We are proud. Our beloved Baking Steel took a huge leap into the hands of Bon Appetit Magazine. Here is what they had to say,
For spot-on pizzas at home, Ideas in Food's Aki Kamozawa uses this ultra-conductive pizza steel instead of ones made of stone or ceramic. Says Kamozawa: "The pizzas made on it are gorgeous--browned and bubbly with crisp edges."
Ultra-Conductive is a great description of how the Baking Steel works. We landed in a section for essential gadgets. Here is where we may differ a little, if you want to create the crust you crave the Baking Steel is a must have kitchen tool. Do you have one?