You've got it, Jenny. The cast iron pan pre-heats on the floor of the oven or the bottom rack, along with the baking stone and the oven. Just as soon as we put the baguettes into the oven, we pour the boiling water into the pre-heated pan, creating a nice burst of steam that helps achieve a fully risen, crispy baguette. This steam is also quite hot, so take care to protect your hands with oven mitts or a hearty kitchen towel. Mollie@KAF

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