Bakestone

A bakestone is a type of griddle, particularly associated with Wales, where they are used for cooking Welsh cakes.[1][2]

A steel bakestone traditionally used for cooking Welsh cakes

Before the 19th century, bakestones were made of stone; usually oval and of slate or very fine micaceous flaggy sandstone about 1 1⁄2 inches (4 cm) thick.[3] Modern bakestones are usually circular with a cut-out handle and are made of cast iron or steel, approximately 1 cm (0.4 in) thick. In Lancashire and the West Riding of Yorkshire the spelling is bakstone and are primarily used to cook very thin, yeasted oatcakes or riddle bread.[3]

New bakestones are seasoned by burning a mixture of lard or oil and salt, giving a non-stick surface and protecting against rust. The blackened surface is not removed when the bakestone is cleaned and bakestones are believed to improve with repeated use.[4]

References
  1. Barraud, Winifred K. (9 November 1962). "Bakestone tradition". The Guardian. London. p. 8.
  2. "Welsh Bakestone Or Planc". Antique Kitchenalia. Archived from the original on 10 August 2015. Retrieved 9 November 2013.
  3. Hartley, Marie; Ingilby, Joan (1968). Life and Tradition in the Yorkshire Dales. London: J. M. Dent & Sons Ltd. ISBN 0498076687.
  4. "Seasoning A Bakestone". Antique Kitchenalia. Archived from the original on 11 August 2015.
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