Almost everything I've read/seen has a variation of adding cold water to a hot oven (500 degrees usually) to get a steamy oven to produce the nice crisp crust and it's what I've been doing, no knead type bread baking in an enclosed container aside. But, it occurred to me yesterday that that could be a dangerous combination. I brought this up in the baguette thread but thought I'd make it its own thread. Is this dangerous? I've done it directly in the oven, into a hot cast iron skillet, into a stone loaf pan. No recipe/book has talked about cracking your pans or oven. FWIW, I baked the no knead bread in pyrex for the longest time until it came up, on this board, that it could be dangerous with pyrex and when I e-mailed the company, they echoed the response. I don't use pyrex anymore for this.