Best way to preheat cast iron dutch oven
I hope this hasn't already been asked and answered but I was unable to find the question via search. I just got a Lodge 5 quart DO and I'm planning my first bake with it. I found what appears to be a good tutorial here describing the process but I have a question about the author's method of preheating. The article states to preheat the DO with the top and bottom separated. No mention is made about why this should be.
Since my eventual plan is to get a second DO so I can bake two loaves at the same time the extra rack space required to preheat as described makes my plan difficult. So my question to my baking family here is does anyone see an advantage in preheating as the article describes?