I am having some issues with a good baking vessel. I made the high hydration whole wheat-one as a boule on a baking stone and one in loaf pan. Both got extremely burnt with recipe bake times. The loaf at least maintained its shape, but the stone baked one turned out like a burnt frisbee. I’m not ready to commit to new bakeware…. Can I bake a loaf in a regular uncovered cast iron skillet? If yes, should it be pre-oiled before transferring the dough at bake time? Thank you

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