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 »
Click here to read our interview with Andris Lagsdin, the creator of the baking steel.
- 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 »
This item is a bit pricey
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?
If food does not wipe away easily can it be soaked in water? This is steel, not stainless steel, which implies rust is possible
The description says that you can use it as a griddle, but has anyone tried to make pancakes, for example
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?
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?
While maintaining the seasoning should keep your Baking Steel in good condition, at some point you may need to repeat the seasoning process. If food sticks to the surface, or you notice a dull, gray color, repeat the seasoning process.
Wash the Baking Steel with hot, soapy water and a stiff brush. (It is okay to use soap this time because you are preparing to re-season the Baking Steel.)
Rinse and dry completely.
Apply a dab of organic flax seed oil (recommend Barleans) in the center of the Baking Steel. Take a paper towel and wipe the oil around the steel evenly. Use another paper towel and wipe off excess. Do this to both sides of the Baking Steel.
Set oven temperature to 375?-400?F.
Place Baking Steel on rack of the oven.
Bake the Baking Steel for one hour. After the hour, turn off the oven and let the Baking Steel cool in the oven.