Round Hot Rolled Steel Plate 1/4" x 12" Diameter Circle

First off, let's set a few things straight:- This is a plate of steel, not marketed as used for cooking. A lot of folks buying it are probably drilling, welding, or otherwise using it for the fact it's a plate of steel. Don't get mad the thing's not ready to cook on right out of the box.- It's A36, so it is food safe (though you'll want to treat it right. Read on for more info).- I'm not reviewing it for anything other than as a tool for cooking.- It has mill scale on it. Any other review that says it doesn't is misleading you. It's not a lot, but it's there.Now that that's out of the way, let's talk about what I intend to use it for.- Great for adding thermal mass to your oven to even out the heat cycles. Your oven (probably) operates by sensing temperature, and turning on when it's below the set temp, or turning off when it hits a set temp. This means while it's heating up the element (in an electric oven) gets BLAZING hot, and starts pumping out absurd amounts of heat. This can (and likely will) mess with the stuff you're cooking. Adding this metal plate between the two will even out that peak and valley situation by a lot, and give more consistent baking. Beware: If you want that really dark brown (Maillard reaction) on the bottom of your chocolate chip cookies, you may want to forego the plate.- Can be used for baking pizzas, or other breads by putting food directly on it, you'll create that nice crispy outside crust.- Great for searing steak or creating smash burgers on a grill (outside, over flame in a grill that's OK with fat dripping off the sides, because it will.). Use this on a standard kitchen range (stovetop) at your own peril! It's just not a good idea. Unless you're using a flame range, in which case... I'm jealous.Here's what you need to know to get started, or at least what I did:- Put on gloves, and maybe lay down a garbage bag to work on, as this can get a little messy (dust and metal shavings).- First thing to note is that this is not ready to go (as stated above). You'll need to carefully look for sharp edges, and/or burrs. Also look for stuff that might be jutting out. Knock them down with a file. Take your time, and go slowly. It's not a race. You want to remove the sharp stuff, but don't want to mar up the surface too much.- Once you've got the burrs and other blemishes knocked off with a file, go ahead and take a piece of sandpaper (I used 220 grit) and go over it to remove the file marks. Ideally this should only take a couple minutes, but you should feel around and make sure there's nothing that's going to cut you or catch on anything.- Soak it in vinegar overnight, or longer. I soaked mine in a 50/50 water and vinegar solution for about 18 hours, and that was sufficient for me.NOTE: Here's the messy part.- Scrub the surface with a scrubber. It'll be black after you're done, so make sure it's something you're willing to just throw away (green pot/pan scrubbers are great for this once they're towards the end of their life). Do this in the sink, and use some baking soda to neutralize the vinegar. Give the whole thing a good scrub, and rinse it down. It should look nice and silver/gray in color, instead of the black it came out of the box. You'll need to quickly dry it, as it will be prone to flash rusting at this point, so go ahead and give it a quick scrub on both sides and around the edge, (with baking soda and water) and dry it off with a towel you're not attached to.- Now season it as you would a cast iron or carbon steel pan (I'm not going to cover that here. There's plenty of resources out there for you...) and you're done.I took pictures along the way for my journey so you can get an idea what they will look like. The yellowish color is after it's been seasoned a couple times in my oven. It'll darken with time. Black is when it's right out of the box (with the mill scale), silver is right after the soak/scrub.If all that sounds like too much work, you should consider buying a fully prepared and ready-to-go product, which this is certainly NOT. If you like saving money, and aren't afraid to put in a little bit of work - Buy this. It's worth it.

I bought this in 2020, used it several times in the toaster oven. Last weekend my Breville pizzaiolo arrived. I used it right away. Made a New Haven clam pizza.I spilled some clam juice on the pizza stone. That ruined the stone but I digress. I was not sure if this steel works as a pizza stone. Yes but with a lot of elbow grease. Just read Paul Maack review. I followed his instructions and got a round,silver pizza steel. I used the Steele while waitng for the replacement. This thing gets extremely hot,be careful or you get burned. No pain no gain. wonderful pizzzas. The steele is slightly larger than the Breville pizaiolo. I brought both the pizaiolo and the steele to a machinist. It costs $80 to file this steele too 11.8". The oven cost $1,000. I do it because the oven will get 50F higher than the 800F. If you make an authentic Napoletata, you need this baby. Don't worry, it shuts off if it gets too high. What I did will void the warranty, it is not for the faint of heart.

No complaint . It's as I ordered.

I LOVE it! It puts a wonderful (and fast) crust on my pizzas, and helps keep my countertop oven temperature up since so much heat is released when the door is opened.I think I'd prefer a 1/2" plate, but I don't know as this 1/4" plate is the only one that they sell.

Works perfect for a magnetic antenna base for my scanner antenna.

Fit my needs where I needed the dimensions to be perfect.

I searched for a cooking steel and thought that’s what I purchased. Now I have about 30 pounds of steel in my basement not suitable to cook on. My error to not read the reviews

was .240 and mostly round. no scale and worked good for my application. modified buick alum drums for early ford wire wheels.