FAQ's
Q: Does Baking Steel do custom orders?
A: Well, of course. Find out everything you need to know about our Custom Baking Steel process here or email us at info@bakingsteel.com.
Q: Why is the Baking Steel better than my ceramic stone?
A: Compared to ceramic, steel's thermal conductivity is actually 18 times greater. Think of it this way: if you were to walk on ceramic bricks after they'd been sitting outside on a hot day, you wouldn't burn your feet. The heat transfer between the ceramic material and your feet would be pretty slow. (Slow enough that it wouldn't hurt, anyway.) However, if you tried doing the same thing with steel, you'd probably end up with some pretty severe burns—the heat would move much faster from the surface of the steel to your foot. (In other words, don't try this at home.) Basically, steel creates an environment that's hotter than it actually is. Which is exactly what you need to create that perfect pizza crust! Head over to our blog for more information on the science behind the Baking Steel.
Q: Why does my Baking Steel change colors after cooking?
A: The Baking Steel arrives ready to use, right out of the box. After it's first use, you will begin to notice discoloration on the surface of your Baking Steel. This is normal. With each use, your Baking Steel will darken, starting in spots. Over time, the surface will become a uniform dark grey, almost black color. Seasoning your Steel, every so often, will also darken the surface.
Q. Is there anything I need to do before using my Griddle for the first time?
A: For your Griddle's out of the box care instructions, watch this step by step tutorial.
Q: How often should I season my Baking Steel and Baking Steel Griddle?
A. It is important to keep your steel oiled. Season it every few uses, this will help protect it going forward. As for the Griddle, you will want to oil the smooth side regularly. Add a quarter size drop of oil onto the smooth side of the Griddle, wipe it across the surface and turn your burners on medium. Once the surface of the Griddle has absorbed the oil and dried, you can turn off your burners. Watch our step by step tutorial.
Q. When can I expect my Baking Steel to be shipped?
A. Typically, we are able to ship your Baking Steel within 1-3 business days for in stock items but our policy allows up to 14 days. If you ordered multiple items, the order will not ship until all items are in stock together.*****CHECK PRODUCT PAGES FOR SPECIFIC SHIPPING TIMELINES*****
Q. My Baking Steel has rusted, what now?
A. If the Baking Steel encounters water, it will encounter rust. Use something abrasive, such as an SOS pad or steel wool, to remove the rust. Once the rust is gone, you will need to re-season your Baking Steel.
Q. Are surface markings on my Griddle normal?
A. Surface blemishes and markings are normal. They will, in no way, affect the function of your Steel. You can scratch the Steel but you can't damage it. Out of the box, the surface of the Griddle is very delicate and is prone to markings. Over time, with each use of the Griddle, it's surface will strengthen and also darken in color.
Q. What differentiates the Original, Modernist and Big Baking Steels?
A. Here's the lowdown:
The Original- This is what started it all for us. Still our personal favorite. The Original Baking Steel gives all the home cooks exactly what they need to produce the best at-home pizza out there.
Modernist- Besides the design features of cut corners, the thickness of this steel holds even more energy than the original. This provides great support for really quick cook times and even stores cold energy to make fun things like ice cream and granita almost instantaneously.
The Big- This beast is for the nerd cooks who want the behemoth of steel. Its 1/2” thickness is the thickest version of steel we sell. Storing heat in this will heat your house for a month. No really, its great for an insane oven spring and really regulates your oven temperature with minimal rebound time while cooking.
Q. Where can I find more Baking Steel recipes, news and techniques?
A. Our Culinary Director, Fresh Chef Craig is constantly adding new recipes, methods & techniques to the Baking Steel blog.