No doubt this is a high quality steel that is cut perfectly to fit the Koda 16 as advertised. So why only 3 stars? I'm not quite convinced this is a great replacement for the stone that comes with the Koda. The stone is easy to clean (i.e., scrape of charred debris) after each use and just works. I was lulled by the bomb-proof durability of the steel replacement as I had my first Koda stone crack after a year of use. However, other than structural durability, I think the stone just might be better as it is 1) easier to clean as you don't have to worry about scraping of the seasoned surface of the steel; 2) no risk of rusting if left outside in the Koda (prospect of lugging the heavy steel inside after use is not enticing) and 3) not sure the steel makes better pizza yet and seems to stick a tad more (though still relatively nonstick). Further, with bigger pizzas, you kind of need to use the steel on top of the existing stone as the surface of the steel is too short/shallow to sit above the opening of the Koda, making sliding, or hagning out a portion of what is being cooked, cumbersome. Time will tell whether stone or steel will win out in the end, but so far I'm still skeptical it will be the Atlas steel, despite its high quality.
The steel is of fine quality and it appears to come up to temperature faster that the original stone. It is also superior in holding temperature between cooks. Overall, very satisfied.