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:
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.
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 firstname.lastname@example.org
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.
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.
The larger ROC Baking Steels weigh around 10.5 to 11.5 kilograms. The smaller and thinner ones weigh somewhat less, from 6 to 7.5 kilograms.
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.
Your ROC Baking Steel can be washed with hot soapy water and dried and you can use it straight away.
After cleaning in hot soapy water and drying thoroughly, you can use it and at the end of your bake wipe it over with oil and leave. A lot of bakers use baking paper to help get their pizza or bread from bench to the oven and its fine to bake with the paper.
Don’t forget the baking steel gets hot and retains heat so be very careful not to burn yourself.
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.
Unfortunately at this stage we only ship within Australia. The ROC Baking Steels are quite heavy and the costs to ship internationally are prohibitive.
Stand metro shipping is $13 Melbourne, $15 Sydney, Adelaide, Brisbane, $17 Perth. We can check other couriers and Aus Post for regional areas.
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 email@example.com to discuss other options.
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. It’s recommended to use the 1cm thick steel for bread baking.
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.
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!
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.
90 DAY MONEY BACK GUARANTEE – EXTENDED WARRANTY
FOR RURAL AREAS, PLEASE LET US KNOW IF SHIPPING SEEMS TOO HIGH AND WE CAN CHECK OTHER COURIERS OR AUSPOST
SHIPPING RATES, $13 MELBOURNE, $15 SYDNEY, BRISBANE, ADELAIDE, $17 PERTH
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