Baking Steel Modernist Cuisine Special Edition

Co-developed with Modernist Cuisine. Made by hand in Massachusetts.

When the team behind the James Beard Award-winning Modernist Cuisine cookbook, the gold standard in culinary science, put their name on a baking steel, this is the one they chose.

At 3/8" thick and 22 pounds, the MC Edition is 50% thicker than the Original. It stores more heat, releases it faster, and recreates restaurant-grade results in a standard home oven. Neapolitan pies with leopard-spotted crusts. Sourdough with explosive oven spring. Steaks with restaurant-quality sear.

Pre-seasoned by hand in Massachusetts. We season it so you don't have to.

The same Baking Steel philosophy. The Modernist Cuisine endorsement. Limited edition. Serious pizza cred.

Product Specifications:

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Dimensions: 16" x 14" x 3/8" thick

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Weight: 22 pounds of solid carbon steel

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Material: Food-grade carbon steel, pre-seasoned with organic flaxseed oil

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Made in: USA

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Collaboration: Co-developed with Modernist Cuisine

Why the Modernist Cuisine Edition?

50% Thicker = Superior Performance At 3/8" thick (versus the standard 1/4"), this steel stores and radiates more heat, resulting in faster cooking times, better oven spring for bread, and crispier pizza crusts with authentic leopard spotting.

Modernist Cuisine Pedigree Developed in collaboration with the team behind the James Beard Award-winning Modernist Cuisine cookbook series the gold standard in culinary science and technique.

Maximum Versatility Works in ovens up to 550°F+, on gas and charcoal grills, and as a stovetop griddle on gas, electric, and induction cooktops.

What You Can Make:

Pizza: Neapolitan, New York-style, Detroit-style, grandma pies, and frozen pizza (upgraded) Bread: Sourdough, baguettes, focaccia, English muffins, bagels, no-knead bread Stovetop: Smashburgers, pancakes, quesadillas, grilled cheese, bacon, seared steaks Grill: Pizza, flatbreads, searing steaks and burgers, roasted vegetables

Care & Maintenance:

Cleaning: Let cool completely, then wipe with a damp cloth or sponge. For stuck-on food, use our Cleaning Bricks (pumice stone ) or a bench scraper. Mild soap is fine if needed.

Drying: Always dry thoroughly before storing to prevent surface rust.

Seasoning: Comes pre-seasoned and ready to use. Apply a light coat of oil after cleaning to maintain the nonstick patina. Re-season occasionally (1-2x per year) by applying oil and baking at 500°F for one hour. For Gas ovens, that may require a few additional seasonings per year.

Storage: Many customers leave their steel in the oven 24/7 as a heat stabilizer. Can also be stored in a cabinet or drawer when completely dry.

Why Carbon Steel?

Carbon steel conducts heat 20 times more effectively than ceramic pizza stones, resulting in:

• Faster cooking times (5-7 minutes vs 10-15 minutes)

• Better oven spring and crust development

• Crispier crusts with authentic char

• Virtually indestructible (won't crack like ceramic stones)

• Develops a natural nonstick patina over time

What's Included:

• 1x Modernist Cuisine Special Edition Baking Steel (16" x 14" x 3/8")

• Care instructions

• Access to free live online cooking classes

• Access to extensive recipe library

Shipping:

• Free shipping in the contiguous USA

• Ships within 1-2 business days

• International shipping available

The Modernist Cuisine Special Edition is for serious home cooks who demand professional results. Thicker, heavier, and engineered in collaboration with the world's leading culinary scientists.

Frequently Asked Questions

What is the Modernist Cuisine Edition Baking Steel? A 16" x 14" x 3/8" thick solid carbon steel baking surface, co-developed with the team behind the James Beard Award-winning Modernist Cuisine cookbook series. At 22 pounds, it delivers maximum thermal mass for professional-grade pizza, bread, and searing in your home oven.

Who is Modernist Cuisine? Modernist Cuisine is the culinary research lab founded by Nathan Myhrvold, former Microsoft CTO turned culinary scientist. Their James Beard Award-winning cookbook series is considered the gold standard in modern culinary science. When their team put their name on a baking steel, this is the one they chose.

What makes the MC Edition different from the regular Baking Steel? Three things: it's 3/8" thick (50% thicker than the Original), it carries the Modernist Cuisine collaboration, and it's a limited edition. Thicker steel means more thermal mass, better heat retention, faster recovery between bakes, and restaurant-quality results.

How is the MC Edition different from the Baking Steel Pro? The Pro is 16" x 16" — built for full restaurant-size 16" NY-style pizzas. The MC Edition is 16" x 14" — the same footprint as the Original, but at 3/8" thickness. If you want 16" pizzas, go Pro. If you want maximum thermal mass in the standard oven footprint, go MC.

Will the MC Edition fit in my oven? Yes. The 16" x 14" footprint fits any standard home oven with at least 15" of rac…