Baking Steel on One Side. Smooth Griddle on the Other.
The Baking Steel Griddle (14" x 18" x 3/8") is a 25-pound reversible slab of solid carbon steel. One side is a true Baking Steel — engineered for restaurant-quality pizza, bread, and flatbreads in your oven or on your grill. Flip it over for a smooth, polished griddle surface — naturally nonstick with no coatings or chemicals — for searing steaks, smashburgers, pancakes, eggs, and quesadillas. Two professional cooking surfaces in one piece of steel.
Pre-seasoned with organic flaxseed oil and ready to use right out of the box. Made in the USA. Lifetime warranty.
Perfect For:
- Home cooks who want one tool that does it all — pizza steel, stovetop griddle, and grill surface in one
- Smashburger and breakfast lovers — the smooth side is built for searing, eggs, pancakes, and bacon
- Pizza and bread bakers — the textured side delivers the same blistered crusts as every Baking Steel
- Grill enthusiasts — drop it on gas or charcoal for outdoor pizza or griddle cooking
- Anyone ditching chemical nonstick pans — natural seasoning, no PFOA/PTFE, no coatings
Why Two Sides?
Textured side (Baking Steel): Place in your oven, preheat to 500–550°F for 45–60 minutes, and bake pizza in 5–7 minutes. Same heat conductivity and performance as every Baking Steel — blistered crusts, explosive oven spring, leopard spotting. Also works for sourdough, baguettes, focaccia, flatbreads, and roasted vegetables.
Smooth side (Griddle): Set across two stovetop burners and cook like a professional flat-top. At 3/8" thick, it stores and radiates more heat than thin restaurant griddles — meaning fast temperature recovery and restaurant-level searing. The carbon steel surface develops a natural nonstick patina over time, just like cast iron, but with better heat conductivity.
What Can I Make on the Baking Steel Griddle?
Baking Steel side: Pizza (Neapolitan, NY-style, Detroit, frozen), sourdough bread, baguettes, focaccia, flatbreads, English muffins, bagels, roasted vegetables.
Griddle side: Smashburgers, pancakes, French toast, eggs, bacon, quesadillas, grilled cheese, seared steaks, seared fish, hash browns, fajitas.
Why Carbon Steel Instead of Nonstick?
Carbon steel conducts heat 20 times more effectively than ceramic and retains heat far better than aluminum or thin stainless steel. Your temperature doesn't drop when you add food — that's why your sear is better, your browning is better, and your crusts are better. The surface develops a natural nonstick patina over time with no chemical coatings, no PFOA, no PTFE. It gets better every time you cook on it.
No Handles — By Design
The handleless design isn't a shortcut — it's intentional. No handles means easier storage (fits in ovens, cabinets, drawers), better maneuverability in tight spaces, and full spatula access across the entire cooking surface. Use oven mitts or our silicone handle grips when moving it hot.
Product Specifications
- Dimensions: 14" x 18"
- Thickness: 3/8 inch (9.5mm)
- Weight: 25 pounds
- Material: Low carbon steel, pre-seasoned with organic flaxseed oil
- Design: Dual-sided (textured baking surface / smooth griddle surface)
- Made in: USA
- Warranty: Lifetime warranty against defects
- Ships: Within 1–2 business days, free shipping in contiguous USA
- Compatible with: Oven, grill (gas/charcoal), gas stovetop, electric stovetop, induction cooktop
What's Included
- 1x Baking Steel Griddle (14" x 18" x 3/8", dual-sided)
- Care instructions
- Access to our recipe library and free live online cooking classes
Frequently Asked Questions
What is the Baking Steel Griddle?
A 14" x 18" x 3/8" thick reversible carbon steel slab. One side is a textured Baking Steel for pizza and bread. The other side is a smooth polished griddle for stovetop cooking. Two professional cooking surfaces in one 25-pound piece of steel.
What's the difference between the Baking Steel Griddle and the Original?
The Original (16" x 14" x 1/4") is a dedicated pizza and bread steel — one surface, optimized for oven baking. The Griddle (14" x 18" x 3/8") is dual-sided: textured baking surface on one side, smooth polished griddle on the other. Choose the Griddle if you want stovetop cooking. Choose the Original if you only bake in the oven.
Is the Baking Steel Griddle worth $199?
It replaces your pizza stone, cast iron skillet, and flat-top griddle — all in one piece of steel. No chemical coatings, no warping, no cracking, and it lasts a lifetime. If you cook on a stovetop and bake in the oven, the Griddle is the most versatile tool you can own.
Can I make pizza on the Baking Steel Griddle?
Yes. Use the textured side in your oven — same heat conductivity and performance as every Baking Steel. Preheat at 500–550°F for 45–60 minutes and bake pizza in 5–7 minutes with blistered crusts and crispy bottoms.
Can I use the Baking Steel Griddle on my stovetop?
Yes. The smooth griddle side sits across two standard burners on gas, electric, or induction cooktops. Use it like a professional flat-top for smashburgers, pancakes, eggs, bacon, seared steaks, and more.
Does the Baking Steel Griddle work on induction?
Yes. Carbon steel is magnetic and fully compatible with induction cooktops.
Can I use the Baking Steel Griddle on a grill?
Yes. It works on gas and charcoal grills. Preheat for 30–45 minutes, then use either side — baking steel side for pizza and bread, griddle side for burgers and vegetables.
Why doesn't the Baking Steel Griddle have handles?
By design. No handles means easier storage (fits in ovens, cabinets, drawers), better maneuverability in tight spaces, and full spatula access across the entire cooking surface. Use oven mitts when moving it hot.
Is the Baking Steel Griddle nonstick?
It develops a natural nonstick patina over time through seasoning — just like cast iron. No chemical coatings, no PFOA, no PTFE. It comes pre-seasoned with organic flaxseed oil and gets better with every use.
Is the Baking Steel Griddle better than cast iron?
Carbon steel conducts heat 20 times more effectively than cast iron, giving you faster, more even cooking and better searing. It's also lighter pound-for-pound and heats up faster. Like cast iron, it develops a natural nonstick patina — but with superior heat performance.
How do I season the Baking Steel Griddle?
It comes pre-seasoned and ready to use. Over time, re-season by applying a thin coat of flaxseed or vegetable oil and baking at 500°F for one hour. Only needed once or twice a year. The griddle side builds seasoning naturally every time you cook on it.
How do I clean the Baking Steel Griddle?
After it cools, wipe down with a damp cloth or scrape with a bench scraper. For stuck-on food or surface rust, use our Cleaning Bricks. Mild soap is okay. Dry thoroughly and apply a light coat of oil. Never put it in the dishwasher.
Can I leave the Baking Steel Griddle in the oven?
Yes. Many cooks leave it in permanently. It acts as a heat stabilizer, improving overall oven performance. Just remove it when you need the space.
Will the Baking Steel Griddle fit over two burners?
Yes. At 14" x 18", the Griddle spans two standard stovetop burners comfortably on gas, electric, or induction cooktops.