Bake Stone

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Dottie May

Bake Stone

I have an old cast iron Bake Stone that belonged to my late Ma-in-Law which she used for cooking Welsh Cakes. It is quite badly corroded now and has been sitting out in the Garage but I wondered if you had any ideas how I can clean it up so that I can use it. Must admit, although I'm Welsh, I've never made Welsh Cakes so think it's about time I did!

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Welshcookie

Bakestone aka 'planc'

I'm sorry you haven't had any replies 'cos welsh cakes - fresh - are such a treat. Depends how corroded, but start with brillo maybe? I don't think a bit of rust hurt anybody! Heat the bakestone and rub with greased paper or kitchen towel to clean off too. Bakestone pastry is also good; bake a round of pastry, split and fill with jam,or stewed fruit; also welsh pancakes, blinis, potato cakes, to name but a few.

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Sue G

Bake stone

"I have an old cast iron Bake Stone that belonged to my late Ma-in-Law which she used for cooking Welsh Cakes. It is quite badly corroded now and has been sitting out in the Garage but I wondered if you had any ideas how I can clean it up so that I can use it. Must admit, although I'm Welsh, I've never made Welsh Cakes so think it's about time I did! "

Hi Dottie,

This is going to make a mess and you have to be careful of the steam and your fingers.
Heat the bakestone and hot as you can, when it is really hot, (turn off the heat) tip some water over the bakestone and start scrubbing with a wire brush. all the loose bits will start to come off. You have to be quick and do it when it is hot so that the steam loosens the corroded bits. You might have to do it a few times.
One it is looking fairly clean, wash in some soapy water, pat dry and reheat to dry the bakestone. Once hot, turn off the heat and rub with some oil then just leave it until you are ready to use it.

It really depends on how corroded it is, as long as the top is ok, i wouldn't worry to much about the bottom or the edges.

I remember as a child (in catdiff) my nan used to have the bakestone, which all the family shared. When it was our turn my mum would send two of to collect it. She must have lived about 3 miles away, but in those days it wasn't a problem walking. By the time my sister & i arrived home, mum would have had everything mixed and rolled out ready to cook. Our next job was to dip the hot welsh cakes in the sugar.
Good luck

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Sue G

bake stone

That should read 'cardiff'

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Dottie May

Bake Stone

Many thanks girls for all the advice and suggestions - will have a go this week. It weighs a ton so must watch I don't drop it on my toes!!

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Sue G

Bake stone

Hi Dottie May,

Did you manage to clean your bake stone?

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Dottie May

Bake Stone

I'm ashamed to say Sue, I haven't! It's on my list of things "To Do". Your query has made me move it towards the top.

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John S.

Bake Stone

If this bake stone is cast iron, DO NOT, repeat DO NOT heat it up and pour water on it, reason why, it will break it into pieces, water is the worst enemy of hot cast iron.
Clean it with steel wool or emery cloth, wash in soapy water, rinse and dry well then oil it well with veg oil or lard and bake in the oven at approx 300F for about one hour, turn the oven off and let it cool to season it, after it is seasoned it should only ever require wiping with a damp cloth to clean it, if it is ever washed in soapy water in the future it will need to be re-seasoned.

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Monique

Bake Stone!

I have been keen to buy one so was very interested in this thread. I was not sure what it was called so this is a help. I want one to sit on top of my double Belling cooker for baking, perhaps do steak on etc. Can one do steak on it??M

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mum100

Cleaning a bakesone

I have successfully got my old (@100 yrs) bakestone back into service by using elbow grease, washing up liquid and half a raw potato. It will take a few goes but it came clean eventually..off to make some welsh cakes shortly!

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Welshcookie

bake stone

Monique, bakestones are normally used for welsh cakes, bakestone pastry, small pancakes, blinis, yeast-raised muffins and crumpets, etc. Griddle pans are more usual for steaks, I think.

 
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