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LET'S TALK METAL
Everything you need to know about using and caring for your baking steel. Follow this simple guide to keep your steel performing at its best - bake after bake.
01.
seasoning
Your baking steel arrives pre-waxed and ready to use. Over time, regular cooking can remove some of the protective wax layer, so occasional re-seasoning will help maintain the surface and protect your steel from moisture and rust. For best results, use a neutral, high-smoke-point oil like sunflower.
Launch your pizza onto the baking steel.
Turn it 180° after 2 minutes to ensure an even bake - your home oven is hotter at the back. Switch back to conventional bake mode and cook for a further 3-4 minutes.
02.
baking
Place your baking steel on the top third rack of your home oven and preheat at maximum temperature for at least 30 minutes. ​Switch to grill mode and let the steel heat until red hot (around 5 minutes). The grill may cycle on and off during this time.
03.
cleaning
After most bakes, simply wipe away leftover flour and semolina with a dry cloth once your steel has cooled. For spills and baked-on residue, use warm soapy water and a soft scourer. Avoid harsh abrasives and always dry thoroughly. Once dry, apply a thin layer of neutral oil and bake for 1 hour to protect your carbon steel and help prevent rust.
04.
storing
As your baking steel is heavy, many people choose to leave it in the oven. This also adds thermal mass, helping your oven store and recover heat during normal use. ​​If you prefer to remove your pizza steel, allow it to cool completely, then store it somewhere dry. For longer-term storage, wrap the steel in the protective VCI paper it was supplied with.
WANT TO GET MORE FROM YOUR BAKING STEEL?
Explore our baking steel blog for pizza-making tips, steel science, care & advice and recipes for making better pizza at home. Follow us on Instagram for the latest bakes, steel tips and community updates - or email us if you have a question.