In the Food & Wine Test Kitchen, it isn’t uncommon for us to try out new gadgets and sample new products. Our latest obsession is a 25-pound slab of steel that not only works as a pizza stone but, once flipped, converts into a fully functional stovetop griddle.
This amazing new product by Baking Steel is an upgraded version of their wildly successful namesake. When the original Baking Steel came out in 2012, pizza fanatics everywhere rejoiced at the thick gauge steel and the high thermal capacity that allowed them to cook up airy, crispy pizzas right in their own homes. But why stop there? Andris Lagsdin, the creator of the Baking Steel, decided to improve upon his original idea. He claims the new iteration "can do it all"—so we decided put it to the test.
First, we tried breakfast: pancakes, eggs and bacon. Since steel distributes heat so evenly, the griddle browned the pancakes to the perfect shade of golden, fried the eggs to a delicious diner-style runny, and with the help of the built-in grease channel, cooked the bacon to extra crispy. But maybe breakfast was too obvious a test for a griddle?