Large Titanium Plates ?

I would thing that you'll either need a press-mold (and a massive press), or to cut one down from a Ti block on a lathe.
Your last option may be to have a square sheet cut, edges bent up and tack welded together.

Look for any shop who deals with exotic metals in your area, with the first two options I would expect to pay a more then healthy premium.

Pizza perhaps?

If you just want a flat piece, try Titanium Joe. If you want a finished plate with a turned-up edge, that's not something you'll easily find. In terms of DIY, with a thin flat plate, a propane torch, and pliers, you could create a plate with a scalloped edge, but not a smooth turned up edge.

Keep in touch, there will be some in production in the future, The molds are being built right now.

Ok….i'll bite….what are you going to use it for? An actual plate or….?

I'm looking for a way to easily cook/bake/roast [fish] on a Caldera Cone.
But it should work for any wide aperture stove, like a Bush Buddy, or….

I've looked at the MSR fry pans and they are 1)aluminum, 2)heavy, and 3)awkward to pack.
I don't like foil because of the mess and stink you have to pack out.
I don't want to build a fire to plank, skewer, or grill.
I don't want soup.

I want Ti because it can handle the excessive heat, and it is light.
I want "plate like" so it is easy to clean and easy to pack.
A 9" plate sitting upside down on a 10" plate would make a simple oven.
A subtle lip would contain the liquids generated by cooking.
A rolled edge would allow handling with a pot gripper.
And together in the pack, they would make a good tortilla caddy.

you could make that easily in a shop. Just use a flat piece and then make a little lid. Most shops that can handle Ti in your area should be able to knock one off in 2-3 hours.

There's a reason that you're not finding Ti fry pans. Ti has horrible heat conduction, so you'll be dealing with endless little hot spots, worse than aluminum foil. I believe that many Caldera Cones have an opening of about 4" (my Foster's Keg is closer to 3"). That is how big your cooking area will be. Cooking a fish will require a lot of moving the plate around to apply heat to various parts of the plate. Aluminum is known for better heat distribution. You might want to try two of these 3 oz http://www.rei.com/product/401061/aluminum-dinner-plate-9-inch as an experiment that costs less than $10. Keep in mind that the Ti version will give up cooking ability to save the weight.

And if you're cooking with temps that are high enough to damage one of these aluminum plates, your fish is going to be a little crispy anyway.

Let us know how things turn out…

Hi Greg:

You might want to review this post regarding Trangia titanium fry pans. Apparently Trangia had to increase the thinkness of their titanium pans due to scorching problems.

David,
Thanks for that link.
Ti is notorious for its poor heat conduction and propensity to scorch.
Luckily fish come in a disposable wrapper.

I'm not looking for gourmet here, just easy, quick, and light.

I use an Evernew 7 1/4" pan. Ditto to what the others say about the ease of scorching these things.
For best fry results, you'll need to be able to simmer with your setup.
I bring seasoned flour and olive oil on my trips. After butterflying/filleting the fish, you shake them in a baggie with the flour; then fry them in the oil. Once the oil gets going, that's when you need to simmer down. Fry them til the meat is golden. Very tasty! Unfortunately, the fry pan is a pain to clean.
I've also "baked" the fish using mylar-type turkey bags in a pot with boiling water (with decent results).
Hope this helps!

– JV