What are the differences between the baking steels in your shop?
All ROC Baking Steels are made with the same premium food grade steel. They can all be used on your stove top or in your oven.
The main differences are:
- Shape: Circle, square or rectangle.
- Size: To fit different widths and depths of ovens.
- Thickness: 0.6cm or 1cm
The 0.6 thickness ROC Baking Steel is a lighter and more cost effective option. It will heat up quicker than the classic 1cm. Given it is a thinner option, it will not store and release as much heat as the 1cm but still works very well.
The 1cm thick ROC Baking Steel is heavier (11 kilograms). It takes longer to heat up but stores and releases more heat. We recommend this option particularly for bread making.
- Styles/Extra features:
- Griddle: offers a groove/grease trap around the perimeter. This is great if you are going to use it on the stove top.
- Easy to handle: Offers three holes for gripping convenience.
- MC Style: based on the dimensions of the classic Modernist Cuisine recommended baking steel. For a larger oven.
How do I decide which one to get?
The ROC Baking Steel is great for a range of cooking and baking. You can use it on your stove top for things like pancakes and french toast. You can use it in your oven for bread and pizzas. You can use it with outdoor cooking; in a BBQ as a large hot plate or on a camp fire as a hot plate/fryer.
Have a think about what you are mainly going to use it for and let that guide you. If you think you might use it on your stove top as well as your oven, why not go for the griddle feature. If you are worried about the weight of it, why not go for a thinner thickness or smaller size. It is really based on usability and personal preference. If you have any questions, feel free to reach out to us at email@example.com
How do I decide what size to get?
The ROC Baking Steel needs to slide easily onto your oven tray but still allow space around the edges for hot air to circulate. One of your happy customers passed on a great tip: Cut a piece of cardboard to size to see if the steel will fit in your oven or BBQ. If you do this, please note: it’s okay for the steel to hang over the rack by a couple of centimetres in smaller ovens – as long as the oven door closes it’s okay.
Can you do custom orders?
Not at this stage. We are a small-scale family owned business and the cost and time involved in custom orders is prohibitive. Luckily, we offer a range of different sizes, shapes and features to suit a range of uses.
How heavy is it?
The larger ROC Baking Steels weigh around 11 kilograms. The smaller and thinner ones weigh somewhat less, down to around 8 kilograms.
Why doesn’t it have a super smooth finish?
To process and finish our ROC Baking Steel, we sandblast the food-grade steel and then cold-season with coconut oil, resulting in a matte silver finish.
Some other baking steels might be polished to give them a gloss silver finish. This is for aesthetic reasons only. We see this as unnecessary extra cost to the customer since all baking steels will eventually turn black and smooth. By not taking this step, we pass the savings onto you.
If you find any minor bumps or blemishes on the finish of your ROC Baking Steel, this is normal and it won’t affect the baking or the nice black finish that will develop over time.
For more information on seasoning, see below.
Why does it change colour after cooking?
With each use, your ROC Baking Steel darken in colour, starting in spots. This is normal it is due to the process of the oil heating on the steel. After a while, it will be uniformly darker in colour.
How do I look after it? (SEASONING)
Your ROC Baking Steel can be used as soon as it arrives, as it has already been seasoned. It may simply just need a wipe down with paper towel.
Further seasoning helps keep your baking steel in good condition and is a good thing to do from time to time or when you feel it needs it.
After cleaning in warm soapy water and drying thoroughly, it is just a process of oiling and heating. You can do this by applying the oil with paper towel (or similar) and heating in the oven for an hour. Or you can place on the stove top to heat, spray with oil and rub in (I would recommend wearing mits for this option).
Don’t forget the baking steel gets hot and retains heat so be very careful not to burn yourself.
Will a ROC baking steel rust?
Any prolonged contact with water will rust your ROC Baking Steel. If it does start to develop rust marks or discolouration, this is not a big deal. These marks can be scrubbed off with a steel wool scourer or sandpaper. Once removed, season your baking steel as normal – this will also help prevent further rust.
Can you ship internationally?
Unfortunately at this stage we only ship within Australia. The ROC Baking Steels are quite heavy and the costs to ship internationally are prohibitive.
How much is shipping?
Stand metro shipping is $13.
Outside of metro areas, we are at the whim of our couriers. We have a handy “calculate shipping” tool at checkout. If the shipping seems higher than what you are used to with other products (remembering that these items are very heavy), send us an email at firstname.lastname@example.org to discuss other options.
What warranty/guarantee do you offer?
We offer a 60 day money back guarantee. Why not buy one, try it, give it a go for 60 days, and if you don’t like it, we will give you a refund.
The ROC Baking Steel will never break. If it breaks in the next 10 years, we will replace it for free.
Can I use the baking steel for bread making?
YES! Originally we created the baking steel to create the perfect pizza crust, but we are finding more and more that people are using it to create artisan bread at home.
Why is it better than a dutch oven?
The ROC Baking steel is more versatile than a dutch oven – it can be used on the stovetop or outdoor cooking as well as in the oven. It also means that you are not limited to one shape of bread. We also find it easier to transfer the dough from banneton to ROC Baking Steel rather than to the dutch oven.
Why is ROC baking steel better than a pizza stone?
Many of our customers buy a ROC baking steel because they have previously used a pizza stone and found it has cracked. The ROC Baking Steel will never crack.
Pizza stones are often clay or cast iron and are generally FAR thinner than a ROC Baking Steel. This means they just do retain and release enough heat for a traditional pizza crust. In order to cook the crust, you end up having to leave your pizza in the oven for a lot longer, which often burns the toppings. Pizzas on a ROC Baking Steel cook in as quickly as 3-4 minutes! It really mimics the “90 secondi/400 Gradi” Napoli style pizza – the best pizza in the world!
Why is ROC Baking Steel better than a pizza oven?
It’s smaller, cheaper and can be used for other things, but the outcome is JUST AS GOOD as a traditional pizza oven. There are some other options that have come on the market recently. These may be a good option for you if you have space in your kitchen to store a large item. However they can only be used for pizza due to the shape and size. ROC Baking Steel however can live inside your oven and is versatile for other uses.