Modernist Cuisine Releases a Baking Steel

Cambria Bold
Cambria Bold
Cambria Bold is the Executive Editor of Cubby, and one of Apartment Therapy Media’s first full-time editors from way back when. She was the founding Design and Lifestyle Editor for Kitchn and the Managing Editor for Apartment Therapy’s green living site, Re-Nest (RIP). After a few years offline and then working elsewhere, she’s back to share ideas about design, kids, and family life. It’s helpful that she now has two little kids and lots of thoughts about all those things. She lives with said kids and their father in St. Paul, MN.
updated May 2, 2019
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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).

Buy It → Modernist Cuisine Special Edition Baking Steel, $99 

Have you ever cooked with a baking steel?

Related: The Baking Steel Product Review

(Image: Modernist Cuisine)

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