To those knowledgeable: is A36 structured steel the best option, or is there any point in using something else like say pure iron as used in the Debuyer mineral pans? Or anything else for that matter?
Just priced a carbon steel 1/2", 18" diameter from my local metal supply shop-$48
I spoke to Aldo at NJ Steel Baron. He has 1018 in 1/4 with 15.75" width. I will call him on Monday for the price. 1018 has better surface finish than A36 steel and he said he would finish the steel to 320 grit I think.
A36, followed by 1018 are the least expensive options. Everything up from there will be more money without much advantage.
Thanks for getting us this info!
I thought this is kind of cool...
Could use the griddle for in the oven then take it out to the grill when needed. I'm going to measure my Kamado and order one of these kits... this will kill two birds with one stone for me.