Baking/Pizza steel

Kockums Baking/Pizza steel is perfect for baking bread or pizza in the oven. The surface gets so hot in your oven that you bake pizza with a perfect, crispy crust in only minutes. It also works on induction hob, grill or over an open fire to fry, for example, smashed burgers and vegetables.

The Baking/Pizza steel from Kockums Jernverk is produced in Anderstorp, Sweden and made of 6 mm carbon steel from the Swedish company SSAB (100% Swedish steel). Steel absorbs, stores and transmits energy about 15-18 times more efficiently than a pizza stone or a ceramic stone. A pizza stone can crack but the Baking/Pizza steel will last forever. With 6 mm carbon steel, the Baking/Pizza steel reaches peak temperature fast and is easy to handle in the kitchen. The blasted steel surface has been pre-burnt with Swedish vegetable oils which provides the Baking/Pizza steel unique frying properties, and an easy release effect.

Care instructions:

• The Baking/Pizza steel from Kockums Jernverk is pre-seasoned when you buy it – just rinse and dry with kitchen paper – then it is ready to use.
• The Baking/Pizza Steel should be placed high up in the oven on an oven rack. Place it 5-12 cm from the grill element but make sure the space is big enough for you to push in the pizza or bread without a problem. Preheat the Baking/Pizza steel for 40-60 minutes in the oven on maximum heat. It is perfectly fine to preheat it for even longer if you wish. If you do not use the grill function from the start, make sure to switch it on 20 minutes before you wish to start cooking in the oven.
• When you use the Baking/Pizza steel on a grill, gas stove or open fire, the heating time is about 10 minutes.
• The Baking/Pizza steel will get warm both on stove and in oven, therefore always use kitchen gloves.
• The black seasoned surface may get a reddish-brown tone; this is natural and is due to the carbon steel oxidizing during use. Over time the original surface will be replaced by a new layer that builds up as the steel is used. This gives a natural non-stick finish.
• After use with acidic ingredients the Baking/Pizza steel may have to be re-seasoned.
• Store the Baking/Pizza Steel in a dry place.

Cleaning:

• Never leave a Baking/Pizza steel to soak, after a few minutes it risks starting to rust.
• Clean only with hot water and dry thoroughly. Apply a few drops of cooking oil and lubricate to a thin layer on the frying surface. Detergent or dishwasher should never be used to clean the Baking/Pizza steel.
• When you bake pizza or smashes burgers in high temperature, excess flour, melted cheese, and sauce tend to burn to the steel. If this happens, you can use a bench scraper or spatula to get rid of the biggest chunks. Then use a sponge or nylon brush and hot water to clean it properly. If that is not enough, you can use steel wool. After this cleaning you may have to re-season the Baking/Pizza steel before next use.