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SKU: 1356567

Sur La Table Baking Steel


Bake pizzeria-quality pizzas at home with this innovative baking steel. Thick, pre-seasoned steel will never break, is easy to clean and boasts incredible heat conductivity, resulting in a screaming-hot surface that delivers flawlessly crisp crust every...Read More

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EXCLUSIVE Bake pizzeria-quality pizzas at home with this innovative baking steel. Thick, pre-seasoned steel will never break, is easy to clean and boasts incredible heat conductivity, resulting in a screaming-hot surface that delivers flawlessly crisp crust every time. Also works for baking breads.

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.

Features Hide

  • 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

Specifications Show

  • 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


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Customer Reviews

4.7 / 5.0
37 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Stars
Loving the Baking Steel
I purchased a Baking Steel from one of the Sur La Table stores. I tried the steel out with the same pizza recipe I have always used. WOW! My pizza came out better than ever before...even my husband noticed the difference. Great quality product. Would definitely recommend....
August 21, 2013
A pizza stone that won't break
After breaking my third pizza stone (I'm not clumsy, I've just been baking for many years) I saw the pizza steel and thought I give it a try. I am impressed at how well it does with pizza and bread. It also cleans up beautifully
December 2, 2013
Can't believe the quality and weight on this. There is NO comparison to a pizza stone...the ease of cleanup and it looks brand new instead of stained. I will never use anything get what you pay for and never was that so true. Also could not believe the speed in which I received it...will order again online from SurLaTable
December 28, 2013
Steel beats the stone
I'm impressed! The baking steel heats faster and is much easier to clean than my old pizza stone. The pizza crusts come out nice and crisp and the steel works great for making calzones or reheating pizza too. It is quite heavy, but I just store it in the oven so it's not an issue. It's so heavy duty I'm sure it will last forever
February 5, 2014
Baking steel
Huge step up from stone for making pizza. Last week we made 6 in a row and each was fast and crispy. Easy to care for and a real relief that it's US made so you don't have to worry about how the steel was sourced. Highly recommend.
February 25, 2014
Recommend over the stone. Leave in oven it is very very heavy.
January 21, 2014
This is a great product. Cooked my pizza in 6 minutes! Great crisp on the bottom of the pizza. What a difference between this and my old pizza stone. Worth every penny!
February 21, 2014
At least you won't have to worry about it breaking
I have to be honest with you I really don't see any difference in the crispiness of my pizza. The one thing I am glad about is that it will never crack on me like a stone.
This item is a bit pricey
February 25, 2014
A must for perfect pizza
Thin, crisp crusts with browned bottoms, LOVE this new kitchen tool!
July 6, 2014
Makes The Best Dough In Both The Oven And BBQ
I had no idea that pizza stones came in steel and when I saw this, I was a skeptic. After reading the many positive reviews about this baking steel, I thought, what the heck, I would give it a try. I am so glad I did. This made all the difference in the quality and taste of my pizza crusts. Crunchy on the bottom and air pockets throughout the crust makes for a pizza that you will swear came out of a pizzeria oven. Take a chance on this purchase, you will not be sorry.
April 30, 2015

