--- product_id: 734074667 title: "Baking Steel by The Original Baking Steel" brand: "ブランド: baking steel" price: "NT$23056" currency: TWD in_stock: true reviews_count: 5 category: "ブランド: Baking Steel" url: https://www.desertcart.tw/products/734074667-baking-steel-by-the-original-baking-steel store_origin: TW region: Taiwan --- # 18x faster heat transfer 3-5 min preheat to cooking Solid 1/4 inch American steel Baking Steel by The Original Baking Steel **Brand:** ブランド: baking steel **Price:** NT$23056 **Availability:** ✅ In Stock ## Summary > 🔥 Elevate your home cooking with the steel that pros swear by! ## Quick Answers - **What is this?** Baking Steel by The Original Baking Steel by ブランド: baking steel - **How much does it cost?** NT$23056 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.tw](https://www.desertcart.tw/products/734074667-baking-steel-by-the-original-baking-steel) ## Best For - ブランド: baking steel enthusiasts ## Why This Product - Trusted ブランド: baking steel brand quality - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Key Features - • **Built to last a lifetime:** Crafted from solid American steel, crack-resistant and durable for decades of use. - • **Versatile culinary powerhouse:** Beyond pizza—perfect for sourdough, smash burgers, cookies, and more. - • **Pre-seasoned and ready out of the box:** Hand-seasoned in Massachusetts so you can cook immediately with no hassle. - • **Effortless cleanup, maximum performance:** Hand wash only, but designed for everyday use without wear or warping. - • **Restaurant-grade heat, home kitchen ready:** Achieve perfectly crispy, leopard-spotted pizza crusts faster than any stone. ## Overview The Original Baking Steel is a 1/4-inch thick solid American steel baking surface invented in 2012, designed to outperform traditional pizza stones by transferring heat 18 times faster. Manufactured and hand-seasoned in Massachusetts, it delivers restaurant-quality crispy crusts in home ovens within minutes. Built to last decades without cracking, it’s a versatile tool ideal for pizza, bread, burgers, and more, favored by enthusiasts seeking professional results and durability. ## Description オリジナルのベーキングスチール — 2012年にアンドリス・ラグスディンが発明し、マサチューセッツ州の鉄鋼製造事業で働いています。 モダニスト料理にインスパイアされたベーキングスチールは、石よりも伝導性の高い調理面で、従来のピザストーンよりも最大18倍のエネルギーを蓄えます。 その導電率は、低温でより速くより均一に調理され、美しく薄く、サクサクしたクラストになります。 オリジナル商品です。 Review: Makes the best home pizza we've ever had - Makes the best home pizza we've ever had! Crispy, thin crust, perfect amount of char, pizza cooks fast and hot (exactly what you want). It's a heavy chunk of metal, so you might want to just keep it on the lower rack of the oven, unless you need the workout! Review: Outstanding pizza results!! Pizza Steel for the win!! - After having the best pizza I’ve ever eaten from Ken’s Artisan Pizza, I bought Ken Forkish’s book ‘The Elements of Pizza’ this is where I first learned that this thing called a pizza steel exists. I also found the book ‘Baking with Steel’ by Andris Lagsdin, the maker of this Baking Steel product. Wow, LIFE CHANGING for at home pizzas!!! Do yourself a favor and buy Ken’s book for some of the best dough recipes, get Andris’s book for a ton more ideas to use the baking steel, then definitely get this pizza steel. This thing is literally a heavy hunk of metal that cooks your pizza to perfection in just a standard home oven. Pizzas using this steel come out just as good as if you had a 900 degree fire oven. Pizza stones do not compare, if you are choosing between the two, get the pizza steel. After cooking 3 pizzas one after the other, you can see the burnt flour on my steel, I literally just wiped off the flour to clean it up, simple. I just store the pizza steel in one of my double ovens that I never really use, it would be a little challenging to store elsewhere due to the weight/size. Highly recommend this if you like a good quality pizza. ## Features - オリジナルのベーキングスチール — 2012年に発明:創設者のAndris Lagsdinは、モダニスト料理を読み、アイデアを持っていたとき、家族の鉄鋼製造業で働いていました。 