I went to a local steel and welding shop and got a 20”x 16 1/2”. 1/4 steel for $41. Took it home cleaned and seasoned it and I works great for a fraction of the cost.
Be careful when removing or installing the steel, unless you're absolutely positive that you have a " ANTI TIP " bracket on your stove " DO NOT " pull the oven grate out with the steel on it. There's a possibility that the stove can tip forward because of the weight of the steel . The last thing you want is a 500 degree piece of steel on your kitchen floor !
you helped me to make the final decision: I need baking steel definitely although I am a beginner baker (in the covid lockdown I started baking my own sourdough bread)! cheers from Hungary!
Hi there 'nenesis0720' thanks so much for watching the video. Your sourdough bread is going to be soooo good baked on your steel. "Cheers from Hungary!" I LOVE IT!
Thanks for the great information. As a side note, you have a GREAT voice. You should definitely get gigs narrating audio books, dubbing instructional videos, maybe even voice acting.
Hey there Scott. Thank you soo-ooo much for watching the video and sharing your thoughts. Hope you're having a GREAT day and hope you enjoy your new steel.
I really want to get one, after all who doesn't love pizza? Lots of good useful information. At a fraction of the cost. I am considering a plain hunk of steel from ebay and prepping it myself.
I've been making pizza on a 1/4" thick steel and it's been great. I think the benefits of using thicker steel are more seen when you cook stuff back to back and the prime period is shorter. For the average cook think it's more than fine.
Hello there 'Abercrombie789, I mean this sincerely; your comment made my day. Appreciate your support and thank you for watching the video. I hope to continue to make you and other (potential) subscribers proud to be a part of the family. If you have any questions regarding your steel post them and I'll try to get answers. Take care
Hello there Lisa. Thank you so much for watching the video and your support. My recommendation is to keep it on your lower rack (not the bottom of your oven). Leave your upper rack for most of your baking needs.
Great video! One question …do you leave it in the oven when using it for other items being cook? Or …take it out when say making a cake ?? Thanks in advance 😊
Should you season both side? If so could you do both at a time or season the side off the rack then flip it? Last question do you clean and reapply oil after each use?
Hello there Travis. Yes, you can cook directly on top of the Baking Steel. Feel free to roast, grill, and even bake right on top of it. You can't hurt it. Any food remnants left on it after you're done can easily be cleaned off after it cools off. Note, since the steel is flat, make sure you have a method to catch any grease or oil that might run off. Last point, when I bake bread, buns, biscuits or pizza in the oven I put the items directly on the baking steel. I don't really roast in my oven because of splatter. When I put the baking steel on my outdoor grill outside - I cook everything I want on it.
I just bought my first pizza steel online. I'm just getting started because I want to make restaurant style pizzas at home. Unfortunately, I live in a country as an expat where there is nothing available more thick than 1/4 inch. Oh well. When I received it, it is not pre-seasoned, and it looks like it's been finished off with a very fine blade grinder, with a few deeper scratches. I also bought avocado oil because of its high smoke point. It has what looks like some surface rust and other stains that you can actually feel when you run your fingers across it, and I don't know what they are. I was considering using steel wool to clean it really well before the first seasoning. What do you think?
Hey there Sam! First, thanks so much for watching the video. Your support is much appreciated. In terms of using steel wool on your baking steel - YES, you definitely can. Won’t hurt it at all. Just remember they tend to look a little weathered when you buy them or shortly thereafter so the (ugly) look is totally natural. (Scratches that you can feel are a bit abnormal though.) Second, remember to fully season it after you give it a good scrubbing because the steel wool will take ANY seasoning off the steel. Lastly, ideally you shouldn’t use any soap or cleaning products on your steel. However, if you find that you have to get rid of rust, cheese, etc... do it before you use the steel wool and give it a thorough rinsing afterwards, and then season. You don’t want any soapy taste transferred to your food. Wishing you a great day!
