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A bakestone is a type of griddle, particularly associated with Wales, where they are used for cooking Welsh cakes. [ 1 ] [ 2 ] Before the 19th century, bakestones were made of stone; usually oval and of schistose steatite (soapstone), slate or very fine micaceous flaggy sandstone about 1 + 1 ⁄ 2 inches (4 cm) thick.
The cakes are also known as griddle cakes or bakestones within Wales because they are traditionally cooked on a bakestone (Welsh: maen, lit. 'stone' or Welsh: planc, lit. 'board'), a cast-iron griddle about ½" (1.5 cm) or more thick which is placed on the fire or cooker; on rare occasions, people may refer to them as griddle scones. [4] [5]
Cast-iron skillets, before seasoning (left) and after several years of use (right) Commercial waffle iron requiring seasoning Seasoning is the process of treating the surface of a cooking vessel with a dry, hard, smooth, hydrophobic coating formed from polymerized fat or oil.
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A griddle, in the UK also called a girdle, is a cooking device consisting mainly of a broad, usually flat cooking surface.Nowadays it can be either a movable metal pan- or plate-like utensil, [1] a flat heated cooking surface built onto a stove as a kitchen range, [2] or a compact cooking machine with its own heating system attached to an integrated griddle acting as a cooktop.