Baking Steel

Conductive Baking Surface

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.
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Baking Steel - Conductive Cooking Surface

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Grommet Launch Conversation

  • Andris

    Hello Grommet! I'm Andris, the founder of Baking Steel. Our made in the USA steel surfaces conduct heat more efficiently and evenly than standard brick oven stones. I'd be happy to answer any questions you have!

  • Mary Alice
    Mary Alice
    12/11/2014 12:18 PM

    Does it go in the dishwasher? How big is it? Will it rust? If it is preseasoned, what do you have to do to clean it to keep up the seasoning?

  • Andris
    Andris – Special Guest
    12/11/2014 12:30 PM

    @Mary Alice Hi Mary! It is 16"x14" with 1/4" thickness. It does come pre seasoned but it can not be cleaned in the dishwasher. We hand wash ours using warm water and mild soap, just make sure to dry it immediately after. We recommend Grill Stone cleaning blocks to remove any burnt on particles, you can also use a bench scraper. If treated properly, the Baking Steel will outlive all of us!

    I hope this was helpful, please let me know if you have any more questions!

  • christopher
    12/11/2014 1:14 PM

    instructions say "no soap", and here, you suggest "mild soap", so which is it?

  • Andris
    Andris – Special Guest
    12/11/2014 1:28 PM

    @christopher Hi Christopher! Thank you for pointing that out, we will adjust the instructions. You can use a mild soap with warm water. Again, just make sure to dry the Baking Steel completely, right away. After you do this we suggest using a small amount of oil (flaxseed, canola or even olive), wipe the oil across the surface of the steel and bake for around half hour. This will act as a seasoning, building up the patina of the Baking Steel.

  • Peggy
    12/11/2014 1:30 PM

    @Andris will this work as a grill on an induction stovetop?

  • Andris
    Andris – Special Guest
    12/11/2014 1:58 PM

    @Peggy Absolutely, the Baking Steel pairs well with induction stovetops.

  • Chris
    12/11/2014 1:34 PM

    Hi Andris,

    Could you tell me whether this will warp.

    Thanks for the information

  • Andris
    Andris – Special Guest
    12/11/2014 1:53 PM

    @Chris Hi Chris, the Baking Steel will not warp or crack on you. It can even be used in a Wood Fire oven without the fear of warping.

  • Chris
    12/11/2014 4:10 PM


    Hi Andris, I'm a (terrible!) skeptic, but is it guaranteed not to warp or crack with "normal" home kitchen use?

    Thanks for the conversation and your help.


  • Mike
    Mike – Grommet Team
    12/11/2014 4:59 PM

    Hi Chris, unless I am missing something, the Baking Steel should not warp or crack with "normal" home use. Andris can correct me if I'm wrong though.

  • christopher
    12/11/2014 1:55 PM

    so, after mild soap, and oil, you have to apply the oil and bake a half hour after each use?

  • Andris
    Andris – Special Guest
    12/11/2014 2:21 PM

    @christopher Hi Chris, sorry I should have clarified. The Grill Stone cleaning blocks are good way to clean off your Baking Steel and maintain it between re-seasons. Re-season your Baking Steel a few times early on, then it will start to develop a patina and you will only have to re-season a few times a year.

    Also, here is a video clip of the suggested care:

The launch day conversation has ended. Please direct further questions about this Grommet to our Community Experience Team.