Baking Steel

Baking steels conduct heat better than a pizza stone, stores more heat per unit volume, and stabilizes at a lower temperature. In a 500°F oven, a baking steel will stabilize at around 450°F due to the steel's radiative properties. It gives constant heat even as it absorbs it, causing it to stabilize at a temperature that's slightly cooler than the air around it. Even though the steel is cooler than a stone, it is far superior at transferring energy to whatever is placed on top of it.

Pizzacraft Baking Steels are pre-seasoned with vegetable oil. Seasoning helps to condition the steel and prevents food from sticking to it.

Product Care

The Baking Steel comes pre-seasoned with oil. You can build up the seasoning by repeating the process 2-3 times, brushing it with a light coating of oil, then bake the steel in a hot oven for an hour at 400° F. Once a good seasoning has developed, it will be much less likely to rust.Thoroughly dry the steel and store it in a dry environment indoors. Even well seasoned steel will eventually rust when placed in a humid environment. Do not use soap to clean. Washing with soap will require the steel to be re-seasoned. Occasionally rub oil on steel to maintain seasoning.

Pizza steels are intended for oven use. Only use indirect heat if using on a grill. Do not turn burners on directly under the steel.

Product Specs

Blog Posts

How To Use a Pizza Steel
A pizza steel, also known as a baking steel, is a better heat conductor than a pizza stone. 

Pizza Steels: A New Alternative to the Pizza Stone
Tips and tricks of using a steel to create the crisp pizza crust we all crave.

Cooking with a Baking Steel
Tips and tricks of using a steel independently, or in tandem with a pizza stone to create the crisp pizza crust we all crave.

Hey Serious Bakers!
Five Ways To Up Your Baking Game!

5 Alternate Uses for Your Pizza Stone or Pizza Steel
How to maximize the potential of two pizza products that were born to serve more than one function.