Cast Iron or Steel? Verdict anyone?
There is a lot of debate over which is superior, Cast Iron or plate steel for wood stoves. I understand that Cast is old school, durable, and may stand up to higher temps. But all the newer stoves seem to be plate steel. And what is a good thickness for steel? Some manufactures boast 3/16 which sounds pretty thin to me. 1/4 seems a little safer. My Napoleon is plate steel and it seems to be working fine. Kinda small though. Any input would be appreciated. Even better, Can you recommend a larger insert? (24 inch logs, 4.0 CU FT firebox, 50,000+ BTU.) Thanks, and Merry Christmas.