With a baking steel, you can take your baking to new heights.
When you receive the baking steel, it is ready for immediate use. This is because, unlike others on the market, our baking steel is seasoned with vegetable oils, which protect against rust and provide a natural non-stick surface. Additionally, the baking steel is equipped with a convenient handle, making it easier and safer to handle.
The baking steel is made in Sweden, in the heart of Småland, at a factory with over 100 years of experience. This is your guarantee of a baking steel of the highest quality, which you will enjoy for the rest of your life.
Produced in 6 mm carbon steel
The baking steel is named after the material it is made of, namely steel. More specifically, it is produced in 6 mm Swedish carbon steel of the highest quality.
But why is carbon steel so good?
Carbon steel - also known as iron, sheet iron, or carbon steel - is a fantastic material for producing baking steel because it has a completely unique heat retention. This provides explosive heat, allowing you to bake bread with a higher moisture content - resulting in a juicier crumb and a crispier crust.
You probably already know that a baking stone is a cheaper alternative to a baking steel, but what's the difference?
Carbon steel, like the baking steel, absorbs heat about 18 times better than a baking stone. This means that when you place your cold dough on the surface, the temperature of the baking steel does not drop drastically like on a baking stone.
The result can be seen and tasted.
Additionally, the baking steel is also much more durable. Read more about the differences between baking steel and baking stone here.
How the baking steel is produced
To ensure consistent top-quality, the baking steel is produced at a Swedish factory with over 100 years of experience.
First, the carbon steel is laser-cut into a versatile size of 37 x 33 cm to fit in most ovens.
Next, the surface is sandblasted to achieve a smooth finish and to allow the vegetable oils to adhere better to the surface.
Finally, a unique blend of vegetable oils is sprayed onto the sandblasted surface, which is burned in at 350 degrees for about 5 minutes. The surface darkens as the oil polymerizes. This protects against rust and ensures that your baking steel is ready for immediate use.
You can repeat this process at home regularly. We recommend seasoning the baking steel with oil at least once every six months. Read more about how to care for and maintain your baking steel here.
Functional handle
Although it is not standard practice for a baking steel to have a handle, we have chosen to add one to make it easier for you to remove the baking steel from the oven. This makes the baking steel both easier to lift and safer to handle.