Hello, thanks for your video. I'm a newbie, i just got my baking steel and i seasoned it, but i believed i put too much oil and after baking /cooling down.. there's oil stain all over the steel. Is there anyway to remove those stain? Thanks
Hello there Allison, thank you for watching the video and Welcome to the (baking steel) Club🙂. In terms of stains on the steel. They come with the territory but are completely harmless. My guess is that you’re like me & hate stains of any kind on your cookware? Believe me, it took some time for me to get used to the stains. In fact, I have gone as far as buying a completely new set of cookware because of one burnt stain on a skillet - for real…😂 Two options: let the steel completely cool first and then take a non-shedding paper towel or a dry kitchen towel and wipe the excess oil off. If you really want the stain off, you can take an SOS pad or a steel wool pad and gently scrub all of your seasoning/oil off but then you’d have to re-season. Another option is to wipe all excess oil off the steel, then put it into your cold oven and turn on the self-clean function and let it do its thing. It will burn off any excess oil. FYI, a general rule in seasoning, when possible, be sure to use a high temp oil like grape seed, flaxseed, soy or cast-iron oil. They will minimize any staining although the steel will naturally darken with use. I hope this helps and thank you again for watching the video.
@@sowhatareyoucookingtoday4159 Thank you so much for your tips, will definitely try your suggested methods.... hopefully it can be back to the original stage.........
Hello there Jennifer, If you have mild surface rust, it’s no big deal. In many cases a gentle rub with a dry scouring pad (Scotchbrite Green or Blue) or a steel wool pad will remove the rust. Afterwards, thoroughly wipe off any residue with a slightly damp dish towel or paper towel. Use a second towel or paper towel to wipe the steel dry since you never want to get into the habit of allowing it to air dry. Remember to re-season the steel. If on the other hand you have deeper rust, like when a helpful family member inadvertently puts water on your steel and forgets to dry it. That can be removed too. However, you might have to wet the scouring pad or steel wool pad and rub more aggressively to remove the rust. Truth be told, even if you have to downright scrub the heck out of the steel with the scouring pad you are unlikely to hurt it at all. Especially if it is a thicker baking steel. Lastly, in theee most extreme case you may find that you have to use soap, or some type of abrasive to remove the rust. Your steel can be recovered, no need to worry. (Especially if it is a thicker steel.) In those unusual cases after the rust has been removed you will need to rinse, rinse, and rinse your steel to remove any trace of the soap or abrasive. If you don’t, you will definitely taste the cleaning substance in your food as the baking steel is porous. When done, immediately and thoroughly dry your steel. Then move on to do a full re-season on the steel - on both sides, and voila, it’s back to normal. Side note, never worry about what looks like stains or discolorations. Since the steel is designed for foods to be cooked directly on top of it, you’ll get those. Just make a habit of wiping and/or scraping off food residue, i.e., burnt cheese... and you will be good. IN ALL CASES, ALWAYS ALLOW YOUR STEEL TO COMPLETELY COOL before touching it any way. I hope this helps and thanks for your support. Wishing you a GREAT day!
I went to a local steel and welding shop and got a 20”x 16 1/2”. 1/4 steel for $41. Took it home cleaned and seasoned it and I works great for a fraction of the cost.
Be careful when removing or installing the steel, unless you're absolutely positive that you have a " ANTI TIP " bracket on your stove " DO NOT " pull the oven grate out with the steel on it. There's a possibility that the stove can tip forward because of the weight of the steel . The last thing you want is a 500 degree piece of steel on your kitchen floor !
you helped me to make the final decision: I need baking steel definitely although I am a beginner baker (in the covid lockdown I started baking my own sourdough bread)! cheers from Hungary!
Hi there 'nenesis0720' thanks so much for watching the video. Your sourdough bread is going to be soooo good baked on your steel. "Cheers from Hungary!" I LOVE IT!
Thanks for this video. So much great information! I hadn't thought about storing the steel in my oven.
Clear and concise. Covered all the bases. Thank you!
Thank you so much 'A. Patterson'. Your support is very much appreciated.
Really good job. Just saw this for the first time. I'm learning about this tool and know I won't be able to live without it.
Thanks for the great information.
As a side note, you have a GREAT voice. You should definitely get gigs narrating audio books, dubbing instructional videos, maybe even voice acting.
