Originally Posted by Jim Williams
If you want to move beyond the pot, buy a pizza stone. Thicker the better. I've heard of home bakers cutting thick slabs of granite or slate to fit in their ovens for more surface area. Your back to getting steam in the oven which the pot seems to address though.
I've not had great luck with a pot in the oven, even with boiling water. I've had better luck using a very shallow pan on the bottom of the oven (mine is gas) with just a little bit of water. Do this while pre-heating the oven. I have also thrown some ice cubes on the floor of the oven to generate steam 'right now'.
"I don't know what you do, but I know what I do, and I don't do that." --Uncle Doug, R.I.P.
"Without the possibility of death, adventure is not possible"--Reinhold Messner