If I remember right the stone ware also gets seasoned or cured with use, like an iron skillet. I've only owned a PC pizza stone and it got a very dingy appearance with use but it baked "perfect" cookies, pizza's, pita breads, etc. I no longer have it as I moved and it got broke---unlike my iron skillet! I love cast-iron just wish it were not so heavy! I use my iron skillet when baking pies or quiche's- I simply place the pie pan inside the iron skillet than bake.... NO Undercooked bottom crust when you do it that way!
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