Is steaming and baking stone still necessary
when baking in a cast iron pot, given that the dough is covered and the steam is unlikely to get to the dough? I use the the baking stone and a silpat for a batard since the cast iron pot is not the right shape for this. I also noticed that the oven takes much longer time to heat up when the baking stone (actually a pizza stone) / DO is pre-heated. Is this normal?Thank you.