There’s a moment every pizza maker dreads: the launch. You’ve stretched the dough perfectly and added your favorite toppings, but now you have to slide it into a blazing hot oven. This is where things can go wrong. A peel that’s too small can cause toppings to spill, while a sticky surface can turn your beautiful pizza into a folded-over disaster. The solution is a tool designed for the job. A well-chosen pizza peel 16 inch provides the surface area and stability needed for a flawless transfer, taking the guesswork out of the process and letting you focus on the fun part—cooking and eating.
Key Takeaways
- Embrace the Two-Peel System: Use a wooden peel for building and launching your pizza, as its surface helps prevent sticking. Switch to a thinner metal peel for turning and retrieving the pie, giving you more precision inside the hot oven.
- Prioritize Smart Design Over Material: The best peel has a thin, tapered edge for sliding under the crust, a handle that balances safety and control, and a lightweight feel. These features make a bigger difference than simply choosing between wood and metal.
- Ensure a Stick-Free Launch Every Time: The key to a smooth transfer is a well-dusted peel (semolina is your best friend) and speed. Assemble your pizza quickly and use a confident, swift motion to slide it onto the hot stone before it has a chance to stick.
Why a 16-Inch Pizza Peel is a Game-Changer
If you’ve invested in a quality outdoor pizza oven, you’re already serious about making incredible pizza. But to get that perfect, crisp-bottomed pie from your prep station into a blazing hot oven, you need the right tool for the job. This is where a 16-inch pizza peel makes all the difference. Think of it as your pizza’s personal chauffeur—it’s responsible for a safe and smooth journey.
A larger peel gives you confidence. It provides a generous, stable surface for building your pizza, which means you have more room for error and less risk of toppings spilling over the sides. When it’s time for the launch, that extra space is invaluable, helping you slide the pizza into the oven with a clean, decisive motion. It’s the key to creating those big, shareable, pizzeria-style pies that are perfect for feeding a crowd. Moving from a smaller peel to a 16-inch one is one of the simplest upgrades you can make to instantly improve your pizza-making process and results.
The Ideal Size for Your Home Oven
The first rule of pizza peels is to match the tool to your equipment. A 16-inch peel is the perfect companion for a 16-inch oven, allowing you to use the full cooking surface. This size gives you the versatility to make large, family-style pizzas without feeling cramped. If you own a premium oven like an Alfa Forni™, a 16-inch peel ensures you can maximize its potential. It provides a stable, spacious platform that makes building, launching, and retrieving your creations feel effortless and professional. It’s all about having the right amount of space to work comfortably and confidently.
How It Improves Your Pizza Game
A 16-inch peel does more than just carry your pizza; it helps you perfect your technique. The large surface area is forgiving, giving you plenty of room to assemble your pizza without the dough sticking to your counter. When it’s time to cook, a peel with a thin, tapered edge slides cleanly under the raw dough for a flawless launch. This is crucial for getting the pizza onto the hot stone in one piece. Many pizzaiolos even use two peels: a wooden one for building the pizza (its porous surface helps absorb moisture and prevent sticking) and a thin metal one for turning and retrieving the cooked pie. This simple tool is fundamental to mastering your pizza-making skills.
Wood vs. Metal: What's the Best Peel Material?
Choosing between a wood and a metal pizza peel is one of the great debates in the pizza world. The truth is, both have their strengths, and the best one for you really depends on your pizza-making style. Many serious pizzaiolos even keep one of each on hand. Think of them as different tools for different jobs. A wooden peel is fantastic for building and launching your pizza, while a metal peel excels at turning and retrieving it from the heat. Let’s break down the pros and cons of each so you can find the perfect fit for your setup.
The Classic Wooden Peel
There’s something wonderfully traditional about a wooden peel. It’s the classic choice for a reason. Wood’s slightly porous surface is great for absorbing a little moisture from the dough, which helps prevent it from sticking when it’s time to launch your pizza into the oven. This makes them ideal for beginners who are still getting the hang of the slide. You can build your pizza right on a well-floured wooden peel, making the transfer from countertop to oven a much smoother process. If you want a reliable tool specifically for prepping and launching, a classic wooden peel is an excellent starting point.
