Take your baking to new heights with a baking steel.
When your baking steel arrives, it's ready to use right out of the box. That's because – unlike most others on the market – ours is pre-seasoned with vegetable oils, which protects against rust and creates a natural non-stick surface from day one.
Each baking steel also comes with a practical handle, making it easier and safer to manoeuvre in and out of a hot oven.
Our baking steel is produced in the heart of Småland, Sweden, at a factory with more than a century of expertise behind it.
It's your guarantee of a baking steel of the very highest quality – one that will serve you beautifully for a lifetime.
Made from 6 mm carbon steel
The baking steel takes its name from the material it's made of: steel. More precisely, it's crafted from 6 mm Swedish carbon steel of the very highest grade.
But why is carbon steel such an exceptional choice?
Carbon steel – sometimes also known as iron, sheet iron or simply carbon steel – is a wonderful material for a baking steel, thanks to its remarkable heat retention. It delivers powerful, intense heat, allowing you to bake bread with a higher water content – which means a juicier crumb and a crisper, more characterful crust.
You may already know that a baking stone is a more affordable alternative – but what's the actual difference?
Carbon steel absorbs heat around 18 times more efficiently than a baking stone. So when you place your cold dough onto the surface, the baking steel's temperature doesn't drop dramatically the way a baking stone's does. The result is faster, more even baking – and you'll see (and taste) the difference straight away.
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 production, the baking steel is produced at a Swedish factory with more than 100 years of experience.
First, the carbon steel is laser cut to a versatile size of 37 x 33 cm so it fits in most ovens.
Next, the surface is sandblasted to achieve a nice finish and so that the vegetable oils bind better to the surface.
Finally, a unique blend of vegetable oils is sprayed onto the sandblasted surface, which is seasoned at 350 degrees for approximately 5 minutes.
The surface darkens as the oil polymerises. This protects against rust and makes your baking steel ready to use immediately.
You can repeat this process yourself at home on an ongoing basis. We recommend that you season the baking steel in 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 so that you can more easily take the baking steel in and out of the oven. It makes the baking steel easier to lift and safer to handle.
