We use a special steel with a thickness of 8 mm. Due to the processing, the thickness at the end is approx. 7 mm. The baking steel weighs approx. 6.70 kg. The advantages of the raw steel baking steel lie in its heat storage and thermal conductivity, so you can leave it in the oven at maximum temperature with convection air approx. 20 to 30 minutes depending on the oven. An oven thermometer is a good option for temperature control within the oven. No stainless steel can be used for optimal thermal conductivity and long heat storage capacity. To prevent the formation of rust, you should treat the baking steel with vegetable oil before first use and at 180-200 degrees approx. 1 hour. Your new product is already pre-treated with linseed oil. The baking steel can also be placed on the grill and use it as a grill plate. For better results, grills with indirect heat and lids are better suited here. After cooling the baking steel, you can simply brush out the excess flour (semolina) with a clean brush. The burnt on can be easily removed with a ceramic scraper.