Advantage/difference with using ceramic or metal roasting dishes

[FabBakerGirlIsBack]

I have several of these as well as one stone from the pampered chef which I will be getting more of when my metal tins die.

Just interested in if there is a difference and what you use to cook in them but wouldn't put in the other.

I tend to use the metal ones for roasts that take a long time to cook and the ceramic ones for quicker cooking times, like lasagne etc.
Don't know why.

That is what I would do and I don't know why either