Sleek and Durable Metal Peels
Metal peels, typically made from aluminum or stainless steel, are the workhorses of the pizza world. Their biggest advantage is their thin, durable construction. The blade is much thinner than wood, allowing you to easily slip it under a cooking pizza to give it a quick turn or pull it out when it’s perfectly cooked. While some worry about dough sticking to metal, a generous dusting of semolina or flour makes the surface just as nonstick as wood. For maneuvering pizzas inside a blazing hot oven, nothing beats the precision and durability of a quality metal peel.
Why Choose a Perforated Peel?
A perforated peel is a type of metal peel with holes across the blade, and those holes serve a couple of clever purposes. First, they allow excess flour to fall away from the bottom of your dough before it goes into the oven. This means less burnt flour on your pizza stone and less smoke. Second, the perforations let steam escape from under the pizza as you retrieve it. This is a fantastic feature for anyone chasing that perfectly crispy pizza crust, as it helps prevent any sogginess from getting trapped underneath.
A Quick Guide to Peel Materials
So, what’s the final verdict? It comes down to function. Use a wooden peel for building your pizza and launching it into the oven. Its moisture-absorbing properties give you a little extra insurance against sticking. Use a metal peel for turning the pizza mid-bake and retrieving it when it’s done. Its thin, rigid blade offers superior control inside the oven. For the ultimate setup, consider the two-peel approach: a 16-inch wooden peel for launching your large pizzas and a smaller, round metal peel for turning. Exploring different pizza oven accessories will help you find the combination that makes you feel like a true pro.
What Makes a Great Pizza Peel?
When you’re ready to move beyond just making pizza to crafting it, you realize that your tools matter. A great pizza peel is more than just a pizza shovel; it’s an extension of your hands, designed to make the fiery dance of pizza-making feel effortless. The best peels aren't just about the material—they're a perfect combination of thoughtful design elements that work together. It’s about how it feels in your hand, how easily it slides under the dough, and how confidently you can maneuver a 16-inch masterpiece in and out of a blazing hot oven.
A truly great peel considers everything from the handle's grip and length to the overall weight and balance. The surface texture needs to be just right to prevent that dreaded moment when your perfectly topped pizza refuses to leave the peel. And the edge? It has to be thin and tapered, allowing you to scoop up your finished pie without a single snag. Think of it as the key that unlocks a seamless transition from your prep counter to the pizza stone. Let’s break down these essential features so you know exactly what to look for.
Finding the Right Handle and Length
The handle is your primary point of contact with the peel, so comfort and control are everything. A great pizza peel should have a handle that provides a comfortable, secure grip, giving you the confidence to handle a fully loaded pizza. The length is just as critical. You need a handle long enough to keep your hands and arms safely away from the intense heat of your outdoor pizza oven, but not so long that it becomes awkward to manage in your space. It’s a delicate balance between safety and maneuverability. The goal is to find a peel that feels like a natural fit, allowing you to work efficiently without feeling clumsy or getting too close to the heat.
Why Weight and Balance Matter
Have you ever tried to use a tool that was clunky and off-balance? It’s frustrating and makes the job harder than it needs to be. The same goes for a pizza peel. When you’re holding a 16-inch pizza loaded with your favorite toppings, the last thing you want is a peel that feels heavy or unwieldy. A well-balanced peel allows for much easier control, letting you launch, turn, and retrieve your pizza with smooth, steady movements. Generally, metal peels are lighter than their wooden counterparts. A lighter, balanced peel isn't just easier to use—it reduces fatigue and makes the entire pizza-making process more enjoyable and precise.
Getting the Surface Texture Just Right
The surface of the peel plays a huge role in one of the most nerve-wracking steps: launching the pizza into the oven. The texture is crucial for preventing the raw dough from sticking. This is where wooden peels often shine; their naturally porous surface helps absorb a bit of moisture and, with a light dusting of flour, creates an ideal non-stick launchpad. This allows for a smooth, clean transfer from the peel to the hot stone, ensuring your pizza keeps its perfect round shape. A sticky situation can quickly turn a beautiful pizza into a folded-over calzone disaster, so getting the surface right is key to a successful bake.
The Importance of a Tapered Edge
The edge of the peel is where the real magic happens. A thick, blunt edge will push your pizza around or mangle the crust when you try to retrieve it. That’s why a thin, tapered edge is an essential feature. This design allows the peel to slide effortlessly under a delicate, uncooked pizza or a fully baked pie. As the experts at Serious Eats note, a thin surface is easy to get under a pizza for turning and removing. This feature gives you the precision you need to lift the pizza cleanly off the stone, preserving that beautiful, crispy crust you worked so hard to achieve. It’s a small detail that makes a world of difference.
