Hi Amy, if you're unsure about the maximum temperature and general hardiness of your dish, then you might want to play it safe and use the cold start method instead. You can check out this article for full instructions. It's a more gentle method but still produces fantastic results. As for preparing the pan, we like using a little bit of vegetable-oil based spray and then using some cornmeal or semolina flour to create a bit of a buffer between the dough and pot. We hope you give the cold start method a try and have great results. Kye@KAF

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