I really do love my baking steel. I've only used it for pizza so far and it's fantastic. I ruined a stone before I got this because I couldn't get the raw pizza off the peel I had and then it got flipped topping side down and led to a bunch of smoke and frustration especially because the oil soaked into the stone and would continue to smoke for subsequent uses. The steel is awesome though. I get beautiful leoparding on the underside of the crust and it's more durable, albeit quite a bit heavier, than a stone especially since I got the modernist cuisine version. It only took a couple times for the patina to set in and now it's perfect. After talking to someone in support, I found out the thicker steel is really only an advantage when baking multiple pizzas in succession. With how heavy it is, I would recommend the original over the Modernist Cuisine unless you plan on making several in succession. I'm still working on finding the perfect sauce and cheese ratio and which crust recipe I like the most but it always turns out really good. If you like making pizza or artisan breads, get the steel and stop worrying. You'll love it and it will last forever.
We use the steel primarily for pizza making on the grill and it is fabulous. The crust comes out perfect and radiate the perfect amount of heat to melt all toppings and cheese into one outrageous delicious pizza.
Wonderful product, works much better than a baking stone. The steel holds the heat better and transfers the heat faster than other baking products. This steel makes it very easy to turn perfect pizza.
The baking steel works great. It took a little fine-tuning to figure out how long to preheat it and the best oven rack to use but it makes great pizzas. I would recommend it.
The Baking Steel is a great combination of serious quality/durability with so many great uses. In the short time we've had it, we've made pizza and bread several times. Each time was perfection. The way it retains heat and keeps the oven hot while making other dishes is a serious plus. We're looking forward to many many meals together going forward. The design of the Modernist Cuisine is also very, very sleek with a great surface. On a scale of 1 to 5 we give it a 6.
I’ve been using a baking stone for years but once I heard about the baking steel I was sold. Great job on this product. I used your 72 hour dough for this pie along with the baking steel. The dough plus the crust was amazing. I also baked that same type of pie but round directly on the baking steel same excellent results.
I am very pleased with the baking steel. I used to use a cast iron pizza pan, but the baking steel cooks the pizza faster, more even, and puffier than the cast iron.
The pizzas that I am able to make now!