Wow, thank you! Maybe one day...
Thank you for making this video. I got one of these for Christmas and this is now my go-to video for taking care of it.
Hey there Scott. Thank you soo-ooo much for watching the video and sharing your thoughts. Hope you're having a GREAT day and hope you enjoy your new steel.
Thank-you for the best description yet!
I really want to get one, after all who doesn't love pizza? Lots of good useful information.
At a fraction of the cost. I am considering a plain hunk of steel from ebay and prepping it myself.
a 12X12 piece of 1045 half inch thick is $140 plus delivery at onlinemetals, you can see why they cost so much
My steel is coming next week. Can't wait to use it. I'm looking forward to baking bread the most. Great tips. I'm subscribing to your channel
Great tips. You are good on camera and good voice btw.
Thank you so much TJ. Your feedback and support are appreciated. Hope you're having a great day!
I've been making pizza on a 1/4" thick steel and it's been great. I think the benefits of using thicker steel are more seen when you cook stuff back to back and the prime period is shorter. For the average cook think it's more than fine.
Great point!
thanks!!
Beautiful kitchen
Hello there Jonathan. Thanks so much for the compliment. Very much appreciated.
Good info, thank you
Steel newbie. Great tips. Thank you.
Thank you 'TooleyPeter'
Excellent content. Excellent presentation. Very well done. Thank you.//Just ordered my first steel.
Hello there 'Abercrombie789,
I mean this sincerely; your comment made my day.
Appreciate your support and thank you for watching the video. I hope to continue to make you and other (potential) subscribers proud to be a part of the family.
If you have any questions regarding your steel post them and I'll try to get answers. Take care
Is this carbon steel? Why is it not 16 x 16. Almost all of them are 16 x 14 1/2. There are some bigger ones but
Hi there, one question… where in the oven is the best placement for storage? Bottom rack? Top?
Hello there Lisa. Thank you so much for watching the video and your support. My recommendation is to keep it on your lower rack (not the bottom of your oven). Leave your upper rack for most of your baking needs.
Great video! One question …do you leave it in the oven when using it for other items being cook? Or …take it out when say making a cake ?? Thanks in advance 😊
Good Video, very informative.
Hello there 'B Rock.' Glad it was helpful!
Cheers pal, great info. I am just about to buy one for bread making, might try doing some pizzas too after your video. Sub .
Great video. Thank you. It is very heavy almost too heavy for this user.
Should you season both side? If so could you do both at a time or season the side off the rack then flip it? Last question do you clean and reapply oil after each use?
No, not necessary, 2-3 times that’s it. I doesn’t wear off.
Which level do you keep it on?
When cooking pizza, on what oven rack should the pizza steel be placed?
Thanks for the video! Do you think I could roast veggies directly on it?
Hello there Travis. Yes, you can cook directly on top of the Baking Steel. Feel free to roast, grill, and even bake right on top of it. You can't hurt it.
Any food remnants left on it after you're done can easily be cleaned off after it cools off. Note, since the steel is flat, make sure you have a method to catch any grease or oil that might run off.
Last point, when I bake bread, buns, biscuits or pizza in the oven I put the items directly on the baking steel. I don't really roast in my oven because of splatter.
When I put the baking steel on my outdoor grill outside - I cook everything I want on it.
I just bought my first pizza steel online. I'm just getting started because I want to make restaurant style pizzas at home. Unfortunately, I live in a country as an expat where there is nothing available more thick than 1/4 inch. Oh well. When I received it, it is not pre-seasoned, and it looks like it's been finished off with a very fine blade grinder, with a few deeper scratches. I also bought avocado oil because of its high smoke point. It has what looks like some surface rust and other stains that you can actually feel when you run your fingers across it, and I don't know what they are. I was considering using steel wool to clean it really well before the first seasoning. What do you think?
Hey there Sam! First, thanks so much for watching the video. Your support is much appreciated.
In terms of using steel wool on your baking steel - YES, you definitely can. Won’t hurt it at all. Just remember they tend to look a little weathered when you buy them or shortly thereafter so the (ugly) look is totally natural. (Scratches that you can feel are a bit abnormal though.)
