Questions about using and storing a baking steel

fakewiig · January 2016

Hey all,

I'm having issues battling condensation in the egg overnight, which has resulted in some flash rust on my baking steel. Not sure if its just because of the recent weather, or if I need to adjust my method of storage (or lack there of...).

I've got an XLBGE with a XLWoo2, 15in ceramic pizza stone, 18in diameter 3/8in thick carbon steel plate.

I initially season the steel with a few layers of rapeseed oil, but figured out that doesn't really matter when I have the steel directly exposed to the coals with searing hot temps.

In general, I love the steel. It works well as a deflector for indirect cooks. It's been fun with pizzas. And it make an awesome griddle. Its pretty versatile and handy BGE tool.

So, a couple questions for anyone with insight or experience.

-Would putting the ceramic stone on the bottom of the XLWoo2 with the steel on felt line help maintain seasoning on the steel when using the BGE at searing temps?

-To avoid rust, do I just need to pull the steel out of the egg and store elsewhere?

Richard Fl · January 2016

I would treat it like my iron woks, after the cook is over and the wok is cool, clean with a wok brush and cold water, hand dry and oil it well, keep in house for the steel wrap in double paper towel as the humidity here in Florida loves to creat rust

Eggcelsior · January 2016

I'm in the mid-Atlantic and keep mine in the garage after a thick coating of oil

kwdickert · January 2016

sounds like thats a rough oil you're using with it......

I have nothing to add. I'm a child.

Questions about using and storing a baking steel

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