Loftern 16" X 14" Pizza Steel
Pizza Steel Care Manual
Initial Seasoning & Preparation
Your Loftern Pizza Steel should be maintained much like a premium cast iron skillet. Before your first use, wash the steel with warm water and mild soap to remove any manufacturing residue. Dry the surface immediately and thoroughly. To season, apply a thin, even layer of vegetable oil to all sides, then place the steel in a 400°F oven for one hour. Once cooled completely, a protective, non-stick patina will begin to form. Repeating this seasoning process periodically will prevent oxidation and maximize the longevity of your steel.
Regular Cleaning
After each use, allow the steel to cool completely. Wipe clean with a damp cloth or paper towel – avoid soap for routine cleaning when possible to preserve the seasoning. For stubborn stuck-on food, use a plastic scraper or non-abrasive pad with warm water. Always dry immediately and thoroughly to prevent rust.
Maintenance & Re-seasoning
To maintain a superior finish, we recommend lightly oiling your pizza steel after each use while it is still warm to the touch. If the seasoning wears thin or rust spots appear, simply scrub the affected area with steel wool, dry it completely, and re-season by applying a thin layer of oil and baking at 400°F for one hour. With regular use and consistent oiling, your steel will develop a seasoned patina that improves over time.
Storage
Store in a dry location to prevent moisture buildup and rust. If stacking with other cookware, place a paper towel or cloth between items to protect the seasoning. Never store while damp. For long-term storage, apply a light coat of oil to all surfaces.
Questions or concerns? Contact our customer support team at cs@loftern.com.
Pizza Steel Coating
Our pizza steels feature a natural seasoning, not a synthetic coating. The “nonstick” surface is created through a traditional seasoning process using only vegetable oil—no chemicals or artificial coatings are applied.
The seasoning process works as follows: The steel is heated and soaked in hot vegetable oil at high temperatures. During this process, the oil polymerizes (its molecules bond and harden) onto the steel surface, creating a natural, protective layer. This polymerized oil develops the characteristic grey-black patina you see on the steel.
Benefits of this treatment:
Completely food-safe with no synthetic chemicals
Creates a naturally nonstick surface that improves with use
Protects the steel from rust and corrosion
Can be maintained and re-seasoned at home if needed
This is the same time-honored technique used to season cast iron cookware. Like cast iron, your pizza steel’s seasoning will continue to develop and improve with proper use and care, becoming more nonstick over time.
How to Use Your Pizza Steel
Preheat Properly
Position the steel on a middle or lower rack before preheating your oven to its maximum temperature (500-550°F). We recommend a full 45-60 minute preheat to ensure the steel is thoroughly heated and ready for baking. If you are short on time, a minimum preheat of 15-30 minutes will still yield quality results, though the longer duration is ideal for achieving the best possible crust.
Prepare Your Pizza
While the oven preheats, prepare your pizza on a well-floured pizza peel or parchment paper. Keep toppings moderate to prevent sogginess.
Transfer to Steel
Using a quick sliding motion, transfer the pizza from the peel onto the preheated steel.
Monitor Cooking Time
Expect a fast 6 – 10 minute bake time thanks to the steel’s intense heat. Monitor your pizza closely: once the crust is golden-crisp and the cheese is bubbly, it’s ready. The steel delivers professional results much faster than traditional bakeware.
Remove Safely
Use the pizza peel to slide under the pizza and remove it from the steel. Use oven mitts when handling – the steel remains extremely hot.
Safe Operating Range
Normal baking use: Up to 500–550°F (260–288°C) — well within standard oven ranges and outdoor grill, no issues.
High-heat cooking (broiling, pizza, etc.): Up to 700–800°F (370–427°C) — still safe for the steel itself.
Maximum recommended sustained temperature: ~1,000°F (538°C) — beyond this, you risk permanent changes to the steel.
What Can Go Wrong at High Temps
Seasoning burns off around 500–600°F (260–316°C) if you’re using a seasoned carbon steel pan — not damaging to the steel itself, but you’d need to re-season.
Oxidation/scaling becomes significant above 1,000°F (538°C) with prolonged exposure.
Warping can occur from rapid, uneven heating at any temperature, but is more likely above 600°F however, a 1/4 inch thick sheet of steel has a low risk of warping due to the mass.
Structural/metallurgical changes (softening of the steel) begin around 1,300–1,400°F (704–760°C), which is far beyond any home oven.