How to Season Your Cooking Steel for Perfect Results
Your new Cooking Steel is built to last a lifetime—but just like cast iron, it needs to be seasoned before first use. Seasoning not only protects the steel from rust, it also creates a natural non-stick surface that keeps getting better the more you cook.
Why Season Your Cooking Steel?
Seasoning bonds oil to the steel through heat, forming a hard, blackened layer. This patina helps your pizza steel resist moisture and makes cooking (and cleaning) easier over time.
How to Season Your Cooking Steel
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Wash & Dry – Wash your steel with hot water and a small amount of mild soap (just this first time). Dry it completely.
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Apply Oil – Rub a very thin layer of a solid fat such as ghee (clarified butter), coconut oil, or another high-smoke-point fat across the entire surface—top, bottom, and sides. Wipe off any excess.
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Bake It In – Place the steel in your oven at 450–500°F for 45–60 minutes. The heat bonds the oil to the steel, creating the first layer of seasoning.
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Cool & Repeat – Let the steel cool in the oven. For best results, repeat the process 2–3 times to build up a stronger non-stick coating.
Pro Tip
Each time you cook on your steel—whether it’s homemade pizza, bread, or even searing steaks—you’re adding to the seasoning. The darker your steel gets, the better it performs.
Final Notes
With proper care, your Cooking Steel will never wear out. Just keep it seasoned, dry, and ready to go. The more you use it, the better it gets.
Want to see the process step by step?
? Watch our quick video guide here