Posted on 06/05/2021 3:01:26 PM PDT by nickcarraway
With more than 10,000 backers, the Misen Oven Steel promises more accurate temperatures and therefore better food.
Home cooks take note: there’s a new kind of pizza stone in town. Founded by former FreshDirect vice president Omar Rada in Greenpoint, Brooklyn circa 2015, Misen takes pride in its thoroughly tested, yet affordable, kitchenware including knives, pans, prep tools, and more.
However, its latest project goes a step further, making the ambitious claim that “your oven is lying to you” and it has the fix. The Misen Oven Steel is a sensational new tool specifically designed to improve the precision of your oven’s temperature targets, bringing them from a 30- to 50-degree margin of error all the way down to 5 to 10 degrees.
While it doesn’t claim to have reinvented the oven stone, it doesn’t really have to. Misen makes the comparison right off the bat, asserting that stone, versus steel, is prone to cracking and leaves something to be desired when it comes to the transfer and distribution of heat.
Of course, despite its intended purpose being indistinguishable from that of a pizza stone, Misen’s Oven Steel isn’t just for pizza. You can also use it to cook meat, vegetables, and bread as well as desserts. Its 13.5- x 10-inch perimeter gives you plenty of room to experiment, and its heavy duty A36 carbon steel material makes it virtually indestructible, according to the Kickstarter listing. You can even combine multiple Oven Steel units to secure more real estate for browning larger dishes.
The Oven Steel appears to be incredibly versatile (and recyclable!), which may explain its overwhelming surge in popularity since the campaign launched on May 20. As of this writing, it has already surpassed its funding goal more than 45 times over as the number of backers steadily escalates. Starting at $55, you can bring home your own Oven Steel at Kickstarter. Misen anticipates its initial batch will ship in November of this year, so you won’t have to wait too long to start cooking with fire — this time at more exact temps.
But the plastic bottle is recyclable.
Not sure, if I should leak my million dollar idea or not. I invented instant water. It comes in light weight envelops. It's great for hiking, backpacking, camping, and all kinds of outdoor activities when you don't want to carry plastic water bottles. Simply open a packet, and pour 16 oz. of water into a drinking container. No waiting. No stirring. No mixing. Instant water. It's cheaper than your typical plastic water bottle from a convenience store, only $0.89 per packet. Each packet makes 16 oz. of instant water.
Unglazed quarry tiles. If you get 8x8 and use four they’re a good size for a 13” pizza, easy to stack and store when done. Work great. Lots cheaper.
Made in America? Or will my money go to China?
There’s a $1M plus Kickstarter going on now for a book on Chinese Warlord Pistols.
We made a crude pizza steel plate many years ago and even formed an detachable handle to remove it from the oven. Nothing scientific about it. My uncle just loved tinkering with metals/knifesmithing etc.
Anyone here tried the stainless steel whiskey rocks?
China stopped accepting our plastic trash.
What keeps them from sliding around?
Doesn’t really matter if it’s better. As long as they market it right, they’ll sell a million of them.
Buy her an Ooni Koda 16 to make up. Requires a couple minor hacks costing around $50-$60. Ping me if you look into it and find this interesting.
https://ooni.com/products/ooni-koda-16
I have a pizza stone under the bottom heating element in my oven for exactly that reason.
That’s pretty darn cool. I might buy her one for Father’s day hehe.
I like the idea of it being an outside unit. It’ll make a nice compliment to the grill and smoker.
Hey now, someone just sold an invisible sculpture for $18,000. Now THAT is ridiculous.
Yeah, mine sits on a stainless steel prep table that’s next to a Weber Genesis that’s next to a large BGE. I like outdoor cooking options.
BTW here’s the hacks.
You need a 16” round pizza stone that you set on a lazy Susan bearing you’ve stripped the galvanizing zinc off of with vinegar. Then you put a triangular chunk of fire brick in the burner corner back left, to control that hot spot.
Figured this out at Pizza Making Forums.
There are people that have done higher tech options with electric motors, but the manual rotation works for me.
I have 4 of them in stock
I’m part of that Kickstarter. Its Ian new book. A definite collector coffee table book,or a reference library treasure.
Why would I want to invest in a company proposing to sell an overpriced pizza steel when there already are at least a couple of dozen companies selling more reasonably priced versions of the same item?
I had my ceramic pizza stone crack in half when I pulled it out of the oven. It almost ruined my pizza.