Ensuring a Non-Stick Surface
Even the best-designed peel needs a little help to guarantee a stick-free launch every time. The secret is creating a layer of tiny, rolling ball bearings between the dough and the peel's surface. The best way to do this is with a light dusting of the right kind of flour. While all-purpose flour works, many pizzaiolos swear by semolina flour or a 50/50 mix of flour and cornmeal. These coarser grains act like tiny rollers, helping the dough slide right off. Once you’ve dusted your peel, give it a gentle shake. If the pizza glides back and forth freely, you’re ready for a perfect launch into the oven.
Our Favorite 16-Inch Pizza Peels
With so many pizza peels on the market, picking the right one can feel a little overwhelming. To make it easier, we’ve looked at some of the most popular brands to see how they stack up. The perfect peel for you will come down to your personal preference, the type of oven you have, and how you like to cook. Some people swear by the classic feel of a wooden peel, while others prefer the sleek precision of metal.
We’ll walk you through the highlights of each brand, from peels that double as serving boards to professional-grade tools designed for speed and durability. Think about what matters most to you. Is it a non-stick surface for a foolproof launch? A long handle to keep your hands away from the heat? Or maybe a multi-purpose tool that saves you storage space? By comparing the features of these top contenders, you’ll get a clear idea of which 16-inch peel will be the best partner for your pizza-making adventures.
Our Top Picks from Sabra Pizza
Here at Sabra Pizza, we’re pretty particular about the tools we recommend. We believe the best pizza peels have a thin, tapered edge that makes it incredibly easy to slide under your pizza. This is crucial for launching your pie into the oven without a single topping sliding out of place, and it’s just as important for turning and retrieving your perfectly cooked pizza. That’s why our curated collection of pizza oven accessories only includes peels that meet our high standards for design and performance. We focus on durable materials and thoughtful construction so you can feel confident every step of the way.
A Look at Ooni Peels
Ooni is a huge name in the home pizza oven world, and their accessories are just as popular. The Ooni 16” Bamboo Pizza Peel is a standout because it’s a fantastic multi-tasker. You can use it to build and launch your pizza, and once it’s cooked, it doubles as a beautiful serving and slicing board. The moisture-resistant bamboo surface is also less sticky than some other wood types. It’s a smart, stylish choice, especially if you value tools that serve more than one purpose in your kitchen. Ooni also offers perforated metal peels for those who prefer a lighter tool for turning.
Exploring New Star Foodservice
If you’re looking for a straightforward, reliable wooden peel, New Star Foodservice is a brand worth checking out. Their wooden peels are often praised for their raw wood surface, which can help prevent the dough from sticking—a huge plus for beginners. A light dusting of flour or cornmeal is all you need for a smooth launch. Many of their models also feature a compact handle, making them easier to manage and store than some of the longer, more cumbersome peels out there. It’s a solid, no-fuss option that gets the job done well.
What American Metalcraft Offers
For those who prefer the feel of a metal peel, American Metalcraft is a name you’ll see in both commercial and home kitchens. Their aluminum peels are known for being significantly thinner than their wooden counterparts. This super-thin edge is the key to getting under a delicate, uncooked pizza crust without messing up its shape. If you’ve ever struggled with a thick peel that just pushes your pizza around, you’ll appreciate the precision an American Metalcraft peel provides. They are lightweight, durable, and easy to clean, making them a favorite among serious pizza makers.
The Heritage Products Lineup
Heritage Products offers some interesting designs, but it’s a good idea to look closely at user reviews before buying. While some of their peels have innovative features, there have been some concerns about build quality. For example, some users have found the wooden handles to be a bit flimsy, which can be a real problem when you’re trying to support a heavy pizza loaded with toppings. A wobbly handle can lead to a pizza disaster. This is a great reminder that while new features can be tempting, the most important qualities in a peel are strength and stability.
Your Pizza Peel Checklist: Key Features to Look For
When you’re ready to buy a pizza peel, it’s easy to get caught up in the wood versus metal debate. But the best peel for you comes down to a few key features that match your specific oven and cooking style. Think of this as your personal checklist for finding the perfect partner for your pizza-making adventures. A great peel feels like an extension of your arm, giving you the confidence to launch, turn, and retrieve your pizzas with total control.
