Serious Eats: Talk

My apologies, baking steel...

I have searched and searched, but my search-fu is weak. Can someone help me find where Kenji did a test between the 1/4 inch baking steel and the 1/2 inch?

I would love to know the difference in the end product, but I seem to remember there was a warning about how much weight oven racks could handle.

Any help is greatly appreciated.

Thanks....

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