What is the difference between an oven constructed of masonry and one of metal?

The interior of a masonry oven heats slowly, evenly, and over a longer period of time by radiant heat. In contrast, an oven made of metal will heat much quicker and is unable to store the amount of energy in the wood, thus the energy is wasted through the walls and by heating air. It is the slow release of radiant heat in a masonry oven that gives wood fired food the taste and texture that differs so much from a metal oven.

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