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Bread Steel Original vs. Bread Steel Max
The Bread Steel Original is ideal for home bakers looking for a lightweight steel offering excellent heat retention and even baking. It’s easy to handle and perfect for making crusty artisan loaves without burning the bottom of your loaf.
The Bread Steel Max is a thicker, slightly heavier version for bakers who want a sturdier steel with even more heat retention. It provides superior performance when baking larger bread loaves and yields great results for oven-baked pizza.
Choose the Original for lightweight versatility and ease of handling, or the Max for superior high temperature performance and pizza baking.
(Original on the left & Max on the right)
No More Burnt Bottoms
All oven steels are not created equal. There are many choices for pizza steels or stones or cookie sheets. But bread is not a pizza or a cookie. Pizza steels are heavy to retain heat. That's great if your pizza is cooking in minutes, but for bread this often results in burning and scorching the bottom of loaves. Cookie sheets can't take the heat of bread baking and will warp.
Effortless Handling, Superior Results
Our Bread Steel is the perfect balance of thickness and weight for great bread. It comes heat-treated for rust protection, seasoned, and ready-to-use. Light enough to handle easily, it also heats quickly. Place it in the oven when pre-heating. When the oven is ready - so is the bread steel. Paired with our Baking Shell, it is the perfect combination for stress-free bread baking. Our steel is also designed for the ultimate crispy crust of a pizza. With the seasoned surface, cleanup is easy and cheese slides right off.
