---
product_id: 734074667
title: "Baking Steel by The Original Baking Steel"
brand: "baking steel"
price: "30911 kr"
currency: ISK
in_stock: false
url: https://www.desertcart.is/products/734074667-baking-steel-by-the-original-baking-steel
store_origin: IS
region: Iceland
---

# Baking Steel by The Original Baking Steel

**Brand:** baking steel
**Price:** 30911 kr
**Availability:** ❌ Out of Stock

## Quick Answers

- **What is this?** Baking Steel by The Original Baking Steel by baking steel
- **How much does it cost?** 30911 kr with free shipping
- **Is it available?** Currently out of stock
- **Where can I buy it?** [www.desertcart.is](https://www.desertcart.is/products/734074667-baking-steel-by-the-original-baking-steel)

## Best For

- baking steel enthusiasts

## Why This Product

- Trusted baking steel brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Description

Super Conductive Steel Pizza Stone Inspired by modern cuisine, the Big was created for the avid pizza enthusiast. 1/2" thick steel is 32 lbs. We do not ship to a PO/APO. Box

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Manufacturer | Baking Steel |
| UPC | 748252006691 |
| Size | Original |
| Model Number | 3424321 |
| Package Dimensions | 47 x 37.6 x 3.6 cm |
| Package Weight | 7.39 Kilograms |
| Batteries Required | No |
| Batteries Included | No |
| Brand Name | Baking Steel |
| Country of Origin | United States |

## Product Details

- **Brand:** Baking Steel
- **Material:** Iron
- **Color:** brown (bronze)
- **Shape:** Rectangular
- **Item Weight:** 6.8 kg

## Images

![Baking Steel by The Original Baking Steel - Image 1](https://m.media-amazon.com/images/I/81T2o6K4fLL.jpg)
![Baking Steel by The Original Baking Steel - Image 2](https://m.media-amazon.com/images/I/81RWLkntjRL.jpg)
![Baking Steel by The Original Baking Steel - Image 3](https://m.media-amazon.com/images/I/81qTrJrH+yL.jpg)
![Baking Steel by The Original Baking Steel - Image 4](https://m.media-amazon.com/images/I/81CNQtsbOuL.jpg)
![Baking Steel by The Original Baking Steel - Image 5](https://m.media-amazon.com/images/I/81Kico8bArL.jpg)

## Questions & Answers

**Q: Where is the baking steel made**
A: Stoughton Steel in Hanover, MA.

**Q: It says in product description this can be used as a stove top griddle; Does that mean A glass top stove?**
A: I would say no, but this is my opinion having owned a glass top stove, conventional electric range and gas ranges.  I have no supporting data.   Here's why I think you wouldn't want it for a glass top: 1) weight -- if it inadvertently drops on the glass top you're probably looking at significant damage to the range top; 2) residual heat -- this steel will absorb more heat than a conventional stovetop griddle and it will stay hotter longer, that may negatively impact the internals of your glass top range; 3 handling -- flat steel on a flat surface at 400+degrees is difficult to maneuver.  I wouldn't risk it on the range top, only in the oven.

**Q: Have used a stone for many years w/o any sticking issues. Anyone out there experienced w/stone and steel with comparison comment re: sticking?**
A: When a dough sticks it typically has nothing to do with the stone or the steel.; it's because of 4 possible reasons:  1) The dough is too wet. When you notice it is sticking to the peel as you try to transfer it, you know more flour/less water was required in the recipe.  Even adding more four or corn meal to the peel is not going to always fix that. You might get it off the peel onto the stone but it still breaks open  when it starts to bake. Also, while cornmeal is great at sliding off dough, it does burn on the steel , creating a slightly burnt taste to the crust so you don't want an excess amount just because you cant get it off the peel. Sometimes you will notice a bit of dough left on the peel when you transfer it if it's too wet.  A wet dough is also hard to stretch into a circle. The dough should be sticky but pull away from the bowl without  leaving some dough stuck to the sides or bottom of the bow.
  2) The  dough is too thin in the middle because the dough was stretched too far in the center. . The dough with break in the middle when baking and toppings will glue themselves to the stone or steel. 
3) the steel or stone was not clean and when you slid it off the peel the dough caught on the debris and tore a bit.
 4) Too many toppings or too much of them, including  sauce.  It's not such a problem with thick crusts but you need a light hand with thin ones. Too much weight in toppings will cause the dough to tear at it's thinnest point as it starts to rise in the oven or when you slide your peel under it to turn or remove it. 

A steel is smoother than a stone and it should stick even less , all things being equal.  Still, the manufacturer does say to keep it seasoned with a drop of avocado oil. When the pizza does stick and burn on the steel, it's easier to clean off than a stone, other than the weight when handling it in your sink.  Hope this is helpful.

**Q: Can this be used on a cooktop with pots to distribute heat more evenly**
A: Mel, yes this works great as a heat source for pots. Works great on induction too!

## Frequently Bought Together

- Baking Steel - The Original Ultra Conductive Pizza Stone (14"x16"x1/4") - The Original Baking Steel for Pizza & Bread - Non-Stick Surface & Crack-Proof - Grilling Gifts for Dad
- New Star Foodservice 50295 Restaurant-Grade Wooden Pizza Peel, 16" L x 14" W Plate, with 10" L Wooden Handle, 24" Overall Length
- American Metalcraft 2814 28" Aluminum Pizza Peel with 12" Wood Handle, 14" x 16" Large Blade

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*Product available on Desertcart Iceland*
*Store origin: IS*
*Last updated: 2026-01-25*