Baking Steel Original vs. Modernist Cuisine Edition: Which One Should You Buy?

If you're serious about making restaurant-quality pizza at home, you've likely heard of Baking Steel. The brand has become synonymous with high-performance baking surfaces, and two of its most popular options are the Baking Steel Original and the Modernist Cuisine Edition. Both are designed to deliver exceptional heat transfer and crispy crusts, but they have distinct differences that can influence your choice.

In this comparison, we'll break down the key differences between the Baking Steel Original and the Modernist Cuisine Edition—thickness, heat retention, weight, and overall performance. By the end, you'll know which one is the best fit for your pizza-making needs.

What Is the Baking Steel Original?

The Baking Steel Original is the flagship product from Baking Steel, and it's been a game-changer for home pizza bakers since its launch. It's a 1/4-inch thick plate of food-grade steel that's designed to sit on your oven rack and preheat to high temperatures. Its thickness allows it to store and transfer heat efficiently, giving you a crust that's crispy on the outside and chewy on the inside—just like a professional pizza oven.

One of the standout features of the Original is its versatility. While it's perfect for pizza, it can also be used for baking bread, roasting vegetables, and even searing meats. Many home cooks appreciate its durability and the fact that it doesn't crack or warp like ceramic stones. If you're looking for a reliable, all-purpose baking steel, the Original is a solid choice.

• Thickness: 1/4 inch
• Material: Food-grade steel
• Best for: Pizza, bread, roasting, searing
• Weight: Approximately 15 pounds (for the 16x14 inch size)

What Is the Modernist Cuisine Edition?

The Modernist Cuisine Edition is a collaboration between Baking Steel and the authors of the Modernist Cuisine cookbook series. It's designed with a thicker profile—typically 3/8 inch—which means it can store even more heat than the Original. This extra thickness is ideal for those who want the highest level of heat retention and the most intense oven spring in their pizza crust.

Because of its thicker design, the Modernist Cuisine Edition heats up more slowly but holds heat longer, making it perfect for high-heat baking. It's also great for other tasks like making flatbreads or even cooking steaks. However, its increased weight can be a consideration for some users, especially if you have limited storage space or difficulty lifting heavy items.

• Thickness: 3/8 inch
• Material: Food-grade steel
• Best for: High-heat pizza, flatbreads, searing
• Weight: Approximately 20 pounds (for the 16x14 inch size)

Key Differences: Thickness and Heat Retention

The most significant difference between the two steels is thickness. The Original is 1/4 inch thick, while the Modernist Cuisine Edition is 3/8 inch thick. This extra 1/8 inch may not sound like much, but it has a big impact on performance. The thicker steel absorbs more heat during preheating and releases it more steadily, which is crucial for achieving a perfectly charred crust without burning.

In practice, the Modernist Cuisine Edition will give you a slightly more intense bottom crust and better heat recovery after you slide the pizza onto the steel. If you're baking multiple pizzas in a row, the thicker steel will maintain its temperature better, ensuring consistent results. On the other hand, the Original heats up faster, so it's more convenient for quick weeknight pizzas.

• Heat retention: Modernist Cuisine Edition holds heat longer, ideal for multiple pizzas
• Preheat time: Original heats up faster, saving time
• Crust texture: Both produce crispy crusts, but Modernist Cuisine Edition offers a deeper char

Weight and Handling Considerations

Weight is another important factor. The Original weighs around 15 pounds, while the Modernist Cuisine Edition tips the scales at about 20 pounds. If you have a weak oven rack or struggle with heavy items, the Original might be a better fit. However, most standard home ovens can handle the weight of the thicker steel without issue.

When it comes to cleaning and maintenance, both steels are similar. They require seasoning to prevent rust and should be cleaned with a scraper or brush, not soap. Baking Steel offers Cleaning Bricks specifically designed to remove stuck-on residue without damaging the surface. You can also use a dough cutter to scrape off any burnt bits.

Which One Should You Buy?

If you're a home cook who wants a versatile, all-purpose steel that heats up quickly and is easier to handle, the Baking Steel Original is the way to go. It's the best-selling option and has proven performance for pizza, bread, and more. For most home bakers, the Original will exceed expectations.

If you're a pizza enthusiast who bakes frequently, hosts pizza nights, or wants the absolute best heat retention for a professional-style crust, the Modernist Cuisine Edition is worth the extra investment. Its thicker profile delivers a more dramatic oven spring and a deeper char, making it the preferred choice for serious pizza makers.

No matter which you choose, you'll be upgrading your pizza game significantly. Both steels are backed by Baking Steel's reputation for quality and durability. To get started, consider pairing your steel with a high-quality pizza peel, such as The 12" Pizza Peel – Cherry Wood, to make launching and retrieving pizzas a breeze. And if you're looking to perfect your dough, the Baking Steel Dough Container – 5L Cold Proofing Box is an excellent addition to your workflow.

Ultimately, the choice between the Baking Steel Original and the Modernist Cuisine Edition comes down to your baking habits and preferences. The Original is a versatile, reliable workhorse, while the Modernist Cuisine Edition offers maximum heat retention for the most demanding pizza recipes. Whichever you choose, you'll be investing in a tool that will transform your home baking. Ready to upgrade your pizza game? Explore the Baking Steel Original and see why it's a favorite among home bakers.