VEVOR Carbon Steel, 41x37 cm
VEVOR
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A pre-seasoned carbon-steel plate that conducts heat far faster than stone, browning the base in a fraction of the time in a home oven.
About the VEVOR Carbon Steel, 41x37 cm
The VEVOR pizza steel is a pre-seasoned carbon-steel plate that conducts heat far faster than stone, so a home oven browns the base of a pizza in a fraction of the time. Steel's conductivity is why a baking steel is the biggest single upgrade for New York and pan pizza in a regular oven.
It is heavy and holds heat well, recovering quickly between pizzas. Preheat it hard, 45 to 60 minutes at maximum, and it crisps the base convincingly. The weight is the price of that performance.
Specifications
Strengths
- Conducts heat far faster than stone for a crisp base
- Recovers heat quickly between pizzas
- Pre-seasoned and nearly indestructible
Watch for
- Heavy to lift and store
- Needs seasoning and drying to avoid rust
- Long preheat to reach full heat
Common questions
Is a baking steel better than a stone?
For browning the base fast, yes. Steel conducts heat several times faster than stone, so it sets and crisps the bottom quicker and recovers heat between pizzas, which matters in a home oven capped near 550F. A stone is cheaper and lighter; a steel performs better.
How do you care for a carbon-steel pizza plate?
Season it with a thin baked-on layer of oil like a cast-iron pan, and keep it dry to prevent rust. Wipe rather than soak it, and re-oil if it looks dull. Treated this way it lasts a lifetime and never cracks the way a stone can.
