Where is the baking steel made

Stoughton Steel in Hanover, MA.

It says in product description this can be used as a stove top griddle; Does that mean A glass top stove?

I would say no, but this is my opinion having owned a glass top stove, conventional electric range and gas ranges. I have no supporting data. Here's why I think you wouldn't want it for a glass top: 1) weight -- if it inadvertently drops on the glass top you're probably looking at significant damage to the range top; 2) residual heat -- this steel will absorb more heat than a conventional stovetop griddle and it will stay hotter longer, that may negatively impact the internals of your glass top range; 3 handling -- flat steel on a flat surface at 400+degrees is difficult to maneuver. I wouldn't risk it on the range top, only in the oven.

Have used a stone for many years w/o any sticking issues. Anyone out there experienced w/stone and steel with comparison comment re: sticking?

When a dough sticks it typically has nothing to do with the stone or the steel.; it's because of 4 possible reasons: 1) The dough is too wet. When you notice it is sticking to the peel as you try to transfer it, you know more flour/less water was required in the recipe. Even adding more four or corn meal to the peel is not going to always fix that. You might get it off the peel onto the stone but it still breaks open when it starts to bake. Also, while cornmeal is great at sliding off dough, it does burn on the steel , creating a slightly burnt taste to the crust so you don't want an excess amount just because you cant get it off the peel. Sometimes you will notice a bit of dough left on the peel when you transfer it if it's too wet. A wet dough is also hard to stretch into a circle. The dough should be sticky but pull away from the bowl without leaving some dough stuck to the sides or bottom of the bow. 2) The dough is too thin in the middle because the dough was stretched too far in the center. . The dough with break in the middle when baking and toppings will glue themselves to the stone or steel. 3) the steel or stone was not clean and when you slid it off the peel the dough caught on the debris and tore a bit. 4) Too many toppings or too much of them, including sauce. It's not such a problem with thick crusts but you need a light hand with thin ones. Too much weight in toppings will cause the dough to tear at it's thinnest point as it starts to rise in the oven or when you slide your peel under it to turn or remove it. A steel is smoother than a stone and it should stick even less , all things being equal. Still, the manufacturer does say to keep it seasoned with a drop of avocado oil. When the pizza does stick and burn on the steel, it's easier to clean off than a stone, other than the weight when handling it in your sink. Hope this is helpful.

Can this be used on a cooktop with pots to distribute heat more evenly

Mel, yes this works great as a heat source for pots. Works great on induction too!

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Description

🔥 Elevate your pizza game with the steel that pros swear by!

LIGHTNING FAST COOKING - Cooks pizza 20 times faster than traditional stones, saving you precious time without sacrificing quality.
BUILT TO LAST A LIFETIME - Unbreakable steel construction means no cracks, chips, or replacements—ever.
VERSATILE CULINARY POWERHOUSE - Use as a stovetop griddle, induction plate, or even a frozen cold plate—one tool, endless possibilities.
PERFECTLY CRISPY CRUSTS EVERY TIME - Ultra-conductive steel ensures even heat distribution for that coveted thin, crispy crust.
GENEROUS SIZE PREMIUM CRAFTSMANSHIP - At 14"x16" and 1/4" thick, this USA-made steel offers ample cooking space and professional-grade durability.

The Baking Steel is a 14"x16" ultra-conductive steel pizza stone that cooks 20 times faster than traditional stones, delivering perfectly even, crispy crusts. Inspired by Modernist Cuisine, it’s unbreakable, versatile for stovetop and induction use, and proudly made in the USA. Ideal for serious home chefs seeking professional-grade results and durability.