KitchenCraft Baking Stone with Non Stick Finish and Recipes in Gift Box, Round, Cast Iron, 27 cm & Double Sided Pastry Cutters Set with Fluted / Round Edges, Stainless Steel, 6 Pieces

The handle is a bit of a waste of time on a larger hob, it gets too hot to touch so why have it.But!!!A nice cast iron surface, spray with a little oil before putting away after a light wipe down. I will confess I did not go to much effort to season mine just a light spray with sunflower oil. Mine was a bit dished so had to consider which side down to place it. I used it on an induction hob but put a square of baking parchment on the hob first just in case it scratched. This turned out to be handy as it could be moved about just by pulling the parchment. It does get hotter in the centre but you can use this to your advantage by starting things off in the middle and then moving whatever your cooking to the outer edges when nearly cooked through.

I've only just received the stone, and need to season it before cooking, but I can see already that it's going to be just what I need. It's a little heavy, but small enough for me to handle, but it's very like the mch larger griddle that my Mum, Nan, and Great-nan cooked a ton of Welsh cakes on throughout my life, and looks to be the same thickness, and quality.I noticed that some people haven't received their leaflet with the Bake Stone, so thought I'd copy out the seasoning instructions, and the 2 recipes, for those who need it:SEASONING INSTRUCTIONS:In order to ensure that the baking stone reaches you in perfect condition, we have treated the surfaces of the stone with a rust inhibotor, which requires removing before first use.Wash the stonee in hot soapy water, rinse, and place into a pre-heated oven at 180C for 20 minutes.There may be a mild smell from the stone during this process which is completely normal and totally harmless.Once cooled, wash, and dry the stone, before following the preparation guidlines below:Place on the hob on a low heat best side up until hot (other people have recommended soing this outside, if possible, as there is a lot of smoke in the process).Rub into the surface a mix of salt and either lard or vegetable oil, using a cotton cloth, until the surface is black and smooth, and starts to smoke slightly. This should take approximately 10-15 minutes, then wash to remove the salt.Do not use abrasive materials to clean.Place the baking stone back on the stove over a low heat, and spread on cooking oil/melted butter. The baking stone is now ready for use.Please use metal cooking utensils, as plastic materials are not suitable. After prolonged use, the stone will turn black - the sign of a durable, natural non-stick surface.Do not leave the stone to soak in water. The product will get very hot - always wear an oven glove when handling it.To avoid damaged hobs tale extra care not to drag or drop this heavy product onto it.Before storing, wipre the stone with oil and cover with paper tissue to prevent rust.Store in a cool, dry, place.Recipes:WELSH CAKES:Makes approximately twenty 1/2" / 1cm thick cakes.Ingredients:250g/8oz Self-Raising Flour. 75g/3oz Butter. 75g/3oz curranats or raisins. 75g/3oz caster sugar. 1 large egg. 3-4 tblsps Milk. Extra caster sugar to sprinkle, & 1/4 tsp spice (optional).Method:In a large bowl, rub the fat into the flour. Add the dry ingredients, then the egg, and sufficient milk to make a light dough.Transfer the dough to a lightly floured surface, gently knead the dough until flat , and about 1/4 inch/1cm thick.Cut into rounds, and place on a lightly buttered baking stone over a medium heat. Bake on each side for about 5 minutes, until golden brown and soft in the middle.Cakes can be eaten at room temperature, but are best straight from the backing stone, warm, dusted in sugar, and spread with slightly salty butter.PANCAKES:Makes approximately eight 3" /7.5cm pancakes:Ingredients:140g/5oz plain flour. 2 tsp baking powder. 1/4 tsp salt. 1 large egg. 240ml milk & 2 tbsps unsalted butter (melted).Method:In a late bowl, whisk together the flour, baking powder, salt and sugar. In a separate bowl whisk together the egg, milk, and melted butter.Add the egg mixture to the flour all at once, and stir until just combined.The batter should have some small lumps. Make sure it isn't overmixed, otherwise the pancakes will be tough.Place the baking stone over a medium heat. Using a pastry brush, lightly brush the stone with some melted butter.Using a small ladle, pour about 1/4 of a cup of the pancake batter onto the stone , spacing the pancakes a few inches/cms apart.When the bottoms of the pancakes are brown, and bubbles start to appear on the top surface (2-3 minutes), tuen over.Repeat with remaining batter, brushing the stone with melted butter between each batch.Best served immediately with butter and maple sugar.For blueberry pancakes: Sprinkle blueberries on the tops of the pancakes, just as the bubbles start to appear on the surface of the batter.Hope that helps, peeps? :)

Clearly understood that it shouldn't be washed with detergent or any chemicals after First use, which means before cookin anything on it make sure you do a thorough heating with oil seasoned on the whole top portion and then wash with mild dishwash after cooling, then do an oil rub again as it starts to oxidize and cause rusting, so please season the baking stone on both sides with oil after every use to keep it in good condition and for longer use. Heat distribution is good. Happy to say that I could heat my flat bread and toast my sandwiches.

Sorry I can`t give a 5 but i only received it yesterday. However, it is very sturdy, is compatible with my induction hob and good value for money. Can`t wait to use it!

Met all our expections. Works well on an induction stove top. Welsh cakes were perfect.

Decades ago when I was younger, still living at home with my parents, I was always using my mother's bake stone. Ok it was a lot heavier than this one; suppose that's why I was always hesitant to getting one myself because how heavy the cast iron is., but this one is so much lighter than my mother's. I can lift this one with one hand, my mother's I had to use two hands because how heavy it was.This one, even tho half the weight, is still the same exact quality. I keep it on top of the hob covered in a tea towel so doesn't get dirty.I haven't an oven so couldn't quite remember how to season it, but then all of a sudden came back to me....*cast doesn't need to be seasoned if use it often*I switched the hob up high and left the stone on top until it was smoking almost, then I removed it and put it on a heat surface to rest. Then used a little bit of grease proof paper, roughly rubbed some Marg all over the hot stone . Let the stone go cold, made the mixture for the Welsh cakes (recipe included in leaflet). Then put the stone back ontop the warm hob and cooked the cakes in batches. My kids went ballistic with excitement when they tasted them.Iv used the stone almost everyday since buying it, scrubbing it using little bit of fairy and bicarbonate of soda as soon I remove it off the hob....don't even let it cool down before putting under cold tap so Iv got hold it with an oven glove.Then once its washed and rinsed I always use a tea towel to dry straight away.Iv only needed to rub Marg into the cast six times now it's practically non-stick so I shouldn't need to much longer. Wish I bought this decades ago now.

I was hesitant about buying this due to maintenance and the seasoning process and some reviews but it wasn't painful in the least. Turned out to be a brilliant item, and an excellent purchase.So far I have made flat breads and naan on it and I just can't believe I've been buying them from the shops for all these years...so easy, and absolutely delicious and much tastier than anything I've bought. I will be giving welsh cakes and drop scones a go I'm sure I'm sure, but for making a stack of flat breads, this is perfect.