“Welsh bake stone delivered quickly and well packaged. Good instructions on how to season and quickly into use. The stone performs fantastically well, retains heat well and is a solid piece of steel. Heavy but useable. We had looked at a slightly thicker version from another supplier but that was twice the price and, based on the weight of this one, would have been too heavy to handle easily.
Welsh cakes are being churned out regularly now and we’re looking forward to trying other recipes in the near future.
Great value, high quality piece of equipment. Highly recommended”
“I have been using the Welsh baking stone for a while now and can't imagine my kitchen without it, excellent heat distribution and perfect results every time. Removing the protective coating was a bit of guesswork, I think in the end I scrubbed too much and was worried I ruined the surface, but I seasoned it well and never had any problems with sticking. I only seasoned it once, I just wipe the excess oil after I finish using it and this has created nice non stick coating. Highly recommended.”
“Great for dropscones, crumpets, Welsh cakes, and many other things. It’s a perfect size - wide enough for large flatbreads without being too unwieldy and thick enough to be robust - I’m sure it’ll be used for many years to come.”
“I have used my baking stone for baking welsh cakes and dropped scones on the hob, with great results. Also used it in the oven - it is great for achieving a good crisp pizza base.
This traditional Welsh Baking Stone is very heavy and very practical.
A great addition to the kitchen.”
“I was so delighted with mine that I bought one for my son-in-law. He also uses induction so is delighted with this substantial bit of kit that really works on the hob.”
“I'm really pleased with this! I've used it for baking sourdough bread and pizza and the results have been fantastic, I highly recommend it for that purpose. It was quite hard work to remove the protective coating so be prepared to scrub.”
“I looked at lots of griddles before settling on this one, which is sturdy, completely flat, easy to store, and is big enough for a pizza but small enough to fit in my mini oven if I want. I thought the cut out handle would be a bit pointless since it won't make moving it on the stove easier, but it's very reassuring when moving it around the kitchen that I have a good grip and won't drop it on my foot.
So far I've only used it on the hob for Welshcakes and sourdough pancakes, which is pleasant and easy now I have it seasoned well. I've taken off one star for the seasoning instructions, because trying to season at 200C seems pretty pointless, except perhaps as an initial step to treat both sides at once. I did as instructed, and like other reviewers my stone went brown but not black. The result wasn't non-stick and made my first use not so good. I cleaned it up, re-oiled and heated on the hob with the back door open once the oil started smoking. After about 15 minutes the surface had turned from shiny brown to matt black, and performed much better. I've repeated the seasoning a couple more times after cooking and it works great now. Makes me want to try a carbon steel wok again, although the griddle is easier to keep seasoned because of the sort of cooking you do on it.”
