Hi, Annie. A baking stone under the baguette tray is perfectly fine; we've done so and it does nice things for the bottom crust. I don't recommend putting parchment under the cast iron, because you're putting something that can burn in very close contact to the heating element, which is just under the oven floor. As long as the cast iron pan isn't rough on the bottom, it won't hurt the enamel. If you're still concerned, you can put the cast iron pan on the a rack on the lowest rung; the steam will still do its thing. Susan

• Reply