Bread Steels (Original)

After struggling with heavy dutch ovens, I decided to try this bread steel. It's wonderful. I don't have to lift it, just let it preheat in the oven and slide my bread onto it when it's hot. And the bread has been baking better than ever. Highly recommend.

I have this and a pizza-specific steel that is three times heavier. I use both on the top rack for AMAZING homemade pizza. They cook the same so I prefer this lighter one.Here's a picture of a raw and cooked pizza. They're on pizza pans - I only use these to position the pizza over the steel then quickly pull the parchment paper onto the steel.I bake at 550 for 5 minutes. Turn the parchment paper halfway around, then broil at 550 for 1 or 2 minutes. Better than restaurant pizza.If you burn yourself (I'm always tempted to turn the pizza without wearing gloves) ask your doctor about Vitamin E oil. 🙂

Works great for pizza and artisan bread

In the upper echelons of society, where even our toast must be impeccable, the Brod & Taylor Bread Steel is the pièce de résistance of many state-of-the-art kitchens. This bread steel isn't just a baking tool- it's the Rolls-Royce of crust creators.As someone who wouldn't dare serve or eat anything less than perfection, I've found this bread steel's ability to deliver artisanal loaves with the ideal chew and crunch crust is simply unmatched. It's like having a personal patisserie in my own home- minus the French attitude.Pre-seasoned with flax oil and ready to use, it transformed my sourdough from bourgeoisie to aristocracy. The bread steel's perfect balance of thickness and weight ensures my baguettes are as golden and elite as my pedigree.It doesn't just bake bread- it elevates my brunches to a level that would make the common dinner roll weep with envy.

Used this for my first baguettes. Of course I had to make them shorter than the 18-inch called for in the recipe, so I wish there were a longer steel available. That said it bakes remarkably well, no burning on the bottoms and a crunchy crust. Also I like the thinness and low weight. Excellent product.

My sourdough comes out great using this steel.

This baking steel provides the wonderful oven spring (when used with the bread cover) that is much lighter & less cumbersome than my cast iron Dutch oven! Easy to store! Love it!

This works fine for both artisan breads and pizzas. It is very heavy and well-made. I would have preferred if it was a bit larger but I'm happy to have it in any event.