Baking Steel

Carbon steel has much higher thermal conductivity than ceramic, meaning it absorbs and transfers heat to your dough faster. This results in a more dramatic oven spring and those coveted blistered, airy crusts that ceramic stones often struggle to achieve.

Since it is made of carbon steel, it is not dishwasher safe and should not be soaked. After use, simply wipe it clean with warm water and a stiff brush, dry it thoroughly, and apply a very light coating of oil to prevent rust, just as you would with a cast-iron skillet.

Absolutely. Because of its superior heat retention, it is an excellent surface for baking artisan breads, roasting vegetables, or even searing steaks on the stovetop or grill. It is a versatile tool that effectively turns your oven into a high-performance cooking chamber.

It comes pre-seasoned and ready to use, but it is not 'non-stick' in the way a Teflon pan is. Over time, as you continue to use it, the steel will develop a natural, polymerized patina that becomes increasingly non-stick and easier to clean.

At 0.25 inches thick, this is a substantial, heavy-duty piece of equipment designed to hold heat. It is sized to fit most standard home ovens, but you should measure your oven rack dimensions before purchasing to ensure it sits flat and stable.

Carbon steel is reactive, so it can rust if exposed to moisture for extended periods. To keep it in top condition, always store it in a dry place and ensure it is completely dry and lightly oiled before putting it away.