FAQ's
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Is the Baking Steel pre-seasoned?
Yes, your Baking Steel comes pre-seasoned with a coat of organic flaxseed oil. It’s ready to use right out of the box. Over time, it will darken and develop a nonstick patina—just like cast iron.
Why is my food sticking?
If your food is sticking, your steel might not be hot enough. The key to a nonstick surface is heat. Preheat your Baking Steel for at least 45–60 minutes at 500°F. If you have convection mode, turn it on for more even heat distribution. Once the steel reaches optimal temp, your dough should release easily.
How should I clean it?
Skip the soap and water. Let the steel cool completely, then use a bench scraper or metal spatula to remove any stuck-on bits. Wipe it down with a dry towel or paper towel. If needed, use a mild abrasive cleaning brick (we sell those too!).
Can I leave it in my oven all the time?
Yes! Many of our customers leave their Baking Steel in the oven 24/7. It can even help regulate your oven’s temperature. Just remember to move it to a middle or lower rack when baking pizza or bread for best results.
Can I use it on a grill or open flame?
Absolutely. Baking Steel works beautifully on gas grills, charcoal grills, and even over an open flame. It’s incredibly versatile—great for pizza, smash burgers, searing steaks, or roasting vegetables.
Is Baking Steel food-safe?
Yes. Our steels are made from solid, low-carbon, American-made steel with no coatings or chemicals. It’s the same type of steel used in food service griddles and restaurant kitchens. It contains no nickel or chromium, which are commonly found in stainless steel.
Does it need a Prop 65 warning?
No. Baking Steel does not require a Proposition 65 warning label. We use high-quality low-carbon steel, with no additives or coatings that would trigger Prop 65 concerns.
What are the dimensions and weight?
We offer several sizes. Our most popular model, the Original Baking Steel, measures 16 x 14 x ¼ inches and weighs 16 pounds. It’s solid and heavy—and that’s what makes it powerful.
How do I store it?
You can slide it into a cabinet, leave it in your oven, or store it flat on a shelf. Some folks even keep it under their stove or in a drawer. Just make sure it's dry to prevent any rust.
Why are there scratches on my steel?
Scratches or marks are often from our seasoning process, not damage. They’re totally normal and won’t affect performance. In fact, your steel will get better with every use. The more you cook, the more beautiful it becomes.
If you have questions or concerns, we’re happy to help—just reach out to our support team info@bakingsteel.com