Baking Surface

By Baking Steel

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Made of pure pre-seasoned steel in Massachusetts, Baking Steel is a unique, highly effective surface for making breads and pizzas. Baking Steel holds its temperature and bakes more evenly than a stone. It’s also easy to clean and store.

  • Made in the USA: Hanover, MA
  • Materials: Recycled low-carbon steel
  • Care: After cooking with Baking Steel, allow it to completely cool down before handling. Scrape off residue. Hand wash if necessary. Towel dry only, do not air dry
  • Virtually indestructible
  • Pre-seasoned with proprietary oil; continue to season with oil of your choice periodically for optimal performance
  • Flat and easy storage
  • Great as a stovetop griddle, induction plate, or even a cold plate (if frozen)
  • Steel is a better conductive cooking surface—it cooks faster and more evenly at a lower temperature than brick oven stone
  • Note: Color of Baking Steel will darken with each use
  • Caution: Do not touch Baking Steel while in use. It will be extremely hot. Allow at least 1 hour to cool down after cooking before handling
  • Dimensions: 16" x 14" x 0.25"
  • Weight: 15 lbs.

12 Reviews (4.8 out of 5 Grommets)

Sorted by Rating

Love this

6/18/2015 by DANIELA

Love this backing surface
I'm Italian....this make a great pizza!!!!



4/13/2015 by Shirley

excellent product and at a great price. I always used a baking stone but this is better and it can be cleaned.



2/12/2015 by Janet

Love this! Made pizza with my grandsons and came out great! Will probably get these for Christmas presents next year!!


Just like cooking outdoors

1/1/2015 by Robin

Great product for cooking pizza in the oven, which is why I bought it initially. We can't use our smoker/grill in the rain so this is the perfect alternative. After the outgassing in the initial use, heating it up indoors is effortless.More > < Less


Good Product

2/14/2019 by Ryan

It consistently gives a great crust. There a two reasons I give this a 4 out of 5. 1) If you're in a hurry, this really isn't an option becauseecause I find it needs at least a 20 minute heat up time before use or it just slows the cooking process. I don't think this can be changed because the mass of the item is part of what makes it work well when you do let it heat up.
2) My pan is well seasoned but I find it still rusts a bit because it's heavy and scraps in and out of the oven on the oven rack. Consequently, I do need to keep treating it with oil to re-seal the scraps.
More > < Less

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Baking Steel - Conductive Cooking Surface

About Baking Steel

Superior to Stone

Harness steel’s heat-conducting power for perfectly crisp pizzas and breads. Baking Steel is an ingenious, made-in-Massachusetts tool, invented by a trained chef who now works for a family-owned steel company.

Years ago, Maker Andris Lagsdin worked with chef Todd English, making incredible pizza in brick ovens. But he was always looking to perfect his pies at home. While working at his current steel job, Andris read that steel is the best brick oven substitute. He took a scrap home, tested it out for cooking, and the results were delicious.

Made from recycled steel here in the USA, Baking Steel holds in heat and conducts it quickly and evenly. Thin but heavy, it’s pre-seasoned with organic oils and ready to use right out of the box.

Baking Steel is better than pizza stones, because it’s durable and easy to care for. Use it on the stovetop as a griddle, or on an outdoor grill. Even use it as a cold plate after storing in the freezer. This sturdy piece of metal is destined to kick your culinary skills into high gear.