The Original Baking Steel

Steel is significantly more conductive than ceramic, meaning it absorbs and transfers heat much faster. This allows it to mimic the high-heat environment of a professional pizza oven, resulting in a crispier crust and better browning in a standard home oven.

No, the Baking Steel comes pre-seasoned with a proprietary oil. You can start baking immediately, though the surface will continue to develop a better nonstick patina the more you use it.

Yes, it is incredibly versatile and safe for use on induction, gas, or electric stovetops, as well as outdoor grills and campfires. It also functions as an excellent heavy-duty searing plate for steaks and vegetables.

Avoid using soap or putting it in the dishwasher. Simply scrape off any food residue, wipe it down with a damp cloth, and dry it thoroughly to prevent rust; applying a light coat of oil after cleaning will keep it in prime condition.

Yes, the 1/4-inch thickness is the ideal balance between heat retention and manageability. It provides enough thermal mass to deliver professional-grade crusts without being so heavy that it becomes difficult to maneuver in your oven.