How to Care for Your Steel: Cleaning, Seasoning & Storage

How to Care for Your Steel 

Now that you’ve got your steel, you might be wondering how to season it, how to clean it, and where to store it.

Our steels are virtually indestructible. You would have to work very hard to permanently damage one. Even if something goes wrong (uneven seasoning, rust spots, sticky patches), it’s all fixable.

Unboxing Your Steel

Your steel arrives unseasoned. We leave it that way so you can choose your own oil. This is especially helpful if you have allergies or preferences.

When you unbox it, it’ll be light grey. Don't get attached to that finish. That’s the only time it will look like that. Once seasoned, it darkens. Steel develops a patina over time and that’s a good thing.

After a few uses, you may see spots, colour changes, or markings. That’s normal. It’s not damage, it's a sign of a steel that's loved.

Seasoning Your Steel

Seasoning creates a natural non-stick layer that protects against rust.

You’ll want to use an oil with a high smoke point (ideally above 400°F) to allow for proper polymerization. Polymerization the process where oil bonds to the surface under heat and forms a hard, protective layer.

Good options:

• Avocado oil
• Grapeseed oil
• Canola oil

You can use olive oil. I do. Just know that lower smoke point oils can sometimes leave a slightly sticky or uneven finish if applied too thick. If that happens, it’s not ruined, it may just need another round.

How to Season

1. Apply a very thin layer of oil across the entire surface.
2. Wipe off all excess oil. (Wipe it down as if you’re trying to remove it.)
   Tip: A cloth works better than paper towel, which can pill on raw steel.
3. Place in the oven at 500°F for one hour.
4. Turn the oven off and let the steel cool inside.

Repeat this 2–3 times for the best results.

If It Doesn’t Look Perfect

• A sticky surface means there is too much oil. Heat it again or wash and reseason.
• A brown surface instead of black is totally fine. It will darken with use.
• Uneven colour. Normal. It evens out over time.
  

Cleaning Your Steel

After cooking, you might see burnt flour, cheese, or toppings stuck on. 

No biggie. 

Most of the time, you can easily scrape or wipe it clean. Washing with soap isn’t needed after every use.

If you do want to wash it:

• Use mild soap and warm water.
• A chainmail scrubber works great for stuck-on bits.
• Small scratches from scrubbing are normal and won’t affect performance.

After washing:

• Dry it thoroughly.
• Apply a thin layer of oil and heat once to prevent rust.

If you ever see rust (usually from it being exposed to moisture), don’t panic. Scrub it off, dry the steel completely, and reseason. It’ll be good as new.

I'm telling you, you can’t ruin your steel.

Storing Your Steel

The easiest option is to leave it in your oven. Many people (including myself) store it there full-time and bake everything on top of it.

If you prefer to store it elsewhere:

• Keep it somewhere dry.
• The drawer under your oven works well.
• A storage bag helps protect from moisture and makes it easy to transport for pizza nights at a friend’s place.

Final Thoughts

Steel doesn’t require perfection. Its strong and durable.

It will change colour. It may get scratches. It might not season perfectly the first time.

That’s all normal!

Let your steel develop over time. The more you use it, the better it gets. and as always, thank you for buying from Atlas Steel Co.