Oven Steel on White
Bread on Brod and Taylo bread steel
Brod & Taylor Oven Steel
A loaf of sourdough bread baking on a bread steel in the oven.
Brød & Taylor 14 x 14 inch square baking steel with dark finish and rounded corners.
Oven Steel on White
Bread on Brod and Taylo bread steel
Brod & Taylor Oven Steel
A loaf of sourdough bread baking on a bread steel in the oven.
Brød & Taylor 14 x 14 inch square baking steel with dark finish and rounded corners.
Various shots of the Bread Steel being used by a baker are shown, text overlay states “The Bread Steel. Lightweight, only 1/10 inch. Easy to handle, heats quickly. Creates the perfect temperature for baking bread.” Several loaves of bread are shown being lifted by a Bread Peel off of the Bread Steel in quick succession. Onscreen text states “no more burnt bottoms,” while the bottom of a few loaves of bread that matches the rest of the crust are shown. Text states “Bake better with Brod & Taylor.”

Bread Steel

$79.00

Bake bread on the Bread Steel, a conductive baking surface designed to provide fast, even heat and a crisp crust.
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Batard Baking Shell product photo.

Baking Shell (Batard)

$85.00
Boule Baking Shell product photo.

Baking Shell (Boule)

$85.00
Details

A lightweight, durable baking surface designed for home bread bakers. The Bread Steel and Bread Steel Max are crafted from solid steel for excellent heat performance and reliable results. Pre-seasoned with flax oil and ready to use, they heat quickly, retain heat efficiently, and help create beautifully baked bread with great oven spring.

Which One is Right for You?

Bread Steel – Lightweight and easy to maneuver—built for effortless baking and everyday use. At just 5.6 pounds, it’s the easiest to handle in and out of the oven, making it perfect for home bakers who want a simple, effective baking surface.
Bread Steel Max – A workhorse that stands up to your largest loaves and handles pizza like a champ. At 8.6 pounds, its extra thickness provides more heat retention while remaining easy to move, making it ideal for baking larger loaves and achieving a crisp, golden pizza crust.

How to Use
Place your steel in the oven while preheating. Once your oven reaches temperature, it’s ready to bake.

Specifications
Dimensions: 14" x 14" x 0.1" (35.5 x 35.5 x 0.25 cm)

Weight: 5.6lb (2.5kg)

Manuals & Support

Instruction Manual (PDF)

Register Your Product (3-Year Warranty)

Warranty Details

  • Dimensions: 14" x 14" x 0.1" (35.5 x 35.5 x 0.25 cm)
  • Weight: 5.6lb (2.5kg)

Which Bread Steel is Right for You

Bread Steel Regular

For everyday bread baking

Ideal for home bakers who want excellent heat retention in a light weight format that’s easy to maneuver and fits seamlessly into regular baking routines.

Best for:

  • Everyday bread baking
  • Smaller kitchens and ovens

Bread Steel Max

For higher heat retention

A thicker, heavier steel designed for bakers who want more baking power for larger loaves, high-hydration doughs, and exceptional oven-baked pizza.

Best for:

  • Larger hearth loaves
  • High-hydration doughs
  • Pizza and bread baking

Bread Steel Duo

For your bigger bakes

Built on the Bread Steel Max platform with expanded baking space for larger, higher-volume bakes.

Best for:

  • Baking two loaves at once
  • Larger breads and boules
  • Pizza nights
Bread Steel Original: 14 by 14 by 0.1 inches; Bread Steel Max: 14 by 14 by 0.15 inches; Bread Steel Duo: 20.1 by 15 by 0.2 inches.

REGULAR:
14” x 14” x 0.1” thick

MAX:
14” x 14” x 0.15” thick

DUO:
20.1” x 15” x 0.15” thick

A pizza on the Bread Steel, with a bench knife and pizza dough nearby.
Bread Steel and Baking Shell with a loaf of sourdough bread and several slices.
FAQs
How do I clean the Bread Steel?
Regular cleaning of the Bread Steel isn’t necessary after every use—most of the time it won’t need anything or maybe just a simple wipe-down with a cloth. However, if cleaning is required, wait until the steel has cooled, then rinse it with warm water and use a soft sponge or firm bristle brush. If you choose to use soap, be sure to rinse thoroughly and dry the Bread Steel completely to prevent rust. Keep in mind that using soap may strip some of the seasoning, so you might need to re-season it afterward by applying a thin layer of high-smoke-point oil (like flaxseed oil) and heating it in the oven at 500°F (260°C) for one hour.
Do I need to season the Bread Steel?
The Bread Steel comes pre-seasoned and ready to use. Over time, if seasoning needs to be refreshed, follow the same procedure used for cast iron or carbon steel pans. Simply coat the steel sparingly with a high-smoke-point oil (flaxseed oil is recommended) and bake it at 500°F (260°C) for one hour. Allow it to cool completely in the oven before handling.
The bottom of my bread is too dark. What should I do?
Ovens can vary greatly in how they distribute heat, so some people may find that the bottom of their bread becomes darker than they prefer. To adjust, place a sheet of aluminum foil directly under the Bread Steel—between the steel and the oven rack it is sitting on. This will slightly lower the steel’s surface temperature, helping to prevent overbaking or burning while still ensuring an even bake.
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