I'm in my summer digs, much more compact than the AZ "ranchette" where I winter. I don't have a cast iron dutch oven here and don't want to find room for one. I do have a 6-quart Dansk Kobenstyle enameled steel dutch oven which has been around for years. (See pic...mine's deep blue.) http://bit.ly/1tfnVsh
I've turned out two loaves which have done as well as any baked in AZ using the cast iron Lodge combo. In fact, I might claim that it works better. Certainly the lid fits more closely and probably retains moisture a bit better. And I didn't have the over-browning of the bottom of the loaf that had been an occasional issue.