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How often should I season my Baking Steel and Baking Steel Griddle?

• It is important to keep your steel oiled. Season it every few uses, this will help protect it going forward. As for the Griddle, you will want to oil the smooth side regularly. 

• Add a quarter size drop of oil onto the smooth side of the Griddle, wipe it across the surface and turn your burners on medium. Once the surface of the Griddle has absorbed the oil and dried, you can turn off your burners. Watch their step by step tutorial.

Are surface markings on my Griddle normal?

• Surface blemishes and markings are normal. They will, in no way, affect the function of your Steel. 

• You can scratch the Steel but you can't damage it. Out of the box, the surface of the Griddle is very delicate and is prone to markings.

• Over time, with each use of the Griddle, it's surface will strengthen and also darken in color.

What differentiates the Original, Modernist and Big Baking Steels?

• Here's the lowdown:The Original- This is what started it all for them. Still their personal favorite. 

• The Original Baking Steel gives all the home cooks exactly what they need to produce the best at-home pizza out there. Modernist- Besides the design features of cut corners, the thickness of this steel holds even more energy than the original. 

• The Big- This beast is for the nerd cooks who want the behemoth of steel. Its 1/2” thickness is the thickest version of steel they sell. Storing heat in this will heat your house for a month. No really, its great for an insane oven spring and really regulates your oven temperature with minimal rebound time while cooking.

Why is the Baking Steel better than my ceramic stone?

• Compared to ceramic, steel's thermal conductivity is actually 18 times greater. Think of it this way: if you were to walk on ceramic bricks after they'd been sitting outside on a hot day, you wouldn't burn your feet. The heat transfer between the ceramic material and your feet would be pretty slow. (Slow enough that it wouldn't hurt, anyway.) 

• However, if you tried doing the same thing with steel, you'd probably end up with some pretty severe burns—the heat would move much faster from the surface of the steel to your foot. (In other words, don't try this at home.) 

Why does my Baking Steel change colors after cooking?

• The Baking Steel arrives ready to use, right out of the box. After it's first use, you will begin to notice discoloration on the surface of your Baking Steel. 

• This is normal. With each use, your Baking Steel will darken, starting in spots. Over time, the surface will become a uniform dark grey, almost black color. Seasoning your Steel, every so often, will also darken the surface.