Did you know a pizza stone can be used for more than just cooking pizzas? I bought the Brava pizza stone about 5 years ago and it is still going strong after all this time. It has held up well over the years and has sustained no damage to it. I not only use it to crisp up frozen and homeade pizzas but it also works great to warm up take out and keep it warm for the whole meal. When I order delivery, I place my stone in the oven and turn it on to get it really hot. When the pizza arrives, I judge the temperature and either throw it on the stone in the oven for a few minutes or just place it on the stone to stay warm while we eat. The stone it also a perfect way to make the slice and bake (or ready to go in the oven) refridgerate cookies. They come out soft on the top and in the middle and crispy on the bottom. The trick is to take them out about 2 minutes before the recommended time and let them sit on the stone out of the oven for the remaining 2 minutes. Perfect everytime. It is also ideal for making and reheating bread as well. The most important thing to remember is to never get it wet when it is hot or it will crack. The darker the color of the stone becomes the better it works too so don't clean it too much but when I do clean it I just used a damp sponge or paper towel when it has cool totally off and it is good to go.
Update On Mar 11, 2010: OK this stone has lasted over 7 years now and is still going strong. I use it several times a week to cook all kinds of foods on. For those foods that tend to leave a flavor behind like garlic bread, I use a piece of tin foil under them so that the flavor does not get into the stone and transfer on to foods like cookies.