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Can I leave my pizza stone or baking steel in the oven all the time

Yes, because a pizza stone or baking steel adds mass that will regulate the temperature of your oven. You should allow extra time to preheat, with the amount depending on whether or not you are cooking directly on it or it is on another shelf. I’d give it 5 extra minutes if you are not cooking directly on the steel or stone, but 20 minutes if you are.
The 20 extra minutes of preheating of your pizza stone or baking steel will allow the steel or stone to absorb enough energy to start cooking whatever you have in a pan (if the pan is directly on the steel/stone) immediately, rather than acting as an insulator and a barrier to the heat. Ovens will vary also, so you may need a little less or little more preheat time, depending on the oven.

2 thoughts on “Can I leave my pizza stone or baking steel in the oven all the time

  1. Thanks Joe

    1. Hello. Yes you can. It won’t hurt the steel at all, however, the more bakes it goes through, the sooner you’ll need to re-season the steel. As it’s seasoned when it leaves here, you should be good for a while, although I can’t give you an exact number of bakes since each oven is different and each cook’s bake may be hotter or cooler than the other’s. Just play that by sight and use your re-seasoning instructions when the steel begins to show any rust or bare spots (the brown on them new is burned seasoning.). In short, the treatment is much like cast iron except you don’t need to grease the steel after every use. You could do that, but you’ll have the smoke smell on every cook then so only season as needed. Thank you for your business.

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