I have a tiny kitchen, so I store my cast iron in the stove. For bread, I warm the cast iron along with the oven. When the CI is the right temp or a little higher (you'll need a point and shoot thermometer, cheaper where they sell tools) I boil some water, set it in a pan and turn off the oven. Put the bread in and let it rise. CI is slow to heat but equally slow to cool so you can heat it up on a higher temp, then have a long enough for dough to rise.
Caveat: to me this is easier than sitting it on top of the hot water heater, which I used to do, because it's more even heat. When I moved, the hot water heater was in the garage instead of in the house and it just didn't work well. I've also turned the oven as low as it will go and then put a wooden spoon in the door to hold it open. Work with the spoon a little to get the temp right, then mark where to put the spoon. Perfect for bread and a boon to a cold house using those off peak energy hours (less expensive - check with your provider).
People that have gas stoves with pilot lights are so GOLDEN. That pilot light keeps the temp absolutely perfect all the time!!! Add a bowl of heated water, close the door and you have a fancy schmancy proofing, fermenting, do it all bread machine! So jealous! Don't ever give it up for a new one!

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