How-To Care and Re-Season Your Baking Steel

Care And Use Instructions

OUT OF BOX CARE

(Please note: Minor imperfections, surface markings, scratches and slight color variations are normal)

Cook with us on top of your gas, induction or electric stovetops, grills and ovens. (On glass/electric cook tops, always lift and not slide Griddle to prevent scratching of the cooktop). Your Baking Steel and Baking Steel Griddle have been pre-seasoned on both sides. Before the first use, wash and dry your steel thoroughly. Throw it in your oven or on the stove top and start cooking!

CLEANING YOUR BAKING STEEL

The color of your Steel will darken with each use, eventually developing a very dark or black patina. This is good and will protect your Baking Steel and Baking Steel Griddle for future generations. Use of an EarthStone Cleaning brick will help remove tough, stuck on matter from your Baking Steel and Baking Steel Griddle. We suggest the use of a bench/dough scraper to help scrape matter off the Steel and Griddle, into the sink.

Hand wash with light soap and water. Be sure to dry both sides thoroughly.

RE-SEASONING YOUR BAKING STEEL

Wash the Baking Steel with hot, soapy water and a stiff brush.

Rinse and dry completely.

Apply a dab of Flax Seed (or any other oil really) to the center of the steel. Take a towel and wipe around evenly. Wipe any excess off. Repeat on back side.

Set oven to 375-400 degrees. Place steel on middle rack of oven.

Bake your Baking Steel for an hour. Turn off the oven and let the steel cool.

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