We don't even use our pans anymore because the griddle looks awesome on our stovetop and makes cooking a few items at a time much easier! Easy to use and wipe down. Great for all and any recipes, especially recipes right of out Baking Steel's cookbook.
My griddle has become one of my favorite cooking surfaces. It works great on my induction oven top. I did a timing test and found that setting the front and back induction elements to 3 brings it to about 350 degrees surface temp after 30 minutes. I think the temp might be higher due to difficulties measuring a reflective surface with a laser, because it browns meat very well. This has been perfect for pancakes, chicken breasts, quesadillas, and pork chops. I’m not actually much of a baker so I haven’t put it through its paces yet in the oven. What I like the most about the griddle is that, if I am patient enough, the heat spreads very evenly through the whole steel and greatly reduces the temp difference between the hot areas directly above the “burners” and the space in the middle. This makes it functionally a very useful surface for higher volumes of food that might crowd even a 12 inch pan. The other thing I like about it is that when you add food you get almost no surface temperature drop, so browning food is very easy and fast, even at what seems to be a low temp. The only drawback is that you really do need at least 30 minutes before you can get it up to temp. This is fine for me most of the time because I turn it on before I start prepping, but I haven’t been able to convince my family that it can replace our electric panini press/griddle for quick snacks. You will also want to upgrade your spatula set if you don’t have a bench scraper and a stiff spatula. Overall I highly recommend the baking steel griddle, particularly if you have an induction range. If you can work around the amount of pre-heat time required, I think you will find it to be very versatile and even fun to use!
Great workmanship, I'm going to love this but haven't gotten to really use it much yet.
This is my third Baking Steel (you can see my big griddle to the left in this picture). They are beautifully crafted, retain heat evenly, and I keep finding new uses for them in the oven, on the stovetop, and on the outside grill. There is no contest between these and a baking stone in performance, durability, or ease of cleaning. This mini griddle is the perfect size to add a flat top to my commercial oven. You can see where my priorities are in the picture - I bought a Baking Steel before I finished tiling my kitchen reno! As a chef, I like tools that are simple, well made, versatile, and reliable. This is all of those, plus the support from Andris and the Baking Steel team is outstanding.
Griddle makes awesome grilled cheese and homemade tortillas!
We have used the baking steel griddle for both pizza in the oven and French toast on the stove top and really love it. It is quite heavy to be pulling in and out of the oven and takes a while to heat up but is totally worth it. The crust on the pizza was the best we have gotten from homemade.
excellent product and just the right size for my range-top. I use almost every day and can't imagine my routine without it.
A truly terrific piece of kitchen equipment!
I've used my skinny griddle to make homemade pizzas, the best hash brown deal ever eat. I got this as a father's day gift, and I haven't looked back! In 6 minutes or less, the perfect pizza every time.
I am so excited about my skinny griddle! The way it straddles across my gas burners is so perfect, and now I can make grilled cheese for the family, eggs, bacon, french toast, pancakes, and more! I LOVE cast iron, and this is the perfect addition to my collection. I am so excited to make pizzas on it too- whether it be on my grill outside or in my home oven, I know this piece of iron will deliver the crust results I have been looking for! I consider this an heirloom piece to pass down to my son.
Absolutely love this griddle, works great on my double burner induction top. I’ve cooked everything from shrimp skewers to cheese steaks to pancakes and more on it......and everything comes out great. The only time I take it off the top is to flip it and use it in the oven for making pizzas.......ridiculously good crust!!
This is now my third baking steel product!! Love them all. Let me tell you this griddle is a serious piece of steel and weighs a ton. I have a gas cooktop and it heats up quite quickly. On nights when we have the whole crew coming over it doubles as a second pizza steel in the oven. The griddle and the large steel allow us to cook 4 pizzas at once! I am so happy I found these products and we keep trying new recipes from the site as well. On Wednesday, Thursdays, and Fridays my garage refrigerator is full of 72-hour dough for Friday nights!
First thing. Wow is this a study piece of steel. Great addition to gas cook top. It makes me feel like I am cooking in a professional kitchen again. I love the sear I am getting on my meats and vegetables. Fruit too. Buy one. You won't regret it!
I bought this on my brother’s suggestion that I use it for reverse searing meats and other high temp cooking. Never seen something perform like this.
This is a great two purpose griddle. The front side as a griddle and the back side as a baking steel. It made great pizza.
So far i've successfully backed pizze (twice) and smashed burgers (also twice). Loved it. Am still figuring out how to transfer pizza's -- i ended up using parchment and that worked for me while still getting a great crust!
I bought this specifically to make smash burgers on my grill and I'm thrilled with its performance. It gets blazing hot, and produces the lacy, crunchy edges on the patties that make smash burgers so delicious. My husband used it in the oven as a baking steel, and it performed incredibly. The pie he made turned out with a perfect crust. I'm looking forward to using it on the stovetop in the future, as it's turning out to be far more versatile than expected.
The skinny griddle is great on my standard electric glass-top stove. It's very heavy, but that makes it very reassuring to use. It is difficult to move around and lift off of the stove top, but so far I haven't made any scratches by sliding it off enough to grip it. The griddle fits many slices of bread, eggs, etc at one time, which makes it easy to make a whole meal very quickly. It takes about 10 minutes or so to heat up on medium on my stove, but stays hot even after food has been added. Also it's very easy to clean (minus the weight) and keep seasoned, if needed. I keep this in my over when I'm not using it and it hasn't affected the oven negatively at all.
Excellent customer service and product. Pizzas cook evenly and turn out amazing.
It's awesome, which is well known and hardly a secret.
I love this! I started using it right away. It is very heavy, but once you put it on the stove, you keep it there. Makes perfect pancakes!!! You do need to heat it up first, so turn it on low while preparing food.
I've been looking for a long time for something to use on an electric stove that would act as a plancha or griddle. I saw this one and gave it a try...I love it and use it both on top of the stove and in the oven. It's replaced many of my pans. It's a great tool.
I bought this as a gift so I can’t say for myself how I like it but the recipient of the baking steel/griddle loves it and uses it frequently!
Absolutely love it! Amazing for pizza, but equally good as a griddle!
I have two baking steels from way back at the beginning; one for my cooking classes, and one for ME. When I say the skinny griddle, I knew I had to have it. Its heavy, but that's what makes it great. The grease channel is the perfect depth. Its almost achieved a happy black surface. I have had bacon, eggs, and toast on there together. A sold five stars!
I love it I come home from work and make steaks in about 10min Cooks perfect
I LOVE the skinny griddle- I make pizza on one side and use the other side on my gas stove to make eggs, pancakes, naan, bacon, sausages, etc. The first few times a the pizza, I totally set off my smoke alarm due to the toppings falling off my dough when I went to slide the pizza off the peel onto the hot steel, but I’ve since learned to use way more cornmeal. This has really changed the pizza game in our home and since we got it three weeks ago, we have made pizza six times!! I’ve tried both the no knead Jim Lahey recipe (also posted on this site), the New York style pizza dough recipe on serious eats, and a potato flatbread recipe from Claire Saffitz’s book “dessert person”. All have been fantastic. I think my favourite is the New York style dough so far.