I've been looking at using a metal sheet as a thick baking sheet and for pizzas and bread and I wondered if anyone else did this and if so, what thickness you use. I've seen various commercially produced ones ranging from 2mm to 15mm, obviously the thicker the better (within reason) but since someone chucked my knackered/perfectly usable warped old baking sheets that I used to use the underside of for bread and pizza I need a cheap replacement! They were probably less than 1mm thick and probably quite useless to be honest so I'd like to get something better suited to what I'll use it for.
There's a circular one on ebay which is cast iron and about 1cm thick and 30cm diameter for £20, I couldn't really get mild steel around here for that price but I'd rather have something square so I was wondering how thin I could go, perhaps it would be possible to add rigidity by welding some supports on the back? It would probably be brought up to around 300C in the oven, maybe more if it ends up on the fire outside which it probably will do at some point (mmm, fire steak!). I am thinking maybe 5mm would be ideal but I have a big sheet of 3mm sheet which would be free so I wonder if that could be beefed up a bit. There's no where to supply small amounts of metal around here.
There's a circular one on ebay which is cast iron and about 1cm thick and 30cm diameter for £20, I couldn't really get mild steel around here for that price but I'd rather have something square so I was wondering how thin I could go, perhaps it would be possible to add rigidity by welding some supports on the back? It would probably be brought up to around 300C in the oven, maybe more if it ends up on the fire outside which it probably will do at some point (mmm, fire steak!). I am thinking maybe 5mm would be ideal but I have a big sheet of 3mm sheet which would be free so I wonder if that could be beefed up a bit. There's no where to supply small amounts of metal around here.
