An even, consistent heat is the key to better baking. That's why we love the Baking Steel, a ¼-inch-thick pre-seasoned sheet of carbon steel that sits on your oven rack to help speed baking times, promote even browning and produce perfectly crisp bottoms. Though similar in principle to a ceramic baking stone, the Baking Steel's thermal conductivity is 18 times greater, meaning it absorbs and regulates heat better, mitigating temperature fluctuations. We use it regularly in the Milk Street kitchen and are constantly impressed by the brick oven-caliber bubbling and charring it gives pizzas, the thick, crispy crust it creates on loaves of bread and the faster bake time when cooking quiche. It also turns out evenly golden, chewy chocolate chip cookies and well-cooked pie crusts without a blind bake. And when the summer heat is too much for an oven, you can transfer your baking steel to the grill for even more perfectly charred pizzas and flatbreads.

[/description-break] Specifications [/title] Net Weight: 16 pounds
Dimensions: 16 inches x 14 inches x ¼ inch
Materials: Carbon Steel
Place of Origin: USA[/accordion] Care and Use [/title] Use: Handle carefully, as product can damage surfaces if dropped.
Care: Dry throughly if wet and avoid extreme changes in temperature. [/accordions-break] The magic of a baking steel starts with science.[/banner_heading] We prefer a baking steel over a baking stone because baking stones are made of ceramic. Baking steel in comparison, has a thermal conductivity that is 18 times greater, which means that when heated, it creates an extremely hot environment that is ideal for the perfect crispy pizza crust or evenly baked pie. Plus, steel also has a higher thermal mass, meaning it absorbs and retains heat better due to its density. This helps ensures that your oven gets and stays consistently hot, even when hot air escapes if the oven door opens. [/banner-text-break] Produce restaurant quality breads, pizzas and flatbreads in your home oven by adding dough directly onto the baking steel. Or use while baking cookies, pies and quiches. [/how-to-use-break]Dry throughly if wet and avoid extreme changes in temperature. Handle carefully, as product can damage surfaces if dropped.