Enameled baking stone?
My baking stone of five years split in half last week. Strangely, it did so while in storage. So far as I can tell, nothing fell on it. Odd. Anyway, I'm still using it, but would like to get one that doesn't have a rakish separation all the way down the center. I could order one online, but I like to buy local. Only one store in my small college town carries them and, the odd thing is, their baking stones are all enameled.
The sales person said that this enables one to put them over a grill or open flame as well as putting them in the oven. I cook my grilled pizzas directly on the grill, and like them that way, so I don't see myself using it like that, but the price is not significantly more than it would cost to buy a regular stone online and have it shipped.
Is there any downside to an enameled baking stone? If you've had experience with one, I'd love to hear about it. Thanks!