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Sur La Table Baking Steel, Gray

4.2 4.2 out of 5 stars 50 ratings
Currently unavailable.
We don't know when or if this item will be back in stock.
Color Gray
Material Steel
Brand Sur La Table
Item Weight 15 Pounds
Is Dishwasher Safe No

About this item

  • Bake pizzeria-quality pizzas at home with this innovative baking steel
  • Thick, pre-seasoned steel will never break, is easy to clean and boasts incredible heat conductivity, resulting in a screaming-hot surface that delivers flawlessly crisp crust every time
  • Versatile steel is safe for the oven or the grill, works as a stovetop griddle on induction stovetops and can even be chilled to create a cold plate perfect for serving chilled appetizers, mixing up icy confections and more
  • Manufacturer: Stoughton Steel Co, Inc
  • Material: Steel
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Product Description

Sur La Table Baking Steel


  • Designed in the USA
  • Made in Hanover, Massachusetts
  • Material: Steel
  • Dimensions: 14" x 14" x 1/4"
  • Weight: 16 lbs
  • Heat safe to 1800 degrees F

Faster Cooking Times

  • Eighteen times the heat conductivity of ceramic stones, resulting in cruspier crusts

Indestructible

  • Heavy duty
  • Quarter-inch steel won't shatter or crack

Easy To Use

  • Cleans up quickly and easily with gentle soap and warm water
  • Oven and grill safe steel can also be used as a griddle on conventional and induction stovetops, a hot plate, and a cold plate

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Sur La Table Baking Steel, Gray

Sur La Table Baking Steel, Gray

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Customer reviews

4.2 out of 5 stars
4.2 out of 5
50 global ratings

Customers say

Customers like the quality and thermal mass of the sheet pan. For example, they mention it's a great product, it cooks the crust to perfection and that it doesn't drop temperature.

AI-generated from the text of customer reviews

19 customers mention19 positive0 negative

Customers are satisfied with the quality of the sheet pan. They mention that it produces a great crust every time, and produces amazingly delicious pizza and bread. Some say that it works well for crisping up pizza and rolls, but it stains very easily.

"...it seems like the steel conducts the heat better and cooks the crust more evenly than the stone...." Read more

"...Nice rise on the ciabatta-and great crust...." Read more

"...Came out great. Set the oven on 500 for 30 min. Pizza was done in 7 min. Piping hot, bubbling and the dough was still a little chewy. Perfect...." Read more

"It works well for crisping up pizza and rolls but stains very easily ...." Read more

4 customers mention4 positive0 negative

Customers like the thermal mass of the sheet pan. They mention that it conducts the heat better, and cooks the crust more evenly. They also appreciate that it doesn't drop temperature.

"...n't actually measured the temperature, it seems like the steel conducts the heat better and cooks the crust more evenly than the stone...." Read more

"...Set the oven on 500 for 30 min. Pizza was done in 7 min. Piping hot, bubbling and the dough was still a little chewy. Perfect...." Read more

"...a ton of science behind it, but what matters most is that it doesn't drop temperature and have to catch back up when you put your pizza on it making..." Read more

"...The steel's thermal mass and great conductive properties allows a standard oven to produce browned bottoms or crisp crusts on pizza...." Read more

