A Scottish Bakestone, also known as a Girdle, (yes, that is Girdle, not Griddle as in England) is used to bake authentic regional recipes on such as breads, scones, cakes, pies, pancakes, tarts and biscuits etc. This hand-made reproduction baking iron cooks and bakes the authentic recipes perfectly and it is able to be used on a range of cookers and fires – it can be used over an open fire using a fire jack (trammel, pot-hook) to hang from, or fire dog to sit on, it can also be used on a modern gas stove, electric stove and even on a convection stove.
Learn about the differences in design between Regional Bakestones of Wales, Scotland, Ireland and England.
SCOTTISH GIRDLE PLATE
THIS IS A HAND-MADE REPRODUCTION OF AN AUTHENTIC CAST IRON SCOTTISH BAKESTONE MODELLED FROM ONE IN OUR COLLECTION WHICH IS OVER 150 YEARS OLD. REPRODUCTION PRICE £40:00. Dimensions: 12″ (305 mm) round x 1/4″ (6 mm) thick.
PRICE: £40:00: Post and Packing to any mainland UK address £15
For overseas or non-mainland UK please contact us to receive a personal post and packaging cost, the unit price of £38 remains the same where ever you are in the world. Please note this is a substantial and heavy cookware item of authentic dimensions, weight and size, and postage costs will vary greatly depending on global locations.
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UK Price £40.00 Plus £15.00 P&P
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Please CONTACT US for individual postage costs.
The Scottish Bakestone Girdle
You will receive a new hand-made Scottish Bakestone, based on an authentic design, made from Mild Steel, (a metal authentically used in bakestones since the late 1800s) which has been oiled and is ready to be seasoned. We use mild steel because as the Victorians found out it is not as brittle as cast iron, (i.e. it will not break when dropped) yet it retains all the other excellent cooking properties of cast iron and can maintain the authentic shape, weight and size of the originals – when seasoned and ‘blackened’ there is very little visible difference between a mild steel version and the cast iron version.
Please note: in purchasing a bakestone you are stepping back in time, each new bakestone sent out is oiled and ready to be seasoned – please have a look at the routine care and maintenance of keeping and using a bakestone so that you are aware of traditional seasoning techniques. Bakestones were used and past down in families for generations, they can take the knocks and wear and tare of domestic kitchen life better than ANY modern frying or saucepan etc. This will literally last you a lifetime, and will still be used by your children and grandchildren.
WHY USE A BAKESTONE?
If you want to cook traditional recipes then you really should use a bakestone: even the best modern, non-stick, heavy based frying pans or skillet are not really up to the task – particularly in baking the authentic heavier doughs, of flat breads, cakes, drop scones and biscuits etc. A bakestone heats up quickly, radiates heat more evenly, and can sustain that heat at a constant temperature better than anything else in the modern kitchen. The reason is simple, it is a heavy lump of flat metal, with nothing between the food cooked on top and the heat below it, other than the oiled seasoning (a ‘blackening’ which makes the bakestone non-stick) which you coat the bakestone in.
You can cook on almost any heat source, naked flames (open fires, gas rings) and other sources of heat (electric, convection, BBQs and camping stoves). And it looks great, being used especially at family gatherings to bake quick treats: pancakes, flap jacks, cakes, breads and biscuits etc.
Note: All parts of the bakstones and griddle get hot when used to cook from – please use an oven glove when moving the bakestone by its handle.
The longer you have the bakestone, and the more times you use it, the better it gets – unlike a modern frying pan, where you scrape off the non-stick coating over time, wearing it out, the exact reverse is true with a bakestone. Every time you use it you add to the seasoning, the natural non-stick coating of oils and fats burned into the metal. The seasoning does not add a burnt taste to the cooking, far from it. Just like a sour-dough starter for bread, which has been kept for many generations, the seasoning on a bakestone improves with age, and anything baked on it draws some of its unique flavour into it. You can season it traditionally with lard, or if you are a vegetarian you can use vegetable oils.
TO LEARN ABOUT SEASONING A BAKESTONE GO HERE: SEASONING A BAKESTONE
Delivery Of Your Bakestone
Please note this is a substantial and heavy cookware item of authentic dimensions, weight and size, and postage costs will vary greatly depending on global locations.