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Ultra-Conductive Baking Steel - Bon Appetit

january-2013-cover-300

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?

Bon Appetit-January Tools

 

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