Yes, it's a 10 ln 14" pizza pan that I use to cook up my facsimile of a NY or American pie. I am trying to evaluate if this is a good cooking tool or should I seriously consider using a Cordierite or SS substrate or other? I know nothing about thermal or conductive properties. My environment is a max 550 oven. If moving over to another substrate other than the cast iron pan I have, what differences/improvements would I expect to see?