Bakestone: Difference between revisions
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Webistrator (talk | contribs) m Updated references to include sheatite/soapstone to align with commonly known usages of these materials for bakestones in medieval times. |
Webistrator (talk | contribs) Added a Univ. of Denmark publication to expand reference info. on bakestone/soapstone/steatite. |
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A '''bakestone''' is a type of [[griddle]], particularly associated with [[Wales]], where they are used for cooking [[Welsh cake]]s.<ref>{{cite news |last1=Barraud |first1=Winifred K. |title=Bakestone tradition |work=[[The Guardian]] |date=9 November 1962 |location=London |page=8}}</ref><ref>{{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}}</ref> |
A '''bakestone''' is a type of [[griddle]], particularly associated with [[Wales]], where they are used for cooking [[Welsh cake]]s.<ref>{{cite news |last1=Barraud |first1=Winifred K. |title=Bakestone tradition |work=[[The Guardian]] |date=9 November 1962 |location=London |page=8}}</ref><ref>{{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}}</ref> |
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Before the 19th century, bakestones were made of stone; usually oval and of [[Schist|schistose]] [[Soapstone|steatite]] (soapstone), [[slate]] or very fine micaceous flaggy [[sandstone]] about {{convert|1+1/2|in|cm|0}} thick.<ref name=tradition>{{cite book| last=Hartley | first1=Marie| authorlink1=Marie Hartley (author)| last2=Ingilby |first2=Joan| 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}}</ref> 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.<ref name=tradition/> |
Before the 19th century, bakestones were made of stone; usually oval and of [[Schist|schistose]] [[Soapstone|steatite]] (soapstone), [[slate]] or very fine micaceous flaggy [[sandstone]] about {{convert|1+1/2|in|cm|0}} thick.<ref name=tradition>{{cite book| last=Hartley | first1=Marie| authorlink1=Marie Hartley (author)| last2=Ingilby |first2=Joan| 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}}</ref><ref>{{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=87-7602-364-5 |location=Copenhagen, Denmark |pages=61-78 |language=English}}</ref> 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.<ref name=tradition/> |
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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.<ref>{{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}}</ref> |
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.<ref>{{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}}</ref> |
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Revision as of 00:03, 4 May 2022
A bakestone is a type of griddle, particularly associated with Wales, where they are used for cooking Welsh cakes.[1][2]
Before the 19th century, bakestones were made of stone; usually oval and of schistose steatite (soapstone), slate or very fine micaceous flaggy sandstone about 1+1⁄2 inches (4 cm) thick.[3][4] Modern bakestones are usually circular with a cut-out handle and are made of cast iron or steel, approximately 1 cm (0.4 in) 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.[3]
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.[5]
References
- ^ Barraud, Winifred K. (9 November 1962). "Bakestone tradition". The Guardian. London. p. 8.
- ^ "Welsh Bakestone Or Planc". Antique Kitchenalia. Archived from the original on 10 August 2015. Retrieved 9 November 2013.
- ^ a b Hartley, Marie; Ingilby, Joan (1968). Life and Tradition in the Yorkshire Dales. London: J. M. Dent & Sons Ltd. ISBN 0498076687.
- ^ Mahler, Ditlev; Baug, Irene (2018). Gruel, Bread, Ale and Fish. Copenhagen, Denmark: The National Museum of Denmark. pp. 61–78. ISBN 87-7602-364-5.
{{cite book}}: Check|isbn=value: checksum (help) - ^ "Seasoning A Bakestone". Antique Kitchenalia. Archived from the original on 11 August 2015.
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