Questions & Answers

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Browse 46 questions Browse 46 questions and 176 answers
Why did you choose this?
Sur La Table Store
Looks useful in multiple ways.
Robert K on Feb 27, 2018
Jillian W on Feb 10, 2018
Looks useful in multiple ways.
Robert K on Feb 27, 2018
My friend loves to cook new things, and a pizza is always so hard to do, unless you have a pizza oven, so this will really make him smile!
Donna M on Feb 14, 2018
Jillian W on Feb 10, 2018
I have been interested in this product for quite some time and after reading the reviews decided to purchase it.
Elizabeth H on Feb 10, 2018
Requested gift
SHANNON B on Feb 9, 2018
To cook my pizza crust better....
KEN K on Feb 5, 2018
I make my own pizzas and the crust was always less than ideal so I'm looking forward to baking with this!
Stephen G on Feb 5, 2018
This states is pure steel.
maria I on Feb 4, 2018
Sale and
Linda M on Feb 4, 2018
Wanted to give it a try.
Ed F on Feb 4, 2018
It looks great and I loved the reviews!!!
Osvaldo G on Feb 4, 2018
It looks like a great way to cook pizza and bread!
Carol Ann L on Feb 4, 2018
our baking stone is very heavy and discolored. We wanted to try something which would clean well.
Gail W on Feb 4, 2018
I really am interested in how this will work compared to a pizza stone
Maureen Q L on Feb 4, 2018
I have a stone and find it lacking. So I know steel heats up faster and more evenly. Love all my stuff I get from Sur La Table.
Christy M on Feb 4, 2018
We love pizza and this had great reviews.
Mary C on Feb 4, 2018
requested on birthday list
SHANNON B on Jan 27, 2018
I have one already and I am pleased with it. I also have had less than a satisfactory experience with various pizza stones. Two have cracked.
John B on Jan 23, 2018
it was used in the pizza making class and everybody said it was very good
Nevine A on Jan 18, 2018
used in class
Jonathan S on Jan 18, 2018
To make pizza
Richard S on Jan 17, 2018
recommended by a friend.
Tammy R on Jan 8, 2018
Better crisper pizzas
Bob K on Jan 7, 2018
Sounded like a different way to cook pizza and serve cool appetizers
William M on Jan 6, 2018
Love making pizzas at home and this baking steel has been awesome!!!
Rich C on Dec 29, 2017
Quality!!! Made in USA!
Maria S on Dec 21, 2017
We enjoy making our own pizza. This is perfect.
LISA K on Dec 18, 2017
Word of mouth recommendation that this was an awesome product that guaranteed satisfaction.
James B on Dec 16, 2017
Love this steel. The pizza dough is cooked so well on the bottom and good dough recipes in the booklet.
Kathy E on Dec 15, 2017
Nancy B on Dec 14, 2017
Easy to clean, can be used with my baking stone and may work better than a baking stone.
Curtis M on Dec 12, 2017
read that it is the best way to cook pizza
MOLLY M on Dec 10, 2017
Christmas gift
ANN A on Dec 10, 2017
Santa wanted it
Claudia S on Dec 10, 2017
i am a chef who loves to make pizza a stone is ok but i think the steel will give me a better crust
ellen e on Dec 10, 2017
Repeat gift purchase - excellent product.
Terry T on Dec 9, 2017
More efficient than the ceramic versions. Saw it operate in a friend's kitchen.
Robert S on Dec 9, 2017
Based on reviews
Thomas R on Dec 8, 2017
my daughter said it was the best
Dane P on Dec 6, 2017
wanted this item
Robert L on Dec 3, 2017
Makes the perfect pizza every time!
Wyatt B on Dec 3, 2017
my husband wanted this
donna m on Dec 3, 2017
This baking steel is a heat capacitor. It evens out the thermal fluctuations of a poorly built oven. That means this baking steel is literally an add-on oven upgrade. And it is great for pizzas and foccacias.
Yue S on Nov 30, 2017
DAVID B on Nov 14, 2017
for making pizza and bread
K S on Nov 12, 2017
Incomparable asset for making homemade pizza!
Candace F on Nov 12, 2017
Have one - buying this as a gift. Love it!
Molly H on Nov 10, 2017
brought a new oven
MAXINE S on Aug 31, 2017
Love pizza on the grill
Mary S on Aug 23, 2017
great reviews.
Toby T on Aug 21, 2017
My friend loves to cook new things, and a pizza is always so hard to do, unless you have a pizza oven, so this will really make him smile!
Donna M on Feb 14, 2018
I have been interested in this product for quite some time and after reading the reviews decided to purchase it.
Elizabeth H on Feb 10, 2018
Is this the same as

Is this the same piece of equipment as the product on 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
pizza on Jun 9, 2014
BEST ANSWER: Yes, this is the same baking steel
My pizza stuck to the steel. I used flour (the package said flour or cornmeal and I didn't have cornmeal) what did I do wrong?

A shopper on Mar 14, 2014
BEST ANSWER: Typically if it sticks, it just means you aren't using enough flour or cornmeal. Be sure you're applying it in a very liberal fashion
Since I did get tomato stains on the steel , can I use the opposite side of the steel. And what would you recommend to clean or just accept the few stains since it is steel.?
christina S on Aug 18, 2014
BEST ANSWER: I scrape the steel with a painters putty knife. Some foods will leave stains but they only effect the appearance and not the performance.
Can you use this on a grill, and can you cut on i

Can you use this on a grill and can you cut on it
A shopper on Sep 12, 2013
BEST ANSWER: This steel is safe for the grill. Cutting on it is not suggested, as it could scrape off your seasoning as well as damage your blade
Does the pizza steel stain like a pizza stone?
A shopper on May 6, 2014
BEST ANSWER: YES, it absolutely does stain! After two uses, mine has darkened (not shiny any longer). Food residue wipes off easily (wait until it cools!), but the oil/cheese/burnt stains remain an emblem of your foodie delights. If you can live with that, this is a good product (not a kitchen miracle by any means).
How much does the pizza steel weigh?
A shopper on Aug 30, 2013
BEST ANSWER: From their web site it's 16 x 14 x 1/4_ and weighs 15 pounds.It's not heavy to move around and clean and put back in the oven (where you can leave it permanently)
Are there any problems using this in a convection oven?
A shopper on Sep 11, 2013
BEST ANSWER: No. This steel can be used in convection ovens.
Does it come with the pictured accessories?

