Food52 x Baking Steel Round Mini Griddle
A round, only-at-Food52 version of our super-popular mini griddle has arrived!
It’s a killer combo of bakeware and cookware. It’s a natural at playing pizza stone, and it can do so much more. Put it right over your burner and use it as a griddle (the moat will catch the drippy grease). Stick it in the freezer for a while and use it as a cold surface for handling dough. It can sub in as an induction plate (but works on gas and electric stoves, too). Throw it on your grill, or in the oven—GIANT COOKIE ANYONE? The only things it’s not? Hard to clean, and too big and bulky to store. At an 11.5” diameter it fits nicely with your other baking sheets and washes up with soap and water (and will develop a darker patina with use over time).
Arrives pre-seasoned. After use, wash with soap and water, then dry thoroughly. Season every few uses. Your mini griddle will develop a dark patina over time.
Works on all cooktop surfaces, including induction.
Photography by Rocky Luten. Video by Kyle Orosz
Details & Materials +-
11.5" in diameter x 0.38" thick, weighs 9.4 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 +-
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Meet the Maker
Our Tips & Stories
How we'd use this beauty in our own homes.
It won a Food52 recipe contest back in 2010. Today, it's our most popular sugar cookie ever.
Think: pumpkin pie cobbler, sweet potato cinnamon buns, and more.
Get your frosting consistency *just* right, and *always* practice piping lines on a baking sheet first.
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