Fair enough. I tend to get wordy, but went a little too short.
Yes, with gas fired deck ovens. I mean, it seems like cordierite is still the most common and when you look at many commercial oven specs, they say available in corderiete or steel hearths.
Just looking for some details on major differences in the product they have the potential to produce.
It seems like many of serious home pizza bakers are trying steel and producing better chars, for one. I know cordierite can be soulless to some.
Does one have an advantage in heat retention, for example?