Chef Pomodoro Carbon Steel, 41x34 cm
Chef Pomodoro
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A carbon-steel plate conducts heat far faster than stone, so a home oven browns the base in a fraction of the time. Heavy, and it holds heat like nothing else.
About the Chef Pomodoro Carbon Steel, 41x34 cm
The Chef Pomodoro carbon steel baking plate, 41 by 34 cm, conducts heat far faster than any stone, so a home oven browns the base of a pizza in a fraction of the time. Steel's high conductivity is why it is the single biggest upgrade for New York and pan pizza in a regular oven.
It is heavy and holds heat like nothing else, recovering quickly between pizzas so the second and third bakes are as good as the first. Preheat it hard, 45 to 60 minutes at maximum, and it crisps the base convincingly. The weight is the price you pay for that performance.
Specifications
Strengths
- Conducts heat far faster than stone for a crisp base
- Recovers heat quickly between pizzas
- Nearly indestructible, will not crack
Watch for
- Heavy to lift and store
- Needs seasoning and can rust if left wet
- Long preheat to reach full heat
Common questions
Is a baking steel better than a pizza stone?
For browning the base fast, yes. Steel conducts heat several times faster than stone, so it sets and crisps the bottom of a pizza quicker and recovers heat between bakes better, which matters in a home oven capped around 550F. A stone is cheaper and lighter; a steel performs better.
How do you care for a carbon steel baking plate?
Season it with a thin layer of oil baked on, like a cast-iron pan, and keep it dry to prevent rust. Wipe rather than soak it, and re-oil lightly if it looks dull. Treated this way a steel lasts a lifetime and never cracks the way a stone can.
