Extra Large Aluminum Defrosting Tray - Rapid Thawing Thaw Plate to Defrost Frozen Meat, Chicken, Fish, Steak – Quick & Fast Defroster Board for Defrosting Food - No Electricity, Hot Water, Microwave

I had one of these for 12 years, then It got lost. This tray is super effective in defrosting meat and other items, using the power of aluminum to dissipate cold or heat. I would estimate that things defrost on it 8 to 10 times faster than using nothing. The coating is good and very easy to clean.

It takes more than half an hour however if I have a pound of chicken or hamburger that I forgot to defrost and I take it out and flip it upside down so it’s thin plastic between the meat and tray and not styrofoam it will do the job in just a couple of hours.

For years we have used our microwave oven primarily for defrosting last minute things we need for dinner or desert. Never again. I don't understand the technology of the Thaw Tray but I know when something works and this really works. Yesterday, I placed a large bag of frozen strawberries on the tray and they were thawed in no time. No more hitting the 30 second button on the microwave just one more time, only to find everything in there is now mush. Love this a lot!

I thought it would work a lot differently but I got it just to try it out. Is a great size and super thin. I use it mainly for letting my meat defost on top of it so the water doesn’t go all over counters but when it comes to if it defrost faster than sitting out I don’t think it makes that much of a difference.

I tried this tray out on a frozen salmon fillet I had in the freezer right when it came in and I was delightfully surprised. The defrost time was way faster then letting your food just sit at room temperature. The size is great too, it covered my entire fillet with the packing still on. It's easy to clean and performs as described

Nit the correct size

I use to defrost in my cast iron skillet. This is just as good/if not better and allows for my skillet to be freed up for use. I do suggest putting it in a baking sheet in case there is liquid/juice so it doesn't spill on your counter. The cover not only keeps flying bugs off but counter-surfing dogs.

This is literally just a sheet of aluminum with a nice coating. The principal is the aluminum acts as a heat sink. Heat energy from the air is transferred to the meat via aluminum. You can think of it backwards as the cold goes from the meat to the aluminum. Point is it doesn't work well at all. The times are atleast double what they claim. Tried white fish, salmon, chicken. The aluminum needs to be thicker (more mass) and more surface area to transfer heat (think of a processor heat sink). Addition of "fins" on the bottom, with a slab on top would work really well. Just basically make a big "heat sink"...