I see that the product photos include a cork mat and pizza peel. Are these included?
A shopper on Sep 9, 2013
BEST ANSWER: This steel is sold individually. All other pictured items are sold separately.
I purchased the pizza steel, but I haven't used it yet. Is it necessary to purchase a peel as well? thanks, I'm a novice @ pizzas
A shopper on Sep 18, 2013
BEST ANSWER: Yes, please use a peel. The steel with be HOT, so you need the peel to transfer the pizza into the oven and to remove it from the oven. The Steel will need to cool in the oven before you remove it!!! Don't touch the HOT steel. Even with oven mitts, it is best to let it cool in the oven rather than heat transferring through the mitts, plus best not to put the hot steel on any surface out of the oven. USE A PEEL
Can it rust?

If food does not wipe away easily can it be soaked in water? This is steel, not stainless steel, which implies rust is possible
A shopper on Mar 30, 2014
BEST ANSWER: Yes, if not cared for properly this steel has the potential to rust
Has anyone used it as a griddle on your stove?

The description says that you can use it as a griddle, but has anyone tried to make pancakes, for example
A shopper on Apr 21, 2014
BEST ANSWER: Although I haven't personally used it as a griddle, I've read a lot positive info on it. Because it reacts quickly to changes in temperature, you're likely too cook your pancakes evenly, but not so likely to over cook them. Also, this baking steel is rimless, so if you make pancakes, you'll want to use a thicker batter.
Our teenagers the pizza steel for the first time and had a disaster with sauce and cheese burning on due to a bad recipe for dough. How can I safely clean off the burnt mess or do I need to completely clean it? It has been scraped with a nylon scraper and nylon scrub pad, but there is still a burnt on layer.
Artyce Hedrick on Oct 11, 2014
BEST ANSWER: I cleaned my baking steel with a nylon stiff bristle brush. It cleaned very well. When I preheated it for the next use there was no burn off smell. I love my steel, but still not sure if it's better than my stone.
Using parchment paper

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?
A shopper on Oct 29, 2013
BEST ANSWER: Parchment papers are generally not recommended for temperatures above 425 degrees, much too cool for pizza. Better not- you can use foil if you must
If this steel sheet is kept in the oven due to its weight, how would its presence effect the baking of other goods e.g. casseroles, pies, etc.?
Cindy M on Nov 2, 2014
BEST ANSWER: I left mine inside and have not noticed an effect either way, perhaps because steel is such an excellent heat conductor. In any event, it might take a slightly longer time to reach the desired temperature; however, its presence may contribute to retain heat more efficiently.
Can oil be applied to the steel?

