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Baking Steel/Pizza Steel

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My husband just acquired one of these, but I have only had experience with a baking stone. Can someone chime in with guidance? It is HEAVY. Really really heavy (30+ lbs). I don't know how I feel about taking it in/out of the oven.

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  1. Hi, Patti:

    The only guidance I can offer is to remove it as seldom as possible, and only when cold. You are using a peel, right?

    Hopefully the edges are chamfered so it won't bite your hands. I've actually seen one with "handles" burnt through the steel.

    If it's still too much for you, that's a job for hubby, I'd say. Whatever you do, enjoy your pizza.

    Aloha,
    Kaleo

    1. So don't take it out of the oven. Leave it in. If you need it out, get him to take it out.

      1. I just leave mine in the oven full time, only removing it if I want to run a clean cycle (left it in once during a clean and had to re-season the steel).

        1. I would absolutely love one, or both, of these:

          Lodge cast iron 17" skillet:
          http://www.lodgemfg.com/seasoned-cast...

          Lodge cast iron 14" round baking pan:
          http://www.lodgemfg.com/seasoned-cast...

          Can you post a picture of this bohemian pan that you're questioning?

          3 Replies
          1. re: Muddirtt

            I wouldn't mind owning the round pizza pan. It would be nice to have an easy option for stovetop pizza, or even stovetop-to-broiler pizza. Maybe when my stone breaks.

            1. re: DuffyH

              Yeah, they both would be great for oven use. Not sure about stovetop use -- Not sure if my gas range could heat them evenly. A 12" skillet is about as big as I'd want on my plain jane normal size stove. I suppose a 14" could work, since the 12" does heat pretty evenly. 17" skillet though? -- Holy cow, that's big.

              1. re: Muddirtt

                Any range will heat the 14" evenly. It can be started on low or medium heat, let it heat through, then crank the heat. Or it can be pre-heated in the oven and moved to the stove for cooking.

                The 17"? Well, that's what grills are for, yeah? I'll let you figure that one out. I'm not a deep dish kind of girl. ;-)

          2. I remove mine because it rusts if food residue gets on it and I don't clean it (splatters of tomato sauce, meat juices etc...).

            To make it easier to handle, you can cut it in half making 2x 15lb pieces which are much easier to move around. Or just get the husband to do it.

            Let the oven preheat for at least 45 minutes.

            How thick is it? My 1/4" one lets me bake pizzas in just over 7m in a 230-240C oven. If I use the broiler instead with the steel on the 2nd rack from the top, the steel can get up to around 330C or 630F which means I can make a much better NY style pizza in around 4m30s-5m. If yours is thicker, you may have to adjust, otherwise the base of the pizza will be done before the top and may burn.

            2 Replies
            1. re: Sirrith

              This is the "bohemian pan". Big. Heavy.
              http://bakingsteel.com/shop/the-big/
              My husband is a "antiques dealer" and frequently does house clean outs. The house he is working on now musty have belonged to someone with disposable income, a love of cooking and cooking gadgetry, and 3 houses. There were a lot of kitchen tools/implements in groups of 3, including the baking steel. I can't even begin to tell you......

              1. re: PattiCakes

                Hi again Patti:

                You have on-line listings for the stuff from that estate? kaleokahu@gmail.com

                Another suggestion that might save your back is to get a thick piece of sheet aluminum for your "stone". Aluminum stores 'way more heat than steel by weight, so you could get the equivalent performance at a lighter weight with aluminum. If you live anywhere near a shipyard, you might find scrap/fall very cheap.

                Aloha,
                Kaleo