Beyond the material, you’ll want to consider the size of the peel head, the construction of the edge, its ability to handle high heat, and even where you’ll store it. These practical details make all the difference between a peel that you love and one that gathers dust. Getting these right means you can focus on what really matters: creating delicious, perfectly cooked pizza for your friends and family. Let’s walk through exactly what you should be looking for.
Match the Peel to Your Oven
The first rule of buying a pizza peel is simple: it has to fit your oven. You need enough clearance on all sides to slide the peel in and out without bumping into the oven walls or door. For example, a 16-inch oven gives you great flexibility, as it can easily handle 12, 14, or 16-inch peels. This allows you to make different-sized pizzas depending on the occasion. Before you buy, measure your oven’s opening and make sure the peel head is at least an inch or two smaller for easy maneuvering. This simple step ensures you have the right tool for the job from day one.
Look for Pro-Grade Construction
The secret to a perfect pizza launch lies in the edge of the peel. The best pizza peels have a thin, tapered edge that lets you slide it cleanly under the raw dough without pushing it around or messing up your perfectly shaped pie. This feature is what separates a frustrating experience from a flawless one. A sharp, beveled edge also makes it much easier to get underneath a cooking pizza for quick turns and retrieval. When you’re shopping, look for peels that are specifically designed for this purpose. It’s a small detail that makes a huge difference in your control and confidence.
Check for High Heat Resistance
Your pizza peel will be getting up close and personal with a very hot oven, so it needs to be able to handle the heat. Both wood and metal have their advantages here. Wooden peels are fantastic because they naturally absorb a bit of moisture from the dough, which helps prevent sticking and makes for a smoother launch. Metal peels, on the other hand, are incredibly durable and won’t burn if they touch the hot oven floor for a moment. Whichever material you choose, make sure it’s high-quality and built to withstand the extreme temperatures of your pizza oven.
Plan for Easy Storage
This might seem like a minor point, but it’s a practical one you’ll thank yourself for later. A 16-inch pizza peel with a long handle can be awkward to store. Before you make a purchase, think about where you’ll keep it. Do you have a hook on the wall where you can hang it? Or a tall cabinet where it can stand upright? Many peels come with a leather loop or a hole in the handle for easy hanging, which is a great space-saving feature. Considering storage from the start will help you choose a peel that fits seamlessly into your kitchen and outdoor cooking space.
How to Use Your Pizza Peel Like a Pro
Wielding a pizza peel for the first time can feel a little intimidating, but I promise it’s easier than it looks. With a bit of practice, you’ll be launching and retrieving pizzas with the confidence of a seasoned pizzaiolo. Think of it as your essential partner in creating perfectly cooked, restaurant-quality pizza right in your backyard. Let's walk through the key moves and a few secrets to get you started.
Mastering the Basic Moves
At its core, a pizza peel is a simple tool: a large, paddle-like utensil designed to slide pizzas into and out of a hot oven safely. You can’t just use tongs or a standard spatula—you need the peel’s wide surface to support the entire pizza base, preventing a tragic dough-and-topping avalanche. The long handle keeps your hands and arms safely away from the intense heat of a proper pizza oven. Your main goal is to get comfortable with the feel of it, practicing the smooth, confident motions needed to transfer your creation from the counter to the oven and back again.
Launch Your Pizza Flawlessly
The launch is the moment of truth. The key is a combination of preparation and a quick, decisive movement. First, make sure your oven and pizza stone are fully preheated to the right temperature. When you’re ready, position the peel parallel to the cooking surface. In one swift, forward-then-back motion—almost like pulling a tablecloth out from under a set of dishes—slide the pizza off the peel and onto the stone. Hesitation is your enemy here; if you move too slowly, the dough will start to stick. It might take a couple of tries to get the feel for it, but you’ll be launching like a pro in no time.
Turning and Retrieving Like a Pizzaiolo
To get that perfectly even, leopard-spotted crust, you need to rotate your pizza during the bake. Ovens have hot spots, and turning ensures every side gets equal time with the heat. About halfway through the cook, use a smaller, round turning peel to lift and spin the pizza 180 degrees. This specialized peel makes it much easier to maneuver inside a hot oven. When the cheese is bubbly and the crust is golden, use your larger peel to slide completely under the pizza and lift it straight out. Present your masterpiece with a flourish—you’ve earned it.
