If you're doing no-knead bread and looking for a Dutch oven, be aware that most of the oven spring comes from the trapped humidity rather than the stored heat in the cast iron, so any old temperature-resistant pot will do. I use a cheap speckleware roasting pan these days. It's much lighter and easier to handle.

https://www.amazon.com/Roasting-Enameled-Vegetable-Dishwasher-Cookware/dp/B0B4334YDX

https://www.amazon.com/IMUSA-C20666-1063310W-Speckled-Stock-6-Quart/dp/B00EQD5HF0