I tried the ice in a cast iron pan for steam and the seasoning is gone. Next I tried the hot water in the pan with some success. I heard that some oven windows will break if water is spilled on it. I like my cast iron Dutch oven the best. I pre-heat it (no plastic knob) and use parchment to make a sling for the loaf to rest on and go into the pan. I dry fit it to remove the excess parchment so that it will go in smoothly. My pan has a black coating on the cast iron, I think that this might be the cause for the very dark bottom crust. I will experiment with something in the pan to raise the bread off the bottom. I use KAF bread flour at 7000 feet for stronger dough.

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