The Mini Griddle
,
A polished griddle on one side. A baking steel on the other. Six manufacturing steps. Made in the USA.
11.5" × 11.5" × 3/8" · 12 lbs · USA-sourced carbon steel · Lifetime warranty
"You get a polished steel surface with a grease channel that converts the Baking Steel into the world's best consumer cooking surface." — J. Kenji López-Alt, Serious Eats
The Mini is built the same way, same machined surface, same grease channel, same finishing process, in a single-burner footprint.
Six steps. One piece of steel.
The Mini isn't stamped or cast. It's machined. Here's what goes into making one:
1. Laser cut. Solid USA-sourced carbon steel, laser-cut to spec at 3/8" thick — 50% thicker than our Original Baking Steel, for more heat held and more heat delivered.
2. Mill the channel. A grease channel is milled into the griddle side, 1/4" deep, wrapping the entire inner perimeter. It catches fat. It defines the cooking surface. It's the detail Kenji noticed.
3. Shot blast. Both sides are shot-blasted — the baking side gets its texture; the griddle side is prepared for finishing.
4. Machine-smooth the griddle. The step nobody else does. We run the griddle side through a precision machine that removes a micro-layer of steel, leaving a surface almost like glass. That's what makes eggs slide.
5. Season. Hand-seasoned with organic flaxseed oil. Ready to cook out of the box.
6. Inspect. Box. Ship. Made in Hanover, Massachusetts. Inspected by hand. Lifetime warranty.
Pizza one side. Griddle the other.
The Baking Steel side. Slide it onto your top oven rack and preheat. Personal pizzas, flatbreads, naan, English muffins, bagels, small sourdough loaves — anywhere serious heat makes the difference.
The Griddle side. Set it over a single burner, gas, electric, induction. Smashburgers, eggs, pancakes, bacon, grilled cheese, seared steaks. The polished surface gets better with every cook.
The polished surface gets better with every cook. Keep it smooth with our Cleaning Bricks, built for exactly this.
Fits one burner. Goes anywhere, grill, campfire, tailgate. At 12 pounds the Mini holds serious heat but travels easily.
I'm a steel guy.
I built Baking Steel in 2012 from a piece of carbon steel I pulled off a pallet in my dad's shop in Massachusetts. Fourteen years later, we're still making every steel in the same family shop.
The Mini Griddle is the most finished, machined product in our lineup, the version of the steel where every step matters. I'd put it up against any cooking surface in any home in America.
My wife makes pancakes on ours every weekend. I watch and drink coffee.
Andris Lagsdin, Founder
Common Questions
How do I clean it? After it cools, wipe it down or scrape with a bench scraper. For stuck-on food or to maintain the polished griddle side, use our Cleaning Bricks — they're built for exactly this surface and keep it smooth over years of use.
How do I season it? It comes pre-seasoned with organic flaxseed oil and ready to cook. The griddle side also builds seasoning naturally every time you cook on it. To re-season once a year or so, rub a thin coat of flaxseed or vegetable oil on the surface and bake at 500°F for one hour.
Will eggs really not stick? Yes — once you're a few cooks in. The machined-smooth surface plus natural seasoning makes the griddle side as non-stick as a well-seasoned cast iron, without any chemical coatings.
Does it work on induction? Yes. Carbon steel is fully induction-compatible.
Can I leave it in the oven? Yes. It acts as a heat stabilizer for everything else you bake. Just take it out when you need the rack space.
Original: $10,000.00
-70%$10,000.00
$3,000.00More Images
The Mini Griddle
,
A polished griddle on one side. A baking steel on the other. Six manufacturing steps. Made in the USA.
11.5" × 11.5" × 3/8" · 12 lbs · USA-sourced carbon steel · Lifetime warranty
"You get a polished steel surface with a grease channel that converts the Baking Steel into the world's best consumer cooking surface." — J. Kenji López-Alt, Serious Eats
The Mini is built the same way, same machined surface, same grease channel, same finishing process, in a single-burner footprint.
Six steps. One piece of steel.
The Mini isn't stamped or cast. It's machined. Here's what goes into making one:
1. Laser cut. Solid USA-sourced carbon steel, laser-cut to spec at 3/8" thick — 50% thicker than our Original Baking Steel, for more heat held and more heat delivered.
2. Mill the channel. A grease channel is milled into the griddle side, 1/4" deep, wrapping the entire inner perimeter. It catches fat. It defines the cooking surface. It's the detail Kenji noticed.
3. Shot blast. Both sides are shot-blasted — the baking side gets its texture; the griddle side is prepared for finishing.
4. Machine-smooth the griddle. The step nobody else does. We run the griddle side through a precision machine that removes a micro-layer of steel, leaving a surface almost like glass. That's what makes eggs slide.
5. Season. Hand-seasoned with organic flaxseed oil. Ready to cook out of the box.
6. Inspect. Box. Ship. Made in Hanover, Massachusetts. Inspected by hand. Lifetime warranty.
Pizza one side. Griddle the other.
The Baking Steel side. Slide it onto your top oven rack and preheat. Personal pizzas, flatbreads, naan, English muffins, bagels, small sourdough loaves — anywhere serious heat makes the difference.
