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. 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.
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.
- 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.
- 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 9788776023645.
- "Seasoning A Bakestone". Antique Kitchenalia. Archived from the original on 11 August 2015.