彼は鋼片を切り、家に持ち帰り、ピザを作り、カテゴリーを発明しました。 オリジナル商品です。 - 米国製、数十年使用に耐える設計:マサチューセッツ州で製造されたソリッドアメリカンスチール。 ひび割れ防止、実質的に壊れません。 お客様は、2013年に購入したベーキングスチールで調理を続けています。 スチール1本で一生ピザ。 お手入れ簡単。 - ピザストーンよりも18倍速い:超伝導性の1/4インチのソリッドスチールは、熱が瞬時に生地に伝わります。 結果:サクサクした底、完璧なヒョウの斑点のある皮、家庭用オーブンでのレストラングレードのピザ。 鋳鉄でステーキを焼くのと同じ物理学で、ピザにも適用されます。 - ピザだけじゃない:パン屋の皮が付いたサワードウパン。 本物の隅々まで入ったイングリッシュマフィン。 スマッシュハンバーガー、ステーキのたたき、クッキー、カルゾーネ。 キッチンで最も用途の広い調理面は、オーブン、あらゆるグリルで使用できます。 - 手作業で味付けして発送 - 1日目ですぐに調理:すべてのベーキングスチールは出荷前にマサチューセッツ州で手作業で味付けされています。 箱を開けて、オーブンを予熱し、ピザを作ります。 気をつけているから味付けをしています。 ## Technical Specifications | Specification | Value | |---------------|-------| | ASIN | B00N205G22 | | Amazon 売れ筋ランキング | ホーム＆キッチン - 1,538,986位 ( ホーム＆キッチンの売れ筋ランキングを見る ) ピザストーン - 157位 | | UPC | 748252006691 | | おすすめ度 | 5つ星のうち4.6 500 レビュー | | カラー | ブロンズ | | ケース形 | 長方形 | | サイズ | 14"x16"x1/4" | | パック数 | 1 | | ブランド | Baking Steel | | ブランド名 | Baking Steel | | メーカー名 | Baking Steel | | メーカー型番 | 3424321 | | モデル名 | 3424321 | | ユニット数 | 1.0 個 | | 付属コンポーネント | ベーキングスチール | | 品目の寸法（長さ x 幅x 厚さ） | 40.6長さ x 35.6幅 x 0.6厚み cm | | 商品のお手入れ方法 | 手洗い | | 商品のハイライト | プレシーズニングカーボン構造、3~5分で調理可能、手洗いのみ。 | | 商品の入り数 | 1 | | 商品の取り扱い説明書 | 手洗い | | 商品の重量 | 15 ポンド | | 商品タイプ名 | ピザストーン | | 形状 | 長方形 | | 最大温度 | 1000 華氏 | | 最高温度 | 1000 華氏 | | 材質 | 鉄 | | 素材 | 鉄 | | 色 | ブロンズ | ## Product Details - **ブランド:** Baking Steel - **商品のお手入れ方法:** 手洗い - **形状:** 長方形 - **材質:** 鉄 - **色:** ブロンズ ## Images ![Baking Steel by The Original Baking Steel - Image 1](https://m.media-amazon.com/images/I/81vLUHAOF9L.jpg) ![Baking Steel by The Original Baking Steel - Image 2](https://m.media-amazon.com/images/I/61UZ1uyXIML.jpg) ![Baking Steel by The Original Baking Steel - Image 3](https://m.media-amazon.com/images/I/81D4nMYpVSL.jpg) ![Baking Steel by The Original Baking Steel - Image 4](https://m.media-amazon.com/images/I/61tzpgxiN2L.jpg) ![Baking Steel by The Original Baking Steel - Image 5](https://m.media-amazon.com/images/I/61tega+ja7L.jpg) ## Questions & Answers **Q: Where is the baking steel made** A: Stoughton Steel in Hanover, MA. **Q: It says in product description this can be used as a stove top griddle; Does that mean A glass top stove?** A: I would say no, but this is my opinion having owned a glass top stove, conventional electric range and gas ranges. I have no supporting data. Here's why I think you wouldn't want it for a glass top: 1) weight -- if it inadvertently drops on the glass top you're probably looking at significant damage to the range top; 2) residual heat -- this steel will absorb more heat than a conventional stovetop griddle and it will stay hotter longer, that may negatively impact the internals of your glass top range; 3 handling -- flat steel on a flat surface at 400+degrees is difficult to maneuver. I wouldn't risk it on the range top, only in the oven. **Q: Have used a stone for many years w/o any sticking issues. Anyone out there experienced w/stone and steel with comparison comment re: sticking?** A: When a dough sticks it typically has nothing to do with the stone or the steel.; it's because of 4 possible reasons: 1) The dough is too wet. When you notice it is sticking to the peel as you try to transfer it, you know more flour/less water was required in the recipe. Even adding more four or corn meal to the peel is not going to always fix that. You might get it off the peel onto the stone but it still breaks open when it starts to bake. Also, while cornmeal is great at sliding off dough, it does burn on the steel , creating a slightly burnt taste to the crust so you don't want an excess amount just because you cant get it off the peel. Sometimes you will notice a bit of dough left on the peel when you transfer it if it's too wet. A wet dough is also hard to stretch into a circle. The dough should be sticky but pull away from the bowl without leaving some dough stuck to the sides or bottom of the bow. 2) The dough is too thin in the middle because the dough was stretched too far in the center. . The dough with break in the middle when baking and toppings will glue themselves to the stone or steel. 