If you have high-quality, hard-anodized (no plastic handles!)cookware, you can also pop those into the broiler. I use my Calphalon grill pan all the time in very hot temperatures.
I'm not familiar with stoneware -- can't offer you any opinions on that!
Yummmmm ... flank steak ...
"In all our woods there is not a tree so hard to kill as the buckeye. The deepest girdling does not deaden it, and even after it is cut down and worked up into the side of a cabin it will send out young branches, denoting to all the world that Buckeyes are not easily conquered, and could with difficulty be destroyed." - Daniel Drake, 1833