Baking Steel Mini Griddle
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|Has Nonstick Coating||No|
About this item
- Make sure this fits by entering your model number.
- The mini griddle is great as a stovetop griddle, induction plate and even as a cold plate
- It’s great for rustic breads, pizza (naturally), breakfasts, meat, it’s just great
- Weighing in at 13lbs and cutting a silhouette of 11.5"X11.5"X3/8"
- One side is our classic baking steel, but flip it upside down and you have
- The “world’s best consumer cooking surface” J. Kenji Lopez-alt‘s words not ours
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|Sold By||—||ArtisanSteel||Falls Culinary, Inc.||Checkered Chef|
|Material||Alloy Steel||Steel||Steel||Stainless Steel|
The Mini Baking Steel Griddle is a beast in the kitchen. Virtually indestructible and pre-seasoned with our proprietary oil, the American-made Griddle is up for any culinary challenge. Weighing in at 15lbs, and cutting a silhouette of 11.5"x11.5"x3/8". The Mini Griddle is thick but also easy to store. The Mini Griddle has a dual personality. And that’s a good thing. One side is our classic Baking Steel, but flip it upside down and you have the “world’s best consumer cooking surface”. J. Kenji López-Alt‘s words not ours. The Mini Griddle is great as a stovetop griddle, induction plate, and even as a cold plate after its been frozen. Cook with us on top of your gas, induction or electric stovetops, grills, and ovens. Oh, we fit into Breville Smart Ovens and other toaster ovens too! Get superb results EVERY TIME. It’s great for rustic breads, pizza (naturally), breakfasts, meat, it’s just great. You need this in your life. Cook anything, any time, any place. Perfectly. Create some love with the Mini Baking Steel Griddle.
From the Manufacturer
Not Your Average Griddle
The Mini Baking Steel Griddle will sit permanently on your stove top. The heat distribution is as good as it gets. Throw away your cast iron, unplug your wimpy electrical griddle and saddle up with your new Mini. The Mini can hit and hold temperatures higher than any other griddle on the market. Not just for the high temp searing, this Mini will perfect dad's batch of pancakes, mom's grilled cheese and turn anyone into a short order cook in no time.Not Just a Griddle
What no other griddle in the world can do, flip our Mini over, throw it in your oven and cook the Best Pizza you've ever made in a home oven. Designed with our Original Baking Steel on the under side, the possibilities are endless when it comes what you can create with the Mini. You won't order out for pizza ever again once you realize the ability of the steel.Heavy Slab of Steel
12 pounds of pure steel. With so much mass in the Mini, you are able to sear burgers perfectly without have cold spots or worrying about holding its heat. You will be amazed at the heat transfer of steel and never go back to anything else.Compatible for All Kitchens
The Mini is sleek and slim. Fits perfectly over one burner on your range and works with all sorts of cooktops. From gas to induction, ceramic and glass, you will fall in love at first use.Polished Griddle for Perfect Eggs
All of our griddles are polished on one side with a channel cut around its perimeter to catch drippings, fats, etc. With our naturally seasoned, non-stick surface, you are able to cook perfect eggs and bacon every time.Improving Cooking at Home, One Steel at a Time
Our Customers are our family. There is no better feeling in the world than receiving an email or call out of the blue from one of our amazing steel customers about how they love cooking with our products, exceeded their expectations, or that their friends are all wondering where they can get one of their own.About the Startup
Describe your product in 3 words.
Steel Not Stone
How did you come up with the idea for this product?