Second, remember to fully season it after you give it a good scrubbing because the steel wool will take ANY seasoning off the steel. Lastly, ideally you shouldn’t use any soap or cleaning products on your steel. However, if you find that you have to get rid of rust, cheese, etc... do it before you use the steel wool and give it a thorough rinsing afterwards, and then season. You don’t want any soapy taste transferred to your food.
Wishing you a great day!
Hello, thanks for your video. I'm a newbie, i just got my baking steel and i seasoned it, but i believed i put too much oil and after baking /cooling down.. there's oil stain all over the steel. Is there anyway to remove those stain? Thanks
Hello there Allison, thank you for watching the video and Welcome to the (baking steel) Club🙂.
In terms of stains on the steel. They come with the territory but are completely harmless.
My guess is that you’re like me & hate stains of any kind on your cookware? Believe me, it took some time for me to get used to the stains. In fact, I have gone as far as buying a completely new set of cookware because of one burnt stain on a skillet - for real…😂
Two options: let the steel completely cool first and then take a non-shedding paper towel or a dry kitchen towel and wipe the excess oil off. If you really want the stain off, you can take an SOS pad or a steel wool pad and gently scrub all of your seasoning/oil off but then you’d have to re-season.
Another option is to wipe all excess oil off the steel, then put it into your cold oven and turn on the self-clean function and let it do its thing. It will burn off any excess oil.
FYI, a general rule in seasoning, when possible, be sure to use a high temp oil like grape seed, flaxseed, soy or cast-iron oil. They will minimize any staining although the steel will naturally darken with use.
I hope this helps and thank you again for watching the video.
@@sowhatareyoucookingtoday4159 Thank you so much for your tips, will definitely try your suggested methods.... hopefully it can be back to the original stage.........
It'll even protect you from incoming fire!
😂for sure, it's one solid hunk of steel.
Sir, how do I remove rust from the baking steel?
Hello there Jennifer,
If you have mild surface rust, it’s no big deal. In many cases a gentle rub with a dry scouring pad (Scotchbrite Green or Blue) or a steel wool pad will remove the rust. Afterwards, thoroughly wipe off any residue with a slightly damp dish towel or paper towel. Use a second towel or paper towel to wipe the steel dry since you never want to get into the habit of allowing it to air dry. Remember to re-season the steel.
If on the other hand you have deeper rust, like when a helpful family member inadvertently puts water on your steel and forgets to dry it. That can be removed too. However, you might have to wet the scouring pad or steel wool pad and rub more aggressively to remove the rust.
Truth be told, even if you have to downright scrub the heck out of the steel with the scouring pad you are unlikely to hurt it at all. Especially if it is a thicker baking steel.
Lastly, in theee most extreme case you may find that you have to use soap, or some type of abrasive to remove the rust. Your steel can be recovered, no need to worry. (Especially if it is a thicker steel.) In those unusual cases after the rust has been removed you will need to rinse, rinse, and rinse your steel to remove any trace of the soap or abrasive. If you don’t, you will definitely taste the cleaning substance in your food as the baking steel is porous.
When done, immediately and thoroughly dry your steel. Then move on to do a full re-season on the steel - on both sides, and voila, it’s back to normal.
Side note, never worry about what looks like stains or discolorations. Since the steel is designed for foods to be cooked directly on top of it, you’ll get those. Just make a habit of wiping and/or scraping off food residue, i.e., burnt cheese... and you will be good.
IN ALL CASES, ALWAYS ALLOW YOUR STEEL TO COMPLETELY COOL before touching it any way. I hope this helps and thanks for your support. Wishing you a GREAT day!
Sir, thank so much for your tips. I am on my way to buy a scouring pad. Have a great day!!!
@@pastrycrafter
bakingsteel.com/blogs/recipes/using-cleaning-re-seasoning-your-baking-steel
www.amazon.com/Scotch-Brite-Heavy-Scouring-Kitchen-Cleaning/dp/B001KYQBX0?th=1