Anonymous Modernist 17704

Out of curiosity, for those who have ordered the baking steel, how long did it take to get it? I ordered last Wednesday and got a confirmation, but no ship notices and no apparent way to check on the order status.

I would go with about any book by Rick Bayless. If you're not familiar with Chef Bayless, he's a James Beard Award winner and the winner of Top Chef Masters. His most recent book, "Frontera" is very heavily loaded with beverages. I would lean toward "Mexican Everyday" as a good starter, though I love all of his cookbooks. Also, "Truly Mexican" by Roberto Santibanez is pretty fantastic too. If you start with those, you can then determine if there is a particular regional type of Mexican cooking (e.g. Oaxican) or style (e.g. street food) that you'd like to learn more about.

Thanks for the response, Judy. I placed an order for one yesterday and it will definitely be showing up in my Average Joe to Modernist Cuisine Chef series on YouTube.

Has anyone here used the baking steel both as a pizza steel and as an anti-griddle? I'm curious if the steel gets stained up and if that would impact its performance as an anti-griddle? If using it as both, would something like Barkeeper's Friend be an appropriate cleaner?