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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.
Pre-seasoned steel. Recommended for oven use to create crispier crusts. 14 in. diameter, 0.14 in. thickness. 6 lbs., 2.2 oz.
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.
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