Originally Posted by slamkal
Quick question to anyone who has made a fire pan. I'm thinking of making one by using thicker steel for the sides and thinner steel for the floor plate. I know logic dictates the floor should be thicker cause its in proximity to the fire but a weber grill has awfully thin steel and it doesnt warp. Looking for suggestions for a gauge to use on the bottom?
Mild steel is eventually going to rust out.
Heavier is heavier all the years you use it, but it will rust out later.
20ga is the thinnest I would use. Guessing it will last 4-5 years of regular use. I have a half of a 55gal drum I use for a backyard firepit at home. drums are 18ga ends and 20ga walls. It's pretty rusty and tired after 5 years.
It's not much surface area. Consider stainless. You can go thinner and it will last longer.