Top reviews from the United States

Jack Donaghy
5.0 out of 5 stars I can't think of a headline, but Amazon wants me to use one for my review of the steel pizza sheet...
Reviewed in the United States on October 2, 2015
Verified Purchase
I tried both the stone and the steel pizza baking sheets. And I think this is far superior. I make my pizza from scratch (using 00 flour, fresh mozzerella etc), and the trick to good pizza (besides using 00 flour) is the heat for both the bottom and top of the pizza. While I haven't actually measured the temperature, it seems like the steel conducts the heat better and cooks the crust more evenly than the stone. My crust came out crispy and chewy and close to the ones you find at the local pizzeria. I was raised on New York style pizza, so anyone questioning my pizza credentials will get a punch right in the mouth! And I can't stress enough if you want to make pizza from scratch, buy the 00 flour (you can find it on Amazon too), as that's the secret to the crust. If you use regular flour, then you're really not making pizza..you're making crispy flat bread with tomato and cheese on top. So if you just remember one thing from this review, it's 00 flour..got it?
12 people found this helpful
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A. M.
5.0 out of 5 stars Durable replacement for baking stone
Reviewed in the United States on February 21, 2014
Verified Purchase
At first I was a bit concerned with the price, then I counted how many baking stones I have cracked and thrown away-3 of them. So I bought this baking steel to try it out with ciabatta and pizza. I have tried the ciabatta, I heated the steel for about 20 minutes and then transferred the risen ciabatta via parchment (I don't have a pizza peel, they are too large to store effectively). Nice rise on the ciabatta-and great crust. I am currently storing the steel in an old laptop sleeve, if I start using it a lot I will pop the extra $$ for a custom sleeve for the steel. I am pretty excited about trying this with pizza.
12 people found this helpful
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Marie Marchitelli
4.0 out of 5 stars Works great!
Reviewed in the United States on July 18, 2014
Verified Purchase
Finished cooking a partially cooked Regina's pizza on it as soon as it arrived. Came out great. Set the oven on 500 for 30 min. Pizza was done in 7 min. Piping hot, bubbling and the dough was still a little chewy. Perfect. Haven't cooked my own dough yet, but looking forward to it! Mangia!
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Eric Ellis
3.0 out of 5 stars Very heaving and stains easily
Reviewed in the United States on May 17, 2014
Verified Purchase
It works well for crisping up pizza and rolls but stains very easily . I had an old pizza stone that stained too but did not expect the pizza steel to stain too. Very expensive for what it is. Would not recommend.
4 people found this helpful
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Jordan Bechdol
5.0 out of 5 stars Never going back to stone
Reviewed in the United States on March 4, 2015
Verified Purchase
Simply amazing. Have baked bread for a long time and get perfect loaves and extra oven spring from it. Have been making pizzas on it about once a week and get amazing results. Gets so crisp that i am aple to pick up one side of the pizza and it doesnt bend at all. Clean up is great, just scrabe with a bench knife or grill stone and re-season with a little vegetable oil once in a while. The thing basically lives in my overn.
5 people found this helpful
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Maman
1.0 out of 5 stars I would not recommend it. It doesn't do any of the things ...
Reviewed in the United States on April 14, 2017
Verified Purchase
This stained on the first use and did not improve my pizza. I would not recommend it. It doesn't do any of the things it claims to do. A good steel baking sheet is just as effective as this steel....and much cheaper. They don't stain either.
One person found this helpful
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R. R.
5.0 out of 5 stars I really like this baking steel
Reviewed in the United States on December 15, 2014
Verified Purchase
I really like this baking steel. I lived in Italy for several years and love a thin, crispy crust pizza. I have bought several pizza stones and they always break in my oven at the high temperature that is necessary to bake a pizza. I feel confident that this pizza steel is not going to break as the pizza stones always have. It produced a fabulous, crispy crust. I highly recommend it!
3 people found this helpful
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Tom McAnulty
5.0 out of 5 stars Best Cooking Surface for At-Home Pizzas
Reviewed in the United States on February 23, 2014
Verified Purchase
I've used pizza stones and cast iron griddles and regular pizza pans and every other gadget in the quest for getting a great - not just good - pizza at home and this steel finally puts that quest down. I almost always make my own dough and sauces and such, so I don't know how it would do on store-bought pizzas, but if you are serious about your pizza, this is the surface you need. I am sure there is a ton of science behind it, but what matters most is that it doesn't drop temperature and have to catch back up when you put your pizza on it making for a much better crust.
14 people found this helpful
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