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:

• Dimensions: 16" x 14" x 3/8" thick
• Weight: 22 pounds of solid carbon steel
• Material: Food-grade carbon steel, pre-seasoned with organic flaxseed oil
• Made in: USA
• 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.

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 16" of rack depth. It's the same size as the Original, just thicker and heavier.

How long does the MC Edition take to preheat? 60–75 minutes at your oven's highest temperature (typically 500–550°F). The extra thickness requires a longer preheat than the Original (45–60 minutes), but the payoff is dramatically better heat retention.

Is the MC Edition worth the price? For serious home pizza makers who want the absolute best, yes. You're getting maximum thermal mass, the Modernist Cuisine collaboration, and a limited-edition piece you won't find anywhere else. It pays for itself after a few homemade pizza nights versus takeout, and it lasts a lifetime.

Is the MC Edition still being made? It's a limited edition. We make them in batches in Massachusetts. When a batch sells out, the next batch ships when production allows. If it's available on the site, it's available now.

Do I need to season the MC Edition? No. It comes pre-seasoned by hand in Massachusetts before it ships. We season it so you don't have to. Like any cast iron or carbon steel, it will only get better with use, every pizza, every loaf, every steak builds a deeper, darker, non-stick surface.

How do I clean the MC Edition? After it cools, wipe with a damp cloth. For stuck-on food, use our Cleaning Bricks or a bench scraper. Mild soap is fine. Always dry thoroughly and apply a light coat of oil. Never put it in the dishwasher.

Can I leave it in the oven all the time? Yes. Many pizza makers leave it in permanently. It acts as a heat stabilizer, improving overall oven performance. Just remove it for large roasts or casseroles.

Can I use the MC Edition on a grill? Yes. Preheat on a gas or charcoal grill for 30–45 minutes and use it like you would in the oven. Outdoor pizza nights, made simple.

Can I use the MC Edition as a stovetop griddle? Yes. Flip it over and use it on gas, electric, or induction cooktops for smashburgers, pancakes, quesadillas, seared steaks, and more.

Is the MC Edition better than a pizza stone? Yes. Carbon steel conducts heat 18 times more effectively than ceramic pizza stones. The result: faster cooking, crispier crusts, better oven spring, and a baking surface that won't crack or break.

What's the warranty on the MC Edition? Lifetime warranty against defects. If anything goes wrong due to manufacturing defects, we replace it. No questions asked.

Where is the MC Edition made? Made in Massachusetts. Pre-seasoned by hand before it ships. The same way we've made every Baking Steel since 2012.