Baking Steel in Singapore

A baking steel gives a home oven the one thing it lacks: stored heat at the base of the bake. Steel conducts heat far faster than ceramic, so the base sets and colours before the dough has time to dry out.

Steel vs stone

Speed. Carbon steel conducts heat up to 20× faster than a ceramic stone.
Durability. Steel does not crack, chip or stain the way a stone does.
Weight. This is the trade-off — a 406 × 340 × 6mm steel weighs about 6.7 kg.

The two sizes, and how to choose

330 × 275 × 5mm — about 3.7 kg. Pizzas around 25cm / 10 inches, smaller loaves, mini baguettes. The safe choice for a compact oven.
406 × 340 × 6mm — about 6.7 kg, and roughly 1,380cm² of surface. Pizzas around 30cm / 12 inches, boules, bâtards, short baguettes.

Test it before you buy: cut a piece of cardboard to the size you're considering, put it on the middle rack and check it slides in and sits flat with clearance on every side. If it scrapes, size down.

Why thickness matters

Thickness is heat mass. A 6mm plate holds more energy and recovers faster between bakes, which matters if you're loading a second pizza. A 5mm plate heats faster and weighs less. Neither is "better" — it's a trade between recovery and handling.

Using it

Place it on the middle rack of a cold oven.
Preheat to 230–250°C for 30–45 minutes. It needs time to soak up heat.
Slide dough or pizza straight onto the steel with a peel.
Let it cool fully in the oven before removing.

Care

Wipe with a dry cloth or brush; a light soap wash if something sticks.
Dry it fully, then wipe a thin film of oil over it.
A darkening patina is seasoning, not damage.
Never dishwash it — detergent strips the seasoning.

FAQ

Will it fit my oven?

Measure the usable width and depth at rack height, subtract at least 2–3cm of clearance on each side, and choose the size that fits. When in doubt, take the 330mm.