creates steam... Then remove the lid for the remaining time to crisp the crust.