1. Why is steel better than stone?

The thermal conductivity coefficient for steel is many times higher than for popular baking stones, which is most important for home ovens that do not reach such high temperatures as in professional pizza ovens. This allows you to achieve well-done pizza bottom than when baking on a stone. For more detailed information, please follow this link.


2. Why does pizza steel have to be thicker than a normal baking tray?

As the thickness of the steel increases, its weight increases significantly, and so does the amount of energy it is able to accumulate. A raw pizza placed on a hot, thick baking tray does not cool down rapidly. This makes it possible to obtain the crispy pizza crust in a short space of time.


3. To what temperature does the steel heat up?

An oven capable of reaching a maximum temperature of 250°C, will be able to heat the steel to approximately 330°C in about 30-35 minutes, assuming it is placed 5-7 cm from the top heaters.


4. How to prepare the steel when I receive it? / Is there anything I need to do with the steel before the first baking?

For more detailed information, please follow this this link.


5. How to bake a pizza on steel?

To take full advantage of the benefits that steel offers, preheat it in the oven, for about 30-35 minutes, setting the maximum possible temperature. The steel should be placed in the oven so that its distance from the top heater element is 5-7 cm. A grid or an upside-down oven tray can be used for this purpose. This distance allows the top and bottom of the pizza to be cooked in about 2,5 minutes. In addition, we enclose with each order guide "How to bake pizza in a home oven".


6. How to care about the steel?

Remove food residues after use. Ceramic hob scraper or metal spatula is particularly well suited for this.
The steel can also be washed under warm running water with washing up liquid, after which it should be wiped dry. Do not leave it to dry out.
If rust spots appear on the surface of the steel, they can be easily removed with fine sandpaper or a wire brush. Then coat the steel with oil and season again according to the instruction.


7. Does the steel not rust over time?

Properly seasoned steel will not rust. However, if the top layer is scratched and comes into contact with moisture, rust will appear on the surface of the steel. In this case, we recommend scrubbing the area with a steel brush or sandpaper to remove the rust. After this operation, it will be necessary to repeat the seasoning with oil according to this instruction.


8. How many years will the steel last for me?

Steel is eternal, there is practically no way to destroy it. Even used incorrectly, it will only cover itself with rust, which can be removed and then seasoned according to this instruction.


9. Why does my steel change colour after use?

Steel arrives to you in a gray colour. However, when properly seasoned, it takes on a dark golden colour, which will change towards black over time. This is due to the burning out of the oil used to season the steel.


10. Will the steel fit in my oven?

We recommend that you measure the depth of your oven from the glass to the fan guard, which is usually the most limiting. Whereas, the width should be measured including the oven runners.


11. What can I use steel for?

Baking pizzas is only one of the many possible uses of a steel. You can easily bake all kinds of breads, but also meats. Such a steel can also be used as a pan on a barbecue or bonfire.


12. What is the difference between pizza steel and raw steel?

Our pizza steel goes through several technological processes that clean the surface of raw steel from the layer of oxides formed in the mill during hot rolling.


13. What is the difference between 8mm thick pizza steel and 6mm thick steel?

Compared to 6mm thick pizza steel, thicker steel is able to store 33% more energy, this is due to the fact that its weight is 2kg greater. The heating time in this case should be extended by a few minutes, but the 8mm steel heated in this way allows several pizzas to be baked in a row, without waiting for the temperature to build up again.

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