Common Mistakes (And How to Fix Them)
The most common frustration is having your pizza dough stick to the peel. It happens to everyone! This is usually caused by one of two things: not using enough flour on the peel’s surface, or letting the topped pizza sit on the peel for too long. As the dough rests, its moisture seeps through, creating a glue-like bond. The fix is simple: always dust your peel generously and assemble your pizza quickly. Once the sauce and toppings are on, get it into the oven right away. If it does stick, try gently lifting an edge and blowing a puff of air underneath to create a small air pocket.
The Secret to Preventing a Sticky Situation
For a truly foolproof launch, your dusting technique is everything. While regular flour works, the secret weapon is a 50/50 mix of semolina and bread flour. Semolina acts like tiny ball bearings, helping your pizza dough glide effortlessly off the peel. Lightly sprinkle this mixture across the surface of your peel before you even place the dough on it. One thing to avoid is cornmeal. While it seems like a good idea, cornmeal can burn at the high temperatures of a pizza oven, which can give your crust a bitter, acrid taste. Stick with the semolina blend for a clean release and a delicious flavor.
How to Care For Your Pizza Peel
Your pizza peel is an essential partner in the kitchen, and a little care goes a long way in keeping it in top shape for years of delicious pizzas. Proper maintenance isn't just about cleanliness; it's about ensuring a smooth, stick-free launch every single time. Taking a few moments to clean and store your peel correctly will prevent warping, cracking, and other issues, protecting your investment and making your pizza nights that much easier.
Cleaning Wood vs. Metal Peels
The material of your peel dictates how you should clean it. For a classic wooden peel, the number one rule is to keep it out of the dishwasher. Soaking wood can cause it to warp and crack. Instead, just wipe it down with a damp cloth after use. If you have some stubborn cheese or sauce, use a bench scraper or plastic spatula to gently lift it off, then wipe clean. Let it air dry completely by standing it on its side or hanging it up. This simple cleaning method will keep the wood stable and ready for action.
Metal peels are less fussy and can be washed with hot, soapy water. The most important step here is to dry them thoroughly immediately after washing. This prevents water spots on aluminum peels and stops any potential rust from forming on steel models. Always use a soft cloth or sponge, as abrasive scrubbers can scratch the surface, giving your pizza dough something to cling to.
The Best Way to Store Your Peel
Where you store your peel is just as important as how you clean it. The key is to find a dry, indoor spot with stable temperatures, like a pantry or kitchen cupboard. Avoid leaving your peel outside, in a damp basement, or in the garage, as humidity and temperature swings can wreak havoc, especially on wood. Many peels have a hole in the handle, making them perfect for hanging on a wall hook. This not only saves precious counter space but also allows for good air circulation, ensuring the peel stays completely dry between uses.
Simple Tricks to Make Your Peel Last
To keep a wooden peel from drying out and cracking over time, treat it with food-safe mineral oil every few months. Think of it like conditioning a great wooden cutting board. Just pour a small amount onto a clean cloth and rub it all over the peel. Let the oil soak in for a few hours or even overnight, then wipe away any excess. This easy treatment will preserve the wood and keep it looking beautiful. For metal peels, the best trick is simply to give the handle a quick check now and then, tightening any screws that may have loosened with use.
A Few Quick Safety Tips
Working with a blazing hot pizza oven requires focus, and a few good habits will ensure everything goes smoothly. Before you even think about building your pizza, make sure your peel is completely dry. Any moisture can create steam when it hits the hot oven, causing the dough to stick instantly. When you’re ready to launch, get the peel level with your pizza stone. Use a quick, confident flick of the wrist to slide the pizza onto the stone. If you move too slowly, the dough will start to stick, so confidence is key.
Next-Level Tips for Perfect Pizza
Once you have the right peel, the next step is mastering the technique. Launching a pizza into a blazing hot oven can feel intimidating at first, but it's a skill that's easy to pick up. Like any craft, a few insider tips can make all the difference between a frustrating mess and a perfectly cooked pie. These simple adjustments to your process will help you handle your dough with confidence and get that perfect, crispy crust every time. Soon enough, you'll be sliding pizzas into your oven with the effortless grace of a seasoned pizzaiolo.
