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Baking Steel - The Original Ultra Conductive Pizza Stone (14"x16"x1/4") - The Original Baking Steel for Pizza & Bread for Indoor & Outdoor Use - Pre-Seasoned, Naturally Non-Stick Surface & Crack-Proof

Baking Steel - The Original Ultra Conductive Pizza Stone (14"x16"x1/4") - The Original Baking Steel for Pizza & Bread for Indoor & Outdoor Use - Pre-Seasoned, Naturally Non-Stick Surface & Crack-Proof

Q: Where is the baking steel made

Stoughton Steel in Hanover, MA.

Q: It says in product description this can be used as a stove top griddle; Does that mean A glass top stove?

I would say no, but this is my opinion having owned a glass top stove, conventional electric range and gas ranges. I have no supporting data. Here's why I think you wouldn't want it for a glass top: 1) weight -- if it inadvertently drops on the glass top you're probably looking at significant damage to the range top; 2) residual heat -- this steel will absorb more heat than a conventional stovetop griddle and it will stay hotter longer, that may negatively impact the internals of your glass top range; 3 handling -- flat steel on a flat surface at 400+degrees is difficult to maneuver. I wouldn't risk it on the range top, only in the oven.

Q: Have used a stone for many years w/o any sticking issues. Anyone out there experienced w/stone and steel with comparison comment re: sticking?

When a dough sticks it typically has nothing to do with the stone or the steel.; it's because of 4 possible reasons: 1) The dough is too wet. When you notice it is sticking to the peel as you try to transfer it, you know more flour/less water was required in the recipe. Even adding more four or corn meal to the peel is not going to always fix that. You might get it off the peel onto the stone but it still breaks open when it starts to bake. Also, while cornmeal is great at sliding off dough, it does burn on the steel , creating a slightly burnt taste to the crust so you don't want an excess amount just because you cant get it off the peel. Sometimes you will notice a bit of dough left on the peel when you transfer it if it's too wet. A wet dough is also hard to stretch into a circle. The dough should be sticky but pull away from the bowl without leaving some dough stuck to the sides or bottom of the bow. 2) The dough is too thin in the middle because the dough was stretched too far in the center. . The dough with break in the middle when baking and toppings will glue themselves to the stone or steel. 3) the steel or stone was not clean and when you slid it off the peel the dough caught on the debris and tore a bit. 4) Too many toppings or too much of them, including sauce. It's not such a problem with thick crusts but you need a light hand with thin ones. Too much weight in toppings will cause the dough to tear at it's thinnest point as it starts to rise in the oven or when you slide your peel under it to turn or remove it. A steel is smoother than a stone and it should stick even less , all things being equal. Still, the manufacturer does say to keep it seasoned with a drop of avocado oil. When the pizza does stick and burn on the steel, it's easier to clean off than a stone, other than the weight when handling it in your sink. Hope this is helpful.

Q: Can this be used on a cooktop with pots to distribute heat more evenly

Mel, yes this works great as a heat source for pots. Works great on induction too!

4.6/5

Product ID: 10547336

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Details

Brand
Baking Steel
Material
Steel
Color
Bronze
Shape
Rectangular
Product Care Instructions
Hand Wash

⚡20x faster heat conduction

🔥14x16 inch cooking surface

🛡️Unbreakable, crack-proof steel

Description

🔥 Elevate your bake game with the original ultra-conductive steel!

GENEROUS COOKING SURFACE - Spacious 14"x16" size offers ample room for pizzas, breads, and more, crafted with premium USA steel.
INDESTRUCTIBLE DURABILITY - Crafted from ultra-conductive steel that won’t crack or break, built to last a lifetime.
LIGHTNING FAST HEAT TRANSFER - Cooks pizza 20 times faster than traditional stones for perfectly crisp crusts every time.
VERSATILE KITCHEN POWERHOUSE - Use as a stovetop griddle, induction plate, or even a frozen cold plate—one tool, endless possibilities.
PRO LEVEL CULINARY INNOVATION - Inspired by Modernist Cuisine techniques to bring professional-grade baking to your home kitchen.

The Baking Steel Original Ultra Conductive Pizza Stone (14"x16"x1/4") is a professional-grade, unbreakable steel baking surface that cooks pizza and bread 20 times faster than traditional stones. Inspired by Modernist Cuisine, it offers even heat distribution, versatile stovetop and grill use, and a large cooking area, making it a must-have for serious home chefs and pizza enthusiasts.

Have a Question? See What Others Asked

Where is the baking steel made

It says in product description this can be used as a stove top griddle; Does that mean A glass top stove?

Have used a stone for many years w/o any sticking issues. Anyone out there experienced w/stone and steel with comparison comment re: sticking?

Can this be used on a cooktop with pots to distribute heat more evenly

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Best international shipping I've ever tried. Worth every penny!

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Baking Steel - The Original Ultra Conductive Pizza Stone (14"x16"x1/4") - The Original Baking Steel for Pizza & Bread for Indoor & Outdoor Use - Pre-Seasoned, Naturally Non-Stick Surface & Crack-Proof

Details

Description

Specifications

Have a Question? See What Others Asked

Common Questions

Product Care Instructions	Hand Wash
Material Type	Steel
Shape	Rectangular
Color	Bronze
Item Dimensions L x W x Thickness	16"L x 14"W x 0.25"Th