Baking fantastic pizza at home can be difficult because home ovens don't offer the kind of heat that the best Neapolitan and New York-style pizzas require. Super high heat helps gives pizza crust its light and crispy crust, characteristic hole structure and a good char. Enter the baking steel. With this 1/4" thick food-grade steel disk you can make restaurant-quality pizza right at home! Steel has an extremely high thermal conductivity which makes it an excellent surface for baking pizza on.
Normally, when you're making one pizza after another, you lose heat from opening and closing the oven door and this affects the temperature of your oven, which in turn affects your pizza. Baking steels are extremely dense so besides conducting heat well, they also absorb and retain their extreme heat. This means you won't have to deal with fluctuating oven temperatures when making pizzas for your family and friends!
Ice cream too! Baking steels store cold energy as well as hot, so you can make fun treats like ice cream and granita, almost instantaneously!
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Baking stones are liable to shattering and cracks but baking steels are nearly indestructible. With its durable nature, baking steels really can last a lifetime.
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Use & Care
To clean steel after cooking, allow it to cool before handling, then scrape off residue (a bench scraper works well for this). If necessary, hand wash with hot soapy water. Towel dry thoroughly.
It's important to keep your steel well oiled. We recommend seasoning it every few uses. To season, apply a dab of oil in the center of the baking steel. Take a towel and wipe the oil around the steel evenly. Use another towel to wipe off any excess oil. Do this to both sides of the baking steel. Set oven temperature to 375°-400° F and place baking steel on rack of the oven. Heat the baking steel for one hour. After the hour, turn the oven off and let the baking steel cool down.
If your baking steel becomes wet, it will rust. Use something abrasive, such as an SOS pad or steel wool, to remove the rust. Once the rust is gone, you'll simply need to re-season your baking steel.
The color of your steel will darken with each use, eventually developing a very dark or black patina. This is good and will protect your baking steel.
We stock this product in our Nebraska warehouse. Most of our shipments are by FedEx Ground or Home Delivery and you should receive your order in four business days or less from ship-out. Click here for more information about shipping.
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