Here's why Baking Steel will give you the perfect pizza crust: Steel is a more conductive cooking surface than a brick oven’s stone—it can cook faster and more evenly at a lower temperature, resulting in a beautiful, thin, crispy crust.
Plus, it's virtually indestructible—it's pre-seasoned, flat and easy to store, works on home ovens or grills, and also makes a great stovetop griddle, induction plate, or even a cold plate after it's frozen (yes you can freeze it!). The Steel arrives a clean silver color, but develops a darker patina with use that can be seasoned and re-seasoned repeatedly. To turbo-charge the steel to its darker patina, throw a thin coating of olive oil, canola, or flax seed oil on, then bake it for an hour or two on a bottom rack at 400º F.
- Made in: U.S.A.
- Made of: Low carbon steel; optional carrying case made from recycled billboards (no two carrying cases are alike)
- Size: 14" L x 16" W x 0.25" thick; Weighs 17 pounds
Sourced from: Baking Steel
How to Cook, Broiling, Grilling, Fourth of July, Potatoes
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Photography by Mark Weinberg.
Do not touch Baking Steel while in use, as it can become very hot. Please allow Baking Steel to cool down over several hours or overnight before touching after use.
It is important to keep your steel oiled. Season it every few uses. To season, add a quarter size drop of oil onto the smooth side of the griddle, wipe it across the surface and turn your burners on medium. Once the surface of the Griddle has absorbed the oil and dried, you can turn off your burners.
After every use, wash with soap and water, then dry thoroughly. Your griddle will develop a patina over time. For more on how to clean and care for your steel, please watch this video.