How to care for your baking and pizza steel
Time: about 20 min
A carbon steel pizza steel is almost impossible to wear out, but it does best with a simple routine. Here is how to look after it after every bake – without any washing-up liquid.
Short answer
Let the pizza steel cool, scrape off burnt-on flour and cheese with a scraper or spatula, then clean it with hot water and a sponge or nylon brush. Dry it thoroughly, wipe on a thin coat of neutral oil and store it somewhere dry. Never use washing-up liquid or a dishwasher, and never leave the steel to soak – carbon steel can start to rust within minutes.
What you need
- Carbon steel baking/pizza steel
- Scraper or metal spatula
- Sponge or nylon brush
- Kitchen paper
- Neutral cooking oil
- Oven gloves
How to do it
- Rinse and dry before first useThe steel comes ready-seasoned. Rinse it with warm water and dry it with kitchen paper, and it is ready to use.
- Let the steel cool downSix millimetres of carbon steel holds its heat long after baking. Let it cool in the oven and always lift it with oven gloves. Never run cold water over hot steel – sudden temperature changes can make carbon steel warp.
- Scrape off burnt-on bitsFlour, melted cheese and sauce can burn on at high heat. Scrape off the worst with a scraper or metal spatula.
- Clean with hot waterRemove what is left with a sponge or nylon brush and hot water. Washing-up liquid is not needed and should not be used on carbon steel.
- Steel wool as a last resortIf something is still stuck, you can use steel wool. After that kind of clean, the steel may need re-seasoning before you bake on it again.
- Dry and oil lightlyDry the steel completely with kitchen paper, underside included. Then wipe on a thin coat of neutral oil to protect the surface.
- Store it dryKeep the steel somewhere dry, standing or lying flat. That way the surface is in good shape for the next pizza night.
Common mistakes
- Leaving the steel to soak – it can start to rust within a few minutes.
- Using washing-up liquid or the dishwasher, when carbon steel only needs hot water.
- Letting the steel air-dry, which can leave rust spots.
- Preheating for too short a time, so the steel has not stored enough heat when the pizza goes on.
Why carbon steel likes it this way
The baking and pizza steel is 6 mm carbon steel that stores and releases heat efficiently, which is why the pizza base crisps up in a few minutes. The seasoned surface of vegetable oils protects the steel and is gradually replaced by a new layer that builds up as you use it. Standing water is what causes rust – so you always dry and oil it afterwards.
FAQ
How long should I preheat a pizza steel?
Place it high in the oven, 5–12 cm below the grill element, and preheat for 40–60 minutes at the highest setting. If the grill has not been on from the start, switch it on 20 minutes before the first pizza.
Why has my pizza steel turned reddish brown?
That is natural and happens because the carbon steel oxidises with use. Over time a new layer builds up that gives the steel its easy-release surface.
Can I use the pizza steel on a barbecue?
Yes, it works on a barbecue, a gas burner and over an open fire, where it takes about 10 minutes to heat up. It can also be used on an induction hob, for example for smash burgers and vegetables.
Can a pizza steel crack like a pizza stone?
No, carbon steel does not crack the way a stone can. The baking and pizza steel handles your oven's highest setting and can be used up to 400 °C.
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