Hi Alex, the bottom and sidewalls of your stainless steel pot may not be as thick as a Dutch oven causing it to heat up much more quickly. If that is the case, the bottom of your loaf may more easily burn so it would be helpful to line the bottom of your stainless steel pot with parchment paper. You can see an example of this in our blog, Transferring Bread Dough. You can also line the bottom of your pan with semolina flour or cornmeal to slow the bottom heat and to add a bit of insulation. If you find that your bottoms are still too dark, place a sheetpan or cookie sheet on the oven rack and then place your pot on the sheetpan to furthur insulate your pot. Happy baking!  

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