bakestone
{{Use British English|date=December 2019}}
A bakestone is a type of griddle, particularly associated with Wales, where they are used for cooking Welsh cakes.{{cite news |last1=Barraud |first1=Winifred K. |title=Bakestone tradition |work=The Guardian |date=9 November 1962 |location=London |page=8}}{{cite web|title=Welsh Bakestone Or Planc|url=http://antiquekitchenalia.com/welsh-bakestone-planc/ |archive-url=https://web.archive.org/web/20150810220212/http://antiquekitchenalia.com/welsh-bakestone-planc/ |archive-date=10 August 2015 |website=Antique Kitchenalia| accessdate=9 November 2013}}
Before the 19th century, bakestones were made of stone; usually oval and of schistose steatite (soapstone), slate or very fine micaceous flaggy sandstone about {{convert|1+1/2|in|cm|0}} thick.{{cite book| last=Hartley | first1=Marie| authorlink1=Marie Hartley (author)| last2=Ingilby |first2=Joan|authorlink2=Joan Ingilby| title=Life and Tradition in the Yorkshire Dales| publisher=J. M. Dent & Sons Ltd| place=London| year=1968| isbn=0498076687| url-access=registration| url=https://archive.org/details/vanishingfolkway00hart}}{{Cite book |last=Mahler |first=Ditlev |title=Gruel, Bread, Ale and Fish |last2=Baug |first2=Irene |publisher=The National Museum of Denmark |year=2018 |isbn=9788776023645 |location=Copenhagen, Denmark |pages=61-78 |language=English}} Modern bakestones are usually circular with a cut-out handle and are made of cast iron or steel, approximately {{convert|1|cm|1|abbr=on}} 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.
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.{{cite web |title=Seasoning A Bakestone |url=http://antiquekitchenalia.com/seasoning-a-bakestone/ |website=Antique Kitchenalia |archiveurl=https://web.archive.org/web/20150811004343/http://antiquekitchenalia.com/seasoning-a-bakestone/ |archivedate=11 August 2015}}