You’ve bought a new baking steel or steel bread tin – now what?
The first thing to determine is if the steel has been ’Seasoned’. This refers to a protective oil coat that’s usually baked into the surface, prior to first use. The seasoning protects from the elements (water and air) and helps avoid sticking.
Our baking steel doesn’t include seasoning so it needs to be applied.
Steps to season:
- Fire up your oven, for preheat at 220°C.
- Clean the steel with warm soapy water and immediately pat dry with a towel.
- Use a paper towel to ensure there is no surface water left
- On one side of the steel, apply a teaspoon of oil (Flaxseed, Vegetable, or Olive Oil) to the centre.
- Use a paper towel to brush the oil out across the surface and lightly coat.
- Repeat this on the reverse side.
- Place the steel in the oven for 90 minutes (some smoking may occur which is fine).
Removing difficult stains from steel:
For stubborn dirt, and hard to remove stains, we recommend using a product called Bar Keepers Friend Stain Remover. This chalk-like powder is great for cleaning up steel with a soft cloth. Simply, work the powder into the surface, wipe away, gently rinse and dry.
Using a baking steel
To boost your oven spring, follow these steps.
- Place the steel on a shelf in your oven.
- Remove other shelves to improve access when hot.
- Preheat to the required temp.
- Using an oven glove, carefully extract the shelf and steel.
- Use a peel, or glove to lift off the bake.
As you continue to use the steel, oils from you baked treats will seep out and condition the steel. This natural residue will help aid the performance. We don’t recommend you wash the steel after every use to support this process.
If you would like further information on steel rust, please take some time to read our helpful article here.