question about stoneware baking
I am buying a pizza stone from a club fundraiser - it is a Rada brand. I've heard pizza stones are really nice, so figured I'd give one a try. I noticed that they have other stone type bakeware like a loaf pan and 9 x 13 dish. Does anyone have these that could comment on them? I'm esp interested in knowing if there is a transfer of food flavors, like using the loaf pan for a meatloaf and then for bananna bread - is that a problem? Also, I heard that pizza stones will crack if you preheat them with the oven so that you get the crispy crust of putting your pizza on a hot stone, is that true?
Thanks in advance of any and all info!