3) the steel or stone was not clean and when you slid it off the peel the dough caught on the debris and tore a bit. 4) Too many toppings or too much of them, including sauce. It's not such a problem with thick crusts but you need a light hand with thin ones. Too much weight in toppings will cause the dough to tear at it's thinnest point as it starts to rise in the oven or when you slide your peel under it to turn or remove it. A steel is smoother than a stone and it should stick even less , all things being equal. Still, the manufacturer does say to keep it seasoned with a drop of avocado oil. When the pizza does stick and burn on the steel, it's easier to clean off than a stone, other than the weight when handling it in your sink. Hope this is helpful. **Q: Can this be used on a cooktop with pots to distribute heat more evenly** A: Mel, yes this works great as a heat source for pots. Works great on induction too! ## Customer Reviews ### ⭐⭐⭐⭐⭐ Makes the best home pizza we've ever had *by J***L on 2017年10月13日にカナダでレビュー済み* Makes the best home pizza we've ever had! Crispy, thin crust, perfect amount of char, pizza cooks fast and hot (exactly what you want). It's a heavy chunk of metal, so you might want to just keep it on the lower rack of the oven, unless you need the workout! ### ⭐⭐⭐⭐⭐ Outstanding pizza results!! Pizza Steel for the win!! *by A***R on 2025年9月21日にアメリカ合衆国でレビュー済み* After having the best pizza I’ve ever eaten from Ken’s Artisan Pizza, I bought Ken Forkish’s book ‘The Elements of Pizza’ this is where I first learned that this thing called a pizza steel exists. I also found the book ‘Baking with Steel’ by Andris Lagsdin, the maker of this Baking Steel product. Wow, LIFE CHANGING for at home pizzas!!! Do yourself a favor and buy Ken’s book for some of the best dough recipes, get Andris’s book for a ton more ideas to use the baking steel, then definitely get this pizza steel. This thing is literally a heavy hunk of metal that cooks your pizza to perfection in just a standard home oven. Pizzas using this steel come out just as good as if you had a 900 degree fire oven. Pizza stones do not compare, if you are choosing between the two, get the pizza steel. After cooking 3 pizzas one after the other, you can see the burnt flour on my steel, I literally just wiped off the flour to clean it up, simple. I just store the pizza steel in one of my double ovens that I never really use, it would be a little challenging to store elsewhere due to the weight/size. Highly recommend this if you like a good quality pizza. ### ⭐⭐⭐⭐⭐ Buy it now *by R***G on 2019年10月13日にオーストラリアでレビュー済み* It's amazing, epic pizzas ## Frequently Bought Together - Baking Steel - The Original Ultra Conductive Pizza Stone (14"x16"x1/4") - The Original Baking Steel for Pizza & Bread - Non-Stick Surface & Crack-Proof - Grilling Gifts for Dad - New Star Foodservice 50295 Restaurant-Grade Wooden Pizza Peel, 16" L x 14" W Plate, with 10" L Wooden Handle, 24" Overall Length - American Metalcraft 2814 28" Aluminum Pizza Peel with 12" Wood Handle, 14" x 16" Large Blade --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.tw/products/734074667-baking-steel-by-the-original-baking-steel](https://www.desertcart.tw/products/734074667-baking-steel-by-the-original-baking-steel) --- *Product available on Desertcart Taiwan* *Store origin: TW* *Last updated: 2026-11-04*