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?
A shopper on Mar 30, 2014
BEST ANSWER: The only time it's suggested to add oil to your baking steel is during seasoning. And even when you add oil during seasoning, you need to remove most of it before baking it into the steel
Where can I find the Instructions for the steel? I've misplaced mine and don't see a link anywhere on the SLT website.
A shopper on Jan 15, 2015
BEST ANSWER: Move your oven rack to the second highest level and place steel on rack. Preheat oven to 500*F for 45 minutes to ensure steel is fully heated. Use a wood peel to prepare, insert and remove food. The high heat will damage ordinary spatulas and metal will scratch the steel. Lightly dust pizza peel with flour, cornmeal, or breadcrumbs to prevent sticking. Place dough on peel and add toppings. Use a quick jerking movement to slide pizza onto steel. Bake 7 - 9 minutes. Use peel to remove pizza to a cutting surface. Do not cut directly on steel. Bake frozen pizza according to package directions but baking time may be shorter. Bread baking times may be shorter than called for in recipe. After oven is off, allow steel to cool one hour before removing with oven mitts. For best results, clean with a stiff nylon brush and warm water. Towel dry immediately; do not let air dry as the steel may rust.
Why not have a lip on the edge to prevent the corn flower from making a mess in the oven?
A shopper on Feb 14, 2017
BEST ANSWER: I think having a lip at the edges of the steel would hamper your ability to use a pizza peel to slide the pizza on and off. Try putting a cookie sheet (rimmed or flat) on the oven rack below the rack that holds the steel to catch anything that falls off. Or try what I do, use a sheet of parchment paper, dust with semolina flour (I use semolina because it adds another bit of texture to the baked crust, corn meal's a bit coarser) and form your pizza dough on top of the floured paper. Slide the whole thing onto the preheated steel. If you don't have a peel, use a flat cookie sheet to transfer the pizza on and off the steel and onto a cutting board for slicing (also great method for baking loaves of artisan-style bread). You don't really need to dust the parchment paper with flour so even less chance of flour "overspray" with the added benefit of trapping cheese or anything else that might "drip" off the pizza onto the steel or the oven as it's baking. Parchment paper can handle high temps, even the 500 degree temp I use for pizza but don't use it when broiling anything on the top rack!
Can I keep this in the oven while cooking other things on a daily basis?
A shopper on Oct 13, 2017
BEST ANSWER: I've had mine for a couple years and I love it. I can't think of any time we've removed it from the oven. If you do really delicate baking projects that could be affected by a slight decrease in circulation, you might want to remove it, but in our household it hasn't been anissue.
Can it be used as a baking sheet other than for pizza, e.g., for cookies? I'm anti-aluminum and use parchment, but would rather bin the aluminum.
K.C.J. on Jan 8, 2017
BEST ANSWER: I have not tried it but my thoughts - 1) pre heating the pizza steel would be a nightmare to transfer the cookies for baking and might also mean much darker bottoms for the cookies or alternatively 2) placing cookies on the steel then into the oven would mean the bottom the cookies could be undercooked as it takes much longer for heat to come through. I would recommend using parchment paper on aluminum tray to prevent leaching into the food. My experience aluminum trays are by far the best as it does not warp in high heat.
Do you have to heat up steel before baking pizza?
A shopper on Feb 4, 2018
BEST ANSWER: Yes. The manufacturer suggests heating it for 45 minutes at 500 degrees. I actually do mine at 550 degrees for 45-60 minutes.
Does the pizza taste like brick oven?
A shopper on Apr 17, 2017
BEST ANSWER: The pizza steel itself does not promote a brick oven type crust and taste. This could be due to the fact that home oven temperatures reach about 550 degrees. Brick ovens generally go up to 800 degrees Fahrenheit, however, the pizza steel will give you the crispest pizza crust in a home oven-much better than a pizza stone.
How long after using it does it take for the steel to cool down enough to touch it?
A shopper on Feb 18, 2017
BEST ANSWER: It takes a long time to cool. And a long time to heat up. Handle with potholders or kitchen towels. I have been happy with this purchase. Better than a stone.
What is the size and dimensions???
A shopper on Oct 27, 2016
BEST ANSWER: The steel is 14x14 and 1/4 inch thick. It is very heavy weighing about 16 lbs. Probably one of the best products I've ever used. Makes amazing pizza at home!
Want to know if Lodge Cast Iron Pizza pan vs Sur La table steel please?
Sue H on Nov 12, 2017
BEST ANSWER: I've never used the lodge pizza pan but i do have the pizza steel. I love the pizza steel. it is quite heavy but it takes the heat and holds it. My pizza dough is baked and then i top it and it comes out very crispy. i love it. i purchased one for my son as well. well worth the price.
Does anyone have problems with a metal taste after grilling a pizza on baking steel?
A shopper on Mar 21, 2017
BEST ANSWER: I have never had that issue. I usually put parchment between the steel and my pizza to facilitate the transfer onto the steel.
Does this rust?
A shopper on Oct 31, 2016
BEST ANSWER: No it doesn't rust. But we gave this as a gift to our son-in-law who uses it almost weekly for pizza. He said that the paint was starting to come off.
Can I put this steel on a pizza oven stone and not break the stone? I have a pizza oven but the existing stone doesn't cook the bottom of the pizza very well. I want to lay the steel stone on the existing clay like stone without breaking it. Will it work?
A shopper on Oct 29, 2016
BEST ANSWER: This steel used to cook pizza gets so much hotter than a pizza stone that it may crack the stone. Never tried that combination as the steel totally cooks bottom of a pizza.
My steel has rusty spots. How do I clean and season it?
A shopper on Feb 10, 2016
BEST ANSWER: Bar Keepers Helper. But the plate will age. It won't be like new forever. When I wash mine I don't dry it but put it on top of a burner and heat until all moisture is evaporated.
Is the baking steel coated? Does it need to be seasoned to keep it from rusting?
A shopper on Dec 19, 2014
BEST ANSWER: The steel comes pre-seasoned as best as I can tell, and care instructions do come with it. They say when you wash it to towel dry, allowing it to air dry may cause it to rust. So far we've been using our for 6+ months and there is no sign of rust anywhere on it and we have not needed to season it again.
I used my steel incorrectly/ French fries/ oil tried cleaning it with bar keepers friend
I think I ruined it. It has rust on it is there anyway to repair it?
susie s on Sep 29, 2017
BEST ANSWER: Not to worry - you just have to reseason it. The baking steel company has instructions in their FAQs, which is “ If for some reason your Baking Steel develops a metallic smell or taste, or perhaps rust spots (maybe a well-meaning relative washed your utensils in the dishwasher or with some soap thinking they were being helpful), don't panic. Simply scour off the rust using a very fine grade of sandpaper or steel wool and refer to the re-seasoning section below.

Re-seasoning Your Baking 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. “


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