Spun iron cloche alone or on baking stone?


Does the Spun Iron Cloche need to be put on a baking stone to perform well, or does it work well alone? It seems pretty thin so I’m wondering if it has enough thermal mass to work well by itself.

I typically bake in a dutch oven because I can’t get enough steam in my oven to bake exposed on a baking stone, and I want something without a big lip so I can more easily transfer dough, score it, and not burn my hand.


I have never set my spun iron cloche on a baking stone and have had nary a problem.