You bought a baking steel for pizza, and yes, it does that job insanely well. But if that’s all you’re using it for, you’re seriously missing out.

This piece of steel is more than a pizza stone upgrade. It’s a heat-holding, crust-building, flavor-boosting tool that can transform the way you bake, roast, and sear — right inside your home oven.

Here are 5 unexpected things you can make on your baking steel (that might just make it your favorite tool in the kitchen):

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1. Smash Burgers with a Restaurant Crust

No griddle? No problem. Preheat your baking steel to 500°F, drop a ball of ground beef on it, and smash it hard with a spatula. The steel gives you the same intense, even heat that restaurant flat-tops use, which means crispy, caramelized edges and juicy centers in minutes.

Use it inside your oven or even on the grill. Either way, once you try Smash Burgers on steel, there’s no going back.

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2. Laminated Pastries (Think Croissants or Danish)

Flaky, layered dough like croissants or kouign-amann loves intense bottom heat. A baking steel delivers exactly that. Instead of soggy bottoms or uneven bakes, you get pastries with golden, crisp crusts and perfect rise.

Just place your tray on the steel — no bakery setup required.

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3. Focaccia & Pan Pizza That Doesn’t Go Limp

Focaccia and thick-crust pizza need a lift from below. When your pan or dough sits on a screaming hot baking steel, the base gets the jump-start it needs: airy interior, crispy base, and zero sogginess.

This works especially well for Detroit-style pizza, cast iron focaccia, or even Sicilian slices.

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4. Artisan Sourdough That Actually Springs

Want those deep blisters and crackling crust on your sourdough? Place your loaf on the steel and create steam (ice cubes or a water spritz works). The steel mimics the heat retention of a professional deck oven, giving you that bold oven spring and chewy, golden crust.

It’s one of the biggest game-changers for home bread bakers.

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5. Cookies with Gooey Centers & Crisp Edges

You might not think cookies and steel go together, but they do. That even heat from below means your cookies bake more evenly, with crisp edges and chewy, buttery centers.

Use parchment or a baking sheet on top of your steel. Bonus: no more sad, undercooked middles or burned bottoms.

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Ready to Try It?

If you already own a baking steel — this is your sign to experiment.
If you’re still using a stone or wondering if a steel is worth it, this should be your answer.

Browse all our steels here — now with free shipping.

This isn’t just for pizza night. It’s your kitchen’s new secret weapon.