>Gosh, I don't know if it worth a million. Would you take $8.50? I have to frame it and it may hang around the shop for some time
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.
55 Samolians for a 10x13.5 piece of A36, jeebuzz, really.
Considering the wrath of Mrs. Phoneman when I broke her pizza stone, I’m interested!
That isn’t a large markup for a36 at that size. Not sure of the thickness, say 1/4.
It isn’t a million dollar idea until the inventor makes a deal on Shark Tank.
Yea it is a large markup, a very large markup, it’s ridiculous.
Not really, if the target audience is a hipster. You can go even higher.
Ever wonder WHY Granny kept her cast ironware in the oven....ALL the time?
https://www.ebay.com/itm/193466603638
1/4 x 12 x 16 for $18 + $13 shipping.
Or use a cast iron skillet or griddle. They have the same cooking effect and maybe you have one on hand already.
Dang, why didn’t I think of this?
A piece of 1/4” sheet steel with rounded corners for $55.
It’s nearly on par with water in a plastic bottle for $1.79.
There ya go, even better.
I am telling my pizzeria they are doing it ALL wrong. They need that steel pan NOW.
not.
>Gosh, I don't know if it worth a million. Would you take $8.50? I have to frame it and it may hang around the shop for some time
I found a price online for 1/4” 12” X 12” - $58.84
only in today’s world steel can identify as stone...
it’s an over glorified pizza pan...
geez...
Personally I would stick with the ceramic pizza stones.
But is it sustainable? Leftist morons. It's an over price hunk of steel. People will be gullible enough to buy it because they have no idea how to source and cut the metal to size on their own.
Material really makes little difference. It’s an issue of thermal mass and thermal inertia
Heat up a ballon fo 350° F, add a cake and the temp drops fo room temp range instantly. No thermal mass. Energy is a function of mass AND temperature.
Add some small clay pots of sand do your oven, and it will heat slower, but it will also maintain that temperature better. There is a reason why commercial ovens weigh hundreds to thousands of pounds. You need mass. It’s not optional
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