What it does is simple and real: traps the loaf's own steam. Preheat the empty pot at max, drop the scored loaf in, lid ON for the first 15-20 minutes. The trapped steam keeps the crust soft while the loaf springs to full height. Then lid off to colour. That steam phase is the whole difference between a flat pale home loaf and the burnished blistered one on your feed.
And the physics doesn't check logos :) Any heavy oven-safe pot with a tight lid works. Thick cast iron kadai with a fitting lid, heavy anodised handi, unglazed clay pot. Only requirements: survives a 240°C+ empty preheat (no bakelite handles, no thin aluminium) and fits your oven with the lid on.
The free OTG version gets you 80% there - bake on a fully preheated thick tray or pizza stone, and for steam put a small metal pan of boiling water on the oven floor for the first 15 minutes. Or toss a few ice cubes onto a preheated lower tray as the loaf goes in. Remove after, finish dry.
Between a ₹1,500 local pot and the steam pan trick, the imported name is mostly paying for colour choices.
