Originally Posted by geode
I have one of those, in yellow. They are far lighter than cast iron. But since they don't have the mass they don't act the same as cast iron. You'd just have to fine tune your cooking times and preheat it thoroughly. An oven brick / platten would be good to have extra thermal mass.
Yah da Geode is spot on, ve lower da temp a liddle and practice often dis brod making!