Sur La Table® Baking Steel
Versatile steel is safe for the oven or the grill, works as a stovetop griddle on conventional and induction stovetops, and can even be chilled to create a cold plate perfect for serving chilled appetizers, mixing up icy confections and more.
Get the recipe for New York-Style Pizza Dough: Click here »
- Designed in the USA exclusively for Sur La Table
- Made in Hanover, Massachusetts of 100% recycled steel
- Eighteen times the heat conductivity of ceramic stones, resulting in crispier crusts and faster cook times
- Quarter-inch steel is virtually indestructible and won’t shatter or crack; cleans up quickly and easily with gentle soap and warm water
- Oven- and grill-safe steel can also be used as a griddle on conventional and induction stovetops, a hot plate and a cold plate
- Manufacturer: Stoughton Steel Co., Inc.
- Material: Steel
- Dimensions: 14" x 14" x ¼"
- Weight: Approx. 16 lbs.
- Made in USA
Care & Usage Show
- Hand wash only
- Heat safe to 1800°. Handle with care when hot
Take your baking steel on the go with this sturdy bag constructed from repurposed vinyl banners and billboards. Foam padding protects your steel while...See product page for full details »
Read the glowing review of the Baking Steel on Serious Eats (Google it). Everything they said was absolutely true.
Now instead of making pizza a few times a year at most I make it almost weekly.
I couldn't recommend the product more highly. It's also very easy to take care of and clean (and to dry in the oven after cleaning so it won't rust) -- in fact I leave it in the oven all the time now. Great product. Absolutely top notch. I no longer dream of a home pizza oven since I have the Baking Steel
This item is a bit pricey
7 months ago
3 months ago
We were so excited to be back to making our pizza's in our outdoor fireplace. However, when removing the pizza off of the steel the sauce and cheese ran off a bit. From that time on everything stuck (yes, we did use corn meal on top of the steel) . While the crust was baked well, cleanup was a mess. Getting the sauce and cheese off was impossible. Using a synthetic scrubber caused the finish to start coming off.
Now we have a pizza steel with one good side still available. Once we use that side the pizza's we make will only cost us a whopping $40 each to bake!
Questions & Answers
Is this the same piece of equipment as the product on bakingsteel.com? I the only difference i can find is the SLT logo and the dimensions are 14""square vs 14""x16"" on the baking steel website
Can you use this on a grill and can you cut on it
I see that the product photos include a cork mat and pizza peel. Are these included?
Cooks Illustrated recommends using parchment paper to put a pizza onto a hot baking stone instead of having to buy a peel to do this. Can parchment be used on this hot baking steel safely?
If food does not wipe away easily can it be soaked in water? This is steel, not stainless steel, which implies rust is possible
I dont like the taste and texture of cornmeal on the bottom of pizza so I always rubbed oil on the pizza stone before spreading out the dough. It never burned the crust and releasing the pizza with a spatula was easy. What would happen if I tried this method with the steel?
The description says that you can use it as a griddle, but has anyone tried to make pancakes, for example
I love this product when i use it inside the house in my oven. If I use it on my grill has anyone found if it heats up as it does in the oven? Also what temp on the grill have you found is ideal for its use.
I just purchased this stone and noticed it specifies to use only a wooden pizza peel with it, clearly stating ""DO NOT USE METAL UTENSILS."" Does that include a pizza peel? Do I need to replace my aluminum peel with a wood one
Does this baking steel come with a case. Some of the others on-line can be ordered with a case.