How high can I go with modern Granite Ware?
I have been using both cold Granite Ware pots, and cold Lodge cast iron pots for high hydration loaves. I like the ease of use, less weight, of the Granite Ware, but worry that it will not keep taking the high heat that I subject it to.
I preheat my oven to 475 degrees, then place the COLD pans in oven, turning oven down to 450 degrees. I replace the Granite Ware covers with a sheet of aluminum foil, so that I can set the pans higher in the oven, to reduce bottom burning.
I would like to bump up the initial heat to 500 degrees for the Granite Ware and cast iron. Both, still being used cold. Will I damage/crack the cast iron, or modern Granite Ware? How high, can I go? Especially with GraniteW?