Modernist Cuisine Releases a Baking Steel

Modernist Cuisine Releases a Baking Steel

Cambria Bold
Apr 18, 2013

The great minds behind Modernist Cuisine are expanding into kitchenware for the first time ever. They've released a trademarked baking steel (not stone, mind you) they say will forever change the way you make pizzas.

Modernist Cuisine's baking steel is actually a partnership with Baking Steel, a company founded by Andris Lagsdin that makes — you guessed it — recycled steel baking surfaces. (We reviewed them here.) Langsdin was inspired to start making baking steels after reading in Modernist Cuisine that cooking pizzas on a metal slab was the way to make them perfectly burnt and crispy. How so? Because the solid alloy steel has a thermal conductivity 18 times greater than that of a ceramic pizza stone, pizzas cook faster and come out much crispier than if you were using a regular pizza stone.

Now the two companies have partnered together to release Modernist Cuisine's first kitchen product. Built to "precise specifications" based on their research (so, it's a different measurement than the other non-Modernist Cuisine baking steels), the 3/8 inch pre-seasoned steel is designed for home ovens, stovetops, and grills. You can also use it as a stovetop griddle, induction plate, or cold plate (after freezing).

Have you ever cooked with a baking steel?

Related: The Baking Steel Product Review

(Image: Modernist Cuisine)

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