Скачать или смотреть How to Season a Pizza Baking Steel Like a Pro (Even If You’re Not One)

Seasoning a baking steel doesn’t have to be intimidating—I'll show you exactly how I did it, step by step.

In this video, I walk you through everything from unboxing to oiling to baking—plus a few tips I learned the hard way (like how awkward it is to lift when it's oily). I used canola oil, seasoned it twice at 450°F, and left it in the oven to cool completely between rounds. After that first bake, you’ll see it turn a gorgeous bronze—and over time, it just gets better.

✅ Want the same steel I used? I got mine from Dare Built—check it out [link below].

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We’ll cover:

What oil to use (and how much is too much)

Why seasoning both sides matters

How to avoid that sticky finish

What to expect as it darkens over time

Storage, broiler tips, and more

If you've got a new steel and you're not sure where to start—or you're trying to fix a seasoning gone wrong—this one’s for you.


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