Our Approach

Our Approach

We build tools for people who cook at home but care about results.

Most pizza steels on the market are designed around convenience — thin plates, the wrong materials, unfinished surfaces, or designs that prioritise cost over performance. We weren’t interested in adding another version of that.

Our approach is simple: use the right material, at the right thickness, finished properly, and let performance do the talking.

We chose heavy-duty carbon steel because it absorbs, stores, and releases heat in a way stones and trays can’t. Thickness isn’t a specification to us — it’s the difference between a steel that works once and one that performs consistently, bake after bake.

Every Black Iron Pizza Steel is properly seasoned from the start, not just for protection but to create a surface that improves with use. There are no coatings to fail and no shortcuts taken for appearance’s sake.

We design our steels to live in your oven. They stabilise temperature, recover heat quickly, and quietly improve everything from pizza to bread and roasting. This isn’t about novelty — it’s about making a domestic oven behave better.

We built the pizza steels we wanted to use ourselves, because we couldn’t find them elsewhere.

That’s the whole approach.