While one could make an argument about having the "best" part for the "best" bike, why isn't that true for track bikes? I don't know of a stamped Campagnolo road dropout but they certainly made stamped ones for track ends. I can't imagine a place where strength more is needed than in a sprint.
The "Gran Sport" vertical dropouts were stamped:
As you note, the track dropouts were quite thick, and even Blanchard ground for smooth faces. The Gran Sport dropout is just a little thinner than a 1010 forged dropout, but thicker than the stamped dropouts on entry level bikes.