The Made in Baking Slab changed how I use the oven. Probably for the better.
I don’t need a suite of equipment. Just tools that work.
I like my oven. Low-and-slow meats? Yes. Fresh brownies? Always. Roasted veggies? A non-negotiable joy. Cooking doesn’t have to be a mess. I survived years of professional recipe development with a Dutch oven, a skillet, and two beaten-up baking sheets. It worked. Fine.
Then I realized something.
I live with one other person. Why was I dirtying a full-sized sheet pan for dinner for two? It’s annoying. Cleaning those huge things takes effort. I care about using the right tool. I’m stubborn that way.
Enter the Made in Baking Slab. It holds just enough. It does everything. It looks good doing it.
Who Actually Wrote This?
Trust isn’t handed out freely.
I’ve worked in kitchens for fifteen years. Almost a decade of that was developing recipes. That means testing vessels. Metal, ceramic, glass. Shapes that make no sense. Sizes that break your heart. I know baking pans. I write about them too. This isn’t first-time luck. It’s experience.
The Specs
It’s porcelain. Chef Nancy Silverton helped design it. You know Silverton. Pioneer of American bread. James Beard Lifetime Achievement winner recently. Her stamp of approval matters here.
It looks like a hybrid. Higher sides than a standard baking sheet—about an inch and a quarter deeper, to be precise. Shallower than a casserole dish, though. Smaller than a full sheet pan, measuring nine by thirteen inches.
That size is the trick. Small enough for smaller batches. Deep enough to actually use for things other than cookies.
The Verdict
I was skeptical. Of course. How can one dish be both a sheet pan and a baking dish? Usually, it’s mediocre at both.
Made In nailed it. Silverton too. The slab is fantastic.
I’ve roasted potatoes in it. Baked focaccia. Made English muffins. Every task succeeded. I worried the porcelain would prevent crispiness. Potatoes got golden anyway. As crispy as metal ever made them.
Six English muffins fit. Room to rise. They baked perfectly. Better than most batches on a regular sheet pan, honestly.
Usually, I’d use a deep ceramic dish to save on dishwashing. Bad move. High walls trap heat. The food steams more than it roasts. Uneven results. You want air circulating. You want hot air touching every side.
This slab fixes that.
Focaccia loves it. Slab pies. Thick Sicilian pizza. The mid-height walls hold dough and batter. No spills. But the sides aren’t so high they block the oven heat. You get a thick base. Good rise. And porcelain? It doesn’t stick. Rare.
I haven’t used parchment paper once. Just grease it. Oil, butter, or cornmeal for the muffins. Easy.
Adjust your expectations if you’re used to large pans. Halve the focaccia dough if the recipe calls for a full sheet. Or freeze half. Be smart.
Ceramic is great for lasagna. This isn’t lasagna gear. This is for foods that need to shine. Exposed but contained. It goes in the freezer? Yes. Resists thermal shock. Fridge to oven without cracking. Go ahead. Take it from the freezer. Just maybe not every day. The material handles it. Your longevity of ownership might not. I want this thing to last forever.
Clean up? A breeze. Dishwasher safe. Hand wash if you care. It extends the life of the finish.
I thought this was niche. A weird novelty. Instead, it’s a weekly staple. I can’t imagine the kitchen without it now.
[Buy Made in Baking Slab at Made In]
