How to Clean a Baking Steel

Baking steels (aka a pizza steel aka bread steel) is the holy grail for pizza lovers and serious bakers. If you've used the OG or a similar design, you'll agree: it offers unmatched heat retention and the crispiest crusts that mimic those from a wood-fired oven. 

Unlike baking stones, which can be more delicate and prone to cracking, a baking steel is ultra-durable, either made from stainless steel or food-grade A36 steel, and is unyielding to a high-heat environment. 

Whether you’re crafting homemade pizzas, bread, or flatbreads, this kind of tool is a reliable partner for perfectly baked treats. But just like any trusted kitchen tool, it needs the right care to keep delivering top-notch results.

Best Practices for Using a Baking Steel

• Preheat Thoroughly: Give your steel time to fully preheat in the oven. This can take 45 minutes to an hour, but the difference in your crust will be worth the wait.
• Avoid Excess Moisture: Keep wet or heavily sauced items in check, as excess moisture can cause sticking. A light dusting of flour or cornmeal on the surface before adding the dough helps with release and adds a lovely texture.
• Handle with Care: Steel is heavy! Always lift and position it carefully, especially when it’s hot, to avoid accidental drops or burns.
• Cool Gradually: Let your baking steel cool in the oven before removing it after use. Sudden temperature shifts can cause the steel plate to warp over time.

How to Clean a Baking Steel

1. Prep New Steel

• Soak to Remove Mill Scale: A brand new steel slab often has a blue-grey surface scale from the manufacturing process. Submerge the steel in equal parts white vinegar and water for 24 hours.
• Rinse and Scrub: A lot of the scale should wash away immediately. Gently scrubbing with steel wool will remove the rest. Rinse again. (If your steel has sharp edges, smooth them out now with a piece of sandpaper).
• Bake to Dry: Put the steel on the middle oven rack at a very low heat (170F) for a couple of minutes to dry. Remove from oven until cool enough to handle.
• Seasoning Process: Wipe the dry piece of steel with a thin layer of flax seed oil or avocado oil. Buff it with lint-free towels. Put it back on the middle rack of the oven and bake at 170F for an hour.

2. Routine Cleaning After Each Use

• Scrape Off Debris: Once the steel has cooled to a manageable temperature, use a metal spatula or bench scraper tool for cleaning off any food particles or bits of charred crust.
• Wipe Clean with a Damp Cloth: Using a soft, damp cloth, wipe away any remaining crumbs or residue. Avoid submerging or soaking the steel, as excessive contact with water can lead to rust.
• Dry Thoroughly: After wiping, dry the steel immediately with a clean towel to avoid any moisture lingering on the surface.
• Light Oil Coat (Optional): If your steel appears dry, apply a tiny dab of neutral oil (like vegetable or canola) to the surface and wipe with a paper towel until no excess remains. This maintains its seasoning and prevents rust.