Perfect Your Dusting Technique
The secret to a smooth launch is creating a barrier between the dough and the peel. A light dusting of semolina, cornmeal, or regular flour creates a layer of tiny ball bearings that helps your pizza slide right off. Be careful not to overdo it, though—excess flour can burn in a hot oven, leaving a bitter taste on your crust. The goal is a fine, even coating. A pizza peel is the essential tool that helps you transfer your pizza, and proper dusting ensures it can do its job without the dough sticking and turning your masterpiece into a calzone by mistake.
Manage Toppings for a Smooth Launch
Once your dough is on the peel, the clock starts ticking. Don't let a topped pizza sit for too long, as the moisture from the sauce and ingredients will eventually seep into the dough and cause it to stick. Work quickly and efficiently. It’s also important to be mindful of your toppings. Overloading your pizza or using very wet ingredients can make the dough heavy and soggy, making a clean launch nearly impossible. For best results, use a light hand with the sauce, drain any watery toppings like fresh mozzarella or vegetables, and spread everything evenly.
Use Your Peel for Temperature Control
Your pizza peel is more than just a pizza shuttle; it’s also a tool for controlling how your pizza cooks. Ovens, especially high-temperature ones like an Alfa Forni™, can have hot spots. To get a perfectly even bake, you’ll need to rotate your pizza during cooking. A peel with a thin edge, especially a smaller metal one, is perfect for this. It allows you to easily slide under the crust, lift, and turn the pie without dragging it across the oven floor. This simple move ensures every inch of your crust is uniformly golden and crisp.
Keep Your Dough Dry and Ready
The enemy of a successful pizza launch is moisture. A sticky dough is a surefire way to ruin a pizza. This is one reason many pizzaiolos prefer wooden peels for launching; the porous surface of the wood naturally absorbs a bit of moisture from the dough, helping to prevent it from sticking. Regardless of whether you use wood or metal, always dust your peel before you place the dough on it. This simple preparatory step is your best defense against a sticky situation and is fundamental to achieving a flawless transfer from the peel to the oven.
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Frequently Asked Questions
My pizza always sticks to the peel! What's the secret to a perfect launch? This is the most common frustration, and it usually comes down to two things: moisture and time. Once you place your dough on the peel, the clock is ticking. Work quickly to add your sauce and toppings, because the longer it sits, the more moisture seeps in and creates a glue-like effect. The real secret weapon is dusting your peel with a 50/50 mix of semolina and regular flour. The coarser semolina acts like tiny ball bearings, helping the dough glide right off when you give it a quick, confident flick into the oven.
Should I buy a wood or a metal pizza peel first? Think of them as different tools for different jobs. If you're just starting out and can only buy one, a wooden peel is a fantastic choice. Its surface is a bit more porous, which helps absorb moisture and naturally prevents sticking, making it very forgiving for building and launching your pizza. Metal peels are thinner and more durable, which makes them superior for turning the pizza inside the hot oven and retrieving it when it's done. Many serious pizza makers end up with one of each.
Do I really need a 16-inch peel for my 16-inch oven? While you can certainly use a smaller peel, a 16-inch peel allows you to take full advantage of your oven's cooking space. It gives you a generous, stable surface to build and launch large, family-style pizzas without feeling cramped or worrying about toppings spilling over the edge. Using a peel that matches your oven's size is one of the easiest ways to make your entire pizza-making process feel more controlled and professional.
What are perforated peels, and are they worth it? A perforated peel is a metal peel with small holes across its surface. Those holes serve two clever purposes. First, they allow any excess flour from the bottom of your dough to fall away before it enters the oven, which means less burnt flour on your pizza stone. Second, they let steam escape from under the crust when you retrieve the pizza, helping you achieve an even crispier bottom. They are a great choice for anyone serious about perfecting their crust.
How do I clean and store my peel so it lasts? Proper care is simple but important. For a wooden peel, never put it in the dishwasher or soak it in water. Just use a bench scraper to remove any stuck-on bits and wipe it down with a damp cloth. For metal peels, you can use soap and water, but be sure to dry them completely right away to prevent water spots or rust. The best place to store either type is indoors, hung on a wall hook or in a dry pantry, to protect it from humidity changes that can cause damage over time.