Griddle me this.
Frying pans are so 2014. This all-in-one baking griddle functions as a stovetop griddle, induction plate, and even as a cold plate after it's been frozen (yes, you can freeze it!). It's perfect for high-temperature searing and works on gas and electric stovetops, grills, and induction. Just place it over your burners, turn them on, and fry up some bacon and eggs on top—flip it over and you have a grease channel around the perimeter. And, just like the original baking steel, it can go in the oven. We're talking perfectly cooked pizzas. Maybe that's why J. Kenji López-Alt calls it the "world's best consumer cooking surface.
The conductive cooking surface ensures that everything cooks perfectly—not to mention, gives you room to cook several things at once. In other words, you can kiss those one-pancake-at-a-time brunches goodbye.
Photography by Rocky Luten and Alpha Smoot
Details & Materials +-
18" L x 14" W x 0.375" thick; Weighs 25 pounds
Care & Notes +-
Do not touch Baking Steel while in use, as it can become very hot. Please allow Baking Steel to cool down over several hours or overnight before touching after use.
It is important to keep your steel oiled. Season it every few uses. To season, add a quarter size drop of oil onto the smooth side of the griddle, wipe it across the surface and turn your burners on medium. Once the surface of the Griddle has absorbed the oil and dried, you can turn off your burners.
After every use, wash with soap and water, then dry thoroughly. Your griddle will develop a patina over time. For more on how to clean and care for your steel, please watch this video.
Shipping & Returns +-
View our Return Policy.
Meet the Maker
Our Tips & Stories
How we'd use this beauty in our own homes.
A classic British dessert that you can start one year—or one day—in advance.
Plus two more inspired, do-it-tonightable treats from Saffitz's stunning new book.
Our Resident Bread Baker, Maurizio Leo, walks us through the process of adding beet puree—or *any* veg puree—to our loaves.