How to Season and Maintain Your Anova Baking Steel

Quick answer

Season your Anova Precision Baking Steel by coating it thinly with a high-smoke-point oil and baking it at 230°C (450°F) for one hour, then let it cool in the oven. For ongoing care, wipe it clean while warm, dry it immediately, and re-oil after every wash. If rust appears, scrub it off with steel wool, dry thoroughly, and re-season. Never soak the steel or leave it wet.

Why the Anova Precision Baking Steel Needs Seasoning

The Anova Precision Baking Steel is a solid plate of carbon steel designed to fit perfectly inside the Anova Precision Oven. Carbon steel conducts heat fast and evenly, which is why it excels at artisanal breads and pizzas. But that same steel will rust quickly if left bare and exposed to moisture. Seasoning—baking thin layers of oil into the surface—creates a protective, non-stick patina that also improves browning and release. Unlike cast iron, carbon steel is lighter and responds faster to temperature changes, but it demands the same attention to drying and oiling.

What You’ll Need

Gather these before you start: a high-smoke-point oil (flaxseed, canola, grapeseed, or vegetable oil), paper towels or a lint-free cloth, steel wool or a stiff brush for rust, and a sheet pan or aluminium foil to catch drips. Avoid olive oil for seasoning—it burns at lower temperatures and leaves a sticky residue. You do not need special products, but using an Anova Precision Silicone Baking Mat underneath during cooking can reduce cleanup and limit scraping that wears down the seasoning.

How Often to Season and Re-Season

You only need to do a full oven seasoning once when the steel is new, or after you’ve scrubbed it down to bare metal. After that, everyday cooking with oil or fat will maintain the patina. Re-season when the surface looks dull, feels tacky, or food starts sticking. If you cook acidic foods (tomato sauce, vinegar, lemon) on the steel, re-oil it right after cleaning because acid can eat into the seasoning. A well-maintained steel will darken over time—that’s normal and desirable.

Cleaning Without Stripping the Seasoning

Most of the time, you don’t need soap. While the steel is still warm (not hot), wipe it with a damp cloth or paper towel to remove crumbs and grease. For stuck-on bits, use a plastic scraper or a stiff brush with hot water. If you must use soap, use a small amount of mild dish soap and rinse quickly—then dry immediately and re-oil. Never put the steel in the dishwasher, and never submerge it in water. The Anova Precision Silicone Baking Mat can be washed with soap and water, but the steel cannot.

Removing Rust from Your Baking Steel

Surface rust is fixable. Scrub the rusty area with steel wool or fine sandpaper until you see bare metal. Wipe away all dust, then wash with hot water and a little soap to remove particles. Dry it thoroughly with a towel, then place it in a warm oven for a few minutes to ensure all moisture evaporates. Once dry, re-season the entire steel following the steps below. If rust has pitted deeply, you may need to repeat the scrub-and-season process a few times. Prevention is easier: always dry and oil after every use.

Storing Your Baking Steel

Store the steel in a dry place. If you leave it in the Anova Precision Oven between uses, make sure the oven is dry and the steel is oiled. For long-term storage, coat it with a thin layer of oil and wrap it in paper or a clean cloth to keep moisture away. Avoid stacking heavy items on top that could scratch the seasoning. A little oil goes a long way—too much will feel sticky and attract dust.

Step-by-Step Seasoning Process

1. Preheat and prepare: Preheat your Anova Precision Oven to 230°C (450°F). Place a sheet of aluminium foil on the bottom rack to catch oil drips. Have your oil and a lint-free cloth or paper towels ready. Checkpoint: The oven must be fully preheated before you add the steel.
2. Apply a thin oil layer: Rub a teaspoon of high-smoke-point oil over the entire steel—top, bottom, and sides. Use a paper towel to wipe off excess; the surface should look shiny but not wet. A thick layer will pool and become sticky. Common mistake: Using too much oil. If it looks greasy, wipe more off.
3. Bake the steel: Place the steel in the oven and bake for 1 hour. The oil will polymerize and bond to the metal. You may see a little smoke—that’s normal. Open a window or turn on the vent. Checkpoint: After 1 hour, the surface should look dry and slightly darker.
4. Cool and repeat: Turn off the oven and let the steel cool completely inside. Once cool, repeat the oil-and-bake process 2–3 times for a durable patina. Each layer adds protection. Next step: After the final layer, your steel is ready to use. Re-oil lightly after each wash.

Product facts

• Anova Precision™ Baking Steel: Designed specifically to fit perfectly inside the Anova Precision Oven, providing a solid cooking surface for artisanal breads and pizzas. A perfect fit means no wobbling, better heat transfer, and easier seasoning because you can leave it in the oven for the entire process.
• Anova Precision™ Silicone Baking Mat: Durable, food-grade silicone mat that is naturally non-stick, eliminating the need for parchment paper or tin foil. Using the mat on top of your seasoned steel reduces stuck-on food and makes cleanup faster, which helps preserve the seasoning layer.