The Griddle side. Set it over a single burner, gas, electric, induction. Smashburgers, eggs, pancakes, bacon, grilled cheese, seared steaks. The polished surface gets better with every cook.
The polished surface gets better with every cook. Keep it smooth with our Cleaning Bricks, built for exactly this.
Fits one burner. Goes anywhere, grill, campfire, tailgate. At 12 pounds the Mini holds serious heat but travels easily.
I'm a steel guy.
I built Baking Steel in 2012 from a piece of carbon steel I pulled off a pallet in my dad's shop in Massachusetts. Fourteen years later, we're still making every steel in the same family shop.
The Mini Griddle is the most finished, machined product in our lineup, the version of the steel where every step matters. I'd put it up against any cooking surface in any home in America.
My wife makes pancakes on ours every weekend. I watch and drink coffee.
Andris Lagsdin, Founder
Common Questions
How do I clean it? After it cools, wipe it down or scrape with a bench scraper. For stuck-on food or to maintain the polished griddle side, use our Cleaning Bricks — they're built for exactly this surface and keep it smooth over years of use.
How do I season it? It comes pre-seasoned with organic flaxseed oil and ready to cook. The griddle side also builds seasoning naturally every time you cook on it. To re-season once a year or so, rub a thin coat of flaxseed or vegetable oil on the surface and bake at 500°F for one hour.
Will eggs really not stick? Yes — once you're a few cooks in. The machined-smooth surface plus natural seasoning makes the griddle side as non-stick as a well-seasoned cast iron, without any chemical coatings.
Does it work on induction? Yes. Carbon steel is fully induction-compatible.
Can I leave it in the oven? Yes. It acts as a heat stabilizer for everything else you bake. Just take it out when you need the rack space.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
,
A polished griddle on one side. A baking steel on the other. Six manufacturing steps. Made in the USA.
11.5" × 11.5" × 3/8" · 12 lbs · USA-sourced carbon steel · Lifetime warranty
"You get a polished steel surface with a grease channel that converts the Baking Steel into the world's best consumer cooking surface." — J. Kenji López-Alt, Serious Eats
The Mini is built the same way, same machined surface, same grease channel, same finishing process, in a single-burner footprint.
Six steps. One piece of steel.
The Mini isn't stamped or cast. It's machined. Here's what goes into making one:
1. Laser cut. Solid USA-sourced carbon steel, laser-cut to spec at 3/8" thick — 50% thicker than our Original Baking Steel, for more heat held and more heat delivered.
2. Mill the channel. A grease channel is milled into the griddle side, 1/4" deep, wrapping the entire inner perimeter. It catches fat. It defines the cooking surface. It's the detail Kenji noticed.
3. Shot blast. Both sides are shot-blasted — the baking side gets its texture; the griddle side is prepared for finishing.
4. Machine-smooth the griddle. The step nobody else does. We run the griddle side through a precision machine that removes a micro-layer of steel, leaving a surface almost like glass. That's what makes eggs slide.
5. Season. Hand-seasoned with organic flaxseed oil. Ready to cook out of the box.
6. Inspect. Box. Ship. Made in Hanover, Massachusetts. Inspected by hand. Lifetime warranty.
Pizza one side. Griddle the other.
The Baking Steel side. Slide it onto your top oven rack and preheat. Personal pizzas, flatbreads, naan, English muffins, bagels, small sourdough loaves — anywhere serious heat makes the difference.
The Griddle side. Set it over a single burner, gas, electric, induction. Smashburgers, eggs, pancakes, bacon, grilled cheese, seared steaks. The polished surface gets better with every cook.
The polished surface gets better with every cook. Keep it smooth with our Cleaning Bricks, built for exactly this.
Fits one burner. Goes anywhere, grill, campfire, tailgate. At 12 pounds the Mini holds serious heat but travels easily.
I'm a steel guy.
I built Baking Steel in 2012 from a piece of carbon steel I pulled off a pallet in my dad's shop in Massachusetts. Fourteen years later, we're still making every steel in the same family shop.
The Mini Griddle is the most finished, machined product in our lineup, the version of the steel where every step matters. I'd put it up against any cooking surface in any home in America.
My wife makes pancakes on ours every weekend. I watch and drink coffee.
Andris Lagsdin, Founder
Common Questions
How do I clean it? After it cools, wipe it down or scrape with a bench scraper. For stuck-on food or to maintain the polished griddle side, use our Cleaning Bricks — they're built for exactly this surface and keep it smooth over years of use.
How do I season it? It comes pre-seasoned with organic flaxseed oil and ready to cook. The griddle side also builds seasoning naturally every time you cook on it. To re-season once a year or so, rub a thin coat of flaxseed or vegetable oil on the surface and bake at 500°F for one hour.
Will eggs really not stick? Yes — once you're a few cooks in. The machined-smooth surface plus natural seasoning makes the griddle side as non-stick as a well-seasoned cast iron, without any chemical coatings.
Does it work on induction? Yes. Carbon steel is fully induction-compatible.
Can I leave it in the oven? Yes. It acts as a heat stabilizer for everything else you bake. Just take it out when you need the rack space.
