Lets hope some here respond!

I got myself 4 'toys' for Christmas, all bread related. 2 just arrived
and 2 arrive later this week.

A 7QT Lodge Cast Iron with lid
2 Boule bowls for rising (have cloth liners)

Later another Boule riser comes with a patterned bottom and 2
alternative inserts and another piece of cast iron from Lodge with a
sort of deep frypan and a domed lid.

I plan to play later but my one question is how hot would a baker
recommend for the Lodge cast iron (obviously a long preheat)?

My normal is 400F but that is open to the oven.

The later arriving cast iron is more optimally sized for smaller loaves
but this is what I have today and 'Mama wants to play'.