Bread Steel Max for Baking Bread & Cooking Pizza (14" x 14" x 0.15")

I cannot tell you just how many baking stones I have had break over the course of my life in my oven. This item right here, is a G A M E changer! If you do any sort of baking, you need this. If you any sort of cooking in your over, you need this. Long story short, this helps to stabilize the temperature of your over and will make you the nicest, crispiest crusts every. I am gluten free and let's just say, I have tossed more than my fair share of loaves of bread. This is so easy to use, superb quality and does exactly what it is support to do! Do yourself a favor and get one for your over. Don't skimp either, get the larger one. You won't be sorry. The price on this piece is incredible compared to competitors. It's solid. It's heavy, It does what is is supposed to do. Love this purchase.

I read about these long ago when recommended by a chef. Nice idea, but outrageously priced so I didn’t act on it. I snagged this one on sale and yes, it’s really that good. My baked goods are coming out evenly baked—much like a non-breakable baking stone. It’s easy to use, the size is perfect for baked goods and pizza. It’s to clean. but most of all I appreciate the oven temperature staying more consistent because it holds the heat.

I have commercial Fibrament baking stones, and they're terrific. But they're heavy as a guilty conscience, so I decided to try a baking steel. The average weight of a baking steel sold on Amazon is 15-16 lbs. That's not a lot of weight for most people *unless it's concentrated in a small mass.* With a baking steel, it is. So I decided to try out the Brod & Taylor 5-lb baking steel. This thin (0.01") steel produces hearth pizzas (baked directly on the steel) in about 6-7" superior to those baked on my Fibraments. It's so light that I can pull it out/put it in the oven with one hand at age 80 (I'm a small woman). The gains you might achieve by using a larger and/or heavier steel will be marginal. The only likely disadvantages to this one are its size--it's 14" square--and the extra 1-2 minutes it may take to bake your pizza on it compared to on a 16-lb howler. Unless you usually bake large hearth pizzas in rapid succession with hovering crowds awaiting them, this more modest, beautifully made and seasoned steel will do the trick. It also produces lovely results with hearth breads, including golden bottoms.

Aside from the weekly cleanings, this thing stays in my oven. From sourdough to cookies to casseroles, it helps with baking in my oven. It is heavy, but looks lightweight. It is easy to clean. I have not had any issues with this product.

Very handy and bread turned out well with this steel, a spray of water and covered bread with their pricey baking shell. Investment was a good one.

What a great product, just as good as using a Dutch oven and doesn't take up a lot of room.

The Brod & Taylor Bread Steel has completely elevated my home baking. It heats evenly and holds high temperatures, giving a crisp, well-browned crust on both bread and pizza without burning the bottom. The steel feels thick and durable, and the size fits perfectly in a standard oven while still handling larger loaves. Cleanup is straightforward with a simple wipe down, and the weight adds stability during use. It is heavier than a baking stone, but the results are consistently worth the extra handling.

Never used this before but it has been so much easier than lifting that heavy cast iron Dutch oven. Nice quality, easy to clean and lightweight.

After several use making sourdough bread and pizza, it became rusty. Even with careful handling to ensure no scratches, it rusted within a week of use. I had used my challenger pan for the last 5 years and condition is still good. Thought I’ll give this a try since it’s touted to be lighter and easier to handle. Very disappointing.

Wow. If, like me, you want something lighter weight than a dutch oven, this plus an old upturned steel mixing bowl with a knob added by my other half as a cover does the trick. I did not want to have to lift something very heavy and ruinously hot, and was worried about my normal baking sheets. So, with this I just lift the bread. Easier and safer. You do have to use a flat plate of some kind to put the bread onto the steel, but find something you can gently slide it off and into the steel sitting on a piece of baking parchment or similar and it is easy enough. A luxury purchase, but looks like it will last forever.

High quality, the heat is evenly distributed and the bread gets a nice crust on the bottom. Now I regret getting the clay board first. I should have bought this one first

Really useful for baking my sourdough as I leave it in the bottom of the oven so no heavy lifting, great quality item