I love baking free-form, no-knead bread, but I have yet to invest in a baking stone. I just got the Lodge cast iron reversible 20x10 griddle, and was wondering if I could preheat that in the oven just like a baking stone and then slide the bread on. Would that be too much thermal shock for cast iron? And would there be a sticking issue? The griddle is only lightly seasoned so far.