KNEVA Baking Steel for Pizza Sourdough Baguette Large (406 × 340 × 5 mm)

KNEVA CARBON BAKING STEEL — for the serious home baker.

A blazing-hot steel turns your home oven closest to the intense heat behind every pizzeria oven that you can get with home oven.

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WHY CARBON STEEL BEATS A STONE

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Carbon steel conducts heat up to 20× faster than a ceramic stone, and holds its heat far better:

Never cracks, shatters and stain like a stone — a worthwhile upgrade

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MORE THAN AN OVEN STEEL

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It's a solid slab of carbon steel, so it works anywhere there's heat — not just the oven. Set it over a gas burner and it becomes a giant comal for pita, roti and flatbread. Drop it on the BBQ for searing-hot smash burgers and charred veg. Take it camping and bake over an open fire

WHY 5MM STEEL?

Thin pans can't hold heat for a crisp base, and heavy 6mm slabs taking 45+ minutes to preheat. 5mm is the sweet spot — delivering serious thermal mass for blistering crusts ready in under 30 minutes.

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WHY BUY FROM KNEVA

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✅ In stock in Singapore — ships same day or next day, not weeks

✅ Bigger surface: 1,380 cm² — easy fits a full loaf or 14" pizza

✅ Local seller & support — message us anytime

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SPECIFICATIONS

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• Size: 406 × 340 × 5 mm

• Weight: 6.1 kg

• Material: food-safe carbon steel

• Pre-seasoned & sandblasted

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⚠️ WILL IT FIT? — MEASURE FIRST

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Fits all standard 60 cm built-in ovens (width and depth, with room to spare).

Got a countertop oven? Most full-size ones fit too — do the 30-second cardboard test below.

Most baking steels only cover half your oven rack in 60cm oven— KNEVA's full 40.6 × 34 cm utilize your oven space:

- Fits a full sourdough boule with room to spring — or two loaves / baguettes in one go

- More steel = more stored heat: a bigger thermal battery for faster, more even bakes

FIRST BAKE & EVERY BAKE

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Your steel comes pre-seasoned — a high-heat oxide layer sealed with food-grade oil to be ready to bake when arrived Just rinse and dry before first use, then go. It only gets better: the seasoning deepens with every bake.

1. Place on the middle rack of a cold oven

2. Preheat at 250°C / 500°F for 30-45 min

3. Slide your dough or pizza directly onto the steel with a peel

4. Bake. Watch the crust transform.

5. Let it cool fully in the oven before removing

WHY SANDBLAST TEXTURED, NOT POLISHED?

A polished steel feels slick on day one — but the seasoning is what gives you lasting non-stick, and a smooth surface won't hold it. Our sandblasted matte finish is engineered for seasoning grip: every bake locks the oil deeper into the surface, building a richer, more durable patina.

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CARE

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• Wipe clean with a dry cloth or brush — light soap wash if need to.

• Dry fully; re-oil lightly.

• A darkening patina is correct — that's seasoning, not damage

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WHAT'S IN THE BOX

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• 1× KNEVA Carbon Baking Steel (406×340×5mm)

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We're home bakers too. If anything isn't right, message us — we'll make it right.