Bakestone

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

A modern steel bakestone

Until the 19th century, bakestones were made of stone. They were 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.

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]

In Lancashire and the West Riding of Yorkshire the name was spelt and pronounced bakstone and they were primarily used to cook very thin yeasted oatcakes or earlier riddlebread.[3]

See also

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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