Abstract: To investigate the temperature variations in ladle shells and linings during baking and turnover processes, and to determine optimal baking durations for practical production guidance, the study focuses on a 210 t ladle from a domestic steel plant by employing a contact temperature measurement method with pre-embedded thermocouples. A wireless temperature monitoring system was established to track thermal behavior during cold repair baking, offline baking, and turnover operations. The results reveal significant axial temperature gradients during baking, with notably lower temperatures observed at the ladle bottom. Throughout the turnover cycles, all measurement points exhibited periodic temperature fluctuations without reaching steady-state thermal conditions. Based on the experimental data, the optimal offline baking duration for new ladles was determined as 17 h,and provided suggestions for optimizing the steel ladle baking process.