I’m waiting for delivery of an Émile Henry no-knead bread pot (they’re back ordered until the summer!), but have been advised that heating an empty enamelled cast iron Dutch Oven can affect the ceramic finish. I’m going to try using my oven-safe Cuisinart stock pot, as suggested on several baking websites. No preheating required, but would there be enough steam generated? Or could I stick a baking dish with some water or ice cubes in the oven as it’s preheating? It doesn’t seem to make sense, as the lid would prevent the external steam from reaching the dough. Thoughts? (I can’t believe I’m making sourdough for the first time in all the years I’ve been cooking! One of those “someday I’ll try this” moments.).

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