KitchenCraft Baking Stone Tray, Non Stick, for Oven or Hob, for Pizza, Bread, Pancake and Other Recipes in Gift Box, Round, Cast Iron, 27 cm x 6.5 mm

I bought this on a bit of a whim and I’m really glad I did. It’s proper cast iron – nice and heavy, feels solid, and holds heat brilliantly. Once it’s hot, it cooks really evenly with no annoying hot spots. I’ve mainly been using it for pancakes and flatbreads, and they come out beautifully browned every time. It’s also great in the oven for things like pizza or bread when you want a good, crisp base. You can tell this is one of those bits of kitchen kit that will last forever if you look after it. Yes, it’s heavy (it’s cast iron, after all), and you do need to treat it properly – a light season and no chucking it in the dishwasher – but that’s all part of the charm. The handle is handy too, especially when moving it on and off the hob. All in all, this is a really versatile, no-nonsense bit of cookware. If you like traditional kitchen tools that just work, this is a cracking buy and great value for money. Would happily recommend 👍

Good product and realistic price

First of all I deducted 1 star because the baking stone is not completely flat slightly rocking from side to side and there is some minor pitting of the cast iron. But this is probably the most basic of all cooking utensils and to deduct more than one star would be churlish. The instructions on seasoning implies that the bakestone only needs to be seasoned on one side. But this is cast iron and will go rusty if not seasoned all over and on both sides. So while the seasoning instructions will no doubt be followed I should think that most owners will oil it all over and bung it in a hot oven for an hour. Prospective users should also not that there is no rim mainly because it's a flat bakestone: Those who like to swirl a knob of butter around should get a shallow griddle pan instead. Overall you get a usable diameter of 23 cm and a rough texture to cook/bake on. The flat essentially cut-out type of handle will be cumbersome for some and for those perhaps a griddle pan or sizzle pan will be better. Lastly, yes it can be used to make Welsh Cakes but it's so much more than that: In addition we should be thinking such delights as Potato Cakes, Griddle/Girdle Scones, Drop Scones, Scotch Pancakes, Crepes, Muffins (the flat bread type) and Crumpets.

It did get a bit fumey when I was going through the seasoning process but I’m very happy with it. I’ve been using it to bake flat breads on an Aga hot plate or in the oven and it has been faultless. Nothing has stuck. I’ve made a grease proof bag for it from paper and I slot it in amongst my baking trays for storage.

Really soft and warm

it's a good buy, the only regret is not to season both sides, as the side I didn't season got rusty

Great for anything from Welshcakes to Pizas ,drop scones to pancakes endless ,I use on the cooker top and in the oven

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.