You probably won't find professional kitchens using stoneware, the only exceptions I can think of would be things like tagines, where its more down to cultural

You probably won't find professional kitchens using stoneware, the only exceptions I can think of would be things like tagines, where its more down to cultural baggage, than inherent properties of the material. I'm not sure you'd find much cast iron either, who wants to be lugging around cast iron all day. Use in professional kitchen doesn't prove some underlying superiority, its just a different set of optimisations. I want to make a caserole, fry on hob, then in the oven, in a dish that I can present on the table, put the leftovers in the fridge, and be able to put the container back in the oven or microwave to reheat. That isn't what a professional kitchen is optimising for.