A match made in heaven. A unique combination of interests and skills led to the birth of the Baking Steel. And, in my humble opinion, pizza is the better for it. Although for my day job, I work for a family-owned manufacturing company, Stoughton Steel, outside the office I’m pretty passionate about food – pizza in particular. My thoughts are never far from creating the perfect crust. As fate would have it, one day, I was reading pieces of Modernist Cuisine by Nathan Myhrvold. In his book, Nathan stated that the best tool to use for making the perfect crust would be a piece of steel. And that, my friends, was my “AHA” moment! As soon as I could, I hustled out to our plant, found a piece of quarter-inch, high-quality steel and brought it home for some testing. According to Modernist Cuisine, steel is a more conductive cooking surface than a brick oven’s stone. Because of that conductivity, it cooks faster and more evenly at a lower temperature, resulting in a beautiful, thin, crispy crust. My real-life tests with my steel confirmed that theory completely for me! I had spent plenty of time over the years with countless pans, pizza stones, gadgets and gear trying to perfect my pizzas in a home oven. But I was always disappointed. Who knew the solution had been waiting for me all along in a pile of steel over at the shop. Talk about serendipity! And all because of that awesome insight from Modernist Cuisine! I’m lucky to be living out this dream of combining two great interests of my life into one amazing product! Now, like pizza lovers everywhere, you can “create the crust you crave.”
What makes your product special?
Compared to ceramic, steel's thermal conductivity is actually 18 times greater. Think of it this way: if you were to walk on ceramic bricks after they'd been sitting outside on a hot day, you wouldn't burn your feet. The heat transfer between the ceramic material and your feet would be pretty slow. (Slow enough that it wouldn't hurt, anyway.) However, if you tried doing the same thing with steel, you'd probably end up with some pretty severe burns—the heat would move much faster from the surface of the steel to your foot. (In other words, don't try this at home.) Basically, steel creates an environment that's hotter than it actually is. Which is exactly what you need to create that perfect pizza crust! Head over to our blog for more information on the science behind the Baking Steel.
What has been the best part of your startup experience?
Getting to do what you love, every, single, day.
Top reviews from the United States
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Let's get the price tag out of the way - yes it seems a bit high. No you will not find a comparable item for cheaper. Yes you will find a couple of other less expensive, "indestructible" carbon steel griddles on Amazon. No they were not indestructible since many of those warped under heat. Yes you will know someone who claim they can get a local metal shop to cut, machine, and finish this for $50. No it will not actually happen when you press said person for the metal shop hookup. Anyway, I think the price is fair for the product.
So what can / should you use this for? High heat plus heat retention, and high(er) food volume applications. I can heat the griddle on direct flame to +400F, get that quick sear for smash burgers, and repeat with multiple patties without temperature drops. This can sear through three to four pounds of meat fairly quickly compared to my 11" stainless sauté pan. Anything a short order cook can handle is where this griddle shines. And pizza apparently but I have yet to use it for that application.
What this is not. This is not meant to replace a carbon / cast iron / stainless steel pan. This is not well suited to cook everything and definitely take the "oh I use this for everything" reviews with a grain of salt. For instance, I will make eggs and bacon on here for breakfast sandwiches but this would be a hassle just to scramble eggs. For steaks where I want to make a pan sauce I will still need to use a pan.
Cleaning and maintenance. This is not a time friendly process. Dish soap, water, and copper wool takes care everything. I make sure to dry the griddle on low heat for about 10 min to evaporate all the moisture. I season with whatever oil I have on hand - avocado, grape seed, walnut, etc. over my gas range at ~325F. I have only seasoned the griddle side and have never touched the baking side. Since the product came pre-seasoned, it seems to suffice through multiple uses. After it cools down I move it on top of the corner where it hangs out until needed.
Why did I not get the two-burner skinny version? The weight. The Mini comes in at 15 lbs, the Skinny at 23 lbs. The size while great for large(er) batches of food is not so great for storage in my kitchen.
I use this mostly on my smooth top electric cooktop. It only took 4 days of use to develop a perfect hard smooth finish. After each use I rubbed a very small amount of Barleen's flax oil over the surface until the desired surface has developed. Last nite I made perfect scallops: slice frozen scallops into 2mm 'chips', allow to thaw, blot with a towel, sauté in thin coat of avacado oil at 500F. Perfect golden crips scallop chips with no sticking.
Also, great in the oven for biskets, cookies, etc.
Flat with full contact on smooth top range.
Non- stick after proper curing.
Drip ring on one side helps keep stove top clean.