How to Season a Baking Steel Griddle Step by Step
By "Baking Steel – Make Restaurant-Quality Pizza at Home" | Published: 2026-10-15
Category: How-to Guides
Learn how to season your Baking Steel griddle step by step, from initial cleaning to building a durable non-stick layer. Avoid common mistakes and keep your griddle in top shape.
Quick answer
To season a Baking Steel griddle, wash it with hot water and mild soap, dry it completely, then apply a thin layer of high-smoke-point oil like flaxseed or canola. Bake it upside down in a 450°F oven for one hour, let it cool, and repeat the oil-and-bake cycle two to three times. This creates a durable, non-stick surface that improves with every use.
Why seasoning matters for your Baking Steel griddle
Seasoning is not just about making your griddle non-stick; it also protects the steel from rust and enhances the flavor of your food. A well-seasoned Baking Steel griddle, like the 14"x18" Reversible Pizza Steel & Stovetop Griddle, develops a natural patina that makes cooking and cleanup easier. Unlike cast iron, steel griddles are smoother and lighter, but they still require a proper seasoning layer to perform at their best.
Choosing the right oil for seasoning
Not all oils are created equal when it comes to seasoning. You want an oil with a high smoke point and a tendency to polymerize, forming a hard, protective layer. Flaxseed oil is a popular choice because it dries hard, but canola, grapeseed, or vegetable oil also work well. Avoid olive oil or butter, as they burn at lower temperatures and can leave a sticky residue.
Step-by-step seasoning process
- Clean the griddle thoroughly: Wash the griddle with hot water and a mild dish soap to remove any manufacturing residue or dust. Use a non-abrasive sponge or cloth. Rinse well and dry immediately with a towel to prevent flash rust. Checkpoint: The griddle should be completely dry before proceeding.
- Apply a thin layer of oil: Pour a small amount of high-smoke-point oil (about a teaspoon) onto the griddle and spread it evenly across the entire surface using a paper towel or lint-free cloth. You want a thin, even coat—not a thick layer. Buff off any excess oil; the surface should look glossy but not wet. Common mistake: Using too much oil leads to a sticky, uneven seasoning.
- Bake the griddle upside down: Place the griddle upside down on the middle rack of an oven preheated to 450°F (230°C). Put a sheet of aluminum foil on the rack below to catch any drips. Bake for one hour. The upside-down position prevents oil from pooling. Checkpoint: The griddle should be uniformly dark after baking.
- Cool and repeat: Turn off the oven and let the griddle cool completely inside. Once cool, repeat the oil application and baking process two to three more times. Each layer builds a stronger, more non-stick surface. Next step: After the final cooling, your griddle is ready to use.
- Maintain the seasoning: After each use, clean the griddle with hot water and a stiff brush—avoid soap unless necessary. Dry it thoroughly and apply a very thin layer of oil while it's still warm. Store in a dry place. Checkpoint: Re-season if the surface becomes dull or food starts sticking.
Product facts
- Baking Steel Griddle — 14"x18" Reversible Pizza Steel & Stovetop Griddle: The Baking Steel Griddle is a 14"x18" reversible pizza steel and stovetop griddle that can be used for smash burgers and on grills. Its reversible design means you can season both sides and use it for a variety of cooking methods, from stovetop to grill.
- Baking Steel Artisan Dough Cutter: The Baking Steel Artisan Dough Cutter is built from 304 stainless steel with a tapered electroplated blade and a white oak handle. While not used for seasoning, this cutter is a handy tool for dividing dough when making pizzas on your seasoned griddle.
