There’s a reason air fryers have exploded in popularity. Who doesn’t want to dig into a plate of perfectly golden fries without a glut of oil?
As a professional product tester, I’ve tried my fair share of air fryers and air fryer ovens. And while I love the crunchy end results, their bulky footprint creates a cumbersome obstacle on my countertop.
That’s why I’m pleased to announce an alternative. After nearly a year of testing, the HexClad pizza steel yields equally crisp results while taking up a margin of the space. (It’s no bigger than a baking sheet!) Plus, it churns out restaurant-quality pizzas with ease. Here’s what you need to know about this game-changing product.
VIA MERCHANT
VIA MERCHANT
Perfectly cooked pizza? Coming right up! This baking steel is the secret to restaurant-quality pies at home.
What is the HexClad pizza steel?
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The HexClad pizza steel plays on the brand’s iconic cookware, offering a hybrid solution to traditional pizza steels. It merges the jobs of cast iron and stoneware—with a slick, nonstick finish for easy release.
With a 14-inch cooking surface, the HexClad pizza steel can accommodate pies big and small, plus a wide array of other foods. It’s heat-safe up to 900 degrees Fahrenheit, making it suitable for ovens and grills alike. It weighs 4.5 pounds and comes with a lifetime warranty.
How We Tested It
I’ve been testing the HexClad pizza steel in my home kitchen since March 2024. After nearly a year of use, it still looks brand new and has become my go-to bakeware for roasting veggies, crisping meats, browning fries and, of course, cooking pizza.
Now, I’ll admit: When this steel showed up at my door, I was initially a skeptic. How much better could this fancy, $149 pan perform than my trusty baking sheets? Well, it took just one use to ditch my preconceived notions at the oven door.
Frozen Cauliflower Pizza Testing
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After removing the pizza steel from its signature HexClad box and gray duster bag, I gave it a quick wash. When pizza night rolled around—which, thanks to the convenience of Costco’s frozen cauliflower crust pizza, is a weekly ritual—I grabbed the steel and got to work. The instructions specifically say not to preheat the steel, so I removed the ‘za from its wrapping, placed it on the steel and popped it into the oven, per usual.
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Now, after just a few minutes, I could already tell there was something magical happening. First, my pizza was cooking fast. (A major perk after a busy workday left me hungrier than usual). And when I pulled it out of the oven, I was shocked to find it sliding around the steel with ease. Typically, cauliflower crust pizza sticks to my pan in at least one spot, requiring a few seconds of finagling with a spatula to release. After cutting in, I picked up a slice and flipped it over. The bottom of the crust had a beautiful, deep golden hue—and a delightful crunch. Color me impressed!
Additional Foods Testing
After a very successful frozen pizza upgrade, I was eager to see what else the pizza steel could do. While its main function is to churn out effortlessly perfect pies, I knew it would need to take on more tasks to earn a permanent spot in my baking cupboard.
For my next test, I tried a frozen food I can never seem to cook properly: sweet potato fries. While one of my favorite foods, they always stick to my pan and brown way too deeply, leaving a burnt aftertaste. I placed an even layer on the steel and popped it into the oven. Again, I noticed they were cooking a bit faster than normal, so at around the 10-minute mark, I pulled the steel out to flip over the fries. Miraculously, none of them stuck to the steel. And each fry took on a lovely caramel-kissed color rather than the uneven char I’ve grown accustomed to. After a few more minutes of cooking, they were ready to eat. Crispy perfection.
Over the next few weeks, I used the steel to roast veggies, cook baby quiche and phyllo appetizers, brown plant-based meats, toast naan—you name it. Every time, I was left with crispy, even and perfectly toasted results that cooked in record time. The generous 14.5-inch cooking surface also allowed me to whip up sheet pan meals. I find I can fit protein, vegetables and starch all on the same surface, saving me precious dishes.
Fresh Pizza Testing
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The final cooking test was arguably the most important: How does fresh dough hold up to the pizza steel’s prowess?
