Baking Steel – The Original Ultra Conductive ...

February 26, 2020 - Comment

The Original Baking Steel. Inspired by Modernist Cuisine, the Baking Steel is more conductive cooking surface than stone and stores up to 18 x more energy than a traditional pizza stone. Because of that conductivity, it cooks faster and more evenly at a lower temperature, resulting in beautiful, thin, crispy crust. WE DO NOT SHIP

Buy Now! $89.00Amazon.com Price
(as of April 20, 2020 5:42 am GMT+0000 - Details)

The . Inspired by Modernist Cuisine, the Baking is more surface than and stores up to 18 x more energy than a traditional . Because of that conductivity, it cooks faster and more evenly at a lower temperature, resulting in beautiful, thin, crispy crust. WE DO NOT SHIP TO P.O. BOXES.

Product Features

  • Pizza stone made of -Conductive Steel.
  • Unbreakable. Cooks 20 X faster than a pizza stone or baking stone.
  • As seen in “Food and Wine” “Bon Appetite” “New York Times” “Wall Street Journal”
  • Great as a stovetop griddle, induction plate and even as a cold plate after it’s been frozen
  • 14″x16″x1/4″, 16 Lbs. Proudly manufactured in the USA

Comments

Anonymous says:

Yes, it’s pricey…and worth every penny! After having broken several clay based (stoneware) stones making pizza, we decided to give this a try. Here’s the thing about baking on stoneware: to get the crust as crisp as we desire the temps need to be as high as the oven will go. As soon as melted cheese, sauce or one of your toppings slides off the pizza onto the hot stone the stone cracks. It’s called thermal shock and no, we didn’t do anything wrong – it’s science.Because this is made of steel THAT CAN’T HAPPEN! We have…

Anonymous says:

This piece has nicely rounded corners This steel plate is 16″W x 14″D x .25″ thick. You could probably buy a sheet of steel from a metal shop for less money; however, it would be nothing more than a scrap steel slab, with no finishing. This piece has nicely rounded corners, with a beautiful matte finish. The matte finish holds seasoning oil better. One minor inconvenience, you will need to clean it after every use. You don’t want to accumulate flour, cornmeal or semolina on it, as it turns to black soot after only one…

Anonymous says:

You Can Get Restaurant-Quality Pizza From a Home Oven Wow. This really works. I bought this steel because it was recommended by Ken Forkish in his wonderful book, The Elements of Pizza, and with its help, I just made restaurant-quality pizza in my home oven. My complaint in the past has been that most home ovens (mine included) don’t get hot enough to deliver the crisp, beautifully crunchy pizza crusts we get in restaurants with brick-lined, wood-fired ovens. Well, this steel has evened the playing field. Following the advice of the makers…

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