Baking
Brod & Taylor Bread Steel Original — 14x14 Baking Steel (0.1 in)
Product description
What it is and what comes in the box
The Brod & Taylor Bread Steel Original is a 14 x 14 inch square baking plate made from carbon steel and delivered pre-seasoned with flax oil. You receive the single steel plate ready to be used right away without additional seasoning steps.
Materials, sizes and weight
Constructed from solid carbon steel, the Original measures 14" by 14" with a thickness of 0.1 inch and weighs about 5.6 lb. There is also a thicker Max option (0.15 in, ≈8.6 lb) for those who want extra thermal mass. The steel is built to resist cracking and is safe for use in gas or electric ovens.
How it performs and how to use it
Because it is relatively thin it preheats in step with a home oven and stores enough heat to support several bakes in a row — faster to reach baking temperature than half-inch or quarter-inch stones. Slide it into the lower rack of your oven (or use it on a grill or under a broiler) to stabilize temperature and promote a crisp, golden crust with good oven spring. It’s suitable for sourdough, artisan loaves, pizza, flatbreads, demi-baguettes, and similar doughs. Its slim profile makes it easy to insert and remove and to store alongside pans.
Care and handling
The steel is lightweight compared with many alternatives, making single-person handling practical. It is pre-seasoned but benefits from routine drying and occasional re-seasoning to prevent surface oxidation. Avoid abrasive scraping that removes seasoning; wipe with a damp cloth and dry thoroughly after cleaning.
Pros
- Heats quickly and retains enough heat for multiple bakes
- Lightweight and easier to handle than heavier steels
- Durable carbon-steel construction, pre-seasoned
Cons
- Can develop surface rust if not dried and stored properly
- Thinner plate offers less thermal mass than heavier slabs
- Requires seasoning care—not nonstick out of the box
VerdictThis 14 x 14 pre-seasoned carbon steel plate brings oven-like thermal stability to home baking. At 0.1 in thickness the Original model warms faster than thicker stones but still delivers snappy crusts and good oven spring. It’s lighter than many steels, easy to handle, and suitable for ovens, grills, or broilers. Requires basic care to prevent surface rust but offers a durable, crack-resistant sur
Reviews
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Helios 5/5
Excellent performance
Super. Highly recommend for solid results.
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Anastasiya Melnychenko 5/5
Lightweight and consistent heat
This steel is large enough for more than one loaf yet not awkwardly heavy to handle. It spreads heat evenly and my breads come out with a great crust and crumb every time.
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Kim 5/5
Opened-bake results rival Dutch ovens
I stopped using a Dutch oven after trying this. The open-bake crusts I get are impressive and the size easily fits two loaves with room to spare. Very sturdy and distributes heat evenly. I sometimes place a pan below to avoid over-browning the bottoms, but results are excellent.
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Chris M. Christian 5/5
Ideal when baking two loaves with baking shells
If you want to bake two sourdough loaves under baking shells, this Duo-style approach is perfect. I add top thermal mass and a cast-iron pan with lava rock for steam bursts at 450°F — it boosts oven spring. The Duo steel outperforms pizza stones for bread-focused baking.
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chellezu 5/5
Makes sourdough easier
No more wrestling a very heavy Dutch oven into the oven. With the steel, a dome, and a peel, sourdough handling and results became much simpler for me.
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Cheryl 5/5
Perfect for pizza nights
We used this for a make-your-own-pizza night and it heated very hot, producing non-soggy, well-cooked crusts. It cleaned and stored easily and felt well made when unpacked.
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Pamelarun 5/5
Replaced my Dutch oven
I used to bake in a Dutch oven but now keep the steel in my oven and pair it with a dome to trap steam. No more lugging heavy cast iron and the bakes are superior — nicely browned crusts with good blistering from steam.
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ILuvGoldDogs 5/5
Now a constant in my kitchen
I was skeptical because of the cost but grabbed one on sale and it truly improved my bakes. Goods come out evenly heated like a nonbreakable stone. Size fits both breads and pizzas and it helps stabilize oven temperature.
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Cindy 1/5
Surface rusted quickly
After several uses the plate developed rust despite careful handling and avoiding scratches. I expected better corrosion resistance from a pre-seasoned steel. Very disappointing compared with other bakeware I've used.
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Nursep 5/5
Keeps in oven for easy baking
I leave it on the bottom rack and avoid heavy lifting. It’s a sturdy item and very useful for regular sourdough baking.
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Synstres 5/5
Transformed my home baking
I’d had stones break before and this steel really changed things for me. It evens out oven temperature and yields very crisp crusts. As a gluten-free baker I wasted loaves before — this has made results reliable. Solidly built and simple to use; go for the larger size if you bake big.
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