For your generous effort finding a round metal “stone” here is my pizza recipe:
Pizza Sauce:
1 large onion, minced
3 cloves garlic, minced
6 oz can tomato paste
28 oz can crushed tomato sauce
¼ cup Merlot wine
1 tsp salt
¼ tsp pepper
½ tsp marjoram
½ tsp thyme
½ tsp oregano
1-1/2 tsp basil
¼ tsp sage
½ teaspoon cayenne pepper
1 very small pinch of cinnamon
1 TBS Concord grape jelly
1 carrot, peeled
White sugar to taste
Olive oil for cooking garlic and onions
Method:
1. Chop the carrot and put in with half of the tomato sauce, in a food processor or blender, and puree until smooth.
2. Mince onion and cook in olive oil until golden brown in a sauce pan. Do this on a low enough heat to keep this browning process under control to keep from burning. Add minced garlic and cook briefly before adding the other half of the tomato sauce. The tomato sauce can be used to stop the browning process of the onion at the perfect stage of browning. Note: never cook garlic until it turns brown. This causes the garlic to get bitter.
3. Add the tomato paste, the rest of the tomato sauce from the food processor, and all of the ingredients. Simmer on low, stirring `every ten minutes. Be careful not to cause the sauce to splatter due to excessive heat. When sauce is thick, add sugar to taste. Let cool, then put in a storage container for the refrigerator. This sauce can be stored in the freezer for six months.
Pizza Dough from a Bread Maker:
You will need:
3 cups flour
1-1/4 cups water
2 tsp salt
2 TBS butter
2 tsp bread machine yeast (Pizza Sauce—by Jon McIntyre
You will need:
1 large onion, minced
3 cloves garlic, minced
6 oz can tomato paste
28 oz can crushed tomato sauce
¼ cup Merlot wine
1 tsp salt
¼ tsp pepper
½ tsp marjoram
½ tsp thyme
½ tsp oregano
1-1/2 tsp basil
¼ tsp sage
½ teaspoon cayenne pepper
1 very small pinch of cinnamon
1 TBS Concord grape jelly
1 carrot, peeled
White sugar to taste
Olive oil for cooking garlic and onions
Method:
1. Chop the carrot and put in with half of the tomato sauce, in a food processor or blender, and puree until smooth.
2. Mince onion and cook in olive oil until golden brown in a sauce pan. Do this on a low enough heat to keep this browning process under control to keep from burning. Add minced garlic and cook briefly before adding the other half of the tomato sauce. The tomato sauce can be used to stop the browning process of the onion at the perfect stage of browning. Note: never cook garlic until it turns brown. This causes the garlic to get bitter.
3. Add the tomato paste, the rest of the tomato sauce from the food processor, and all of the ingredients. Simmer on low, stirring `every ten minutes. Be careful not to cause the sauce to splatter due to excessive heat. When sauce is thick, add sugar to taste. Let cool, then put in a storage container for the refrigerator. This sauce can be stored in the freezer for six months.
Pizza Dough from a Bread Maker:
You will need:
3 cups flour (bread flour will make a crisper crust)
1-1/4 cups water at 110 degrees F
2 tsp salt
1 tsp sugar
2 TBS butter
2 tsp bread machine yeast (or instant yeast—not rapid rise)
Method:
1. Put bread maker on 1st rise setting and add the water, sugar, butter, yeast, flour, and salt in that order. If not using a bread maker, use a dough hook and when it forms into a ball put in a greased bowl, cover and let rise in a warm location.
2. When cycle is complete (or the dough has risen), take dough out and spread out on a 15” pizza pan or pizza stone. Preheat oven to 425 degrees. Spreading dough out on the pizza pan will take a little time because fresh dough has an elasticity that likes to return to its original shape. With a little punching and poking, the dough will form to the pan.
3. Without putting any ingredients on the pizza crust, put the pan in the 425 degree oven and cook the dough for 4 minutes. This precooks the dough so that the topping does not cause the dough to get gummy. You do not have a professional pizza oven and this step is necessary. The dough will have a stiff consistency when taken out. At this time you can put your toppings on the pizza crust.
4. First, spread a thin layer of sauce over the crust. Then, spread a layer of mozzarella cheese. Next, put you favorite toppings: pepperoni, red onion, olives, thin sliced tomato, mushrooms, anchovies, etc. Finally, put a thin layer of mozzarella cheese over your toppings.
5. Put your pizza in the 425 degree oven for 14 minutes. Check for done-ness. Add 5 more minutes if the topping appears watery.
I saw tiles used on “America’s Test Kitchen.” Outset makes Pizza Grill Stone Tiles, in a set of 4—8.27” x 8.27” sold by Amazon for $30. The handling and storage of them is much more convenient.
However, “America’s Test Kitchen” also said that “steel stones were a better heat conductor than ceramic, so baking steels “throw” their heat into doughs much faster, causing them to rise higher and bake and brown more quickly than ceramic baking stones do. The crusts produced on the steels were just a bit more on par with those produced in a professional wood-burning-oven pizzeria: supermoist, with a tender, chewy interior and a crisped, charred, flavorful exterior.”
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