During the summer months, I love to spend a night around my outdoor pizza oven and churn out fresh pies. But during Wisconsin winters, it’s a little harder to capture that restaurant-quality taste.
I gave it a shot with the HexClad pizza steel and, like all my other food tests, was impressed. I rolled the dough for my first pie on a large wooden cutting board and then transferred it to the cool steel. (Remember: Don’t preheat!) Now, typically, I would generously flour or use cornmeal on my baking sheet to avoid sticking, but I wanted to see what the steel could handle on its own. I added sauce and cheese. Then, with my oven set to 450 degrees, I placed it inside and let it cook.
After about eight minutes, I could see the crust rising and the cheese beginning to melt. I was impressed to see air bubbles start to form. I cooked it for about 15 minutes total, or until the cheese was charred to my liking. I pulled it from the oven, and, like the frozen pizza, the pie danced around the steel—no sticking in sight!
I cut into the pie and could hear an audible crunch. While there was no leoparding, I chalk it up to the temperature more than the cooking surface. A standard oven just doesn’t get hot enough to produce that signature crust char. My first bite was a little crispy, a little chewy—just how I like my pies. The dough was thoroughly cooked through with a slight golden hue on the bottom.
For my second pizza, I wanted to challenge the steel even further. As a vegetarian, I love to load up my pies with fresh veggies—which have a lot of moisture. I’ve eaten many soggy pizzas as a result of overloading the produce toppings.
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When the steel was still slightly warm, I transferred over my rolled-out crust and built a pizza with olive oil, garlic, onions, thin zucchini slices, mozzarella and goat cheese. (A drizzle of hot honey would complete the ensemble after cooking). Already drooling, I popped the pie in the oven.
After about 15 minutes, it was ready. And, after a bite, it was somehow even crispier than my first attempt! The results were truly restaurant-quality. While not quite as perfect as what I can achieve in my outdoor oven, it was easily the best homemade pizza I’d ever made indoors.
Cleaning and Maintenance
As an added bonus, cleanup is a breeze. Once the pizza steel cools, I give it a quick rinse with soap and water, and any residue comes right off. On a few occasions (when I left sticky maple-glazed Brussels sprouts in for too long, for instance), I’ve needed to use a kitchen sponge to coax off burnt-on gunk, but the steel has never required serious scrubbing or soaking.
Technically, it’s dishwasher-safe. But I choose to handwash mine because it’s very simple, and also, the large size is a tight fit in my dishwasher.
To keep your pizza steel in tip-top condition, remember to avoid using sharp utensils (like a pizza cutter or knife) directly on the surface. Metal spatulas or spoons, though, are perfectly fine.
Pros
- Cooks food quickly and evenly—with crispy browning, to boot!
- Churns out restaurant-quality pizzas
- Slick, nonstick surface
- Cleanup is a breeze with zero sticking food residue
- Oven-safe up to 900 degrees Fahrenheit
- Versatile uses
- Generous size holds multiple servings
Cons
- Heavy, at 4.5 pounds
- Pricey for a single piece of bakeware
Why You Should Trust Us
In my tenure as a senior shopping editor, I’ve become something of a HexClad expert. I’ve tested a wide array of the brand’s offerings, including skillets, a wok, a Dutch oven, a knife set and more. For comparison’s sake, I’ve also tested several other key brands on the market, like Caraway and Green Pan. I also have experience testing air fryers, specifically the Breville Smart Oven Air Fryer Pro and pizza gear like the Ooni Koda 16 outdoor pizza oven.
Where to Buy a HexClad Pizza Steel
VIA MERCHANT
VIA MERCHANT
Achieve crispy perfection (with easy cleanup!) thanks to this ingenious piece of bakeware. It’s the most-used baking tool in my kitchen.
Pick up your own pizza steel directly on the HexClad website. It costs $149 and comes with a lifetime warranty. If you’re looking to level up pizza nights or achieve browned perfection without the footprint of an air fryer, this steel is a solid investment that has become a staple in my kitchen.
