Alright hounds, chew on this:
I have a 3/8" steel, and fully acknowledge its incredible ovenspring in the pizzas I've made in ~4min or less. I understand that carbon steel and cast iron have similar heat capacities; I don't know where stainless falls out on that spectrum, but I will accept Kenji's experiment where the baking steel empirically beat CI. His experiment with copper slightly underperformed steel, which he guessed might do with the surface and its ability to transfer energy, etc. I've heard of people getting a 1" slab of aluminum to make pizzas, and I might try that out (though I don't know how that surface does).
Could this project be an improvement on the steel in that it has less pre-heat time?
Would it be a poor candidate for multiple pizzas due to less capacitance, or would it make up for that by heating back up faster?
Looking for more fact-based answers, not feelings. If you can throw numbers in it, the better!
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