“Works OK but why is it called a "stone" when it is mild steel? Very difficult to get rid of the storage oil that was on it before oiling and proving it.”
“At last, a flat-bed baking stone/griddle that works perfectly on induction. Since our new kitchen with an induction hob was installed 4 years ago, I have been searching to replace the cast iron heirloom passed down from my grandmother to my mother and then me. Technically, this historic artefact should have worked on the induction being made of iron, but the design, did not allow the griddle to come into direct contact with the hob. That is why this traditional Welsh bakestone is spot on. It is a robust, weighty, formidable piece of kit. I had immediate confidence it was going to work. Being impeccably flat coupled with its weight enables it to make absolute contact with the hob across the whole surface of the griddle.
It heats up very quickly, using a setting of 6-7 out of 9, it was ready withing 2 minutes. Impressive heat retention qualities allow you to turn the control down to just 3-4 to carry out your task. It distributes the heat evenly across the whole area providing balanced cooking. I trialled the griddle with Dan Lepard’s flat bread recipe and produced a perfect batch without one hiccup. Because of its weight you do need to take care lowering it onto your hob. Once you have finished cooking, I recommend you leave it on the hob to cool right down to remove it easily and without having to slide it on your hob. I am wholly satisfied with this acquisition and have absolutely no reservations in recommending for use on induction. At this price, it really is great value for money.”
