I was skeptical the HexClad pizza steel would be worth the price, but it's now the most used piece of bakeware in my kitchen
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The Versatile HexClad Pizza Steel Replaced My Air Fryer
Updated on May 12, 2025
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 over 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.
We Tried It
HexClad Pizza Steel
Perfectly cooked pizza? Coming right up! This baking steel is the secret to restaurant-quality pies at home.
What is the HexClad pizza steel?
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 over 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
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.
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
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.
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.
1-Year Update
The HexClad pizza steel is still the most-used piece of bakeware in my kitchen. I find myself reaching for it multiple times a week. I love its large footprint—plenty of space to prep sheet pan suppers for two with leftovers to spare.
Beyond pizza and fries, I’ve charred veggies, baked galettes, browned sausages—there’s very little the steel can’t do. My most impressive cook is definitely crispy panko-coated tofu. I’ve been a vegetarian for 15 years and have always struggled to prep this finicky protein. The HexClad pizza steel makes it easy with scorching temperatures and a nonstick surface. Even my meat-eating husband is a convert!
The steel also continues to be incredibly easy to clean. If some saucy bits burn, I know I’ll only need a few wipes with a sponge to remove the residue. Plus, even after a mishap with a pizza cutter. (We used it to cut a pie by accident…oops!) The steel’s surface still looks brand new. I have yet to see any signs of use or discoloration, so I’m confident it will last for many years to come.
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
What Other Reviewers Had to Say
I’m not the only one smitten with the HexClad pizza steel. Hundreds of reviewers give this bakeware two thumbs-up.
“Very expensive…but worth every penny!” says Amazon purchaser Beep16.”This pan has solved the problem of our pizzas being doughy in the middle. Cooks very evenly. Wipes clean…no need to put in the dishwasher, even though it states you can do so.”
Reviewer dreamweaver25 is equally impressed, writing: “One huge advantage is NO PREHEATING. So you can build your pizza right in the pan, instead of having to transfer to a hot stone or steel. The crust was perfect—and the pan is super easy to clean. The only thing you have to watch out for is you can’t cut the pie in the pan, but that is just a nitpick. I am loving this pan!”
Final Verdict
If you’re in the market for some new bakeware, don’t sleep on the HexClad pizza steel. Yes, it’s great for pizza lovers. But I’ve found infinite uses for it in my home kitchen. I’m beyond impressed with the crispy, crunchy results it yields on all kinds of eats.
While it is an investment, I’m confident that it will last for a long time. I’ve already used it for over a year with no signs of wear, and our thorough HexClad reviews show the brand makes quality gear across the board.
Where To Buy a HexClad Pizza Steel
We Tried It
HexClad Pizza Steel
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.
FAQ
How do you use a HexClad pizza steel?
It depends on what you’re making. For frozen pizza, slide your pie right onto the steel and pop it in the oven. For fresh pies, roll out pizza dough and add your favorite toppings. Bake until crisp on the bottom and cooked through. No preheating required! You can also use the HexClad pizza steel as a standard baking sheet for frozen foods, tofu, veggies, galettes, baked goods and more.
Is HexClad worth it?
In our opinion, yes. Taste Recipes editors have tested over a dozen of the brand’s products for over three years. We’re consistently impressed by the quality and ease of use.
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.
