Are you the lucky owner of a carbon steel baking steel, then you surely already know how simple it is to maintain and care for. But just as important as the baking steel is for your crispy pizza crusts, equally important is the proper maintenance for your baking steel.
The baking steel is made of carbon steel, which is a reactive material. That means if the steel is exposed and subjected to moisture, then your baking steel can rust.
To make it as easy as possible, we have pre-seasoned the baking steel in vegetable oils, so you can use it right away. But precisely to keep rust away, it is important that the seasoned oil layer is maintained - and that the baking steel is stored dry and warm.
In this simple guide, we give you 3 tips for caring for and maintaining your baking steel.
Tip 1: Clean with a dry cloth or brush
A baking steel is super simple to clean after use. In fact, simpler than most other kitchen tools in your arsenal.
If you have baked bread, buns or pizza on your baking steel, it is super easy to clean the baking steel afterwards. You can easily remove excess flour and dirt with a dry cloth or a dry brush. Since the baking steel is sandblasted, it has a slightly rough surface. Therefore it will often be easiest with a hard brush, but both work - so it depends on personal preferences.
What does it mean that the baking steel is sandblasted? Read more about the production and design here→
Although it doesn't happen often, there can of course also be more stubborn spots on your baking steel. For example, if you have been a bit too generous with tomato sauce on your pizza, so the sauce runs out onto the baking steel.
In this case, you should dry the baking steel with a tightly wrung cloth.
As you can understand, it is therefore never necessary to wash the baking steel in water and soap, and likewise your baking steel should never go in the dishwasher.
Tip 2: Oil the baking steel in food oil every six months
As you already know, the baking steel can rust if the steel is exposed and subjected to moisture. Therefore, the surface must be protected both by proper cleaning after use, but also by a bi-annual treatment.
Fortunately, it is easy and simple and takes no more than a few minutes.
Just as you did the first couple of times, the baking steel was in use, you should just rub the surface in a thin layer of food oil and dry afterwards with a dry, lint-free cloth.
It is important that you do not apply too much oil, as you will otherwise get a sticky result.
You can either oil the baking steel just before it needs to be used, or put it back in place afterwards. Then the oil will be seasoned in the next time you use the baking steel.
Read more about how to season your baking steel here→
Tip 3: Store warm and dry
Just as important as proper cleaning and maintenance is, equally important is the storage of your baking steel.
Your baking steel should be stored warm and dry, so it is not exposed to unnecessary moisture. We therefore recommend that you do not store your baking steel outdoors - so you should not leave the baking steel lying on the grill.
At the same time, it is also important that your baking steel is completely cooled before you store it, as condensation will otherwise form in the drawer or cabinet. Read more about how to use your baking steel here→
Are you ready to bake? We have gathered our favourite recipes here→
