I am tempted by the Pampered Chef chicken/broccoli/cheese braid that they do on a stoneware pan/cookie sheet. It uses those refrigerated, canned crescent rolls that you unroll on the sheet and top with a mixture, then wrap it up and bake. I've seen a lot of reviews saying the stoneware breaks. Can I use a cast iron pizza pan or regular cookie sheet instead? Any adjustments to temperature needed?
What are the benefits of stoneware that I can't get from my cast iron? Thanks.