>>578892That's part of the hassle. Clay will not only crack from stress in the pack, but also from too much direct flame exposure or uneven heat. It needs to be watered well before preheating. And the surface becomes sticky if your dough is too soft. Bread sticks like a mother until it is done and cooled.
A cast iron dish just needs to be preheated, and you can do that fast because it won't crack from putting it right into the flames or the embers. In fact over heating your cookware is a real risk with cast iron and you should test it with a drop of water before you bake. It should settle and slowly (seconds) evaporate, not dance around on a cushion of steam. The reverse is of course true if you intend to sear meat.
