I have the Ooni Koda 16. I’ll sear a steak on it occasionally in a cast iron pan. I heat the pan in the oven and then pull it out and sear while on a trivet. I find putting the pan in the oven while cooking isn’t needed.

The pan will hit more than 1,000° so it will sear off the seasoning as well. So you’ll need to reseason it afterwards. That is why I don’t do it often.