Love the concept; I've made recipes like this in the past and they've been quite successful. I like the idea of the Lodge cast iron skillet with a lid instead of an enameled Le Crueset-type pan. I'm always worried about chipping the enamel on those.

https://www.wired.com/story/ra...t-iron-combo-cooker/

I checked a few sites and it looks like the pan is out of stock at most of the usual suspects....

My Mom used to make bread and biscuits outdoors in a cast iron dutch oven. I still have it, along with the lid that has a lip on it to hold coals.

I never thought about using it in the kitchen oven.