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. Please keep in mind, your steel will continue to change color as it develops seasoning through use. Over time, it will transition from light brown to a dark brown, and eventually to an almost black.
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 immediate with a towel. Do not allow raw steel to air dry, as moisture can cause surface rust.
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Apply Oil – Apply a very thin layer of high smoke point oil (avocado, flaxseed, grapeseed) to the entire steel including the edges and underside. Wipe off excess oil with a paper towel. The steel should look and feel dry. Too much oil may cause smoke and tackiness on the steel.
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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. The steel should appear darker. Uneven coloring is normal.
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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