Thanks for asking, Alice. The Staub Dutch ovens aren't recommended for use with the preheating method as they may crack if heated empty. You can either put them into a preheated oven with the dough inside or use a cold start method. I found the results to be more dramatic (think deeper scores, more eye-catching luster, crispier crust) when using the preheated French stoneware than the cold start method. However, some bakers prefer the later and have fabulous results with it too. Bottom line: you'll have to choose what look and texture you prefer most. You can't go wrong! Kye@KAF

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