How to Season Your Baking Steel
With a baking steel, you can achieve professional baking results in your own oven.
The baking steel lasts a lifetime, but for consistent results it is important that you build up a good seasoning from the start, and that you maintain it regularly.
Before you get started
The baking steel is pre-seasoned in vegetable oil, so it is ready to use right away. However, for better rust protection and non-stick properties, we still recommend that you season your baking steel the first 2-3 times you use it.
In this post we will guide you through the process step-by-step.
The first time you bake
One hour before your very first baked goods go in the oven, your baking steel should be coated in a thin layer of vegetable oil - we recommend grapeseed oil or our seasoning wax. Before you coat the baking steel, it is important that it is completely dry and free of dirt.
- Apply the oil or wax, and wipe off with a dry, lint-free cloth so you distribute it evenly in a thin layer.
- Place the baking steel in the oven at 240 degrees for one hour so the oil gets seasoned in.
- After one hour in the oven, you can bake with it right away.
Should I coat the baking steel in oil every time I use it?
We recommend that you repeat this process the first 2-3 times the baking steel is in use, but after that it is not necessary to coat the baking steel in oil before use.
To maintain your seasoning, you should however repeat the process 1-2 times per year.
Have you accidentally washed your baking steel with water and soap, or have you just removed rust from the surface? Then it is also time for your baking steel to get a fresh seasoning.
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